Opportunities for utilizing grape by-products
Abstract
Waste management and the efficient use of resources represent one of the greatest global challenges of our time. Numerous industries—including winemaking—grapple with the issue of excessive waste generation, as significant quantities of by-products are produced during grape processing, as well as throughout the stages of viticulture and winemaking. These by-products are rich sources of bioactive substances (such as antioxidant and antimicrobial phenolic compounds) that are beneficial to human health, offering opportunities for further utilization. This study examines methods for valorizing the by-products generated during grape processing and outlines the types of semi-finished and finished products that can be produced from various parts of the grape.
References
Bordiga, M., Travaglia, F., & Locatelli, M. (2019). Valorisation of grape pomace: An
approach that is increasingly reaching its maturity – a review. International Journal of
Food Science & Technology, 54. h*ps://doi.org/10.1111/ijfs.14118
Caponio, G. R., Minervini, F., Tamma, G., Gambacorta, G., & De Angelis, M. Promising
Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive
Molecules with Beneficial Effects. Sustainability, 2023, 15(11), 9075. h*ps://doi.
org/10.3390/su15119075
Contreras, M. del M., Romero-García, J. M., López-Linares, J. C., Romero, I., & Castro,
E. Residues from grapevine and wine production as feedstock for a biorefinery. Food and
Bioproducts Processing, 2022, 134, 56–79. h*ps://doi.org/10.1016/j.p.2022.05.005
FAO. World Food and Agriculture – Statistical Yearbook 2024. Rome, Italy: 2024.
Gabur, G. -D., Teodosiu, C., Fighir, D., Cotea, V. V., & Gabur, I. From Waste to Value
in Circular Economy: Valorizing Grape Pomace Waste through Vermicomposting.
Agriculture, 2024, 14, 1529. h*ps://doi.org/10.3390/agriculture14091529
Iuga, M., & Mironeasa, S. Potential of grape byproducts as functional ingredients in
baked goods and pasta. Comprehensive reviews in food science and food safety, 2020,
.
(5), 2473–2505. h*ps://doi.org/10.1111/1541-4337.12597
Jin, B., and Kelly, J.M. (2009). “Biotechnology for Agro-Industrial Residues Utilisation”.
Chapter 15. Wine Industry residues. Springer Science+Business Media B.V, 293-310. DOI
1007/978-1-4020-9942-7.
Jin Q , Yang L, Poe N, Huang H. Integrated processing of plantderived waste to produce
value-added products based on the biorefinery concept. Trends Food Sci Technol.
;74:119–31. h*ps:// doi. org/ 10. 1016/j. tifs. 2018. 02. 014.
Lippolis, T., Cofano, M., Caponio, G. R., De Nunzio, V., & Notarnicola, M.
Bioaccessibility and Bioavailability of Diet Polyphenols and ^eir Modulation of Gut
Microbiota. International journal of molecular sciences, 2023, 24(4), 3813. h*ps://doi.
org/10.3390/ijms24043813
Nemethy, S., Lagerqvist, B., Walas, B., Dinya, L., Bujdosó, Z.(2016) Oenotourism and
conservation: a holistic approach to special interest tourism from a cultural heritage
perspective - the Azienda Agricola Model. ECOCYCLES, 2 (1). pp. 9-17.
Nigam, P. and Pandey, A. Biotechnology for Agro-Industrial Residues Utilisation:
Utilisation of Agro-Residues. Springer, 2009, Dordrecht. h*p://public.eblib.com/
EBLPublic/PublicView.do?ptiID=450886
OIV, 2023. State of the world vine and wine sector 2023 Available at: URL h*ps://www.
oiv.int/sites/default/files/2024-04/OIV_STATE_OF_THE_WORLD_VINE_AND_
WINE_SECTOR_IN_2023.pdf (23. 01.2025)
Rodrigues Machado, A., Atatoprak, T., Santos, J., Alexandre, E. M. C., Pintado, M. E.,
Paiva, J. A. P., & Nunes, J. (2023). Potentialities of the Extraction Technologies and
Use of Bioactive Compounds from Winery By-Products: A Review from a Circular
Bioeconomy Perspective. Applied Sciences, 13(13), 7754. h*ps://doi.org/10.3390/
app13137754
Spinei, M., & Oroian, M. ^e Potential of Grape Pomace Varieties as a Dietary Source of
Pectic Substances. Foods, 2021, 10(4), 867. h*ps://doi.org/10.3390/foods10040867
h*ps://www.nak.hu/images/2022/Szakkepzes/Szlsz-borsz-mester-jegyzet.pdf
Copyright (c) 2025 Réka Matolcsi PhD, Csaba Zsolt Oláh PhD, Zoltán Szekér
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
