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Pomace wine

Term for a wine produced from the pomace (press residue). With the Romans it was called iora and was very popular in antiquity as a mass drink for poor classes. Other names are Gesindewein, Haustrunk, Lauerwein, Leps (South Tyrol), Fordítás (Hungary), Mops (Palatinate), Nachwein, Piquette (France), Stingler (South Tyrol), Trebernwein, Trottwein and Wasserwein (South Tyrol). It is obtained by fermenting untreated pomace suspended in water (for white wine after pressing) or by leaching fermented pomace with water (for red wine after fermentation). The low-alcohol, high-tannin "wine" used to be popular as a "thirst quencher" and was the typical drink of farm workers. Within the EU, marc wine may only be used for distillation or for the winegrower's own consumption, provided that its production is permitted by the member state. The wine formerly obtained from the lees (fermentation residues) is called yeast-pressed wine. See also a list under special wines.

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