Not logged in Talk Contributions Create account Log in

Article Talk Read Edit View history Search Wikipedia

Pomace
From Wikipedia, the free encyclopedia

Main page Not to be confused with pumice.

Contents
Pomace (/ˈpʌməs/ PUM-əs), or marc (/ˈmɑːrk/; from French marc [maʁk]), is the solid remains of
Featured content
Current events grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and
Random article stems of the fruit.
Donate to Wikipedia
Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo,
Wikipedia store
törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or to extract bioactive
Interaction compounds like polyphenols from it.[1]
Help
Contents [hide]
About Wikipedia
Community portal 1 History
Recent changes 1.1 Piquette (French) or Graspia/Vin Piccolo (Italian - Veneto)
Contact page 2 Uses
2.1 Winemaking
Tools
2.2 Other uses
What links here
3 Legal regulations
Related changes
Upload file
3.1 Canada
Special pages 4 See also
Permanent link 5 References
Page information 6 Further reading
Wikidata item
Cite this page

Print/export
History [ edit ] Pomace in a bladder press. These are
Chardonnay grapes left over after pressing.
Create a book "Pomace" is derived from the Latin "pomum" (fruit and fruit tree).[2] The English were the first to
Download as PDF use the term "pomace" to refer to the byproduct of cider production [clarification needed].[3]
Printable version
In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely Look up pomace in
In other projects available. This wine was made by adding water to pomace and then fermenting it. Generally, Wiktionary, the free
dictionary.
Wikimedia Commons medieval wines were not fermented to dryness; consequently the pomace would retain some residual
sugar after fermenting.
Languages
Deutsch Piquette (French) or Graspia/Vin Piccolo (Italian - Veneto) [ edit ]
Español Main article: Piquette
Italiano
Nederlands The Ancient Greeks and Romans used pomace to create a wine that later became known as piquette in France and Graspia or Vin Piccolo in
日本語 Veneto. This was an inferior wine normally given to slaves and common workers. After the wine grapes had been pressed twice, the pomace
Polski was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, weak and thirst-
Türkçe quenching wine.[4]
Tiếng Việt
中文 Uses [ edit ]
9 more
Edit links
Apple pomace is often used to produce pectin and can be used to make ciderkin, a weak cider, as well as white cider, a strong and colourless
alcoholic drink.[5]

Grape pomace is used to produce pomace brandy and piquette. Most wine-producing cultures began making some type of pomace brandy
after the principles of distillation were understood.

Winemaking [ edit ]

Pomace in 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) is poured off,
leaving behind dark blackish-red debris consisting of grape skins and stems. The color of red wine is derived from skin contact during the
maceration period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and tannic than pomace produced
from white wine production. Pomace from the Italian wine Amarone is macerated in Valpolicella wine to produce Ripasso.

In white wine production, grapes are quickly pressed after crushing to avoid skin contact with pomace as a byproduct of the pressing. The
resulting debris is a pale, greenish-brown color and contains more residual sugars than it contains tannins and alcohol. This is the pomace
normally used in brandy production.[3]

Other uses [ edit ]

Pomace is produced in large quantities in wine production, with disposal an important environmental
consideration. Some wineries use the material as fertilizer, while others are selling it to biogas
companies for renewable energy. As envisioned, pomace would be introduced into anaerobic digesters
that contain microorganisms that aid in its decomposition and produce methane gas that could be
combusted to generate power.[6]

Specific polyphenols in red wine pomace may be beneficial for dental hygiene. A study conducted at the
Eastman Dental Center found that these polyphenols interfere with Streptococcus mutans, the bacterium
in the mouth that causes tooth decay. Professor Hyun Koo, the lead researcher of the study, hoped as of
2008 to isolate these polyphenols to produce new mouthwashes that will help protect against cavities.[7]

Grape pomace is also used in the oil and gas industry as a lost circulation material in oil-based drilling
muds due to the pomace being fibrous and tannin-rich.

A 2004 study conducted by Erciyes University in Turkey found that pomace can also act as a natural
food preservative that interferes with E. coli, Salmonella and Staphylococcus bacteria. Researchers
pulverised the dried pomace from the white Turkish wine grape Emir Karasi and red Kalecik Karasi Grape pomace from wineries in the
grapes; this was mixed with ethyl acetate, methanol or water and exposed to 14 different types of food Barossa Valley, South Australia.
Top, white grape pomace; bottom,
bacteria. All 14 bacteria were inhibited to some degree by the pomace — depending on the grape variety
red grape pomace.
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.[8]

Oenocyanin, a natural red dye and food-coloring agent, is produced from grape pomace. Tartrates (potassium bitartrate, 'cream of tartar') and
grape polyphenols can also be manufactured from grape pomace.[3]

Apple pomace has been a traditional feed for all kinds of livestock for a long time.[9] 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.[10]

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

Recently, grape pomace made artificial leather started being produced.[11]

Legal regulations [ edit ]

Canada [ edit ]

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 removes the fruit juice, wine or fruit wine. Furthermore, 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 [ edit ]

Acqua pazza
Olive mill pomace
Olive pomace oil
Piquette

References [ edit ]

1. ^ Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, 6. ^ "GrapeVine" . Wine Spectator: 16. Jan 31 – Feb 29, 2008.
Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz 7. ^ "Red-wine waste can check cavities" . The Times of India. Asian
(2015-01-01). "Optimization of Supercritical Fluid Consecutive News International. January 3, 2008.
Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape 8. ^ Gaffney, Jacob (September 23, 2004). "What a Waste! Grape
Wastes" . Journal of Food Science. 80 (1): E101–E107. Pomace Kills Food-Spoiling Bacteria" . Wine Spectator.
doi:10.1111/1750-3841.12715 . ISSN 1750-3841 . 9. ^ Heuzé V., Tran G., Hassoun P., Lebas F., 2017. Apple pomace and
2. ^ Cfr. Latin dictionaries. V.gr. "Diccionario ilustrado latino-español", culled apples. Feedipedia, a programme by INRA, CIRAD, AFZ and
Editorial de las publicaciones Spes y Vox. 6ª ed., Barcelona, 1969 ad FAO. https://www.feedipedia.org/node/20703
voces "pomum" and "malum" 10. ^ Heuzé V., Tran G., 2017. Grape pomace. Feedipedia, a programme
3. ^ a b c Robinson, Jancis (ed.) (2006). The Oxford Companion to Wine by INRA, CIRAD, AFZ and FAO.
(Third ed.). Oxford: Oxford University Press. pp. 534–535. ISBN 0-19- https://www.feedipedia.org/node/691
860990-6. 11. ^ VEGEATEXTILE
4. ^ Robinson, Jancis (ed.). The Oxford Companion to Wine (Third ed.). 12. ^ Branch, Legislative Services. "Consolidated federal laws of Canada,
p. 532. Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-
5. ^ "White Cider and street drinkers: Recommendations to reduce 19.
harm" . Alcohol Concern. April 2011.

Further reading [ edit ]

Crowe, Alison (Aug–Sep 2005). "The Pomace Predicament" . WineMaker. Archived from the original 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 .

Wikimedia Commons has

media related to wine
pomace.

Categories: Oenology

This page was last edited on 27 September 2018, at 11:43 (UTC).

Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy.
Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

Privacy policy About Wikipedia Disclaimers Contact Wikipedia Developers Cookie statement Mobile view