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From Wikipedia, the free encyclopedia

Grappa, an example of a brandy made from grape pomace.
Grappa, an example of a brandy made from grape pomace.

Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian. In Spain it is sometimes called marc, but more usually orujo. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.

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Contents

Production

Red grape pomace in a vineyard
Red grape pomace in a vineyard
White grape pomace being removed from a basket press.
White grape pomace being removed from a basket press.

Pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification; the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all.

Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete. After fermentation is complete, the pomace is distilled.

Varieties

Marc de Bourgogne (a type of aged pomace brandy from Burgundy, France)
Marc de Bourgogne (a type of aged pomace brandy from Burgundy, France)

France

In other countries

References

This page was last edited on 17 November 2018, at 11:10
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