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The residue of pressed pulp, skins and pips of apples, grapes or any fruit after pressing. When pressed under great pressure, a pomace cake or brick results.

Pomace from appropriate fruit can be ameliorated with sugar, acid, water, and yeast nutrients (possibly acid and tannin will also be required) and a second wine can be made. The pomace provides enough flavor for a reduced volume of wine and should contain enough viable yeast (assuming the pulp was pressed after an initial period of fermentation) to continue fermentation.