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	Olive Oil Definitions - The Olive Oil Source
		Pomace is the ground flesh and pits after pressing.
		Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.
		After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil.
	www.oliveoilsource.com /definitions.htm (1767 words)

	feature - WineMaker Magazine: The Pomace Predicament
		Pomace shouldn’t be added to white wines and it’s risky to add fermented pomace to dry wines as there might be residual sugar in the skins.
		Another way to re-use pomace, especially white pomace that has been pressed gently and has quite a bit of sugar left in it, is to make “second wine.” Though this isn’t practiced in the commercial winemaking realm, it does merit a mention here as it’s popular with some home winemakers.
		Pomace is appearing in other unusual places; powdered grape seed extract is sold in capsules in drugstores, ground pomace is baked into protein bars and spas in Napa Valley offer grape skin wraps and grape seed scrubs.
	winemakermag.com /feature/510.html (2635 words)

	Olive Oil Pomace - Bulk Olive Oil - Pomace - Wholesale Olive Oil Pomace - Oils by Nature
		Olive Oil Pomace - Bulk Olive Oil - Pomace - Wholesale Olive Oil Pomace - Oils by Nature
		Pomace is the ground flesh and pits after pressing of olive oil.
		Any oil that hasn’t been removed by pressure can then be extracted using steam and solvents thus producing olive pomace oil.
	www.oilsbynature.com /products/olive-oil-pomace-refined.htm (104 words)

	Pomace Oil \| Mediterranean Delight
		Mediterranean Delight is a proud subsidiary of C.H.O. “Societe de conditionnement des huiles d’olive,” the biggest Tunisian pomace oil producer.
		Our pomace oil is definitely the food industry's favorite: perfect flavor yet preserves the aroma of the food.
		We inherited their love for the olive tree and respect for olive oil, making us produce exceptional pomace oil, Lampante olive oil and Pure olive oil through the years.
	www.terradelyssa.com /pomace-oil (329 words)

	Olive-Pomace Oil Questions and Answers
		Refined olive oil is the oil obtained from virgin olive oil, the acid content and/or organoleptic characteristics of which render it unsuitable for human consumption in the natural state, by means of refining methods which do not lead to alternations in the initial glyceridic structure.
		Refined olive-pomace oil is the oil obtained from "olive pomace" by extraction by means of solvents and made edible by means of refining methods which do not lead to alteration in the initial glyceridic structure."
		Olive-pomace oil is produced by refining and processing the olive oil pressings (which may include heating) during which PAHs can be formed.
	www.nzfsa.govt.nz /consumers/food-safety-topics/recalls-and-product-advice/olive-pomace-oil/q-a.htm (748 words)

	Wholesale extra Virgin olive oil - Bulk virgin Olive Oil - Pomace olive oil wholesale
		When the flesh and pits are ground (after pressing them for virgin olive oil), olive pomace oil is made by treating this product with solvents or other physical treatments.
		The solid that remains after pressing the olives is called olive cake or pomace or sansa.
		In the past, we were sold the ideas of cold pressed, first press etc. These terms are now obsolete in the olive oil world.
	www.agrotropical.andes.com /olive_oil/differentiating_olive_oil_wholesale.htm (657 words)

	pomace - alphaDictionary * Free English On-line Dictionary
		pomace - alphaDictionary * Free English On-line Dictionary
		We hope you did not confuse the two in your holiday food preparation.
		Although pomace is high in fiber, it is used mostly in pet and livestock feeds.
	www.alphadictionary.com /goodword/word/pomace (303 words)

	CONTAMINATED OLIVE POMACE OIL FROM SPAIN (Site not responding. Last check: )
		Provincial and local health authorities have been requested to visit retail outlets and to remove all olive pomace oils from Spain from the shelves until tests have shown that they are safe for human consumption.
		Olive pomace oil is obtained by treating olive pomace (pulp) with organic solvents.
		This alert only applies to olive pomace oil, not to olive oil, virgin olive oil or extra virgin olive oil.
	www.doh.gov.za /docs/pr/2001/pr0802.html (251 words)

	feature - WineMaker Magazine: The Pomace Predicament
		Pomace shouldn’t be added to white wines and it’s risky to add fermented pomace to dry wines as there might be residual sugar in the skins.
		Another way to re-use pomace, especially white pomace that has been pressed gently and has quite a bit of sugar left in it, is to make “second wine.” Though this isn’t practiced in the commercial winemaking realm, it does merit a mention here as it’s popular with some home winemakers.
		Pomace is appearing in other unusual places; powdered grape seed extract is sold in capsules in drugstores, ground pomace is baked into protein bars and spas in Napa Valley offer grape skin wraps and grape seed scrubs.
	www.winemakermag.com /feature/510.html (2623 words)

