pomace


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Related to pomace: tomato pomace

pomace

[′päm·əs]
(food engineering)
In the preparation of cider, the material derived from apples or similar fruits by crushing or grinding.
The residue of grape skins, seeds, and stems after wine grapes have been pressed and the juice has been separated.
References in periodicals archive ?
He ferments his grape pomace in big clay vessels; the old pot in the corner is normally heated with wood: dry branches and twigs from carob trees, or other kindling that he happens to find in the woods around here.
Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics.
So other pomace distillates produced in the EU can't be called grappa.
The researchers extruded soy flour and apple pomace mixed in different ratios in a co-rotating twin-screw extruder.
(2) concentrate supplemented with 10% of grape pomace, on a dry matter (DM) basis (grape pomace);
Apple pomace is a food-processing waste identified in numerous studies as a valuable source of natural antioxidants and bioactive compounds [2, 11, 12].
It is noteworthy to mention that, in China (mainland), 105 MT (Metric Ton) of peach pomace has been at least estimated to be produced annually from peach juice processing [5].
Another drink added to the menu is Grappa, a grape-based pomace brandy.