# Pomace

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Not to be confused with [pumice](/source/Pumice) or [pomade](/source/Pomade) or [poultice](/source/Poultice).

**Pomace** (/ˈpʌməs/ PUM-əs), or **marc** (/ˈmɑrk/; from French *marc* maʁ), is the solid remains of [grapes](/source/Grape), [olives](/source/Olive), or other [fruit](/source/Fruit) after [pressing](/source/Pressing_(wine)) for [juice](/source/Juice) or [oil](/source/Vegetable_oil). It contains the skins, pulp, seeds, and stems of the fruit.

Grape pomace has traditionally been used to produce [pomace brandy](/source/Pomace_brandy) (such as [grappa](/source/Grappa), [orujo](/source/Orujo), [törkölypálinka](/source/T%C3%B6rk%C3%B6lyp%C3%A1linka), [tsipouro](/source/Tsipouro), [tsikoudia](/source/Tsikoudia), [zivania](/source/Zivania)). Today, it is mostly used as [fodder](/source/Fodder), as [fertilizer](/source/Fertilizer), or for the extraction of bioactive compounds like [polyphenols](/source/Polyphenol).[1]

## Name

The [English](/source/English_language) word *[pomace](https://en.wiktionary.org/wiki/pomace)* derives from [Medieval Latin](/source/Medieval_Latin) *pomaceum* ("[cider](/source/Cider)") and *pomaceus* ("pomaceous, appley"), from [Classical Latin](/source/Classical_Latin) *[pomum](https://en.wiktionary.org/wiki/pomum)* ("[fruit](/source/Fruit), [apple](/source/Apple)").[2] The word was originally used for cider and only later applied to the apple mash before or after pressing, via various cognate terms in northern [French](/source/French_language) [dialects](/source/Dialects_of_French), before being used for such byproducts more generally.[2]

## History

The [ancient Greeks](/source/Ancient_Greeks) and [Romans](/source/Ancient_Romans) used grape pomace to create an inferior class of [wine](/source/Ancient_Greek_wine) given to [slaves](/source/Slavery_in_ancient_Greece) and laborers. The grapes were first pressed twice and the resulting pomace was then soaked in water for another day and pressed a third time and [fermented](/source/Fermentation_(wine)). The resulting liquid produced a thin, weak, and thirst-quenching wine with an [alcohol content](/source/Alcohol_content) around 3 or 4%, now known as [piquette](/source/Piquette) in English and French and as *graspia* or *vin piccolo* in [Italian](/source/Italian_language).[3] Piquette was also widely available during the [Middle Ages](/source/Middle_Ages). As medieval wines were not usually fermented to [dryness](/source/Sweetness_of_wine), medieval piquette retained a degree of [residual sugar](/source/Sweetness_of_wine#Residual_sugar).

Pomace from various sources—particularly fish and [castor beans](/source/Castor_bean)—was also used in the [early modern period](/source/Early_modern_period) for [fertilizer](/source/Fertilizer).[2]

### Olive pomace

[Olive](/source/Olive) pomace, the byproduct of [olive oil extraction](/source/Olive_oil_extraction), was widely used throughout [classical antiquity](/source/Classical_antiquity) as an alternative [fuel](/source/Fuel) source to [wood](/source/Wood) and [charcoal](/source/Charcoal).[4] Use of olive pomace peaked in the [Roman era](/source/Ancient_Rome), when, due to [urban](/source/Urbanization) growth and [proto-industrial](/source/Proto-industrialization) activity, [markets](/source/Market_(economics)) for [imported](/source/Import) olive pomace developed.[4] Olive pomace may be [sun-dried](/source/Food_drying) or made into charcoal for use as fuel.[4]

## Uses

Apple pomace is often used to produce [pectin](/source/Pectin) and can be used to make [ciderkin](/source/Ciderkin), a weak [cider](/source/Cider), as well as [white cider](/source/White_cider), a strong and colourless alcoholic drink.[5]

### Distilling

Main article: [Pomace brandy](/source/Pomace_brandy)

Grape pomace is used to produce [pomace brandy](/source/Pomace_brandy) and [piquette](/source/Piquette). Most wine-producing cultures began making some type of pomace brandy after the principles of [distillation](/source/Distillation) were understood.

### Winemaking

Main article: [Winemaking](/source/Winemaking)

Pomace in [winemaking](/source/Winemaking) differs, depending upon whether white wine or red wine is being produced.

