The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.

The residue - grape skins, seeds, etc. after fermentation is completed and the wine has been racked or filtered off. Pomace used to be ploughed back into the vineyard, but is now dumped to avoid passing on any disease.

Grape skins, seeds, stems and pulp that remain after the grapes have been pressed. Often used as compost.

The solid residue left after pressing fruit, made up of skins and seeds.

refers to the skins and seeds that remain after making wine.

an objectionable odour that eminates from wines that were fermented on the skins at too high a temperature. May be traced to the yeast autolysis at this high temperature.

See marc.

The solids (skins, seeds, pulp) that remain after pressing the juice or wine out of the grapes. Quite often it is returned to the vineyard as mulch.

(n) another name for apple pulp - sometimes used to refer to the spent pulp after pressing. This is often used as animal feed.

The debris from grape processing which consists of stems, seeds, pulp and dead yeast cells. It can be distilled into brandy and is also called press cake.

The skins, stalks, and seeds that remain after making wine. Also called marc.

residue, usually grape skins, un-used pulp, and seeds, after fermentation is completed. Pomace is sometimes plowed back into a field for fertilizer, but is often dumped for fear of contaminating a vineyard with parasites or other vine problems.

The mass of skins, seeds, pulp, and stems left in the fermenting vat or cask after wine making. One of the products that goes into the distillation of French marc and Italian grappa.

Solid residue of stems, seeds, pulp etc. left after the grapes are pressed. It can be distilled into grape brandies like Italian grappa or French marc.

The pomace is the residue of the harvest. It contains stems, skin and pips. It can be distilled to obtain Raw brandy.

By-product of the wine making, containing stems, seeds, skins and sometimes pulp and yeast cells. The pomace can undergo further manipulation and be distilled into spirits.

Pomace is the solid remains of olives, grapes, or other fruit after pressing for juice or oil. It is essentially the pulp, peel, seeds and stalks of the fruit after the oil, water, or other liquid has been pressed out. For example, pressing 100 kg of grapes will produce about 25 kg of pomace. 50 percent of grape pomace consists of skins, 25 percent of stalks and the remaining 25 percent of seeds.