From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients

Abstract

The wine industry generates significant amounts of waste, including vine shoots, grape pomace, and seeds. Traditionally regarded as waste, these materials are now recognized for their richness in bioactive compounds such as polyphenols, dietary fibers, and antioxidants, offering numerous health and environmental benefits. This review explores the potential applications of vinification residues and vine cultivation residues in the food, pharmaceutical, and cosmetic industries, highlighting recent advancements in these fields. The valorization of these winemaking wastes shifts toward a circular and sustainable economy, reducing environmental impact while creating economic opportunities. The need for optimizing waste management practices in the wine sector to foster sustainability and innovation is evidenced by the numerous patents filed in recent years. Future research should focus on scalable technologies, regulatory harmonization, and interdisciplinary approaches to fully integrate winemaking waste into high-value production chains.

1. Introduction

In recent years, the growing emphasis on sustainability and resource efficiency has prompted an increasing interest in the valorization of agricultural wastes, particularly those from the wine industry. , Indeed, the vitiviniculture sector represents one of the most important markets with a significant production of waste. According to the Organization of Vine and Wine (OIV), the global production of wine in 2024 is estimated at 225.8 million hectoliters. Wine production involves several steps that include pruning wood, shoot growth and development, flowering, veraison, harvesting, destemming and crushing, fermentation, pressing, aging and maturation, and finally bottling. Each of these steps produces a considerable amount of waste that can reach 9 million tons of solid residues and 10 million cubic meters of wastewater per year. , In 2023, 14.5 million tons of waste were recorded in the European area.

Looking at solid residues generated by the winemaking process, they include both vine cultivation wastes, defined as residues generated from vineyard activities, particularly from vine pruning (estimated at about 15% of solid residue), and vinification wastes, which denote residues produced during the wine production process, such as grape pomace (a mix of dead yeast, grape skins, seeds, and stems, which represents about 8.5% of the total waste generated) and stems (representing 7.5% of total grape weight). The huge amount of waste generated by the winemaking process emphasizes the importance of recycling. In fact, improper disposal or untreated application of winemaking waste can affect the environment, e.g., contaminating surface waters. Runoff and erosion can transport high loads of organic matter, agrochemicals, and pesticides into streams and rivers, leading to eutrophication, hypoxia, acidification, and the spread of contaminants of emerging concern. In addition, improper management of winemaking residues can lead to air pollution through the release of particulate matter and volatile compounds, as well as to greenhouse gas emissions, such as methane and carbon dioxide, particularly under anaerobic or uncontrolled decomposition conditions. − Carbon dioxide and methane contribute to climate change by trapping infrared radiation in the Earth’s atmosphere and increasing tropospheric ozone, leading to global warming, altered precipitation patterns, and long-term disruptions of climate systems. Additionally, burning agricultural waste, when it is still authorized, can release harmful pollutants, such as carcinogenic polycyclic aromatic hydrocarbons, and particulate matter (i.e., PM_2.5) into the air, causing respiratory problems and other health issues. ,−

On the other hand, untreated winemaking waste can emit strong odors, potentially causing a nuisance to nearby communities. Thus, properly managing these wastes is crucial to mitigating the negative impacts on the environment and human health. However, once considered mere worthless products requiring disposal, wastes from the winemaking sector are now recognized for their rich composition of bioactive compounds, which offer considerable potential across multiple sectors. , Indeed, wastes derived from wine production are now being explored for their application in the development of superfoods, dietary supplements, pharmaceuticals, and cosmetics. − Particularly, current research efforts are focusing on optimizing the extraction and application of bioactive compounds from these residues with the aim of scaling up their use across various industries. This review examines the functional properties of winemaking wastes and their diverse applications in food, pharmaceutical, cosmetic, and agricultural industries, highlighting the importance of optimizing waste management practices in the wine sector to promote sustainable resource utilization and cross-industry innovation. In particular, in this context, functional applications refer to the practical use of winemaking wastes in delivering functional outcomes, such as enhancing wine quality and producing high-added-value foods, supplements, cosmetics, and pharmaceuticals. Indeed, the valorization of winemaking residues represents a significant step toward the implementation of sustainable and circular economy principles in vitiviniculture, simultaneously reducing environmental impact and creating new economic opportunities.

2. From Waste to Opportunity

The increasing global demand for sustainable and innovative solutions in the food and pharmaceutical industries has prompted a renewed focus on the valorization of agricultural residues. Wastes derived from the winemaking process, once considered useless, have garnered attention for their rich nutritional profile and potential health benefits. Studies have demonstrated that they contain antioxidants, polyphenols, dietary fibers, and other bioactive compounds that may contribute to various health-promoting effects, including anti-inflammatory, anticancer, and cardioprotective properties.

