443:
454:
657:, 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.
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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
31:
701:
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".
609:
Apple pomace has long been a traditional feed for various kinds of livestock. 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.
474:
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
787:
872:
421:
In white wine production, grapes are separated from their skins, then pressed to obtain juice. The skin pomace is a pale, greenish-brown color, and contains
398:) is poured off, leaving behind dark blackish-red pomace consisting of grape skins and stems. The color of red wine is derived from skin contact during the
973:
229:"). 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
260:
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
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Branch, Legislative
Services. "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-19.
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In red wine production, pomace is produced after the free run juice (the juice created before pressing by the weight of
989:
Hang, Y. D.; Woodams, E. E. (April 1985). "Grape pomace: A novel substrate for microbial production of citric acid".
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period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and
1030:
527:, the lead researcher of the study, hoped as of 2008 to isolate these polyphenols to produce new
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369:. Most wine-producing cultures began making some type of pomace brandy after the principles of
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509:. A study conducted at the Eastman Dental Center found that these polyphenols interfere with
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442:
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598:, a natural red dye and food-coloring agent, is produced from grape pomace. Tartrates (
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material in oil-based drilling muds due to the pomace being fibrous and tannin-rich.
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264:. The resulting liquid produced a thin, weak, and thirst-quenching wine with an
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than pomace produced from white wine production. Pomace from the
Italian wine
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for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.
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differs, depending upon whether white wine or red wine is being produced.
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of
Germany's ability to import and manufacture the American beverage.
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788:"White Cider and street drinkers: Recommendations to reduce harm"
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bacteria. Researchers pulverised the dried pomace from the white
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827:(Third ed.). Oxford: Oxford University Press. pp.
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Grape pomace is also used in the oil and gas industry as a
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902:"What a Waste! Grape Pomace Kills Food-Spoiling Bacteria"
61:
236:, before being used for such byproducts more generally.
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concentration of polyphenols in red wine grape skins.
920:
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467:. Top, white grape pomace; bottom, red grape pomace.
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The remains of apples left over after pressing cider.
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79:
70:
921:
Heuzé, V.; Tran, G.; Hassoun, P.; Lebas, F. (2017).
169:, or for the extraction of bioactive compounds like
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Grape pomace has traditionally been used to produce
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814:
812:
636:Apple pomace can also be milled in order to create
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55:
820:
629:. This was done because wartime embargoes limited
303:Pomace from various sources—particularly fish and
292:. As medieval wines were not usually fermented to
482:. As envisioned, pomace would be introduced into
252:used grape pomace to create an inferior class of
1038:
809:
288:. Piquette was also widely available during the
279:
273:
606:can also be manufactured from grape pomace.
549:found that pomace can also act as a natural
429:. This pomace is used in brandy production.
988:
613:Apple pomace was used, in conjunction with
498:gas that could be burnt to generate power.
347:, a strong and colourless alcoholic drink.
214:
205:
195:
939:
531:that will help protect against cavities.
505:in red wine pomace may be beneficial for
296:, medieval piquette retained a degree of
818:
322:
29:
972:Crowe, Alison (August–September 2005).
899:
760:, Oxford: Oxford University Press, 2023
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331:Apple pomace is often used to produce
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900:Gaffney, Jacob (September 23, 2004).
861:: 16. January 31 – February 29, 2008.
745:
743:
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16:Solid remains of fruit after pressing
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643:
640:, also known as apple pomace flour.
873:"Red-wine waste can check cavities"
617:, to flavor the first iteration of
13:
965:
738:
459:Grape pomace from wineries in the
14:
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1018:
885:. January 3, 2008. Archived from
1024:
923:"Apple pomace and culled apples"
452:
441:
361:Grape pomace is used to produce
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51:
42:grapes left over after pressing.
952:
933:
161:). Today, it is mostly used as
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893:
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819:Robinson, Jancis, ed. (2006).
776:(Third ed.). p. 532.
765:
694:
1:
687:
432:
376:
350:
272:in English and French and as
268:around 3 or 4%, now known as
940:Heuzé, V.; Tran, G. (2017).
