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Pomace

December 27, 2022

Not to be confused with pumice or pomade.

Pomace (/ˈpʌməs/ PUM-əs), or marc (/ˈmɑːrk/; from French marc [maʁ]), 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.

Pomace in a bladder press. These are Chardonnay grapes left over after pressing.

Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols.[1]

History

"Pomace" is derived from the Latin "pomum" (fruit and fruit tree).[2] The English were the first to use the term "pomace" to refer to the byproduct of cider production.[clarification needed][3] 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 retain some residual sugar after fermenting.

Piquette

Main article: Piquette

The ancient Greeks and Romans used pomace to create a wine that later became known as piquette in France and Graspia or Vin Piccolo in Veneto. This was an inferior wine normally given to slaves and common workers. After the wine grapes had been pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a thin, weak and thirst-quenching wine.[4]

Uses

Apple pomace is often used to produce pectin and can be used to make ciderkin, a weak cider, as well as white cider, a strong and colourless alcoholic drink.[5]

Distilling

Main article: Pomace brandy

Grape pomace is used to produce pomace brandy and piquette. Most wine-producing cultures began making some type of pomace brandy after the principles of distillation were understood.

Winemaking

Pomace in winemaking differs, depending upon whether white wine or red wine is being produced.

In red wine production, pomace is produced after the free run juice (the juice created before pressing by the weight of gravity) is poured off, leaving behind dark blackish-red debris consisting of grape skins and stems. The color of red wine is derived from skin contact during the maceration period, which sometimes includes partial fermentation. The resulting pomace is more alcoholic and tannic than pomace produced from white wine production. Pomace from the Italian wine Amarone is macerated in Valpolicella wine to produce Ripasso.

In white wine production, grapes are quickly pressed after crushing to avoid skin contact with pomace as a byproduct of the pressing. The resulting debris is a pale, greenish-brown color and contains more residual sugars than it contains tannins and alcohol. This is the pomace normally used in brandy production.[3]

Other uses

 
 
Grape pomace from wineries in the Barossa Valley, South Australia. Top, white grape pomace; bottom, red grape pomace.

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 biogas companies for renewable energy. As envisioned, pomace would be introduced into anaerobic digesters that contain microorganisms that aid in its decomposition and produce methane gas that could be burnt to generate power.[6]

Specific polyphenols in red wine pomace may be beneficial for dental hygiene. A study conducted at the Eastman Dental Center found that these polyphenols interfere with Streptococcus mutans, the bacterium in the mouth that causes tooth decay. Professor Hyun Koo, the lead researcher of the study, hoped as of 2008 to isolate these polyphenols to produce new mouthwashes that will help protect against cavities.[7]

Grape pomace is also used in the oil and gas industry as a lost circulation material in oil-based drilling muds due to the pomace being fibrous and tannin-rich.

A 2004 study conducted by Erciyes University in Turkey found that pomace can also act as a natural food preservative that interferes with E. coli, Salmonella and Staphylococcus bacteria. Researchers pulverised the dried pomace from the white Turkish wine grape Emir Karasi and red Kalecik Karasi grapes; this was mixed with ethyl acetate, methanol 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 concentration of polyphenols in red wine grape skins.[8]

Oenocyanin, a natural red dye and food-coloring agent, is produced from grape pomace. Tartrates (potassium bitartrate, 'cream of tartar') and grape polyphenols can also be manufactured from grape pomace.[3]

Apple pomace has long been a traditional feed for various kinds of livestock.[9] 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.[10]

Apple pomace was used, in conjunction with whey, to flavor the first iteration of Fanta soft drink in Germany during World War II. This was done because wartime embargoes limited Coca-Cola of Germany's ability to import and manufacture the American beverage.

Apple pomace can also be milled in order to create apple flour, also known as apple pomace flour.