In red wine production, pomace is produced after the free run juice (the juice created before pressing by the weight of [gravity](/source/Gravity)) is poured off, leaving behind dark blackish-red pomace consisting of grape skins and stems. The color of red wine is derived from skin contact during the [maceration](/source/Maceration_(wine)) period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and [tannic](/source/Grape_tannins) than pomace produced from white wine production. Pomace from the Italian wine [Amarone](/source/Amarone) is macerated in [Valpolicella](/source/Valpolicella) wine to produce [Ripasso](/source/Ripasso).[citation needed]

In white wine production, grapes are separated from their skins, then pressed to obtain juice. The skin pomace is a pale, greenish-brown color, and contains [residual sugars](/source/Residual_sugar) and [tannins](/source/Grape_tannins). This pomace is used in brandy production.[6]

### Other uses

Pomace is produced in large quantities in wine production, making its disposal an important environmental consideration. Some wineries use the material as fertilizer, while others are selling it to [biogas](/source/Biogas) companies for [renewable energy](/source/Renewable_energy). As envisioned, pomace would be introduced into [anaerobic digesters](/source/Anaerobic_digesters) that contain [microorganisms](/source/Microorganism) that aid in its [decomposition](/source/Decomposition) and produce [methane](/source/Methane) gas that could be burnt to generate power.[7]

Specific [polyphenols](/source/Polyphenol) in red wine pomace may be beneficial for [dental hygiene](/source/Oral_hygiene). A study conducted at the Eastman Dental Center found that these polyphenols interfere with *[Streptococcus mutans](/source/Streptococcus_mutans)*, the [bacterium](/source/Bacterium) in the mouth that causes [tooth decay](/source/Tooth_decay). Professor [Hyun Koo](/source/Hyun_Koo), the lead researcher of the study, hoped as of 2008 to isolate these polyphenols to produce new [mouthwashes](/source/Mouthwash) that will help protect against cavities.[8]

Grape pomace is also used in the oil and gas industry as a [lost circulation](/source/Lost_circulation) material in oil-based drilling muds due to the pomace being fibrous and tannin-rich.

A 2004 study conducted by [Erciyes University](/source/Erciyes_University) in [Turkey](/source/Turkey) found that pomace can also act as a natural [food preservative](/source/Food_preservative) that interferes with *[E. coli](/source/Escherichia_coli)*, *[Salmonella](/source/Salmonella)* and *[Staphylococcus](/source/Staphylococcus)* bacteria. Researchers pulverised the dried pomace from the white [Turkish wine](/source/Turkish_wine) grape [Emir Karasi](/source/Emir_Karasi) and red [Kalecik Karasi](/source/Kalecik_Karasi) grapes; this was mixed with [ethyl acetate](/source/Ethyl_acetate), [methanol](/source/Methanol) or water and exposed to 14 different types of food bacteria. All 14 bacteria were inhibited to some degree by the pomace – depending on the grape variety and the concentration of the extract. The red wine Kalecik Karasi grape was the most effective; the researchers believed this was due to the higher concentration of polyphenols in red wine grape skins.[9]

[Oenocyanin](/source/Oenocyanin), a natural red dye and food-coloring agent, is produced from grape pomace. Tartrates ([potassium bitartrate](/source/Potassium_bitartrate), 'cream of tartar') and [grape polyphenols](/source/Polyphenols_in_grape) can also be manufactured from grape pomace.[6]

Apple pomace has long been a traditional feed for various kinds of livestock.[10] The use of grape pomace as livestock feed is encouraged in order to reduce the release of grape processing residues in the environment, which can lead to serious pollution.[11]

Apple pomace was used, in conjunction with [whey](/source/Whey), to flavor the first iteration of [Fanta](/source/Fanta) soft drink in [Germany](/source/Germany) during [World War II](/source/World_War_II). This was done because wartime embargoes limited [Coca-Cola](/source/Coca-Cola) of Germany's ability to import and manufacture the American beverage.

Apple pomace can also be milled in order to create [apple flour](/source/Apple_flour), also known as apple pomace flour.

Pomace was once used as an ingredient in some [paints](/source/Paint), but today such use is limited to [artisanal](/source/Artisan) paints in such applications as [fine arts](/source/Fine_art) or [architectural restoration](/source/Conservation_and_restoration_of_immovable_cultural_property), whereas for industrial and commercial paints it is now superfluous [petrochemically](/source/Petrochemical).

