from The Century Dictionary and Cyclopedia

  • n. A process, much used in France (where it was devised by Pétiot, a Burgundian landowner) for producing a sort of secondary wine by adding to the marc, or residue from the expression of the juice of the grapes, a solution of sugar in water and submitting the mixture to fermentation. The added sugar supplies the material for the production of alcohol, and the various flavoring substances, tartar, tannin, coloring-matter, etc., are furnished by the marc.


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