Grape marc

Pomace (/ˈpʌməs/ PUM-əs), or marc (/ˈmɑːrk/; from French marc [maʁ]), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.

Grape pomace has traditionally been used to produce pomace brandy (such as orujo, grappa, zivania, törkölypálinka or chacha) and grape seed oil. Today, it is mostly used as fodder, as fertilizer, or to extract bioactive compounds like polyphenols from it.

"Pomace" is derived from the Latin "pomum" (fruit and fruit tree). The English were the first to use the term "pomace" to refer to the byproduct of cider production.

In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely available. This wine was made by adding water to pomace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pomace would retain some residual sugar after fermenting.

...
Wikipedia