pomace, a word used for centuries by English cider-makers (it comes from the Latin pomum meaning ‘apple’) meaning the debris of fruit processing. In white winemaking, the pomace is the sweet, pale brownish-green mass of grape skins, stems, seeds, and pulp left after pressing. In red winemaking, the pomace is a similar mass of grape debris coloured blackish red left after the free-run wine has been drained. Because red wine pomace is what is left after fermentation rather than before, it also includes dead yeast cells and contains traces of alcohol rather than sugar.
