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pomace (PUHM-is, POM-is) - n., the pulpy residue left after apples, grapes, or other fruit are crushed to extract their juice or after olives, nuts, or fish are crushed to extract their oil; any crushed or ground, pulpy substance.
When a fruit, especially grape crushed for juice for wine, also called marc. Fruit pomace is sometimes fermented to make a brandy (such as grappa) but more commonly is used as fodder. When this first appeared in the early 16th century, it was more commonly spelled pomys, probably derived from Medieval Latin pōmācium, cider, from Late Latin pōmum, apple, from Classical Latin, where it meant more generally fruit.
---L.
When a fruit, especially grape crushed for juice for wine, also called marc. Fruit pomace is sometimes fermented to make a brandy (such as grappa) but more commonly is used as fodder. When this first appeared in the early 16th century, it was more commonly spelled pomys, probably derived from Medieval Latin pōmācium, cider, from Late Latin pōmum, apple, from Classical Latin, where it meant more generally fruit.
---L.
