I don't understand... isn't fermented must wine? How is Suma different than Brandy? TheMightyQuill 09:53, 31 January 2007 (UTC)
I think this article is wrong. Suma is not the distillate; it is the pomace wine which is made into the pomace brandy called raki, so it should be merged into pomace wine. --Macrakis 18:23, 18 March 2007 (UTC)
- I suspect that the edit that introduced pomace was wrong. Must and pomace are more or less complementary: must is the juice with perhaps a little pulp, and pomace is the pulp with little juice. Turkish rakı is made from suma, which is made from must – at least, according to the producers of rakı. Tsikoudia, on the other hand, sometimes called (Cretan) raki, as well as the drink called rakia on the Balkans, is not made from suma, but from pomace. The must is fermented, but the result of this fermentation, from which suma is distilled, can not yet be called wine; for that you need a second fermentation (see winemaking) – except for wines like Beaujolais nouveau, which have a different process. --LambiamTalk 22:44, 5 April 2007 (UTC)