Table summarizes the principal winemaking residues obtained during the grape processing chain together with their principal characteristics and chemical composition. Briefly, from a circular economy perspective, residues from the winemaking process were mainly used as compost-fertilizer, as they increase the organic matter, nutrient levels, antifeedant properties, soil microbiota diversity, and improve soil physical characteristics, contributing to harvest with higher quality characteristics. ,, Further valuable applications include (i) sorption of toxic heavy metals; , (ii) food packaging formulations, using the lignocellulosic fibers or inorganic fractions to create innovative, sustainable options appealing to eco-conscious consumers; ,, (iii) replacement of oenological additives, such as sulfur dioxide and bentonite; ,− (iv) improvement of wine quality; ,,, (v) production of high-added value foods, exploiting their antioxidant and antimicrobial activities, and for enhancing the food longevity by blocking oxidative stress and lipid peroxidation; ,− (vi) production of nutraceutical and cosmetic products; (vii) production of bioenergy. − By exploring their potential applications, society can not only reduce waste and environmental impact but also tap into a new source of useful products for different industries. Thus, the improvement of waste management practices in the wine industry has great potential to generate economic and environmental benefits.

1. Principal Wastes of Winemaking Process: Characteristics and Chemical Composition − .

^aValues are reported as grams of selected metabolites per 100 g of dried natural matrix.

The following sections begin by examining the chemical composition of winemaking wastes, followed by an overview of their potential applications in the production of food, packaging materials, dietary supplements, pharmaceutical and cosmetic products. A patent analysis is also included to highlight recent innovations in this area. Finally, the review provides a critical evaluation of the current limitations and challenges, along with a sustainability assessment from environmental, economic, and consumer perspectives.

3. Chemical Composition of Winemaking Wastes

Metabolites produced by natural species can be classified into primary and secondary metabolites. The first-class groups all the molecules involved in cell survival and replication, such as sugars, amino acids, and organic acids. These molecules are strongly connected to wine taste and quality, and they are mostly studied in fruits. On the other hand, secondary metabolites have defensive or vexillary roles, and numerous papers and reviews describe their presence in Vitis vinifera L. To provide an overview of the secondary metabolites present in the different parts of the plant (i.e., canes, roots, leaves, grape stems, and skins), literature research was first performed. Over 200 secondary metabolites were identified and then categorized based on their localization within the plant. To obtain an easy-to-read graphical representation of their distribution among the different parts of the plant, a Venn diagram was built employing a free online tool (Figure ). From the diagram, it clearly emerged that despite originating from the same plant, the phytochemical profiles vary significantly among different parts. Specifically, 137 metabolites were identified in the leaves, 63 in the grapes, 34 in the skin, 24 in the roots, 99 in the stems, and 57 in the canes. − Noteworthy, (E)-Resveratrol is the only metabolite identified so far common to all parts. − As regards the chemical classes the secondary metabolites belong to, they mainly are flavonoids, stilbenes, and terpenes (Figure ). Analysis of their distribution across the different matrices has revealed that only stilbenes have been identified in the roots, aligning with the fact that some stilbenoids act as allopathic agents protecting the plants from fungal infections and toxins.

1.

Venn diagram showing the distribution of metabolites across different parts of the vine plant.

2.

Division of metabolites across various matrices, including terpenes, stilbenes, and flavonoids. Additionally, categories labeled as “other” include phenolic acids, ellagitannins, tannins, and lignan.

The secondary metabolite content of the different parts of the plant strongly influences the composition of winemaking wastes. For example, pruning waste is mainly composed of canes and leaves. In the first case, canes are rich in stilbenes and flavonoids, which provide the plant with resistance to herbivorous insects and adaptation to wounds (such as those caused by pruning), , and they also protect the plant from UV radiation. On the other hand, leaves consist predominantly of flavonoids, which have a high antioxidant potential and slow down the aging process by neutralizing free radicals, followed by stilbenes. Taken together, pruning wastes can be considered a good starting biomass for the extraction of biologically active molecules within the frame of the drug discovery process without affecting the plant productivity during the spring/summer pruning. As far as the composition of wine production wastes is concerned, it is mainly affected by the skin, grapes, and seeds. Analysis of their metabolite composition highlights that grape and skin mainly accumulate flavonoids, which contribute to fruit pigmentation and have a role in plant development, and protection from biotic and abiotic stresses. On the other hand, seeds mainly contain stilbenes, probably because of their ability to protect plants from animals and microorganisms.

4. Potential Application of Winemaking Residues

4.1. Wine Quality Enhancers

Given the growing demand in the wine market, more and more attention is being paid to improving the quality of the wine. Winemaking residues could play a significant role in enhancing wine marketing. They offer various opportunities for winemakers to create innovative products, expand their product offerings, and attract new consumers. Their main applications in sustainable wine production are the replacement of synthetic oenological additives and the improvement of wine organoleptic characteristics, as summarized in Table . In winemaking, sulfur dioxide (SO₂) is one of the most commonly used additives, due to its antioxidant and antibacterial properties and capability in regulating enzymatic activity, oxidative processes, yeast haze formation, and wine fermentation. However, excessive use or high concentration of SO₂ can neutralize wine aromas and lead to side effects on human health, such as abdominal/stomach pain, diarrhea, dermatitis, hives, headaches, bronchoconstriction, and anaphylaxis. , For this reason, some alternatives need to be found. One possibility is to use grape stem hydroalcoholic extract to replace or reduce SO₂ in wine production with additional antioxidant and antimicrobial activities. Grape stem extract was also tested for aroma and olfactometry, showing a profile comparable to that of normal wine. Similar results have been obtained using an extract enriched in stilbenes made from vine pruning/grapevine shoot, named Vineatrol, − , or using aqueous extracts from grape seeds and stems, alone or in combination with colloidal silver complex. Positive results in this field have also been obtained using grape seed and stem (alone or in combination), vine-shoot, and pomace extracts. ,,,,− These encouraging results can be explained by the contribution of the extracts in enhancing concentrations of polyphenols, catechins, and anthocyanins, which synergistically confer antioxidant properties, pleasant aroma, and good capacity in the color stabilization of wine.

