Pomace wine
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Pomace wine is a kind of wine made from grape pomace. It is generally of a low quality and alcohol content, and can not be stored for long.
In general, the pomace is soaked in water or must and allowed to macerate, ferment for a short time before being pressed again. If the sugar content of the pomace is low, sugar may be added. The resulting product was known to the Romans as lora and was widely used as a wine substitute during ancient and medieval times. Today, pomace wine is uncommon, although it is still known as piquette in France, água-pé in Portugal, aguachirle in Spain, vino piccolo in Italy, and Tresterwein or Haustrunk in Germany and Austria.
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| Fermented beverages |
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| Wine | Beer | Ale | Rye beer | Corn beer | Wheat beer | Sake | Sonti | Makkoli | Tuak | Cider | Apfelwein | Perry | Basi | Pulque | Plum wine | Pomace wine | Mead | Kumis |
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| Scotch whisky | Rye whisky | Bourbon whiskey | Wheat whisky | Rice: shochu (Japan) | soju (Korea) | Huangjiu | Baijiu (China) | Fruits: brandy | Cognac | Gin | Pisco | Apples: cider | apfelwein | applejack | Calvados | Sugarcane / Molasses: rum | cachaça | aguardiente | guaro | Agave: tequila | mezcal | Plums: slivovitz | tzuica | palinca | Pomace: grappa (Italy) | Trester (Germany) | marc (France) | zivania (Cyprus) | Potato: vodka | aquavit | brennivín | Milk: Araka |
| Other beverages |
| Cocktails | Alcopop |
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