Pomace
Here you go — **formal, technical definition with an introduction**, aligned with oenological usage.
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## Pomace — Technical Definition (Oenology)
### Introduction
In winemaking, **pomace** is the solid by-product remaining after the extraction of grape must or wine. It represents the structural components of the grape berry and retains significant technological, chemical, and economic importance in both winemaking and distillation. Pomace composition varies according to grape variety, vinification method, degree of extraction, and whether it originates from white, rosé, or red wine production.
### Technical Definition
**Pomace** is the solid residue resulting from the crushing, maceration, draining, and/or pressing of grapes, consisting primarily of grape skins, seeds, and residual pulp, and may contain stems depending on the extent of destemming and processing.
Pomace retains variable amounts of entrained liquid (wine or must), fermentable sugars (in unfermented or partially fermented pomace), ethanol (in fermented pomace), phenolic compounds, organic acids, minerals, and aroma compounds. It may be classified according to fermentation status (sweet pomace, fermented pomace), color origin (white pomace, red pomace), or intended use, including distillation (grape marc spirits), composting, extraction of polyphenols, or agricultural applications.
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If you want, I can follow up with:
* A **formal subclass table** (sweet pomace, fermented pomace, pressed pomace, exhausted pomace)
* A **technical comparison**: pomace vs lees vs stems
* A **grape spirit–oriented definition** (marc / grape marc) for distillation law & database use
Just say how you want to integrate it. 🍇
Pomace
Here you go — **formal, technical definition with an introduction**, aligned with oenological usage.
---
## Pomace — Technical Definition (Oenology)
### Introduction
In winemaking, **pomace** is the solid by-product remaining after the extraction of grape must or wine. It represents the structural components of the grape berry and retains significant technological, chemical, and economic importance in both winemaking and distillation. Pomace composition varies according to grape variety, vinification method, degree of extraction, and whether it originates from white, rosé, or red wine production.
### Technical Definition
**Pomace** is the solid residue resulting from the crushing, maceration, draining, and/or pressing of grapes, consisting primarily of grape skins, seeds, and residual pulp, and may contain stems depending on the extent of destemming and processing.
Pomace retains variable amounts of entrained liquid (wine or must), fermentable sugars (in unfermented or partially fermented pomace), ethanol (in fermented pomace), phenolic compounds, organic acids, minerals, and aroma compounds. It may be classified according to fermentation status (sweet pomace, fermented pomace), color origin (white pomace, red pomace), or intended use, including distillation (grape marc spirits), composting, extraction of polyphenols, or agricultural applications.
---
If you want, I can follow up with:
* A **formal subclass table** (sweet pomace, fermented pomace, pressed pomace, exhausted pomace)
* A **technical comparison**: pomace vs lees vs stems
* A **grape spirit–oriented definition** (marc / grape marc) for distillation law & database use
Just say how you want to integrate it. 🍇