2. Role of Winemaking Residues in Replacing Synthetic Oenological Additives and Improving Wine Organoleptic Characteristics.

residues from V. vinifera	preparation	concentration	effect on wine production	ref
vine shoots from Airén and Cencibel variety	toasted vine-shoot fragments were prepared as chips or granules	12 g/L	high content of (E)-Resveratrol, ellagic acid, vanillin, and guaiacol, conferring antioxidant properties, pleasant aroma, and good capacity in color stabilization of wine.	,
vine shoots	the vine shoots were air-dried, size-selected, ground, and sieved to obtain particle sizes smaller than 1 mm	50 g/100 mL	vine shoots can be used for producing activated carbon, useful for improving the color and the quality of white wine.
vine shoot extract from the Syrah grape variety (Vineatrol)	provided by industries that develop and produce products from vine waste	86 mg/L	good preservative at bottling, but after 12 months of storage wine showed alterations and changed olfactometric profile.	− ,
		138 mg/L	maintaining the overall enological parameters, but during time showed changing in color properties, sensorial and odorant profiles in Sauvignon white wine.
		175 and 430 mg/L	maintain the quality of red wines regarding chromatic and sensory characteristics and phenolic profile also during time.
grape seeds and stem from L. Cv. Tempranillo	pressurized water extraction with two extractions cycles of 10 min at 120 °C and 1500 psi	500 mg/L	not alteration of total or volatile acidity; increase in pH and alteration of wine color, leading to a darker hue. Higher levels of flavonols and volatile fermentation compounds, with fruitier and more sensory floral profiles. Antimicrobial effect.
grape seeds and stems from cv. Cabernet Sauvignon	Not extracted Seeds and Stems.	5.66 or 16.98% of seed, 5.36% of stems.	increase in pH and decrease of titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Both seeds and stems increased wine astringency and bitterness.
grape stems from the Syrah grape variety	ultrasound-assisted extraction used alcohol/water (80:20) solvent at 75 °C, 70% amplitude, and a 1:30 solid-to-solvent ratio for 15 min.	50 ppm for red wine, and 80 ppm for white wine.	antioxidant and antimicrobial activities. Aroma and olfactometric profile comparable to normal wine.
grape stems from Chasselas, Syrah, Merlot, and Cabernet Sauvignon variety	dry stems were cut and the stem fractions of 1.0–2.0 mm particle size were selected.	2,4,6,8,10, 12 mg/mL	removal of unstable proteins in wine by protein precipitation, correlating with the amount of phenolic compounds.
grape pomace Marcs from Monastrell, Syrah, Cabernet Sauvignon, and Macabeo grape varieties	purified grape pomace	6,10, 13 mg/mL	reduction of tannins and anthocyanins in wine with only a slight decrease in chromatic characteristics.
grape pomace from Pedro Ximenez variety	purified grape pomace	10% w/w	improvement of phenolic potential and color characteristic of young wines.
polyphenols and polysaccharides-enriched grape pomace extracts from White pomace the Verdejo grape and Carignan noir wine	pomace was homogenized and extracted with tartaric acid for 18 h. The sample was centrifuged, and the supernatants were concentrated five times and polysaccharides were precipitated with cold acidified ethanol.	0.10 or 0.20 g/L	improvement polysaccharide and volatile composition, increasing their concentrations. Useful to modulate some taste attributes such as an excess of acidity and bitterness, preventing the loss of volatile compounds associated with fruity and floral notes over time.

Furthermore, vine shoots can be used for producing activated carbon, useful for improving the color and the quality of white wine.

These practices could allow substituting chemical additives with waste extracts, introducing the concept of “Circular viticulture” to connect the use of winemaking waste in oenology. In particular, exploring the integration of waste utilization into the broader supply chain of the wine industry would minimize waste and carbon footprint while creating additional revenue streams. , However, the crucial need for standardized extracts that are both controllable and replicable over time should be emphasized.

4.2. High-Added Value Foods and Supplements

As mentioned in the previous paragraph, winemaking residues are rich in antioxidants, making them suitable ingredients for functional foods and nutritional supplements. , Antioxidants can be used in the food industry to extend the shelf life of products and prevent nutrient oxidation, resulting in better quality foods and beverages. Winemaking wastes can also be used as natural preservatives in the food and beverage industries.

