Pronunciation: [pˈʌme͡ɪs] (IPA) 
The word "pummace" is spelled with two "m"s, despite the fact that it is often mispronounced with only one. The IPA phonetic transcription for "pummace" is /ˈpʌməs/, indicating that the first syllable is pronounced with a short "u" sound, followed by a double "m" and ending with a soft "s" sound. This word refers to the residue left over after the juice is pressed from fruits such as grapes, and is often used in winemaking.
Pummace (pronounced PUH-mis) is a noun with multiple meanings depending on the context and field of reference. In the culinary sense, pummace refers to the leftover material that remains after pressing fruit, specifically grapes, during the winemaking process. It typically consists of the skins, seeds, and other solids that accumulate at the bottom of the fermentation vessel. Pummace is often found in wineries, where it may be discarded or used for different purposes such as composting or distillation to extract its essence. In this sense, it is also known as "marc" or "pomace."
Outside of winemaking, pummace has a distinct meaning in medicine and the study of anatomy. It refers to the soft, spongy tissue found in various body parts, particularly in bone cavities. For instance, the pummace of the nose refers to the spongy layer of blood vessels and connective tissues located within the nasal cavity.
In general, the term "pummace" is used to describe residual material that is left behind or extracted from a primary process, whether it be in winemaking or medical contexts.
The word pummace is derived from the Middle English word pomes or pomeys, which itself is an alteration of the Old French word pomis meaning pulp. The term was used to refer to the fibrous residue left after extracting juice from fruits, particularly apples. Over time, the spelling evolved into pomace and then pummace.
