WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 4 - WAC - Oral presentations 9 Health benefits of wine industry by-products

Health benefits of wine industry by-products


The total global production of wine in 2021 was estimated at around 250 million hectoliters. The 30% of the total quantity of vinified grapes corresponds to wine by-products that represent nearly 20 million tons, of which 50% corresponds to the European Union. Wine by-products have been used for different purposes, in agriculture, cosmetics, pharmacy, biorefinery, feed, and the food industry. The main waste streams with food interest are grape pomace (GP) and wine lees. GP is the residue that originated after the pressing of red and white grapes to produce must or wine. It is constituted by the stems, skins, and seeds. GP is a winery by-product that is more and more valorized as a source of healthy bioactive molecules, such as polyphenols and other interesting molecules (pigments, fibers, minerals, etc.). The main polyphenols detected in grape pomace include hydroxycinnamic acids, hydroxybenzoic acids, flavan-3-ols, flavonols, and stilbenes. Phenolic compounds from grapes exert positive benefits on human health; many of these compounds have been shown to have potent antioxidant activities. Significant antioxidant activity has been observed from pomace and seed flour extract of grapes. Grape seed extract may be useful for the prevention of certain metabolic syndromes and cardiovascular disease. Grape and grape products also possess other important properties including anti-radiation, anti-mutagenic, anti-inflammatory, anti-bacterial, and other beneficial effects. The abundance of bioactive compounds assures a promising future to produce nutritional foodstuffs. Wine by-products can be valuably used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products that could be included in Mediterranean Diet are of great interest for our health and our planet.


Publication date: June 14, 2022

Issue: WAC 2022

Type: Article


Paula Silva, Abel Salazar 

Presenting author

Paula Silva – Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira nº228, 4050-313 Porto, Portugal ICNOVA – NOVA Institute of Communication, NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, Lisbon, Portugal

Contact the author


IVES Conference Series | WAC 2022


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.