Pomace
From Free net encyclopedia
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.
Grape pomace has traditionally been used to produce grape seed oil. Today, pomace is largely used as fodder or fertilizer. Apple pomace is often used to produce pectin, while grape pomace is used to produce pomace wine and pomace brandy, such as the well-known Italian grappa and the Cypriot zivania. In the Middle Ages, pomace wines with a low alcohol content of three to four percent were widely available.