Pronunciation: [pˈɒme͡ɪsɪz] (IPA) 
The word "pomaces" is spelled with six letters and pronounced as /ˈpɒməsɪz/. The first syllable of the word is pronounced with a short "o" sound, followed by the consonant sound "m" and the schwa sound. The second syllable of the word is pronounced with a short "a" sound, followed by the consonant sound "s" and the "iz" sound at the end. Pomaces are the solid remains of fruit after it has been pressed for juice or cider.
Pomaces are the solid remnants that remain after the extraction or pressing of a liquid substance, typically from fruits during the production of juice, cider, or wine. This residual material consists of the crushed and mashed pulp, seeds, skin, and stalks that were left behind after the juice or liquid content has been separated.
Pomaces can vary in composition depending on the type of fruit or substance they are derived from. For instance, apple pomace is the leftover residue after apples have been pressed for juice or cider. This residue can contain fibrous materials, such as apple peels and cores, as well as seeds and other bits of apple flesh.
Pomaces are usually a byproduct of industrial-scale fruit processing, and their disposal and management can be a challenge for such industries. However, they can have secondary uses in various applications. For instance, they can be dried and used as animal feed or transformed into compost, enriching soil fertility. Pomaces can also be processed further to extract beneficial compounds such as oils, dietary fibers, or antioxidants for use in other industries like food, cosmetics, or pharmaceuticals.
In summary, pomaces are the solid remains left after the extraction or pressing of liquid substances from fruits or other sources, typically consisting of crushed pulp, seeds, skin, and stalks. Their potential uses include animal feed, composting, or the extraction of valuable compounds for other industries.
The word "pomaces" primarily refers to the plural form of "pomace", which is the pulpy residue that remains after the extraction of juice from fruits, particularly apples or grapes. The etymology of the word can be traced back to Latin.
The Latin word "pomum" meant "fruit" or "apple". It is derived from the Proto-Indo-European root *pom, meaning "fruit". This word formed the basis for several fruit-related terms in Latin.
The Latin word "pomaceum" referred specifically to the residue obtained after pressing or crushing fruit. From there, it evolved into "pomacem" in Vulgar Latin, which developed into the Old French term "pomée" or "pomacee".
