pomace

Many grapes can be used in the production of pomace brandy.

Finally, I should like to refer to aid for the production of olive pomace oil.

The process of separating red must from pomace, which can happen before or after fermentation.

In the experiments, the pesticides were incorporated into the apple pomace.

The other is to wrap the pomace in cloth.

Nearby is a mountain of skins, stems and seeds, called pomace.

Others are made from a mix of pomace.

When the amount of pomace was not sufficient, alcohol imported from Europe would be added.

This is the pomace normally used in brandy production.

Pressed grape skins, known as pomace, make a rich compost.

This form involves either of two methods to hold the loose pomace in place as it is pressed.

The pomace was dried and ground, and extracts were prepared.

The olive paste is separated into two phases: oil and wet pomace.

Especially if made from the pomace of dessert wines, it can display a slight sweetness.

While continuous stills are cheaper, they boil the pomace nonstop.

Grappa, however, by law, must be produced only from the pomace solids, with no water added.

The English were the first to use the term "pomace" to refer to the byproduct of cider production.

The first is to use alternating layers of straw and pomace, creating a mixture known as "cheese".

This spirit is made from the distillation of the pomace of grapes.

Men then transferred cakes of pomace called "cheeses" into room-sized presses.

Pomace is the sludge of skins and seeds left in the presses after the grapes have been crushed.

It is made of grape pomace (grape residue left after making wine).

Pomace is produced in large quantities in wine production, with disposal an important environmental consideration.

After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.