Pomace brandy

From Wikipedia, the free encyclopedia

Pomace brandy is a liquor distilled from pomace wine. Examples include the Croatian / Montenegrin / Serbian lozovača (loza), Cypriot zivania, French marc (wine), Georgian chacha, German Tresterbrand, Greek tsipouro, Italian grappa, Portuguese aguardente, and Spanish orujo.

Pomace is 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 and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.

After fermentation is complete the pomace wine is distilled.

[edit] Further reading

R.W. Apple Jr. EN ROUTE: FRANCE; A Fine Roughness: On the Trail of a Spirit Called Marc, New York Times, September 19, 2001 accessed at [1] August 3, 2006

[edit] Also see

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