Synonymer & Anagram | Engelska ordet POMACE

Exempel på hur man kan använda POMACE i en mening

• Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain.
• There are stories of Johnny Appleseed practicing his nurseryman craft in the area of Wilkes-Barre, Pennsylvania, and of picking seeds from the pomace at Potomac River cider mills in the late 1790s.
• Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the winepress) or from the wine after the grapes and juice have been separated.
• The pomace left over from pressing off the Amarone is used in the production of ripasso Valpolicellas.
• To circumvent this, Max Keith, the head of Coca-Cola Deutschland (Coca-Cola GmbH), decided to create a new product for the German market, using only ingredients available in Germany at the time, including sugar beet, whey (a cheese byproduct), and apple pomace.
• This wine may be used as a drink for the employees of the winemaker or as a basis for some pomace brandies.
• Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania).
• During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content.
• Pálinkas with PDO include szatmári szilvapálinka (plum pálinka of Szatmár), kecskeméti barackpálinka (apricot pálinka of Kecskemét), szabolcsi almapálinka (apple pálinka of Szabolcs), békési szilvapálinka (plum pálinka of Békés), gönci barackpálinka (apricot pálinka of Gönc), újfehértói meggypálinka (sour cherry pálinka of Újfehértó), göcseji körtepálinka (pear pálinka of Göcsej), and pannonhalmi törkölypálinka (pomace pálinka of Pannonhalma).
• It is celebrated, traditionally around a bonfire, eating the magusto, chestnuts roasted under the embers of the bonfire (sometimes dry figs and walnuts), and drinking a local light alcoholic beverage called água-pé (literally "foot water", made by adding water to the pomace left after the juice is pressed out of the grapes for wine – traditionally by stomping on them in vats with bare feet, and letting it ferment for several days), or the stronger jeropiga (a sweet liquor obtained in a very similar fashion, with aguardente added to the water).
• Tsipouro: a pomace brandy from mainland Greece and the northern Aegean, similar to tsikoudia and rakı.
• Orujo has become an artisanal craft for some families who after making wine for themselves distill the pomace in a little pot still.
• Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water.
• The original motivation was the avoidance of waste: pieces of stale, hard and/or mouldy cheese were mixed with homemade grappa (the distillate of the pomace remaining from winemaking) plus, perhaps, butter and spices, and left to ferment in an earthenware container until the mixture acquired a creamy texture.
• Teliani Valley, for instance, distills four types of distinct chacha: Gold, made in aged oak barrels; Silver, made only with pomace from Rkatsiteli grapes; Honey, in which the chacha is distilled with honeycombs; and Ice, a version with a higher alcoholic content.
• The pomace left over from pressing off the Amarone is used in the production of ripasso Valpolicellas.
• Other liquors by the company include "Bela osa" (White Wasp), "Srpska Loza" (pomace brandy) and "Lincura" (Gentiana macerated in slivovitz).
• Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute.
• Plant materials that have been used are kenaf, walnut hulls, peanut hulls, coconut coir, and grape pomace.
• In the old country of Western Armenia, the oghi was often made from grape pomace, or from mulberries, and was sometimes flavored with anise, mastic, or even cardamom or orange peel, as well as other herbs or spices.

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