Grape seed extracts, for instance, are rich in antioxidants, vitamins, and minerals and can be used as an additive in fresh-cut lettuce, fish, beef sausage, dry cured sausage “chorizo”, chicken, and meat products to prevent the spread of pathogenic bacteria, reduce oxidations, and increase shelf life, also during fridge-frozen storage. − Grape seed oil is also used in the culinary industry due to its pleasant sensory characteristics, health benefits, and high smoke point. ,

Grape peels can be used in the production of wheat pasta, increasing the antioxidant, resistant starch, and fiber amounts. Grape skins and pomace, on the other hand, are rich in polyphenols and can be used to produce products, such as grape juice, grape concentrates, and grape powders. These products have a high degree of flavor, color, and nutritional value, making them an ideal ingredient for many food applications. −

Other interesting applications of winemaking residues are their use for obtaining prebiotics and as an alternative growth medium for Lactococcus lactis, a known and widely used probiotic. , They can also be utilized as animal feed for livestock, alone or as an additive, as they contain a significant amount of proteins, fats, and fibers, and can control fungal pathogens, improving meat and milk quality. − Lastly, some preclinical studies demonstrated the potential of extracts derived from wine production wastes (with a particular attention on grape seed extracts) as dietary supplements, alone or in combination with other food supplements, for improving health. Examples of their application include decreasing oxidative stress and hypercholesterolemia, exerting immunomodulant and antitumoral activity, delaying the cataract onset in diabetic rats, inhibiting angiogenesis in breast cancer, and increasing male fertility, to cite a few. − In Table , the main applications are summarized.

3. Application of Winemaking Residues in the Food Sector.

residue	properties	use	ref
grape seed extract	rich in antioxidants, vitamins, minerals	additive in fresh-cut lettuce, fish and meat products	−
grape seed oil	health benefits	cooking
grape peels	rich in antioxidants, resistant starch, fibers	used to produce pasta
grape skins and pomace	rich in polyphenols	used to produce grape juice

4.3. Food Packaging

Vine shoots, grape stalks, and stems can be used to obtain cellulose fibers for packaging applications. These renewable and biodegradable fibers serve as effective reinforcement for biopolymer-based packaging materials, enhancing the mechanical properties while creating a more sustainable and eco-friendly alternative to traditional petroleum-based packaging materials. Additionally, polyphenols extracted from grape skins, seeds, and pomace can be used to develop biodegradable and edible films and coatings for food packaging. These films demonstrate antioxidant and antimicrobial properties that protect food products from spoilage and extend their shelf life. , Table presents a comprehensive list of applications for residues from the winemaking process, presented following the publication date.

4. Application of Winemaking Residues in the Food Packaging Sector.

residue	description	ref
pomace	the extract was used to produce Ticafilm, a film with antioxidant and antimicrobial properties.
seed	the extract was used to produce chitosan film with antimicrobial and antioxidant properties.
seed	the extract was incorporated into agar in order to develop an active food packaging system providing antimicrobial activity and extending the shelf life of the food.
grape tannin extract	the extract was incorporated into ethyl cellulose and polymer blends increasing the antioxidant activity of the new food packaging.
grape tannin extract	the grape tannin extract was included in three different polymer blends (high-density polyethylene, linear low-density polyethylene and polypropylene), increasing the antioxidant activity of the new food packaging and respecting the USP661 standard protocol.
stalks	the extract was incorporated into cassava starch-based foams, developing a new food packaging material that exhibited favorable mechanical and physical properties.
grape skins, seeds, and pomace	the extract was used to produce biodegradable and edible films and coated for food packaging with antioxidant and antimicrobial properties.	,
lees	wine lees were used as natural fillers for poly(3-hydroxybutyrate-co-hydroxyhexanoate) (PHBH) and poly(3-hydroxybutyrate-co-hydroxyvalerate) (PHBV), which are both biopolymers belonging to the class of polyhydroxyalkanoates.
shoots	the extract was used as fillers in PHBV matrix as optimal and significantly increases the biodegradability.	,
pomace	solid fiber extracts were used to develop renewable and biodegradable PHBV polymer through a natural process.
pomace	the extract was impregnated in a natural active food packaging material composed of natural jute fibers.
canes	canes were used as raw material in particleboard production, both in combination with melamine formaldehyde urea binder and alone with citric acid, developing a lignocellulosic food-biopackaging products.
pomace	the extract enriched in polyphenols was used as a base for producing novel biodegradable films, with antioxidant, physical, thermal, barrier, and mechanical characteristics.
shoots	use of lignin from grape extracts for food packaging.

All the developed materials described so far exhibited good antioxidant, physical, thermal, barrier, and mechanical characteristics, making them suitable for food packaging purposes.

4.4. Pharmaceutical Applications

Vitis vinifera extracts have a long-lasting tradition as pharmaceutical remedies. The starting biomass mainly exploited in this field is the leaves, which are also the subject of a monograph in the European Pharmacopeia. The well-established use described in that document is against chronic venous insufficiency related to swollen legs, varicose veins, and feelings of heaviness, pain, tiredness, itching, tension, and cramps in the calves. Leaves and other vine cultivation residues are also exploited in other parts of the world (e.g., Pakistan and Turkey) with different purposes, mainly related to the cardiovascular (anemia) and respiratory (bronchitis, cold, and flu) systems, allergies, wound care, and for their carminative effect. Nevertheless, there are still gaps in available data and knowledge about the composition of Vitis vinifera extracts. Applying modern technologies and following scientific approaches, different extracts of pharmaceutical interest obtained from winemaking residues have been identified and their effect demonstrated, as briefly discussed below and summarized in Table .

