Pomace
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.
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 to extract bioactive compounds like polyphenols from it.