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Tropinovec
''Tropinovec'' is the Slovene variation of marc or 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. In Spanish it ..., 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 distilled out of grape marc. If a spirit is produced out of marc or other fruit, the name ''tropinovec'' needs to be preceded by the name of that fruit. Because it is neutral in terms of taste and smell, home-produced ''tropinovec'' is commonly used to soak fruit in it, thus producing a variety of fruit based spirits: '' borovničevec'' with blueberries, '' višnjevec'' with sour cherries, '' orehovec'' with walnuts, etc. It can ...
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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. In Spanish it is called orujo. 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 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 no ...
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Slovenia
Slovenia ( ; sl, Slovenija ), officially the Republic of Slovenia (Slovene: , abbr.: ''RS''), is a country in Central Europe. It is bordered by Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the southeast, and the Adriatic Sea to the southwest. Slovenia is mostly mountainous and forested, covers , and has a population of 2.1 million (2,108,708 people). Slovenes constitute over 80% of the country's population. Slovene, a South Slavic language, is the official language. Slovenia has a predominantly temperate continental climate, with the exception of the Slovene Littoral and the Julian Alps. A sub-mediterranean climate reaches to the northern extensions of the Dinaric Alps that traverse the country in a northwest–southeast direction. The Julian Alps in the northwest have an alpine climate. Toward the northeastern Pannonian Basin, a continental climate is more pronounced. Ljubljana, the capital and largest city of Slovenia, is geogr ...
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Orehovec (beverage)
* Orehovec, settlement in the Municipality of Šmarje pri Jelšah in eastern Slovenia. * Orehovec, village in the Gorjanci Mountains in the Municipality of Kostanjevica na Krki in Slovenia * Sveti Petar Orehovec Sveti Petar Orehovec is a municipality in the Koprivnica-Križevci County in Croatia. According to the 2011 census, there are 4,583 inhabitants in the area. The municipality was formed in 1993. History In the late 19th century and early 20th cent ...
, municipality in the Koprivnica-Križevci County in Croatia. {{disambig ...
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Pomace Brandies
Pomace ( ), or marc (; from French ''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. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols. History "Pomace" is derived from the Latin "pomum" (fruit and fruit tree). The English were the first to use the term "pomace" to refer to the byproduct of cider production. In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely available. This wine was made by adding water to pomace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pomace would retain some residual sugar after fermenting. Piquette The ancient Greeks and Romans used pomace to create a wine that later ...
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