Abstract
The influence of time on the yield of alcohol extraction from marc stored monitored and interpreted for 10, respectively 20, 40, 60 and 80 days was investigated. The distillation of diffusion juice obtained through two fermentation variants led to the conclusion that a longer storage time leads to a drastic decrease of the alcohol level in marc. Thus, this valuable sub product evaporates, i.e. is lost. It was clear that the results were strongly connected, although the procedure differs from the point of view of the order of the technological succession.