5. Key Biological Properties of Winemaking Residues.

		activities	ref
vinification residue	seeds	neuroprotection
		antidiabetic effect
	skin	antidiabetic effect
		antihypertension effect
	juice	antifungal action
vine cultivation residues	leaves	cardioprotection	,
		respiratory system protection
		antiallergies effect
		wound care
		carminative effect
		neuroprotection
		antidiabetic effect
	stems and canes	antibacterial activity

One of the most investigated activities is the antimicrobial one. Particularly, stem extracts of different cultivars showed high efficacy against Gram-positive bacteria, like Staphylococcus aureus and Enterococcus faecalis , while peduncles broaden the spectrum also to Gram-negative bacteria, like Salmonella typhi, and fungi like Epidermophyton floccosum. , Of particular interest is the activity of an extract derived from grape canes loaded on silver nanoparticles against Candida albicans biofilm. It must be noted that the formation of biofilm is one of the causes of antimicrobial resistance, one of the major threats in current times, and thus, the identification of new agents able to interfere with this mechanism is of pivotal importance. Finally, extracts obtained by seedless Vitis vinifera juice were loaded on chitosan nanoparticles and were able to couple the antifungal potential with wound healing activity, both in ex vivo and in vivo experiments.

Another important application of wine production residues in the pharmaceutical field is related to their effects on the nervous system. Polyphenols extracted by grape seeds and leaves are endowed with neuroprotective and/or neurorestorative potential. This activity is achieved via the modulation of different mechanisms involved in neurodegenerative diseases, like oxidative stress, neuroinflammation, and Aβ-plaque formation. Moreover, the red leaf extract also demonstrated the ability to counteract chemotherapy-induced neuropathy, being able to protect against oxaliplatin-induced oxidative damage and neuropathy both in in vitro and in vivo experiments. Also, in this case, the development of carriers plays a pivotal role. The development of nanoparticles based on phospholipid or biodegradable polymers led to the development of systems able to pass membranes and barriers, allowing not only to enhance the bioavailability of the Vitis residues extracts, but also to achieve a higher concentration in the brain in in vivo models.

Besides these well-investigated activities, other potential applications of winemaking wastes have emerged over the last years. Among them, the most promising are antihyperglycemic, analgesic, and antihypertensive activities. In detail, an aqueous extract of Vitis vinifera leaves demonstrated an interesting hypoglycemic and antihyperglycemic effect in diabetic rats. Based on these results, researchers isolated a polyphenol-enriched fraction endowed with an activity comparable to that of tolbutamide, a well-established antidiabetic drug. Subsequent studies identified α-glucosidase and α-amylase as enzymes inhibited by both grape seed and skin extracts, further confirming the antidiabetic potential of these extracts. Winemaking residues have also shown efficacy against different metabolic disorders, including those associated with obesity. Grape seed extract demonstrated hepatoprotective properties, improved insulin resistance, and reduced hepatic steatosis in a high-fat diet–fed mice. ,

Regarding analgesic properties, hydroalcoholic extracts obtained from Vitis vinifera fruits showed antinociceptive activity in chemically induced pain models. Similar results have been obtained testing the hydroalcoholic leaves extract, demonstrating efficacy in chronic pain animal models and antipyretic activity in the yeast-induced pyrexia model.

Additionally, different in vivo experiments have demonstrated the ability of grape skin extracts to counteract hypertension. , These extracts interact with purinergic receptors, improving endothelium-dependent relaxation, decreasing vasoconstriction response, and achieving positive inotropic effects in the heart.

Many of the studies cited above investigated the effect of crude or partially purified extracts, exploiting the possible synergistic effects among different polyphenols. Fewer studies focused on isolated compounds, mainly (E)-Resveratrol and (E)-ε-Viniferin, the two most represented metabolites found in vine cultivation residues. (E)-Resveratrol has attracted attention both for its intrinsic activity, e.g., antineurodegenerative application, and as a building block for the development of semisynthetic compounds. , (E)-ε-Viniferin, even less abundant and less studied, has raised attention for its activity as an antioxidant and against obesity-related diseases. Both metabolites possess not only a pharmaceutical value but also significant economic potential. The good yields associated with the extraction of both these metabolites (which may reach 1–2% of the dry matrix weight) make vine cultivation residues an economically viable source of these metabolites. Overall, as is evident from the data, pruning residues demonstrate a wider applicability, reflecting their greater richness in secondary metabolites.

4.5. Cosmetic Ingredients and Products

Winemaking residues have also gained attention in the cosmetic field, both in academia and in industry. Indeed, it has been demonstrated that different residue-derived extracts are able to interact with several biochemical pathways, and accordingly, they may present different activities. The most studied and deepened property from a cosmetic standpoint is the antioxidant activity, demonstrated for extracts obtained from vine pruning, grape stalks, pomace, seeds, and other residues rich in polyphenols. This aspect has been assessed via different tests, both in vitro, like DPPH, ORAC, and HOSC, and in vivo on Caenorhabditis elegans models. Besides this well-characterized activity, extracts also showed inhibition of several enzymes, including tyrosinase (able to counteract hyperpigmentation), elastase, collagenase, and matrix metalloproteinase-1, which are all targets related to skin aging. Moreover, extracts obtained from biomasses like seeds, pomace, and shoots have also demonstrated antimicrobial, UVA protection, or anti-inflammatory properties. − All of these activities justify the great success achieved by winemaking residue-derived extracts as ingredients for topical skin treatments with antiaging, skin depigmenting, and photo protection claims. Table summarizes the main properties of winemaking extracts that are of interest in the cosmetic field.

