Overview

marc


Show Summary Details

Quick Reference

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.

Subjects: Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.