Definition

1. Noun:
   • The solid residue left after pressing grapes, apples, or other fruits to extract their juice, especially in winemaking and cider production. This residue consists primarily of skins, pulp, seeds, and stems.
   • A brandy or spirit distilled from this residue. This is a specific alcoholic beverage.

Usage Examples

• Noun (Residue):

  • After the grape harvest, the marc is often used as fertilizer or animal feed.
  • The apple marc was composted after the cider was pressed.

• Noun (Spirit):

  • In some regions, they distill marc to make a strong, aromatic brandy.
  • He offered me a glass of traditional grape marc after dinner.

Advanced Usage

• "Marc brandy": A specific term for the spirit distilled from grape pomace.

  • Marc brandy from Burgundy, known as "Marc de Bourgogne," is highly regarded.

• In a technical/industrial context: Marc can be further processed to extract compounds like tartrates or used in biofuel production.

  • The winery invested in equipment to convert marc into renewable energy.

Variants and Related Words

• Pomace (n): A more general term for the pulpy residue from any pressed fruit, vegetable, or olive. "Marc" is often used specifically for grape pomace.
  • Apple pomace can be used to make pectin.

Synonyms

• Pomace: The solid remains after pressing.
• Lees (though this typically refers to sediment from fermented liquid, not dry pulp).
• Dregs: The remnants or last part, often of a liquid.

Related Phrases

• "Marc distillation": The process of making spirit from pomace.
  • Marc distillation is a traditional practice in many wine-growing areas.

Noun

1. made from residue of grapes or apples after pressing