Legal regulations

Canada

According to the Canadian Food and Drug Regulations, 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.[11]

See also

References

  1. ^ 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". Journal of Food Science. 80 (1): E101–E107. doi:10.1111/1750-3841.12715. ISSN 1750-3841. PMID 25471637.
  2. ^ Cfr. Latin dictionaries. V.gr. "Diccionario ilustrado latino-español", Editorial de las publicaciones Spes y Vox. 6ª ed., Barcelona, 1969 ad voces "pomum" and "malum"
  3. ^ a b c Robinson, Jancis, ed. (2006). The Oxford Companion to Wine (Third ed.). Oxford: Oxford University Press. pp. 534–535. ISBN 978-0-19-860990-2.
  4. ^ Robinson, Jancis (ed.). The Oxford Companion to Wine (Third ed.). p. 532.
  5. ^ . Alcohol Concern. April 2011. Archived from the original on 2015-05-12. Retrieved 2017-11-12.
  6. ^ "GrapeVine". Wine Spectator: 16. January 31 – February 29, 2008.
  7. ^ "Red-wine waste can check cavities". The Times of India. Asian News International. January 3, 2008.
  8. ^ Gaffney, Jacob (September 23, 2004). "What a Waste! Grape Pomace Kills Food-Spoiling Bacteria". Wine Spectator.
  9. ^ Heuzé V., Tran G., Hassoun P., Lebas F., 2017. Apple pomace and culled apples. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/20703
  10. ^ Heuzé V., Tran G., 2017. Grape pomace. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/691
  11. ^ Branch, Legislative Services. "Consolidated federal laws of Canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-19.

Further reading

  • Crowe, Alison (August–September 2005). . WineMaker. Archived from the original on 2010-01-25.
  • Hang, Y. D.; Woodams, E. E. (April 1985). "Grape pomace: A novel substrate for microbial production of citric acid". Biotechnology Letters. 7 (4): 253–254. doi:10.1007/BF01042372. S2CID 45128414.

External links

 
Look up pomace in Wiktionary, the free dictionary.
  •   Media related to Pomace at Wikimedia Commons

