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search Not to be confused with pumice. Pomace in a bladder
press. These are Chardonnay grapes left over after pressing.
Pomace (/ˈpʌməs/ PUM-əs), or marc (/ˈmɑrk/; from French marc
[maʀ]), 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 orujo, grappa,
zivania or törkölypálinka) and grape seed oil. Today, it is
mostly used as fodder or fertilizer.   "Pomace" is derived from
the Latin "pomum" (fruit and fruit tree).[1] The English were
the first to use the term "pomace" to refer to the byproduct of
cider production.[2]  In the Middle Ages, pomace wine with a low
alcohol content of three or four percent was widely available.
This wine was made by adding water to pomace and then fermenting
it. Generally, medieval wines were not fermented to dryness;
consequently the pomace would re