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Pomace
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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zivania
Zivania or zivana ( el, ζιβανία, ζιβάνα Turkish: Zivaniya) is a Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and local dry wines made from Xynisteri and Mavro grapes. The name of zivania is derived from zivana ( el, ζίβανα) which means pomace in the Greek dialect of Cyprus. Zivania is colourless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. As defined by law, zivania shall not have more than 60% alcohol content. Zivania contains no sugars and has no acidity. History It is unknown when zivania was first produced in Cyprus. Some believe that the method of producing zivania, which resembles that of producing tsipouro, was brought to Cyprus by monks of Mount Athos in the 15th century while others believe that zivania has been produced in Cyprus since the time the Republic of Venice ruled the island, around the end of the 15th century. Evidence of its conti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grappa
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as ''acquavite d'uva'', is made by distilling whole must. Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be met: # Produced in Italy, or in the Italian part of Switzerland, or in San Marino # Produced from pomace # Fermentation and distillation must occur on the pomace—no added water Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. Criterion 3 has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressing (wine)
In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine'' pgs 131-142 Storey Publishing 1999 Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.J. Robinson (ed) '' The Oxford Companion to Wine'' Third Edition pgs 285-286, 545-546, 767 Oxford University Press 2006 In white wine production, pressing usually takes place immediately after crushing or/a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orujo
''Orujo'' is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression "''aguardiente de orujo''" (pomace spirit). It is popular in northern Spain, particularly in Galicia but also in Asturias, Castile and León and Cantabria (principally in the valley of Liébana). It is also called ''augardente'' or ''aguardiente'' (firewater), and ''caña''. ''Orujo'' has become an artisanal craft for some families who after making wine for themselves distill the pomace in a little pot still. Many high-quality distilled spirits have appeared in the last twenty years, including some origin appellations (in Spanish D.O.). These are obtained from quality grapes and produced according to the highest standards and are replacing the traditional homemade liquor, nowadays only available in small villages. Prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquette
Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute. From pomace If water is added to the pomace remaining after grapes intended for wine production have been pressed, it is possible to produce a thin, somewhat wine-like beverage. The ancient Greeks and Romans used pomace in this way under the name ''lora'', and the product was used for slaves and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing. The production of piquette by poor farmers, or for consumption by farmhands and workers continued during the centuries, and is known to have been in practice as late as the mid-20th century. However, piquette seems to have been primarily associated with poor conditions, whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, cider ("apple cider"), made by fermenting the juice of apples, and perry ("pear cider"), made by fermenting the juice of pears, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape
A grape is a fruit, botanically a berry (botany), berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non-Climacteric (botany), climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, Zante currant, currants and Sultana (grape), sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast (wine), Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a domi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a chemical stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Törkölypálinka
Törkölypálinka (Pomace pálinka, also Torkolypalinka) is a Hungarian pomace brandy, an alcoholic beverage produced by distillation from grape residues (pomace) left over from winemaking. One of the oldest types of pálinka, it is thought to aid digestion, and is usually consumed in small quantities after meals. Under the 2008. LXXIII. Law of the Republic of Hungary, the Hungarian Pálinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called pálinka. Alcoholic beverages made from concentrates, semi-dried, or dried fruit cannot legally be called pálinka. Törköly is the name of the substance consisting of parts of the grapes (pomace) that remains in the press after they are pressed in the process of wine making. Depending on the weather, the type of the grapes and the method used for pressing, 15% to 30% törköly is produced as a by-product during the process of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments. Etymology The name derives from the Ancient Greek word (''polus'', meaning "many, much") and the word phenol which refers to a chemical structure formed by attaching to an aromatic benzenoid (phenyl) ring to a hydroxyl (-OH) group as is found in alcohols (hence the ''-ol'' suffix). The term polyphenol has been in use at least since 1894. Definition The term polyphenol is not well-defined, but is generally agreed that they are natural products "having a polyphenol structure (i.e., several hydroxyl groups on aromatic rings)" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". *Flavonoids include flavones, flavonols, flavanol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
