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Pomace wine

Term for a wine made from the pomace. The Romans called it Iora and in ancient times it was very popular as a mass drink for the 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 marc that has been soaked in water (in the case of white wine after pressing) or by leaching fermented marc with water (in the case of red wine after fermentation).

The low-alcohol, high-tannin "wine" was once drunk as a thirst-quencher and was the typical drink of farm labourers. Within the EU, pomace wine may only be used for distillation or for the winegrower's own consumption, provided its production is authorised by the member state. The wine formerly obtained from lees (fermentation residue) is called pressed yeast wine. In many countries there is a grape marc spirit, for example grappa.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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