Pomace
Pomace
Pomace (/ˈpoʊməs/), also known as pomace pulp or apple marc, is a term used in the winemaking and cider production industry. It refers to the solid remains of fruits, such as grapes, apples, or pears, that have been pressed for juice or crushed for winemaking.
Etymology
The term "pomace" comes from the Latin pomum (meaning "fruit") and the Old French pomis (meaning "apple").
Description
In winemaking, pomace is produced at the end of the fermentation process, when the juice is separated from the solids. It typically consists of the skin, pulp, seeds, and stems of the fruit. In cider production, pomace may also include the pressed juice.
Uses
Pomace has several uses. It can be used as a fertilizer, a source of biofuel, or as a food additive. It is also used in the production of pomace brandy, a type of brandy made from the fermented pomace.
Related Terms
- Fermentation: The process by which sugar is converted into alcohol and carbon dioxide by the action of yeast or bacteria.
- Biofuel: A type of fuel that is derived from organic materials, such as plant or animal waste.
- Pomace brandy: A type of brandy that is made from the fermented pomace.
External links
- Medical encyclopedia article on Pomace
- Wikipedia's article - Pomace
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