The term 'Wine Press Residue' refers to the solid material that is left over after grapes have been pressed for wine. This residue is made up of two components: Marc, which is the solid remains of the grape skins, seeds, and stems, and Pomace, which is the liquid remains of the grape juice and pulp. Both Marc and Pomace are important components of the winemaking process, as they can be used to create additional products such as brandy or vinegar.