trester

Trester is a German term for the solid residue left after pressing grapes in winemaking. It consists mainly of grape skins, pulp, seeds, and sometimes small amounts of stems. In English sources this by‑product is often called grape pomace or marc. Trester is produced wherever wine is made and can vary in composition depending on grape variety and pressing method.

In practice, Trester serves multiple purposes. It is commonly used as animal feed or processed into compost or digestate for agricultural use. It can also be fermented and distilled to produce a grape pomace spirit known as Tresterbrand or Trestergeist. In German‑speaking regions this spirit is comparable to grappa or other pomace brandies, with regional variants and aging practices.

Production and handling practices influence quality and flavor. The pomace is typically fermented to convert remaining sugars into alcohol, after which it is distilled. Some producers age Tresterbrand in wood to develop complexity, while others bottle it as a clear spirit. Because Trester is a by‑product of winemaking, its economic role depends on local regulations, market demand for spirits, and the willingness of distilleries to process pomace.

Environmentally, Trester can contribute to a sustainable loop by providing feed, fertilizer, or energy when managed appropriately. Its value as a resource hinges on regionally available processing options and regulatory frameworks governing pomace and pomace‑based spirits. See also grape pomace and Traubentresterbrand for related terms.