Designation (also lyre) for the pressing residues; see under marc.
Term for the pulpy mass of grape skins, pulp, seeds and, if no destemming has taken place, also stems after pressing. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland). Sometimes a distinction is made: Trester = press residue (white wine), Trebern = fermentation residue (red wine). The components that float to the top during mash fermentation are called pomace. This is brought into intensive contact with the must/wine by machine or manually during fermentation (see under Pigeage = Underpushing).
From 100 litres of mash, about 25 kilograms of moist marc are produced. It consists of about 75% skins and 25% pips. Grape marc is also often used as organic fertiliser in vineyards and the food colour oenocyanin is obtained from...
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen