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Alcoholic drinks from France and other wine regions of Europe
After grapes or apples are pressed, water is poured over the leftover skins and pulp, left to soak and pressed again. The thin liquid ferments, or was already fermenting, into a weak, often lightly sparkling drink for workers and children, of about 4–8 % alcohol in today's piquettes. Made in 5 steps over 10 days – 23 days. The longest step, soak, takes 24 h – 14 days (Pliny the Elder 1855). Yeasts carried on the pomace, or wine yeast in modern piquette does most of the fermenting.
| Main step | 24 h – 14 daysReported[pliny][hauser2025] | Soak |
|---|---|---|
| Acidity | pH 4–5Measured[hauser2025] | Ferment the thin liquid |
| Water (one-tenth of the volume of must drawn off) · Added to the grape husks for the first kind of Roman lora[pliny] |
| Grape husks (pomace) left after pressing[pliny][hauser2025] |
| Sugar or fresh grape juice (some modern piquettes)[hauser2025] |
| Starter: spontaneous (yeasts on the pomace) or leaching of already fermented pomace |
Total time across the recorded steps: 10 days – 23 days
What changes: Starting material: the skins and pulp left in the press
Output: grape or apple pomace.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pomace-water drinks are made from what is left after the wine or cider has been pressed. Water draws out the last sugar, acid and colour, so the drink is thin and weak, a "second wine" for workers rather than the wine itself.
Every number is labelled with how it is known. How this atlas is made
Pliny the Elder wrote that the Greeks called these drinks deuteria and that Cato and the Romans called them lora, counted among labourers' wines. Alice Morse Earle recorded a New Hampshire settler who made a barrel of cider, a barrel of water-cider and a barrel of "charming good drink" from his first eight bushels of apples. Under EU wine rules (Regulation 1308/2013, Annex VIII), piquette may be made only where a member state allows it, and only for distillation or for drinking in wine-producers' households.
