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).
wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 24,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.Roman Horvath MW
Domäne Wachau (Wachau)