Pomace (press residue)
Marc [ 'trɛstɐ ] are predominantly solid residue which, after expressing the juice from fruit, vegetables or plant parts, such as apples , grapes , carrots or tomatoes remain. The residues from the grinding and pressing of coffee beans for espresso and coffee and the press cake produced in the production of olive oil as well as the residues of the malt , also known as grains , from brewing beer are also referred to as pomace.
In viticulture , the press residues are also referred to as Tröber or Lauer , depending on the region. On the Moselle it is called Bälisch , in Switzerland Träsch or Trasch .
use
Feed and fertilizer
The pomace of most of the fruit that is produced when juicing is used as animal feed , sometimes also as fertilizer .
Apple pomace, partly mixed with up to 10% oats, in the winter months to Wildfütterung and Ankirren of ungulates used.
Food and beverage
The pomace is also processed into spirits , especially in viticulture . The best-known pomace brandies are likely to be the Italian grappa , the French marc and the Greek tsipouro or rakí, or on Crete tsikoudia . In Austria, fermented grape pomace is used to make a pomace brandy known as grains, grains or Trebener . In ancient times, a cheap wine, the Lora , was made from the marc .
A pomace vinegar is made from grape marc. Due to its tart, hearty aroma, it is suitable for salads or spicy dishes.
The grape seeds of the marc are occasionally used again to produce grape seed oil.
At Lake Biel in Switzerland , a specialty called Treberwurst is traditionally eaten every year . This is a raw sausage that is heated during the distillation of pressed, post-fermented grapes to marc (pomace schnapps) in a pan in the cauldron while floating on the pomace.
Extraction of pectin
Citrus, beet and apple pomace are sometimes used to obtain pectin , which, among other things, serves as a purely vegetable substitute for gelatine .
Energetic use
Furthermore, pomace is energetically valuable and is suitable for generating energy by means of biogas plants or as pomace pellets that can be used as fuel (see also tan cheese ).
Barbecue charcoal can be obtained from the oil cake produced when pressing olives through further pressing and subsequent charring.
Pomace of grapes
With grapes, around 25 kg of pomace are produced from 100 l of mash . The (moist) pomace is made up of about three quarters of pods and a quarter of seeds.
1 m³ of pomace contain approx. 150 kg of organic matter, 3.5 kg of nitrogen , 1 kg of phosphate , 5.5 kg of potassium and 0.4 kg of magnesium .
Grape marc are generally non-toxic to humans and animals. In some dogs , however, grape poisoning occurs when ingesting pomace .
See also
Web links
Individual evidence
- ^ Frankenförder Forschungsgesellschaft mbH , Use of fruit pomace for feeding pigs. Retrieved August 6, 2018
- ↑ Grappa.com , The raw material: the pomace. Retrieved August 6, 2018
- ↑ Ernesto Pauli's cooking lexicon , pomace vinegar. Retrieved August 6, 2018
- ↑ Netzwissen pectin - gelling and binding agent not only for jam. Retrieved August 6, 2018
- ^ Heizungsfinder.de , Marc, Trester & Co: Biogas from waste products. Retrieved August 6, 2018
- ↑ Charcoal made from olive pits . Article on manufactum.de, accessed on September 16, 2017
- ↑ Karl Bauer u. a .: viticulture. 8th updated edition. Österreichischer Agrarverlag, Vienna 2008, ISBN 978-3-7040-2284-4 .