POMACE Meaning and
Definition
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Pomace refers to the solid remains or pulp that remains after fruit, particularly grapes, have been crushed or pressed to obtain juice for winemaking or oil extraction. It is a byproduct of the production process that typically consists of the skins, seeds, stems, and sometimes even the pulp of the fruit.
In winemaking, after the grapes are crushed and the juice is extracted, the pomace is left behind. It is often used to make various products like grape seed oil, vinegar, or even distilled spirits such as grappa. In some cases, it can also be used as animal feed or compost.
The term can also be applied to other fruits like apples, pears, or olives, where the solids remaining after pressing are called apple pomace, pear pomace, or olive pomace, respectively. In these cases, the pomace is often used for purposes like biofuel production or livestock feed.
Pomace holds value as it contains various nutrients and compounds that can be utilized further, rather than being discarded as waste. Its composition and uses can vary depending on the fruit it originates from and the industry it is used in. Overall, pomace forms an integral part of fruit processing, contributing to the sustainability and efficiency of various industries.
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Apples crushed by grinding; the refuse of cider-pressings.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for POMACE
Etymology of POMACE
The word "pomace" is derived from the Latin word "pomum", which means "fruit". "Pomace" originally referred specifically to the fruit that remained after pressing in winemaking, typically including the leftover seeds, skin, and pulp. Over time, the term "pomace" came to be used more broadly for the leftover residue from various fruit processing methods, including olive oil production and cider making.
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