	EncycloWine: Encyclopedia for Wine Enthusiasts - Pomace
		Pomace is the solid remains of grapes after pressing for juice during the winemaking process.
		50 percent of grape pomace consists of skins, 25 percent of stalks and the remaining 25 percent of seeds.
		Grape pomace is also used to produce pomace wine and pomace brandy, such as the well-known Italian grappa and the Cypriot zivania.
	www.encyclowine.org /index.php/Pomace (146 words)

	Pomace
		Pomace is a substance prepared by pressing or grinding various fruits, for example in the manufacture of olive oil (from olives), wine (from grapes), or cider (from apples).
		Pomace essentially consists of the pulp of the fruit after oil, water, or other juice has been pressed out, the peel, seeds and stalks.
		Apple pomace is occasionally used to produce pectin and grape pomace is used to produce pomace wine and pomace brandy, such as the well-known Italian grappa.
	www.xasa.com /wiki/en/wikipedia/p/po/pomace.html (182 words)

	Pomace wine - Biocrawler (Site not responding. Last check: )
		Pomace wine is a kind of wine made from grape pomace.
		In general, the pomace is soaked in water or must and allowed to macerate, ferment for a short time before being pressed again.
		Today, pomace wine is uncommon, although it is still known as piquette in France, água-pé in Portugal, aguachirle in Spain, vino piccolo in Italy, and Tresterwein or Haustrunk in Germany and Austria.
	www.biocrawler.com /encyclopedia/Pomace_wine (137 words)

	Pomace
		Pomace is the solid remains of olives, grapes, or other fruit after pressing for juice or oil.
		Grape pomace has traditionally been used to produce grape seed oil, a practice that continues to this day in small amounts, and grappa.
		Apple pomace is often used to produce pectin, while grape pomace is used to produce pomace wine and pomace brandy, such as grappa (in Italy), marc (in France), zivania (in Cyprus), Raki (in Turkey), Orujo (in Spain), Tsikoudia (in Crete) or bagaço (in Portugal).
	www.buzznet.com /tags/pomace (300 words)

	NationMaster - Encyclopedia: Mimosa (cocktail) (Site not responding. Last check: )
		Orujo is a liquor obtained from the distillation of the pomace of the grape.
		Zivania (also Zivana) (Greek: Î–Î¹Î²Î±Î½Î¯Î±) is a traditional Greek-Cypriot distillate produced in the island of Cyprus from pomace (or marcs), the residue of grapes that were pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of Cyprus.
		In Greece, in particular on the island of Crete, Tsikoudia or Raki is a grape-based spirit made from the distillation of pomace, i.
	www.nationmaster.com /encyclopedia/Mimosa-(cocktail) (2298 words)

	Science Fair Projects - Pomace brandy
		Fermented pomace is particularly suitable for the production of pomace brandy, as it is soft and dry, and has a high alcohol content.
		Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.
		After fermentation is complete, the pomace is pressed, and the resulting pomace wine is distilled.
	www.all-science-fair-projects.com /science_fair_projects_encyclopedia/Pomace_brandy (293 words)

	Pomace Olive Oil (Olea europaea) - FNWL
		Pomace oil is solvent extracted from previous pressings of olives using the skins and pits (pomace).
		Pomace oil has a high percentage of unsaponifiables, and it tends to draw the oils into a quick saponification.
		Use caution when using pomace oil with fragrance oils or GSE as both speed up the saponification process.
	www.fromnaturewithlove.com /soap/product.asp?product_id=oilpomace (246 words)

