Pomace brandy

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 edit

Red grape pomace in a vineyard

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.

The pomace is then fermented to completion and the alcohol is then distilled off to produce the pomace brandy.

Varieties edit

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

France edit

In other countries edit

References edit

^ Gibson, Mark (2018). Food Science and the Culinary Arts. Academic Press (An imprint of Elsevier). p. 409. ISBN 978-0128118160.
^ "Grape based spirits". Spritsfully.

[1] Gibson, Mark (2018). Food Science and the Culinary Arts. Academic Press (An imprint of Elsevier). p. 409. ISBN 978-0128118160.

[2] "Grape based spirits". Spritsfully.

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