pomace

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English

WOTD – 4 October 2024

Etymology

PIE word
*h₂epó
Red grape flesh and seeds
Red grape pomace (sense 1.2).

From Late Middle English pomis, pomys (“cider; pulp of plants pressed to extract their juice or oil”),[1] probably from Medieval Latin pōmācium, pōmātium (“cider”), possibly a variant of pomaceum (although first attested later), from Latin pōmum (“fruit; fruit tree”) (ultimately from Proto-Indo-European *h₂epó (“away; off”) + *h₁em- (“to take”), in the sense of something taken off a tree) + -āceum (neuter form of -āceus (suffix meaning ‘belonging to; having the nature of’, forming adjectives)).[2][3] Doublet of pomade, pomate, and pomatum.

Sense 1.1 (“crushed apples”) and sense 1.2 (“residue from grapes”) were possibly influenced by Middle French pommage (“(cidermaking) apple harvest; apple orchards”) and French poma, pomas, pomat (“residue from apples”) (Northern France).[2]

Pronunciation

Noun

pomace (countable and uncountable, plural pomaces)

  1. The pulp or pulplike matter remaining from a substance pressed to extract its juice or oil.
    Synonyms: (fruit, especially grapes) marc, stosh
    2. Such residue from apples used in the process of cidermaking; also, a mass of crushed apples before the juice is pressed out.
      (residue after pressing): Synonym: (Southwest England, archaic) pug
      • 1753, Hugh Stafford, “Sect. VI. Of Proper Vessels for Receiving the Cyder for Its Fermentation; the Vigilance, Exact Care, and Attention Required in the First Fermentation of Cyder for Making It Sweet, and as Long as It Continues in a Fermenting State.”, in A Treatise on Cyder-making, Founded on Long Practice and Experience; […], London: […] E[dward] Cave, […], →OCLC, page 48:
        In order to avoid a great deal of trouble, and to perform the vvork more effectually, by diveſting the nevv made Cyder of vvhat pummice and other impurities remain; after ſtraining it through a hair ſieve, on its coming from the VVring, or Preſs, it is neceſſary to be provided vvith a large open vat, keeve, or clive, vvhich vvill contain a vvhole pounding, or making of Cyder; or as much as can be preſſed in one day: […]
      • 1884 May, Thomas Hardy, “Interlopers at the Knap”, in Wessex Tales: Strange, Lively, and Commonplace […], volume II, London; New York, N.Y.: Macmillan and Co., published 1888, →OCLC, pages 7–8:
        [O]ne of the Hintocks (several of which lay thereabout)—where the people make the best cider and cider-wine in all Wessex, and where the dunghills smell of pomace instead of stable refuse as elsewhere.
    4. Such residue from grapes used in winemaking.
    5. (historical) Such residue (especially castor bean cake or fish scrap) used as fertilizer.
  2. (UK, regional, archaic) Synonym of pulp (“a soft, moist mass formed by mashing something”)
  3. (by extension, obsolete) Sheep offal.

Alternative forms

Derived terms

Translations

References

  1. ^ “pōmis, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.
  2. ↑ 2.0 2.1 “pomace, n.”, in OED Online Paid subscription required⁠, Oxford, Oxfordshire: Oxford University Press, July 2023.
  3. ^ “pomace, n.”, in Dictionary.com Unabridged, Dictionary.com, LLC, 1995–present.

Further reading

Anagrams

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