Solid remains of fruit after pressing
Pomace
(
PUM
-?s
), or
marc
(
; from French
marc
[ma?]
), 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.
Grape pomace has traditionally been used to produce
pomace brandy
(such as
grappa
,
orujo
,
torkolypalinka
,
zivania
). Today, it is mostly used as
fodder
, as
fertilizer
, or for the extraction of bioactive compounds like
polyphenols
.
[1]
Name
[
edit
]
The
English
word
pomace
derives from
Medieval Latin
pomaceum
("
cider
") and
pomaceus
("pomaceous, appley"), from
Classical Latin
pomum
("
fruit
,
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
dialects
, before being used for such byproducts more generally.
[2]
History
[
edit
]
The
ancient Greeks
and
Romans
used grape pomace to create an inferior class of
wine
given to
slaves
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
. The resulting liquid produced a thin, weak, and thirst-quenching wine with an
alcohol content
around 3 or 4%, now known as
piquette
in English and French and as
graspia
or
vin piccolo
in
Italian
.
[3]
Piquette was also widely available during the
Middle Ages
. As medieval wines were not usually fermented to
dryness
, medieval piquette retained a degree of
residual sugar
.
Pomace from various sources?particularly fish and
castor beans
?was also used in the
early modern period
for
fertilizer
.
[2]
Uses
[
edit
]
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.
[4]
Distilling
[
edit
]
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.
[5]
Other uses
[
edit
]
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
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 burnt 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
grapes; this was mixed with
ethyl acetate
,
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.
[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.
[5]
Apple pomace has long been a traditional feed for various kinds of livestock.
[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 II
. This was done because wartime embargoes limited
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
, also known as apple pomace flour.
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 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.
[11]
See also
[
edit
]
References
[
edit
]
- ^
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
.
ISSN
1750-3841
.
PMID
25471637
.
- ^
a
b
c
"pomace,
n.
",
Oxford English Dictionary
, Oxford: Oxford University Press, 2023
.
- ^
Robinson, Jancis (ed.).
The Oxford Companion to Wine
(Third ed.). p. 532.
- ^
"White Cider and street drinkers: Recommendations to reduce harm"
.
Alcohol Concern
. April 2011. Archived from
the original
on 2015-05-12
. Retrieved
2017-11-12
.
- ^
a
b
Robinson, Jancis, ed. (2006).
The Oxford Companion to Wine
(Third ed.). Oxford: Oxford University Press. pp.
534?535
.
ISBN
978-0-19-860990-2
.
- ^
"GrapeVine"
.
Wine Spectator
: 16. January 31 ? February 29, 2008.
- ^
"Red-wine waste can check cavities"
.
The Times of India
.
Asian News International
. January 3, 2008. Archived from
the original
on 2008-01-06.
- ^
Gaffney, Jacob (September 23, 2004).
"What a Waste! Grape Pomace Kills Food-Spoiling Bacteria"
.
Wine Spectator
.
- ^
Heuze, V.; Tran, G.; Hassoun, P.; Lebas, F. (2017).
"Apple pomace and culled apples"
.
Feedipedia
. INRA, CIRAD, AFZ and FAO.
- ^
Heuze, V.; Tran, G. (2017).
"Grape pomace"
.
Feedipedia
. INRA, CIRAD, AFZ and FAO.
- ^
Branch, Legislative Services. "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-19.
Further reading
[
edit
]
External links
[
edit
]
Look up
pomace
in Wiktionary, the free dictionary.
- Media related to
Pomace
at Wikimedia Commons