Pronunciation: [PUH-muss]

The residue (skins, pits, seeds and pulp) that remains after a wine or juice has been pressed. Pomace is sometimes processed to make a brandy variously known as pomace brandy, eau de vie, marc (in France) and grappa (in Italy and California).

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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