Pomace

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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.

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Pomace

Press residue

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