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pomace
pom·ace P0433100 (pŭm′ĭs, pŏm′-)n.1. The pulpy material remaining after the juice has been pressed from fruit, such as apples or grapes. Also called marc.2. Pulpy material remaining after the extraction of oil from nuts, seeds, or fish.
[Middle English pomis, from Medieval Latin pōmācium, cider, from Vulgar Latin *pōma, apple, fruit; see pome.]pomace (ˈpʌmɪs) n1. (Cookery) the pulpy residue of apples or similar fruit after crushing and pressing, as in cider-making2. any pulpy substance left after crushing, mashing, etc[C16: from Medieval Latin pōmācium cider, from Latin pōmum apple]pom•ace (ˈpʌm ɪs, ˈpɒm-)
n. 1. the pulpy residue from fruit, seeds, or the like after crushing and pressing, as from apples in cider making. 2. any crushed or ground pulpy substance. [1545–55; perhaps < Medieval Latin pōmācium cider, derivative of Latin pōmum fruit; see pome] Translations
pomace
pomace[′päm·əs] (food engineering) In the preparation of cider, the material derived from apples or similar fruits by crushing or grinding. The residue of grape skins, seeds, and stems after wine grapes have been pressed and the juice has been separated. |