In the context of wine, pomace refers to the by-product of the process of making wine, also known as “lees”.
They are the solids left over from pressed grapes, including the skin, pulp, seeds, and stalks.
More than 10 million tons of fruit pomace are produced worldwide each year.
The large amount of fruit residue that is not properly disposed of and discarded can cause environmental pollution and become a headache for winemakers.
So how can pomace change the way winemakers think about them?
How will they change their abandoned fate and become the leading role?
The resurrection of pomace is taking place……
The pomace was the first to make a nice comeback in the brewing world.
They are distilled to create a clear, colorless spirit called PomBrandy.
The spirit is not usually aged and is often drunk as an after-dinner drink to aid digestion.
Pomace brandy is not unique to any one country or region. It exists in different countries and regions. In France it is called Marc, in Italy it is called Grappa, and in Spain it is called Orujo.
In addition, another spectacular turn of pomace takes place in Valpolicella, Italy.
Here, winemakers use pomace to make Valpolicella Ripasso, a local specialty.
It is worth mentioning that the pomes are not just any pomes, but the pomes left over from the making of Amarone della Valpolicella or Recioto della Valpolicella.
At the end of the Amaroni or Reggiotto fermentation, the pomace free liquor is allowed to drain naturally, and the pomace is then placed into the finished Wapporicera wine for a second fermentation to give the liquor more color, tannins and flavor.