Pomace

Solid remains of fruit after pressing / From Wikipedia, the free encyclopedia

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Pomace (/ˈpʌməs/ PUM-əs), or marc (/ˈmɑːrk/; from French marc [maʁ]), 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.

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Pomace in a bladder press. These are Chardonnay grapes left over after pressing.

Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols.[1]