Pomace brandy
Marc spirit is a spirit that is distilled ( the residues of wine mash, such as stems, peels, cores ) from fermented grape pulp.
History
The preparation of grape marc is based on the production of wine on the one hand and the art of distillation on the other.
During the wine making is much older, it is believed that the art of distillation was discovered in the Persian world. Reports on first simple distillation devices for example, originate from the year 400 AD ( Zosimus of Panopolis ). In particular, in the Arab world, the art of distillation for medicinal purposes has spread quickly.
Around the 11th century, with the beginning of the Crusades, scholars brought this new technology to Italy, where it was particularly spread by the Jesuits. From the same period also first document describing the distillation of wine come. In 1451 Grappa is mentioned for the first time: A Piedmontese notary bequeathed to his descendants, inter alia, a basement with a distillation plant and larger amounts of " aquavit " or "grape ".
In the Middle Ages the grape brandy was himself as a poor man's drink, which is certainly also due to the non-optimized distillation techniques: by direct firing of the pomace could burn.
The bad reputation of marc fires is probably also the reason why the grape brandy in 1507 wrote the standard work of distillation was " Liber de arte distillandi " not mentioned by Hieronymus Brunschwig. Legislation concerning the preparation of grape marc distillates date from 1636, as these are, however, still referred to disparagingly as " raw alcohol base."
In 1800, finally, the distillation was invented with indirect lighting, that is, until this time, a gentle distillation with the aid of a water bath was possible, which is considered a prerequisite for modern Tresternbrände.
By further technical optimization of the distillation process Tresternbrände then found from the middle of the 20th century also slow recognition worldwide gourmet and gained worldwide recognition and distribution. Grappa has been around in Germany for a fashion spirit.
Designations
Tresternbrände are known, depending on the region of origin under various other names, including:
- Germany: marc, marc spirit or grape marc brandy
- Austria: marc or Trebener
- Switzerland: Grappa, Marc, rarely Träsch
- France: Marc, for example, Marc de Champagne
- Georgia: Tschatscha
- Greece, Macedonia: raki
- Italy: Grappa
- Crete: Tsikoudia / raki ( not to be confused with the Turkish Raki )
- Croatia / Montenegro / Serbia / Bosnia and Herzegovina: lozovača / loza
- Lebanon / Syria / Israel / Jordan: Arak, usually flavored with anise
- Luxembourg: marc
- Portugal: Bagaceira (also Bagaco )
- Spain: Pomace / Catalonia: Marc de Cava
- Hungary: Törkölypálinka or Törköly
- Cyprus: Zivania
Similar, but based on other ingredients, grapes fires like the Pisco.
Particularly suitable for the production of sweet wines are the pressing residues, since they have a high unfermented sugar content.