Pomace
From EncycloWine
Pomace is the solid remains of grapes after pressing for juice during the winemaking process. It is essentially the pulp, skins, seeds, and stalks of the fruit after the liquid has been pressed out.
Pomace
Pomace, or marc, is the solid remains of grapes (skins, stalks, pulp and seeds) after pressing for juice.
Ponderous
Tasting term for an extremely unbalanced wine.
Pomace
The skins, stalks, and pips (seeds) that remain after making wine. This is also called marc.
Pomace: The debris from grape processing which consists of stems, seeds, pulp and dead yeast cells. It can be distilled into brandy and is also called press cake.
Pomace
The solid residue left after pressing, made up of skins and seeds.
Pomace: The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.
pomace: Synonym marc. The skins seeds and stems remaining after winemaking.
Pomace (pah-muss)
All of the seeds, skins, pulp and stems left over after fermenting and pressing the red wine. The French call this "Marc" and distill it into a brandy by the same name. The Italians call this brandy "Grappa." ...
Pomace: residue, usualIy grape skins, un-used pulp, and seeds, after fermentation is completed.
Pomace. The pomace is the residue of the harvest. It contains stems, skin and pips. It can be distilled to obtain raw brandy.
Pomace: The solid residue (primarily skins, seeds and stems) left over from draining juice from white must, or draining new wine from a red fermentation tank.
Olive pomace oil
An inexpensive oil extracted from olive tree and fruit debris with the aid of solvents, refined, and then blended with virgin olive oil to add flavor. Production declining due to advances in olive pressing technology.
Pomace. the collection of skins and seeds of the grapes after pressing.
Powerful. Describes a wine of intensity and strength.
Premier cru. a first growth-the highest quality vineyard. Although in Burgundy, Grand crus rank higher.
Pomace
The husks left after the grapes have been pressed, referred to as the Pomace. It is often used for making grappa.
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R ...
Pomace:The mass of grape solids-skins, stems and seeds-remaining after pressing (for whites) and after the wine has been drained from the fermentation vessel (for reds).
Potent:Intense and powerful.
Raking : pomace and must are separated. The must becomes "vin de goutte", the pomace becomes "vin de presse".
Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable.
The drained pomace (crushed mass remaining after extraction of the juice from the grapes), from white or red fermentations, may be used to provide distilling material for production of wine spirits.
Pomace
Pomace is solid residue remaining after pressing the grapes. It is composed of skins, stems, and seeds.
Powdery mildew
Powdery mildew, also known as oidium, is a fungal disease that delays grapevine growth.
Pressing ...
This technique consists in pouring a red wine in the pomace of Recioto or Amarone, therefore giving the wine a higher quantity of aromas and a fuller body and - in case of Recioto pomace - a certain quantity of sweetness as well.
Devatting
This is the process of separating red must from pomace before or after fermentation.
DO
See Denominación de Origen.
pomaceThe collection of skins and seeds of the grapes after pressing. portA fortified wine originally from the Porto region of Portugal. potential alcoholThe potential alcohol depends on the must weight.
 See also: Wine, Grape, Fruit, Press, Character
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