6. Key Properties of Winemaking Extracts in Cosmetic Application.

residue	properties	ref
seeds	antioxidant
grape pomace	antioxidant, antibacterial, anti-inflammatory
stalks	antioxidant, antiaging (antielastase and antihyaluronidase activity), antityrosinase activity
pomace, black grapes, skin, seeds, red wine extract, seed extract	antimicrobial against microorganisms involved in dental caries and periodontal disease
seeds	hair treatment and coloring
vine grape	antioxidant potential, and whitening activity
grape seed	antioxidant, anti-inflammatory, antibacterial, anticarcinogenic, antidiabetic, and cardioprotective effects

Examples of cosmetic products available in the market are numerous, such as sunscreen containing grape pomace or seed extracts, creams containing grape seed oil, masks containing grape seed oil, grapevine pruning wood and leaf extracts, and grape juice. , Moreover, grape seed powder is utilized as such for its abrasive and exfoliant properties.

Besides topical formulation developed against skin aging, other important applications of extracts obtained from winemaking residues include oral care and hair health. , On the first hand, many studies have explored the ability of these extracts to modulate periodontal inflammatory response and to act as antimicrobial or antiplaque agents. As a result, toothpastes have been developed and are now available on the market. On the other hand, vinification residues can be exploited both in shampoo for UV protection of colored hair and in lotion for treating hair loss. In these cases, the activities are due to the already mentioned ability to filter UV radiation of grape seed extract and to the ability of the same starting biomass to improve follicle proliferation and conversion from telogen to anagen phases.

Further advancement in the applicability of wine production residues in the cosmetic market is related to nanotechnologies. Progress in this field has led to the development of carrier systems like liposomes, microemulsions, nanocrystals, nanoparticles, and phospholipid vesicles, able to improve stability and skin penetration of the extracts, also exploiting safer starting materials. ,

To summarize, the global cosmetic market is one of the most profitable at the current time, with revenues of 93.05bn USD in 2022. The use of winemaking waste in this field allows for the transformation of wine industry waste biomass into starting materials for the cosmetic industry, thus converting zero-value material into high-intrinsic-value products. This aligns with the circular and sustainable bioeconomy concept, reducing waste and giving new life and economic value to various residues of wine production.

In contrast with the pharmaceutical field, vinification residues have already gained wider applications in the cosmetic field compared to those of vine cultivation residues, as evidenced by the fact that seeds, pomace, and juice are the most represented ingredients of cosmetic products available on the market.

5. Patents and Innovation in Winemaking Waste Applications

The industrial interest in reusing wine production wastes is evidenced by the substantial number of patents filed in recent years. Despite considerable advances, new patents continue to emerge annually, demonstrating sustained innovation in this field.

This section provides an overview of the patent landscape, focusing on macro areas: residues from wine production and residues from vineyard management. This analysis was conducted using the Espacenet Patent Search platform. Search criteria included ″Vitis vinifera″ as the primary term, with filters for food applications, pharmaceutical ingredients, and cosmetics. The research was conducted chronologically based on publication dates, considering publication dates, patent expiry, and republication patterns. Analysis of the past decade reveals a consistent increase in patents regarding Vitis vinifera applications across food, pharmaceutical, and cosmetic sectors (Figure ). Notably, the food sector demonstrates the most substantial growth, while the pharmaceutical and cosmetic sectors exhibit a similar trend. This pattern underscores growing commercial interest in winemaking waste valorization. The most relevant patents across these three sectors are summarized in Table and briefly discussed in the following part of the paragraph.

3.

Number of patents per year in pharmaceutical, cosmetic, and food sector (source Espacenet, update 24/07/2025).

