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The term is used for the residues from grape pressing or residues after mash fermentation as well as for the spirit distilled from it (marc spirit).

Press residues

Term for the pulp of the grape skins, pulp, seeds and, if necessary, if no destemming has taken place, also stalks after pressing. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland). Sometimes a difference is made in the name: marc = pressing residue (white wine), marc = fermentation residue (red wine). The components floating above during the mash fermentation of a red wine are called marc cap. This is brought into intensive contact with the must or wine by machine or manually during fermentation (see Pigeage = pressing).

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