## Legal regulations

### Canada

According to the Canadian *Food and Drug Regulations*, pomace can be a potable alcoholic distillate or a mixture of potable alcoholic distillates obtained by distilled skin and pulp of sound ripe fruit after removal of the fruit juice, wine or fruit wine. Pomace may contain caramel, fruit, botanical substances, flavoring and flavoring preparations. Pomace may be described on its label as "(name of the fruit) Pomace" or "(name of the fruit) Marc" if all of the skin and pulp of the fruit used to make the pomace originate from the particular fruit.[12]

## See also

- [Acqua pazza](/source/Acqua_pazza_(wine))
- [Olive mill pomace](/source/Olive_mill_pomace)
- [Olive pomace oil](/source/Olive_pomace_oil)
- [Piquette](/source/Piquette)

## References

1. Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz (2015-01-01). "Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes". *Journal of Food Science*. **80** (1): E101–E107. [doi:10.1111/1750-3841.12715](https://doi.org/10.1111/1750-3841.12715). [ISSN 1750-3841](https://www.worldcat.org/issn/1750-3841). [PMID 25471637](https://pubmed.ncbi.nlm.nih.gov/25471637)

1. ["pomace, *n.*"](http://www.oed.com), "Oxford English Dictionary", Oxford: Oxford University Press, 2023.

1. Robinson, Jancis (ed.). *The Oxford Companion to Wine*. 3rd ed. p. 532.

1. Rowan, Erica (October 2015). ["Olive Oil Pressing Waste as a Fuel Source in Antiquity"](https://facultystaff.richmond.edu/~sabrash/110/Chem%20110%2001%20Fall%202019%20Homework/Werner%20-%20Olive%20Oil%20Pressing%20Waste.pdf). *American Journal of Archaeology*. **119** (4): 465–482.

1. ["White Cider and street drinkers: Recommendations to reduce harm"](https://web.archive.org/web/20150512013905/http://www.thamesreach.org.uk/EasySiteWeb/getresource.axd?AssetID=21222&type=full&servicetype=Attachment). [Alcohol Concern](/source/Alcohol_Concern). April 2011. Archived from [the original](http://www.thamesreach.org.uk/EasySiteWeb/GatewayLink.aspx?alId=21222) on 2015-05-12. Retrieved 2017-11-12.

1. Robinson, Jancis (ed.) (2006). [*The Oxford Companion to Wine*](https://archive.org/details/oxfordcompaniont00janc/page/534). 3rd ed. Oxford: Oxford University Press. pp. [534–535](https://archive.org/details/oxfordcompaniont00janc/page/534). ISBN 978-0-19-860990-2.

1. ["GrapeVine"](https://www.winespectator.com/magazine/show/id/12391). *[Wine Spectator](/source/Wine_Spectator)*. January 31 – February 29, 2008.

1. Thimothe, Joanne; Bonsi, Illeme A.; Padilla-Zakour, Olga I.; Koo, Hyun (12 December 2007). ["Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans"](https://www.researchgate.net/publication/5848377_Chemical_Characterization_of_Red_Wine_Grape_Vitis_vinifera_and_Vitis_Interspecific_Hybrids_and_Pomace_Phenolic_Extracts_and_Their_Biological_Activity_against_Streptococcus_mutans). *[Journal of Agricultural and Food Chemistry](/source/Journal_of_Agricultural_and_Food_Chemistry)*. **55** (25): 10200-7. [doi:10.1021/jf0722405](https://doi.org/10.1021/jf0722405). [PMID 17999462](https://pubmed.ncbi.nlm.nih.gov/17999462). – via [ResearchGate](/source/ResearchGate)

1. Gaffney, Jacob (September 23, 2004). ["What a Waste! Grape Pomace Kills Food-Spoiling Bacteria"](https://www.winespectator.com/webfeature/show/id/What-a-Waste-Grape-Pomace-Kills-Food-Spoiling-Bacteria_3402). *[Wine Spectator](/source/Wine_Spectator)*

1. Heuzé, V.; Tran, G.; Hassoun, P.; Lebas, F. (2017). ["Apple pomace and culled apples"](https://www.feedipedia.org/node/20703). *Feedipedia*. INRA, CIRAD, AFZ and FAO.

1. Heuzé, V. & Tran, G. (2017). ["Grape pomace"](https://www.feedipedia.org/node/691). *Feedipedia*. INRA, CIRAD, AFZ and FAO.

1. Branch, Legislative Services. "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-19.

## Further reading

- Crowe, Alison (August–September 2005). ["The Pomace Predicament"](https://web.archive.org/web/20100125164354/http://winemakermag.com/component/resource/article/678-the-pomace-predicament). *WineMaker*. Archived from [the original](http://winemakermag.com/component/resource/article/678-the-pomace-predicament) on 2010-01-25.
- Hang, Y. D. & Woodams, E. E. (April 1985). "Grape pomace: A novel substrate for microbial production of citric acid". *Biotechnology Letters*. **7** (4): 253–254. [doi:10.1007/BF01042372](https://doi.org/10.1007/BF01042372). [S2CID 45128414](https://api.semanticscholar.org/CorpusID:45128414)

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Adapted from the Wikipedia article [Pomace](https://en.wikipedia.org/wiki/Pomace) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pomace?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.