Pomace: Difference between revisions
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Pomace from appropriate fruit can be [[Amelioration|ameliorated]] with [[sugar]], [[acid]], water, and [[Yeast_nutrient|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. | Pomace from appropriate fruit can be [[Amelioration|ameliorated]] with [[sugar]], [[acid]], water, and [[Yeast_nutrient|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. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 22:25, 21 December 2022
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.