You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Designation (also lyre) for the pressing residues; see under marc.

Term (Old High German trestir = mixed with cloudy sediment) for the residue from grape pressing or residue after mash fermentation and also for the spirit distilled from it (marc spirit).

Press residue

Term for the pulpy mass of grape skins, pulp, seeds and, if no destemming has taken place beforehand, 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 marc cap. This is brought into intensive contact with the must/wine either mechanically or manually during fermentation (see under Pigeage = punching down). The picture on the left shows the open mash fermentation of a red wine, the picture on the right a red wine marc.

Tresterhut - Maischebottich und Rotweintrester

Brandy (spirit)

Around 25 kilograms of moist marc are produced from 100 litres of mash. It consists of around 75% skins and...

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,577 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon