Pomace brandy
Encyclopedia
Pomace brandy is a liquor
distilled from pomace
. Examples include the Croatian / Montenegrin / Serbian lozovača (loza)
, Cypriot zivania
, French marc, Georgian chacha
, German Tresterbrand, Greek tsipouro
, Hungarian törköly, Italian grappa
, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de tescovina, Macedonian Komova, Spanish orujo
, Slovenian tropinovec
, and Albanian raki (distinct from Turkish raki
).
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, where 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
.
Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise
-flavored spirits.
Distilled beverage
A distilled beverage, liquor, or spirit is an alcoholic beverage containing ethanol that is produced by distilling ethanol produced by means of fermenting grain, fruit, or vegetables...
distilled from pomace
Pomace
Pomace , or marc , is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit....
. Examples include the Croatian / Montenegrin / Serbian lozovača (loza)
Rakia
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...
, Cypriot zivania
Zivania
Zivania or zivana is a Cypriot alcoholic beverage. Zivania is a distillate produced from the pomace of grapes that were pressed during the wine-making process mixed with local dry wines produced from local grape varieties of Cyprus such as Xynisteri and Mavro...
, French marc, Georgian chacha
Chacha (liquor)
Chacha is traditionally a clear strong liquor, which is sometimes called "vine vodka," "grape vodka," or "Georgian vodka." Chacha is made of grape pomace...
, German Tresterbrand, Greek tsipouro
Tsipouro
Tsipouro is a pomace brandy from Greece and in particular Thessaly , Epirus, Macedonia, Mani Peninsula, and the island of Crete . Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol by volume and is produced from the pomace...
, Hungarian törköly, Italian grappa
Grappa
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume...
, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de tescovina, Macedonian Komova, Spanish orujo
Orujo
Orujo is the name in north-west Spain for pomace brandy . It is a transparent spirit with an alcohol content over 50%...
, Slovenian tropinovec
Tropinovec
Tropinovec is the Slovene variation of marc or pomace brandy, i.e. a spirit made out of grapes remaining in the wine press after the expression of grape juice, or tropine. According to Article 4 of the Slovene Rules on Spirit Drinks, the appellation tropinovec can only be used to describe spirits...
, and Albanian raki (distinct from Turkish raki
Raki (alcoholic beverage)
Raki is a Turkish unsweetened, anise-flavored hard alcoholic drink that is popular in Turkey, Greece, Serbia, and other Balkan countries as an apéritif. It is often served with seafood or meze...
).
Pomace
Pomace
Pomace , or marc , is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit....
may be either fermented
Fermentation (wine)
The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide...
, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must
Must
Must is freshly pressed fruit juice that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must. Making must is the first step in winemaking...
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, where 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
Silo
A silo is a structure for storing bulk materials.Silo may also refer to:* Silo , a 3D modeling software* Silo , a defunct chain of retail electronics stores* SILO , used in Linux...
until fermentation is complete. After fermentation is complete, the pomace is distilled
Distillation
Distillation is a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction....
.
Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise
Anise
Anise , Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor resembles that of liquorice, fennel, and tarragon.- Biology :...
-flavored spirits.