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. The pressing of 100 kg of grapes will produce about 25 kg of pomace. 50 percent of the grape pomace consists of skins, 25 percent of stalks and another 25 percent of seeds.

Up to the 19th century, grape pomace was used to produce grape seed oil, but this is no longer viable. Today, pomace is mainly used as fodder or fertilizer. 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. In the Middle Ages, pomace wines with a low alcohol content of three to four percent were widely available.