Pomace brandy: Difference between revisions
No edit summary |
Snafflekid (talk | contribs) wikify |
||
| Line 1: | Line 1: | ||
'''Pomace brandy''' is a [[liquor]] distilled from [[pomace wine]]. Examples include the Croatian / Montenegrin / Serbian ''[[Rakia|lozovača (loza)]]'', Cypriot [[zivania]], French ''marc'', Georgian ''[[chacha (liquor)|chacha]]'', German ''[[Tresterbrand]]'', Greek ''[[tsipouro]]'', Hungarian ''[[törköly]]'', Italian ''[[grappa]]'', Bulgarian ''[[Rakia|grozdova]]'', Portuguese ''[[aguardente]]'', Romanian ''rachiu de tescovina'', Macedonian Komova and Spanish ''[[orujo]]''. |
'''Pomace brandy''' is a [[liquor]] distilled from [[pomace wine]]. Examples include the Croatian / Montenegrin / Serbian ''[[Rakia|lozovača (loza)]]'', Cypriot [[zivania]], French ''marc'', Georgian ''[[chacha (liquor)|chacha]]'', German ''[[Tresterbrand]]'', Greek ''[[tsipouro]]'', Hungarian ''[[törköly]]'', Italian ''[[grappa]]'', Bulgarian ''[[Rakia|grozdova]]'', Portuguese ''[[aguardente]]'', Romanian ''rachiu de tescovina'', Macedonian Komova and Spanish ''[[orujo]]''. |
||
[[Pomace]] is either [[fermentation (food)|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 and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete. |
[[Pomace]] is either [[fermentation (food)|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 and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete. |
||
After fermentation is complete the pomace wine is [[distillation|distilled]]. |
After fermentation is complete the pomace wine is [[distillation|distilled]]. |
||
Revision as of 21:44, 1 July 2009
Pomace brandy is a liquor distilled from pomace wine. 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 and Spanish orujo.
Pomace is 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 and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.
After fermentation is complete the pomace wine is distilled.
Alcohol derived from pomace is also used as the traditional base spirit of other liquors from wine-making regions, such as Greek ouzo and other aniseed liquors.