Pomace is the solid remains of fruit after pressing for juice or oil, typically consisting of husks, seeds, and skins. In culinary and agricultural contexts, it often refers to the byproduct used for animal feed or fermentation. As a term, it contrasts with the liquid extract and carries specialized usage in food processing and horticulture. noun, countable, non-technical in everyday speech but common in production settings.
"The winery sold the pomace to farmers for compost."
"After pressing the apples, the pomace was composted to enrich the soil."
"Farmers used the pomace left from olives as mulch and animal feed."
"The distiller reused grape pomace in the fermentation batch to extract remaining flavors."
Pomace comes from the Medieval Latin pomace, and the French pomace, derived from Latin pomaceus meaning “fruity, pomaceous,” related to pomum meaning “fruit.” The word entered English in the 15th century via Old French usage in food and agricultural contexts, denoting the pulpy residue left after pressing fruit for juice or oil. Historically, pomace distinguished between the valuable liquid extract and the remaining solid matter; in winemaking and olive oil production, pomace referred specifically to the pressed solids. Over time, the term broadened in horticulture and culinary discourse to include any residual solid byproduct after pressing, including apple pomace, grape pomace (marc), and citrus pomace. In modern practice, pomace is recognized as a byproduct with uses in animal feed, compost, and fermentation adjuncts, with industry-specific connotations depending on the fruit and process. First known use attested in English sources around the 15th century, with ongoing specialization in agricultural lexicon.
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Words that rhyme with "Pomace"
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Pomace is pronounced PO-mas with the main stress on the first syllable: /ˈpoʊˌmæs/ in US or /ˈpəʊˌmæs/ in UK. Start with a long 'oh' or 'ow' sound, then a lighter schwa-like sound before the final 'mæs'形成. Think of PO- as in 'poe-' and -mace as /mæs/; the final 'ce' is not /siː/ but /mæs/. You’ll hear a crisp 'p' followed by a gentle 'o', then 'mæs'.
Common mistakes include misplacing the stress and mispronouncing the vowel in the first syllable. Some say /ˈpəˌmeɪs/ or /ˈpoʊˌmays/ by treating it as 'po-mace' with a long 'a' at the end. Correct it by using /ˈpoʊˌmæs/ (US) or /ˈpəʊˌmæs/ (UK) with the first syllable having a long o sound and the final syllable as /mæs/ with a short æ. Keep the mouth open wider for the /oʊ/ and compress the final /s/ into /z/? No, keep it crisp.
US typically uses /ˈpoʊˌmæs/ with a clear long O in the first syllable and a mid-centralized /æ/ vowel in the second syllable; UK often /ˈpəʊˌmæs/ with a clearer /əʊ/ and a similar final /mæs/; Australian tends toward /ˈpɒməˌsiːs/ or /ˈpæməs/ depending on speaker, especially in casual speech where the second syllable can reduce and the final /s/ may be softer. Consistency in the first syllable vowel is key—avoid merging to /ə/ in US unless the speaker is quick.
The difficulty centers on the combination of a stressed first syllable with a mid-back vowel in the second, plus the final unstressed /mæs/ cluster. In some dialects, the first vowel can reduce to /ə/; in others, the /oʊ/ or /əʊ/ is lengthened. The challenge is keeping the stress and vowel qualities distinct while not letting the /æ/ become a schwa. Practice with a slow, deliberate pace to isolate the sounds.
Unique issue for Pomace is the two-letter 'ce' spelling but it ends as /s/ rather than /siː/; many English speakers may accidentally say /poʊˈmeɪs/ or /ˈpoʊməs/. Keep final sound as /s/ after /æ/ with an unaspirated but crisp stop before it. The stress is still on the first syllable; ensure the second syllable has a short, lax vowel. If you hear yourself saying /ˈpoʊmæs/ with an 'a' like 'cat', adjust to /ˈpoʊmæs/.
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