Pomace refers to the solid parts remaining after the fruit of the plant is pressed to extract its juice or oil, including peel, pulp, fruit seeds, fruit stems, etc.
Common fruits are: grapes, olives and so on. Generally speaking, pomace has no special function, it can only be discarded or kept for composting and feed. However, some plant pomace can be processed by distillation, fermentation or chemical treatment to produce other agricultural products.

As yeast cells begin to break down during autolysis, they release trace amounts of sugars (called polysaccharides) and amino acids. The presence of these compounds is perceived on our tongue and palate as texture weight or added body in wine. White and sparkling wines aged on lees are often described as creamier, richer, fuller or with greater depth and complex flavors.

Brewer's grains are the main by-product of the beer industry, which is the residue after the extraction of soluble carbohydrates in the seeds from barley through fermentation. About 1/4t of brewer's grains is produced for every 1t of beer produced. The annual output of brewer's grains in my country has reached more than 10 million tons, and it is still increasing. Brewer's grains are rich in protein, amino acids and trace elements. At present, it is mostly used in aquaculture, and it is also used in other aspects.