823:The Oxford Companion to Wine
794:. April 2011. Archived from
774:The Oxford Companion to Wine
583:grapes; this was mixed with
210:("pomaceous, appley"), from
7:
948:. INRA, CIRAD, AFZ and FAO.
929:. INRA, CIRAD, AFZ and FAO.
660:
122:), is the solid remains of
10:
1068:
653:According to the Canadian
541:A 2004 study conducted by
380:
354:
239:
18:
757:Oxford English Dictionary
655:Food and Drug Regulations
648:
602:, 'cream of tartar') and
519:in the mouth that causes
974:"The Pomace Predicament"
883:Asian News International
772:Robinson, Jancis (ed.).
335:and can be used to make
19:Not to be confused with
716:10.1111/1750-3841.12715
704:Journal of Food Science
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307:—was also used in the
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991:Biotechnology Letters
553:that interferes with
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33:
1033:at Wikimedia Commons
600:potassium bitartrate
512:Streptococcus mutans
484:anaerobic digesters
309:early modern period
1003:10.1007/BF01042372
878:The Times of India
543:Erciyes University
329:
44:
1047:Biogas substrates
1029:Media related to
838:978-0-19-860990-2
672:Olive mill pomace
644:Legal regulations
604:grape polyphenols
551:food preservative
373:were understood.
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980:. Archived from
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710:(1): E101–E107.
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677:Olive pomace oil
536:lost circulation
490:that aid in its
480:renewable energy
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414:wine to produce
410:is macerated in
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266:alcohol content
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212:Classical Latin
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997:(4): 253–254.
986:
984:on 2010-01-25.
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942:"Grape pomace"
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907:Wine Spectator
892:
889:on 2008-01-06.
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568:Staphylococcus
507:dental hygiene
488:microorganisms
478:companies for
461:Barossa Valley
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381:Main article:
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298:residual sugar
246:ancient Greeks
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193:Medieval Latin
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155:törkölypálinka
113:; from French
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363:pomace brandy
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343:, as well as
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36:bladder press
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800:. Retrieved
796:the original
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627:World War II
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523:. Professor
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494:and produce
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412:Valpolicella
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371:distillation
360:
330:
305:castor beans
302:
243:
186:
180:
140:
114:
87:
46:
45:
38:. These are
34:Pomace in a
853:"GrapeVine"
667:Acqua pazza
638:apple flour
577:Emir Karasi
529:mouthwashes
521:tooth decay
503:polyphenols
345:white cider
290:Middle Ages
281:vin piccolo
171:polyphenols
130:, or other
1041:Categories
946:Feedipedia
927:Feedipedia
802:2017-11-12
688:References
596:Oenocyanin
562:Salmonella
433:Other uses
400:maceration
389:winemaking
387:Pomace in
383:Winemaking
377:Winemaking
351:Distilling
313:fertilizer
167:fertilizer
40:Chardonnay
978:WineMaker
750:"pomace,
724:1750-3841
631:Coca-Cola
517:bacterium
501:Specific
339:, a weak
262:fermented
256:given to
145:(such as
1052:Oenology
1011:45128414
732:25471637
682:Piquette
661:See also
589:methanol
579:and red
525:Hyun Koo
367:piquette
337:ciderkin
270:piquette
234:dialects
207:pomaceus
197:pomaceum
136:pressing
829:534–535
625:during
623:Germany
556:E. coli
496:methane
427:tannins
416:Ripasso
408:Amarone
396:gravity
294:dryness
286:Italian
275:graspia
240:History
204:") and
183:English
159:zivania
1031:Pomace
1009:
835:
730:
722:
649:Canada
575:grape
547:Turkey
515:, the
476:biogas
404:tannic
333:pectin
258:slaves
250:Romans
231:French
188:pomace
163:fodder
147:grappa
134:after
128:olives
124:grapes
86:), or
47:Pomace
25:pomade
21:pumice
1007:S2CID
619:Fanta
341:cider
227:apple
223:fruit
217:pomum
202:cider
185:word
165:, as
151:orujo
132:fruit
833:ISBN
728:PMID
720:ISSN
615:whey
565:and
425:and
365:and
319:Uses
311:for
254:wine
248:and
244:The
181:The
177:Name
115:marc
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284:in
278:or
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