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Lexicon

The largest wine encyclopedia in the world with 26,621 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Pomace

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). This pulpy mass consists of grape skins, pulp, seeds and, if no destemming has taken place beforehand, also stems. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland).

Tresterhut - Maischebottich und Rotweintrester

Trester hat

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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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,621 Keywords · 47,085 Synonyms · 5,317 Translations · 31,953 Pronunciations · 229,858 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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