Valorization of grape pomace - aspects of the circulating economy in winemaking

Abstract

In the production of wines, organic waste is generated, consisting of grape pomace, yeast, stems and sludge. Grape pomace, composed of seeds and fruit skins produced during grape pressing, contains many bioactive compounds including anthocyanins, catechins, flavonoids, phenolic acids, and stilbenes. This makes grape pomace a valuable source of phenolic compounds with high fiber content, suggesting its potential use as a functional food ingredient.