Pomace in the context of Polyphenol

Mead (/miːd/), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet.

Mead that also contains spices is called metheglin (/mɪˈθɛɡlɪn/), and mead that contains fruit is called melomel. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits.

Fruit brandy (or fruit spirit) is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits.

Drosophila melanogaster is a species of fly (an insect of the order Diptera) in the family Drosophilidae. The species is often referred to as the fruit fly or lesser fruit fly, or less commonly the "vinegar fly", "pomace fly", or "banana fly". In the wild, D. melanogaster are attracted to rotting fruit and fermenting beverages, and they are often found in orchards, kitchens and pubs.

Starting with Charles W. Woodworth's 1901 proposal of the use of this species as a model organism, D. melanogaster continues to be widely used for biological research in genetics, physiology, microbial pathogenesis, and life history evolution. In 1946 D. melanogaster was the first animal to be launched into space. As of 2017, six Nobel Prizes have been awarded to drosophilists for their work using the insect.

Rakı, Türk Rakısı or Turkish Raki (/rɑːˈkiː/, Turkish pronunciation: [ɾaˈkɯ] ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. It is a national drink of Turkey, it is especially popular in the coastal regions. Among drinkers, it is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze. It is comparable to several other anise-flavored liqueurs such as pastis, ouzo, sambuca and arak. The alcoholic content of rakı must be at least 40% according to Turkish standard. The largest producer of raki is Diageo; Yeni Rakı is the largest brand.

In many East Mediterranean and Balkan countries, the term raki is widely used to describe similar distilled alcoholic beverages. This shared terminology dates back to the Ottoman Empire, where "raki" became a generic term for distilled spirits. During Ottoman rule, the word spread across the empire's territories. In many of these regions, the term raki or rakia is still used to describe grape-based pomace brandies or other spirits, often with regional variations in production methods and flavour profiles. For example, in Turkey, rakı is flavoured with anise and is distinctively served diluted with water, creating a milky-white appearance. Similarly, in the Balkans, rakija (or its liguistic variants such as ракия in Bulgarian, ракија in Serbian, and rakija in Croatian) is a general term for fruit-based brandies, with local variations like plum, pear, or apricot based liquors.

Must is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. The name comes from the Latin vinum mustum; lit. 'young wine'.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.

In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French).

A press cake or oil cake is the solid matter remaining after pressing something to extract the liquids. Their most common use is in animal feed.

Some foods whose processing creates press cakes are olives for olive oil (pomace), peanuts for peanut oil, coconut flesh for coconut cream and milk (sapal), grapes for wine (pomace), apples for cider (pomace), mustard cake, and soybeans for soy milk (used to make tofu) (this is called soy pulp) or oil. Other common press cakes come from flax seed (linseed), cottonseed, and sunflower seeds. However, some specific kinds may be toxic, and are rather used as fertilizer; for example, cottonseed contains a toxic pigment, gossypol, that must be removed before processing.

An oil mill is a grinding mill designed to crush or bruise oil-bearing seeds, such as linseed or peanuts, or other oil-rich vegetable material, such as olives or the fruit of the oil palm, which can then be pressed to extract vegetable oils, which may be used as foods or for cooking, as oleochemical feedstocks, as lubricants, or as biofuels. The pomace or press cake – the remaining solid material from which the oil has been extracted – may also be used as a food or fertilizer.

Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian and "bagaço" in Portuguese. In Spanish it is called orujo or aguardiente. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.

Grappa is an Italian alcoholic beverage: a fragrant, grape-based pomace brandy that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is a protected name in the European Union.

Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must. The original date grappa was created cannot be determined, but was likely first made pre-1300s as distillation arrived in Italy during the Middle Ages.