1 French; spirit distilled from the fermented residue of grape skins, stalks, and seeds after the grapes have been pressed for wine making. The same as grappa (Italy), bagaciera (Portugal), and aguardiente (Spain). Often a harsh raw spirit, drunk young, although some varieties (especially marc de Bourgogne) are matured and smooth.
2 Insoluble residue after extraction of soluble material from sugar beet (see beet, sugar); mainly non-starch polysaccharides, used as cattle feed.
Users without a subscription are not able to see the full content. Please,
or login to access all content.