7. Key Patents in Winemaking Wastes Valorization and Applications.

application field	category	brief description	patent	ref
food industry	vinification waste (Stalks extract)	method for utilizing vine residue in the production of grape-flavored ice cream using grape juice and raisins.	CN109329552A
	vine cultivation waste (Vine leaf extracts)	aqueous solution of vine leaf extracts, particularly from red grape-producing vines. acts as an alkalizing, purifying, detoxifying, tonic, and stimulant agent for internal organs. rich in tannins and polyphenols, it strengthens capillary walls and supports artero-venous circulation, aiding in conditions like heart diseases, arteriosclerosis, retinal hemorrhages, ulcers, and capillary fragility.	WO2009069169A1
	vine cultivation waste (Grape extract)	dietary supplement that aims at strengthening the immune system	GR20230200229U
pharmaceutical sector	vinification waste (Seed extract)	use of Vitis vinifera seed extract in a pharmaceutical liquid composition for ointments or ophthalmic gels.	WO2010062034A2
	vinification waste (Seed extract)	pharmaceutical composition for osteoarthritis treatment containing Vitis vinifera seed extract as an active ingredient.	WO2010123179A1
	vinification waste (Seed extract)	process for preparing Vitis vinifera grape seed extract and pharmaceutical composition for rheumatoid arthritis prevention and treatment.	WO2009031826A1
	vine cultivation waste (red vine leaf)	composition for the prevention or treatment of tinnitus, containing red vine leaf (Vitis vinifera) extract as the active ingredient, used in pharmaceutical or food formulations.	WO2020166962A2
	vine cultivation waste (Grape extract)	this patent proposes a method of treating or preventing mitochondrial dysfunction in a subject	US2024189218A1
cosmetic industry	vine cultivation waste (Fruit cell culture extract)	topical cosmetic formulation for skin treatment, aiming to improve skin health and address various skin conditions through active natural ingredients.	WO2014167557A1
	vinification waste (phospholipid complexes extract)	cosmetic compositions for skin aging prevention, intended for topical administration.	EP1390008A2
	vine cultivation waste (Fermented grape extract)	cosmetic composition based on fermented grape extract. it uses fermented grapes (considered a byproduct of winemaking) in topical pharmaceutical formulations for antiaging effects.	KR102351382B1
	vinification waste (Grape marc extract)	composition containing Nero di Troia grape marc extract in a gel for topical use. includes active ingredients for preventing oxidative stress damage caused by sun exposure and for skin cancer prevention.	WO2023144120A1
	vinification waste (Grape seeds extract)	topical skin compositions for treating wrinkles, used essential oils from grape seeds extract	US11911494B2
pharmaceutical and cosmetic industries	vinification waste (Seed extract)	oral pharmaceutical and cosmetic compositions with Vitis vinifera seed extracts for cellulite treatment (suspensions, tablets, chewable tablets).	CA2539229A1
	vinification waste (Stalks extract)	oral pharmaceutical and/or cosmetic compositions for scalp disorder treatments (dandruff, seborrhea, hair loss, alopecia).	EP1414473A1
multisector applications	winemaking waste (Leaves, fruits, seeds, swood, skins)	use of Vitis vinifera extract as a neuroprotective agent in pharmacological, cosmetic, and food sectors. utilizes the aerial parts of the plant (leaves, fruits, seeds, wood, skins) to develop a composition aimed at combating age-related cognitive decline.	WO2022018281A2
	winemaking waste (Seeds or seeds and leaves extracts)	composition based on Vitis vinifera flavonoids for pharmaceutical, nutritional, and cosmetic use. focuses on enhanced antioxidant action against free radicals, with extracts from seeds or seeds and leaves of the vine.	EP2968428A1

Concerning the food sector, patents demonstrate diverse applications of grape-derived materials. One notable example involves grape juice and raisins for grape-flavored ice cream production. Agricultural residues have also gained patent protection, including an aqueous solution of vine leaf extracts as a dietary supplement, particularly from red grape-producing vines. This supplement, which is rich in tannins and polyphenols, functions as an alkalizing, purifying, and detoxifying agent. It strengthens capillary walls and provides protective effects on arterio-venous circulation, proving beneficial for heart diseases, arteriosclerosis, retinal hemorrhages, ulcers, and capillary fragility.

Patents related to pharmaceutical applications of extracts derived from winemaking waste continue to proliferate. Relevant examples include the use of seed extract for treating ophthalmic pathologies, osteoarthritis, and rheumatoid arthritis. , Furthermore, one patent describes red vine leaf extract as an active ingredient for preventing or treating tinnitus.

The cosmetic sector has filed numerous patents utilizing grape-derived compounds. Fermented grape skin extracts have been developed for topical antiaging applications. , Similarly, grape marc extract has been formulated into gels for topical use to prevent oxidative stress damage from sun exposure and potentially reduce skin cancer risk. Other patents have focused on topical cosmetic formulations that specifically target wrinkles. These aim to improve the appearance and health of the skin through grape-derived active ingredients.

Several patents serve both the pharmaceutical and cosmetic industries. One notable example utilizes Vitis vinifera seed extracts for cellulite treatment, available in various formulations including suspensions, tablets, and chewable tablets. Another patent involves grape skin extracts for treating and preventing scalp disorders such as dandruff, seborrhea, hair loss, and alopecia.

Two patents demonstrate cross-sector versatility, spanning food, pharmaceuticals, cosmetics, and agriculture. , One demonstrates the use of Vitis vinifera extract as a neuroprotective agent in various industries. This innovation utilizes aerial plant parts, including leaves, fruits, seeds, wood, and skins, to develop compositions that address age-related cognitive decline, targeting memory, concentration, and overall brain health.

The other patent with multisector applications focuses on flavonoid-based compositions extracted from Vitis vinifera for pharmaceutical, nutritional, and cosmetic applications. This patent emphasizes the enhanced antioxidant properties of flavonoids, which neutralize free radicals and protect against oxidative stress. The extract, derived from grape seeds or combinations of seeds and leaves, supports overall health and skin rejuvenation while providing antiaging benefits through antioxidant action.

