the pulp that remains after a fruit has been pressed to extract the juice (or a nut etc has been pressed to extract the oil)
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
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
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
الواصلة
pom·ace
النطق
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[ 'p&-m&s, 'pä- ] (noun.) 15th century. Latin pomum.