	Animal Sciences Research and Reviews, Special Circular 156, Feeding Value of Wet Tomato Pomace for Dairy Cows
		A mixture of tomato pomace and whole corn plants (400 pounds of pomace/wet ton of corn) was ensiled and compared to untreated corn silage.
		An experiment was conducted to determine if wet tomato pomace could be added to corn silage at the time of ensiling and to determine the feeding value of a mixture of corn silage and wet tomato pomace.
		Mixing wet tomato pomace with corn silage at the time of filling and feeding the mixture to dairy cows is a viable alternative to discarding the residue.
	ohioline.osu.edu /sc156/sc156_25.html (981 words)

	vinaccee
		Grape pomace is the compound of the solid parts of the fresh grape with or without the stalks.
		Fermented pomace is produced from red wine vinification where the pomace is left to soak in the must for the entire fermentation period.
		Semi-fermented pomace is produced from rosé wine vinification, where the pomace is removed before the fermentation period is completed.
	www.cipriani.com /cipriani/Grappa/vinaccee.htm (504 words)

	Press Release - SPANISH OLIVE POMACE OIL WARNING
		Olive pomace oil is available on the Irish market and is mostly used in the catering trade and by processors manufacturing olive oil spreads.
		There are a number of olive oil classifications - olive pomace oil is the lowest quality and created from the residue left behind after olives have been extracted of oil through pressing or mechanical means.
		The residual olive pomace oil is made by solvent extraction of the residual oil from the remaining press cake.
	www.fsai.ie /news/press/pr_01/pr20010706.asp (373 words)

	Pomace Olive Oil base carrier oils - massage,soap,lotion making supplies ingredients
		Olive Pomace Oil Fully ripe, hand picked olives make the best oil, which is produced by crushing the pulp of the fruit and not the seed, and different qualities are available and range from extra virgin, virgin and pure.
		Pomace is the ground flesh and pits after pressing.
		Olive oil pomace is considered an inferior grade and is used for soap making or industrial purposes.
	www.essential7.com /carrieroils/pomace.html (403 words)

	Olive oil
		Vertical centrifugation may be in three phases (as it is shown in the diagram) obtaining oil, pomace and vegetable waters or in two phases (in this case there is no water injection or little water) obtaining oil an a plastic paste.
		Pomace is the solid residual derived after first pressing or centrifugation (a little of olive, pieces of nut, etc.).
		It may be used for livestock feeding or going through a chemical extraction with the purpose of producing olive-pomace oil.
	www.unctad.org /infocomm/anglais/olive/technology.htm (428 words)

	Grape pomace extract, a natural food preservative to destroy pathogens
		In addition to being able to destroy food pathogens, pomace is also a rich source of polyphenols.
		Pomace is already used as an important by-product of winemaking in the production of foods such as vinegar and molasses.
		Should the pomace reach the marketplace, the product will compete with other natural food preservatives such as sugar, honey, alcohol, antioxidants (vitamin E) and glycerine, all targeting this growing market that looks to cater for consumers concerned about product freshness and the use of synthetic chemicals in their food.
	www.foodnavigator.com /news/ng.asp?id=54254 (709 words)

	Pomace - Homedistiller (Site not responding. Last check: )
		The residue of pressed pulp, skins and pips of apples, grapes or any fruit after pressing.
		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.
	www.homedistiller.org /mediawiki-1.6.8/index.php/Pomace (96 words)

	NDA Wholesale Olive Pomace Grade Carrier Oil
		Olive Oil Pomace is used predominantly in manufacturing of cosmetics and soaps.
		Olive Oil Pomace Grade is slow to go rancid; users can expect a shelf life of 6 Months to 1 Year with proper storage conditions (cool, out of direct sunlight).
		Pomace Olive Oil is the perfect addition to any soap recipe.
	www.newdirectionsaromatics.com /olive-pomace-grade-carrier-oil-p-463.html (208 words)

	Olive Oil Vs Pomace Olive Oil..... - The Soap Dish Forum
		Pomace is slightly higher in linoleic, linolenic and oleic acids..
		Pomace olive oil is "pressed" from the last bits of olives, after the other grades are pressed out.
		IF it says simply pomace oil, there is a chance colvents were used.
	www.soapdishforum.com /forum/index.php?showtopic=29317 (454 words)

	Grape pomace extract, a natural food preservative to destroy pathogens
		In addition to being able to destroy food pathogens, pomace is also a rich source of polyphenols.
		Pomace is already used as an important by-product of winemaking in the production of foods such as vinegar and molasses.
		Should the pomace reach the marketplace, the product will compete with other natural food preservatives such as sugar, honey, alcohol, antioxidants (vitamin E) and glycerine, all targeting this growing market that looks to cater for consumers concerned about product freshness and the use of synthetic chemicals in their food.
	www.nutraingredients-usa.com /news/printNewsBis.asp?id=54254 (647 words)

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