Pomace is a substance prepared by pressing or grinding various fruits, for example in the manufacture of olive oil (from olives), wine (from grapes), or cider (from apples).
Pomace essentially consists of the pulp of the fruit after oil, water, or other juice has been pressed out, the peel, seeds and stalks. The pressing of 100 kg of grapes will produce about 25 kg of pomace. 50 percent of the grape pomace consists of skins, 25 percent of stalks and another 25 percent of seeds.
Up to the 19th century, grape pomace was used to produce grape seed oil, but this is no longer viable. Today, pomace is mainly used as fodder or fertilizer. Apple pomace is occasionally used to produce pectin and grape pomace is used to produce pomace wine and pomace brandy, such as the well-known Italian grappa. In the Middle Ages, pomace wines with a low alcohol content of three to four percent were widely available.
Pomace is the ground flesh and pits after pressing.
Olive-pomace oil is the oil obtained by treating olivepomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.
After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil.
Pomace shouldnt be added to white wines and its risky to add fermented pomace to dry wines as there might be residual sugar in the skins.
Another way to re-use pomace, especially white pomace that has been pressed gently and has quite a bit of sugar left in it, is to make second wine. Though this isnt practiced in the commercial winemaking realm, it does merit a mention here as its popular with some home winemakers.
Pomace is appearing in other unusual places; powdered grapeseed extract is sold in capsules in drugstores, ground pomace is baked into protein bars and spas in Napa Valley offer grape skin wraps and grapeseed scrubs.
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