Glossary · Milling and pressing
Marc
French. Kept in its own language here rather than translated into the nearest English word, because the nearest English word is usually cut on a different axis.
Definition
French for pressed pomace, and by extension the spirit distilled from it. Marc de cidre and marc de pomme are pomace brandies distinct from Calvados, which is distilled from cider itself.
- Subject
- Milling and pressing
- Language
- French
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Milling and pressing
Pomace
Milled fruit — flesh, skin, pips and stalk fragments — before pressing, and the spent solids left in the press afterwards. Both senses are in everyday use and context distinguishes them.
Cider
Cider brandy
A spirit distilled from cider, aged in wood or sold unaged. Calvados is the protected French form; England, the United States and Spain each have their own traditions.
Cider
Calvados
The protected apple — and in the Domfrontais, partly pear — brandy of Normandy, distilled from cider under appellation rules that govern the orchard, the fermentation, the still and the minimum cask age.
Milling and pressing
Second pressing
Breaking up pressed pomace, wetting it with water, and pressing again to recover the sugar and extract left behind. The product is weak and is used for low-strength drinks or for blending, not sold as full-juice cider.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Institut national de l’origine et de la qualité (INAO)
INAO · regulator · passage verified 2026-08-24
The Cidre Pays d’Auge cahier des charges was read in full on 2026-08-24, in the version homologated by arrêté of 17 January 2026 and published in the Journal officiel on 21 January. That qualification is not decoration. A revision adopted by the Comité national on 10 September 2025 is currently under the procédure nationale d’opposition, is clearly marked as not prejudging the final text, and specifies carbonation differently from the text in force — as grams of CO2 per litre rather than as a minimum pressure in bar. A summary citing the draft would have put a figure on the page that no producer is held to. CiderHQ records the operative text and says which one it is.
Institut Français des Productions Cidricoles (IFPC)
IFPC · research institute · retrieved 2026-08-24
The French technical institute for cider production. The authority for the French cultivar classification families, for keeving as an industrial process, and for the pectin and nitrogen chemistry that keeving depends on.