Table 4.
Current patents in WIPO-PATENTSCOPE database related with industrial application of grape pomace.
| Patent Number | Title | Main Core | Scope | Publication Date | Country | 
|---|---|---|---|---|---|
| RU0002783431 | Method for preparation of a drink with biological activity | The invention belongs to the food and processing industry to produce soft drinks with biological activity. The method for obtaining the drink involves the use of grape pomace extract as a sugar-containing liquid. Cultures of yeast Zygosaccharomyces Kombuchaensis and Gluconacetobacter xylinus are introduced in fermentation. The invention makes it possible to obtain a drink with biological activity, with improved taste qualities. | Food technology | 14 November 2022 | Russian Federation | 
| RU0002775316 | Method for production of pastilles with functional properties | The invention belongs to the food industry and can be used to make tablets with functional properties. Pastilla mass preparation consists of apple puree, whipped with sugar, in addition to cooked and cooled agar sugar molasses syrup, lactic acid, and a functional additive consisting of grape powder obtained from grape pomace. The invention provides a tablet with functional properties, the consumption of which normalizes the nutritional status of the functional ingredients of food. | Food technology | 29 June 2022 | Russian Federation | 
| CN114601152 | Actinidia arguta product rich in dietary fibers and lactic acid bacteria and preparation method of Actinidia arguta product | The invention relates to a product of Actinidia arguta rich in dietary fiber and lactic acid bacteria, as well as the associated method of preparation. The damage to the functional components of raw materials in processing is reduced, and the final product is rich in dietary fiber and probiotics. The obtained product can also be added to other products as a core material and strengthens gastrointestinal health. | Food technology | 10 June 2022 | China | 
| CN114747424 | Lentinus edodes culture medium with anti-aging effect | The invention provides a Lentinus edodes culture medium with an anti-aging effect and aims to solve the poor anti-aging effect of L. edodes. L. edodes cultivated by adopting the substrate disclosed by the invention contains relatively high NMN (beta-nicotinamide mononucleotide) content and has a relatively good anti-aging effect. | Waste revaluation | 15 July 2022 | China | 
| CN114951239 | Method for preparing derivative raw material by recovering grape pomace in wine-brewing process | The invention discloses a method for preparing a derivative raw material by recovering grape pomace in a wine-brewing process. According to the method, microorganisms in the wine residues are eliminated, the properties of raw material products are stable, and the volatilization and loss of high-value products are avoided. Finally, the problems of traditional raw materials (deterioration and storage difficulties) are effectively solved. | Food technology | 30 August 2022 | China | 
| CN114568584 | Preparation method of grape-branch-coated silage | The invention describes a method of preparing grape-branch-coated silage that retains the biological properties of grape branches. The product comes from a mixture of grape pomace and selenium yeast, so that the functional grape branch silage is endowed with more complete nutritional effects and interesting characteristics such as good palatability and easy digestion. | Waste revaluation | 3 June 2022 | China | 
| US20230022145 | Grape skin compositions and compounds, and methods of preparation and use thereafter | The patent encompasses methods of preparing grape pomace compositions, and methods of using these compositions and compounds. Particularly encompassed are methods of using grape skins for beverage preparation. | Food technology | 26 January 2023 | USA | 
| US20230055369 | Plant-sourced protein–polyphenol complexes | The patent discloses compositions and methods for one or more plant protein(s) combined with vegetal sources of phenolics (plant waste, e.g., pomace) to generate protein–phenol complexes. This mixture constitutes an admixture that can be added to meat-analogue formulations. | Food technology | 23 February 2023 | USA |