Pomace definitions

Pomace

1) Cider press leftovers 2) Cider-making residue 3) Crushed pulp 4) Ground apple pulp 5) Pulpy material 6) Pulpy refuse
Found on https://www.crosswordclues.com/clue/pomace

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Pomace

Pomace (s {respell|PUM|əs}), or marc (k; from French marc maʀ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, zivania or törkölypálinka) and grape seed oil. To...
Found on http://en.wikipedia.org/wiki/Pomace

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pomace

crushed apples for cider-making
Found on http://phrontistery.info/p.html

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Pomace

• (n.) The substance of apples, or of similar fruit, crushed by grinding.
Found on http://thinkexist.com/dictionary/meaning/pomace/

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pomace

(from the article `wine`) The drained pomace (crushed mass remaining after extraction of the juice from the grapes), from white or red fermentations, may be used to provide ...
Found on http://www.britannica.com/eb/a-z/p/91

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Pomace

The solid residue (primarily skins, seeds and stems) left behind by draining juice from white must, or draining new wine from a red fermentation tank.
Found on http://www.edenwines.co.uk/Glossary_p.html

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Pomace

The skins, stalks, and seeds that remain after making wine. Also called marc.
Found on http://www.encyclo.co.uk/local/20673

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Pomace

Pom'ace noun [ Latin ponum a fruit, Late Latin , an apple: confer Late Latin pomagium , pomacium .] The substance of apples, or of similar fruit, crushed by grinding.
Found on http://www.encyclo.co.uk/webster/P/125

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Pomace

The solid residue (primarily skins, seeds and stems) left over after the juice is pressed out of the must.
Found on http://www.nebraskawines.com/wine-glossary/

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Pomace

The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.
Found on http://www.wineonline.ie/library/glossary.htm

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Pomace

The skins, stalks, and seeds that remain after making wine
Found on https://en.wikipedia.org/wiki/Glossary_of_wine_terms

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Pomace

(n) another name for apple pulp - sometimes used to refer to the spent pulp after pressing. This is often used as animal feed.
Found on https://www.encyclo.co.uk/local/21331

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Pomace

The solid residue (primarily skins, seeds and stems) left over from draining juice from white must, or draining new wine from a red fermentation tank.
Found on https://www.encyclo.co.uk/local/22305

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Pomace

The residue of pressed pulp, skins and pips of apples, grapes or any fruit after pressing. When pressed under great pressure, a pomace cake or brick results. Pomace from appropriate fruit can be ameliorated with sugar, acid, water, and yeast nutrients (possibly acid and tannin will also be required) and a second wine can be made. The pomace provide...
Found on https://www.encyclo.co.uk/local/22309

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pomace

Synonym marc. The skins seeds and stems remaining after winemaking.
Found on https://www.encyclo.co.uk/local/22313

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