Glossary
Marc
/MAR/
Grape pomace or brandy distilled from it.
Full Definition
Marc has two meanings: (1) the grape pomace (skins, seeds, stems) remaining after pressing; (2) the brandy distilled from this pomace (French marc, Italian grappa). Pomace marc is sometimes used for compost, distillation, or extraction of tartrates. Marc brandies can be rustic or refined depending on production method.
Related Terms
See Also
Reference
More terms starting with M
Maceration
Soaking grape skins in juice to extract color, tannin, and flavor.
Madeirized
Wine showing oxidation and heat damage, like Madeira.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malic Acid
A tart acid in grapes, converted to lactic acid during ML.
Malolactic Fermentation
Bacterial conversion of tart malic acid to softer lactic acid.
Master of Wine
The most prestigious wine qualification worldwide.