- the pulpy residue from apples or similar fruit after crushing and pressing, as in cider making.
- any crushed or ground, pulpy substance.
Origin of pomace
1545–55; perhaps < Medieval Latin pōmācium cider, derivative of Latin pōmum fruit; see pome
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for pomace
In Europe, the seeds are separated from the pomace and used in various ways.
They will be dark in proportion to the length of time the pomace stands.
If the pomace is permitted to ferment, and afterwards is distilled, a product called pomace-brandy is made.
The pomace is also oftentimes used as a manure, for which it has considerable to recommend it, being rich in potash and nitrogen.
To make higher-colored wines let the pomace stand from four to twenty-four hours before pressing.
- the pulpy residue of apples or similar fruit after crushing and pressing, as in cider-making
- any pulpy substance left after crushing, mashing, etc
C16: from Medieval Latin pōmācium cider, from Latin pōmum apple
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Word Origin and History for pomace
1570s, "crushed pulp of apples," from Old French pomaz, plural of pome "cider; apple," from Latin pomum "fruit; apple" (see Pomona).
Online Etymology Dictionary, © 2010 Douglas Harper