Posusz

Posusz is a Polish noun referring to the solid residue left after processing liquids, particularly fruit juices, wine, or beer. The exact composition of posusz depends on the production method, but it typically includes ground-up fruit skins and pulp, seeds, and any sediment from yeast or other solids that settle with the liquid during processing.

In winemaking and fruit processing, posusz is most often associated with the solids remaining after pressing grapes or other fruits. When referring to the fermentation stage, the term can be linked to lees—the sediment that forms as fermentation proceeds. English-language equivalents for posusz vary by context and may include pomace (the pressed solids) or lees (the fermentation sediment).

Uses and handling of posusz vary by region and industry. It is generally not consumed as a standalone product, but it has practical applications. Posusz can be used as a soil amendment or fertilizer due to its organic matter and nutrient content. In some farming systems, it is also incorporated into animal feed or subjected to composting and other waste-processing workflows. In certain cases, posusz may be processed further to recover residual sugars, pigments, or other usable compounds, or to generate biogas through appropriate technologies.

Etymology and regional usage: the term posusz is established in Polish agrarian and culinary terminology to describe solids separated from liquids during processing. While not a formal scientific category in all contexts, posusz is a common label in farming, winemaking, and related food production practices within Polish-speaking communities.