Liquor distilled from pomace that is left over from winemaking
Pomace spirit (or 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 and "bagaço" in Portuguese.[1] In Spanish it is called
orujo.[2]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.
Production
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.
The pomace is then fermented to completion and the alcohol is then distilled off to produce the pomace brandy.