December 27, 2022
pomace, confused, with, pumice, pomade, marc, ɑːr, from, french, marc, maʁ, solid, remains, grapes, olives, other, fruit, after, pressing, juice, contains, skins, pulp, seeds, stems, fruit, bladder, press, these, chardonnay, grapes, left, over, after, pressing. Not to be confused with pumice or pomade Pomace ˈ p ʌ m e s PUM es or marc ˈ m ɑːr k from French marc maʁ 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 Pomace in a bladder press These are Chardonnay grapes left over after pressing Grape pomace has traditionally been used to produce pomace brandy such as grappa orujo torkolypalinka zivania Today it is mostly used as fodder as fertilizer or for the extraction of bioactive compounds like polyphenols 1 Contents 1 History 1 1 Piquette 2 Uses 2 1 Distilling 2 2 Winemaking 2 3 Other uses 3 Legal regulations 3 1 Canada 4 See also 5 References 6 Further reading 7 External linksHistory Edit Pomace is derived from the Latin pomum fruit and fruit tree 2 The English were the first to use the term pomace to refer to the byproduct of cider production clarification needed 3 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 retain some residual sugar after fermenting Piquette Edit Main article Piquette The ancient Greeks and Romans used pomace to create a wine that later became known as piquette in France and Graspia or Vin Piccolo in Veneto This was an inferior wine normally given to slaves and common workers After the wine grapes had been pressed twice the pomace was soaked in water for a day and pressed for a third time The resulting liquid was mixed with more water to produce a thin weak and thirst quenching wine 4 Uses EditApple pomace is often used to produce pectin and can be used to make ciderkin a weak cider as well as white cider a strong and colourless alcoholic drink 5 Distilling Edit Main article Pomace brandy Grape pomace is used to produce pomace brandy and piquette Most wine producing cultures began making some type of pomace brandy after the principles of distillation were understood Winemaking Edit Pomace in winemaking differs depending upon whether white wine or red wine is being produced In red wine production pomace is produced after the free run juice the juice created before pressing by the weight of gravity is poured off leaving behind dark blackish red debris consisting of grape skins and stems The color of red wine is derived from skin contact during the maceration period which sometimes includes partial fermentation The resulting pomace is more alcoholic and tannic than pomace produced from white wine production Pomace from the Italian wine Amarone is macerated in Valpolicella wine to produce Ripasso In white wine production grapes are quickly pressed after crushing to avoid skin contact with pomace as a byproduct of the pressing The resulting debris is a pale greenish brown color and contains more residual sugars than it contains tannins and alcohol This is the pomace normally used in brandy production 3 Other uses Edit Grape pomace from wineries in the Barossa Valley South Australia Top white grape pomace bottom red grape pomace 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 biogas companies for renewable energy As envisioned pomace would be introduced into anaerobic digesters that contain microorganisms that aid in its decomposition and produce methane gas that could be burnt to generate power 6 Specific polyphenols in red wine pomace may be beneficial for dental hygiene A study conducted at the Eastman Dental Center found that these polyphenols interfere with Streptococcus mutans the bacterium in the mouth that causes tooth decay Professor Hyun Koo the lead researcher of the study hoped as of 2008 to isolate these polyphenols to produce new mouthwashes that will help protect against cavities 7 Grape pomace is also used in the oil and gas industry as a lost circulation material in oil based drilling muds due to the pomace being fibrous and tannin rich A 2004 study conducted by Erciyes University in Turkey found that pomace can also act as a natural food preservative that interferes with E coli Salmonella and Staphylococcus bacteria Researchers pulverised the dried pomace from the white Turkish wine grape Emir Karasi and red Kalecik Karasi grapes this was mixed with ethyl acetate methanol 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 concentration of polyphenols in red wine grape skins 8 Oenocyanin a natural red dye and food coloring agent is produced from grape pomace Tartrates potassium bitartrate cream of tartar and grape polyphenols can also be manufactured from grape pomace 3 Apple pomace has long been a traditional feed for various kinds of livestock 9 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 10 Apple pomace was used in conjunction with whey to flavor the first iteration of Fanta soft drink in Germany during World War II This was done because wartime embargoes limited Coca Cola of Germany s ability to import and manufacture the American beverage Apple pomace can also be milled in order to create apple flour also known as apple pomace flour Legal regulations EditCanada Edit According to the Canadian Food and Drug Regulations 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 11 See also EditAcqua pazza Olive mill pomace Olive pomace oil PiquetteReferences Edit 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 Journal of Food Science 80 1 E101 E107 doi 10 1111 1750 3841 12715 ISSN 1750 3841 PMID 25471637 Cfr Latin dictionaries V gr Diccionario ilustrado latino espanol Editorial de las publicaciones Spes y Vox 6ª ed Barcelona 1969 ad voces pomum and malum a b c Robinson Jancis ed 2006 The Oxford Companion to Wine Third ed Oxford Oxford University Press pp 534 535 ISBN 978 0 19 860990 2 Robinson Jancis ed The Oxford Companion to Wine Third ed p 532 White Cider and street drinkers Recommendations to reduce harm Alcohol Concern April 2011 Archived from the original on 2015 05 12 Retrieved 2017 11 12 GrapeVine Wine Spectator 16 January 31 February 29 2008 Red wine waste can check cavities The Times of India Asian News International January 3 2008 Gaffney Jacob September 23 2004 What a Waste Grape Pomace Kills Food Spoiling Bacteria Wine Spectator Heuze V Tran G Hassoun P Lebas F 2017 Apple pomace and culled apples Feedipedia a programme by INRA CIRAD AFZ and FAO https www feedipedia org node 20703 Heuze V Tran G 2017 Grape pomace Feedipedia a programme by INRA CIRAD AFZ and FAO https www feedipedia org node 691 Branch Legislative Services Consolidated federal laws of Canada Food and Drug Regulations laws justice gc ca Retrieved 2017 07 19 Further reading EditCrowe Alison August September 2005 The Pomace Predicament WineMaker Archived from the original on 2010 01 25 Hang Y D Woodams E E April 1985 Grape pomace A novel substrate for microbial production of citric acid Biotechnology Letters 7 4 253 254 doi 10 1007 BF01042372 S2CID 45128414 External links Edit Look up pomace in Wiktionary the free dictionary Media related to Pomace at Wikimedia Commons Retrieved from https en wikipedia org w index php title Pomace amp oldid 1123492919, wikipedia, wiki, book, books, library,

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