6. Drawbacks and Challenges

The previous sections highlight the considerable potential of winemaking residues in a variety of applications. However, successfully translating this potential into practice depends on overcoming several critical challenges for the continued advancement of the field. These encompass technical, economic, and logistical factors that currently hinder the transition from laboratory research to commercial viability. These barriers will be briefly examined, beginning with the fundamental issue of raw material consistency. Variability in the biomass composition presents a fundamental challenge for standardization. Extracts from the same type of residue can differ significantly depending on the vineyard location, seasonal conditions, grape variety, and processing methods. This variability complicates the development of standardized protocols that are essential for producing consistent and high-quality products. Referring to food applications, as an example, incorporation of winemaking residues may negatively impact sensory properties, while product shelf life and efficacy may be hindered by compound instability. Additionally, each application requires case-by-case evaluation of economic viability, toxicological safety, and the presence of antinutritional compounds to ensure consumer safety. The extraction and transformation processes themselves can present sustainability challenges. Many conventional extraction methods rely on hazardous solvents, require substantial energy input, and involve lengthy processing times, potentially turning a virtuous circular economic procedure into an environmentally harmful operation, thus limiting the environmental benefits of waste valorization. Consequently, research is increasingly focused on developing sustainable extraction protocols that employ green solvents and energy-efficient technologies to maintain the principles of the circular and sustainable economy underlying waste valorization and minimizing ecological impact.

Conservation and transportation of residues add complexity and cost to the valorization process. Since processing typically takes place days or months after harvest in facilities far from vineyards, it is necessary to maintain the quality of biomass by controlling storage conditions, dehydration, and/or refrigeration. All of these operations increase production costs. Such logistical challenges can have a significant impact on the economic feasibility of waste valorization initiatives. Overcoming these challenges requires the collaborative engagement of wine producers, farmers, researchers, policymakers, and consumers. A transdisciplinary approach that incorporates technical and agricultural expertise as well as social sciences, economics, and policy development is essential.

Furthermore, success depends on developing long-term strategic plans that address regulatory frameworks and social implications, such as job creation, community involvement, and public awareness of the benefits of sustainability. By fostering collaboration with stakeholders and considering broader societal impacts, the wine industry can create waste valorization systems that are both economically viable and socially beneficial. ,

7. Environmental, Economic, and Market Assessment of Waste Valorization

Life Cycle Analysis (LCA) is an environmental accounting and management approach that evaluates the environmental impact of products, services, or processes throughout their entire lifecycle, from raw material extraction to their disposal. This section examines the environmental, economic, and market factors that influence the viability of winemaking waste valorization. When applied to these wastes, LCA can identify optimal operating conditions and environmental hotspots, considering the impact on greenhouse gas emissions, water usage, energy consumption, and waste generation. ,

While several papers have applied LCA methodology to the wine sector, few have focused specifically on winemaking waste reuse. Traditional wine production hotspots include grape cultivation (due to fuel, fertilizers, and pesticides) and packaging materials, particularly glass bottles. However, LCA studies of winemaking waste utilization reveal promising environmental benefits. For instance, incorporating vine shoot particles into biocomposites has been shown to reduce the global warming impact compared to virgin plastic trays, while also lowering production costs. Although bioplastics generally have a higher environmental impact than conventional polypropylene, the integration of vine residues offers measurable improvements. ,,−

Economic impact assessment remains crucial for determining the financial viability of winemaking waste valorization. The economic aspects of these processes are often inadequately discussed in the current literature, highlighting the need for more comprehensive research in this area. Recent studies indicate that grape must and vine pruning residues represent the most environmentally friendly and economically feasible options for resveratrol production compared to wine lees. Thorough cost-benefit analyses will be essential for all applications discussed in this review to enable informed decision-making by businesses and policymakers. Understanding market demand and consumer acceptance is fundamental to the success of waste valorization initiatives. However, research into consumer attitudes toward products derived from winemaking waste remains limited. Consumer acceptance varies significantly depending on the intended use; waste-derived products may be more readily accepted for nonedible applications, such as packaging, than for food, beverages, or cosmetics, where safety concerns predominate. , Research identifies three interconnected factors influencing consumer acceptance of waste-derived edible products: product characteristics, individual and social factors, and contextual factors. Generally, waste-to-value solutions are perceived less favorably than conventional or organic alternatives. To enhance acceptance, it is crucial to emphasize environmental benefits and waste reduction. Communication strategies focusing on other-oriented motives (such as supporting farmers’ welfare) rather than self-oriented benefits may prove more effective. This approach aligns with the growing environmental awareness of consumers and their demand for sustainable products that utilize renewable resources while minimizing waste.

8. General Discussion and Final Remarks

In an era where sustainability and resource efficiency are paramount, the transformation of agricultural wastes into valuable resources has become a key focus for many industries. This review explores the innovative ways in which winemaking residues, traditionally considered wastes, are being reimagined and repurposed for use in products ranging from functional foods to pharmaceutical compounds and cosmetic ingredients (Figure ).

4.

Main applications of vinification and vine cultivation residues in the food, pharmaceutical, and cosmetical sectors.

Despite continuous technological advancements, the full potential of wine production residues remains largely untapped. This Account demonstrates how innovative extraction and processing techniques can transform these residues into valuable products for the food, pharmaceutical, and cosmetic industries. The presented evidence highlights significant progress in bioactivity assessments and reveals substantial market opportunities for these valorized materials. Strategically integrating winemaking residues into industrial supply chains offers 3-fold benefits: reducing waste, decreasing environmental impact, and creating new revenue streams for the wine industry. By utilizing the naturally occurring bioactive compounds in grape pomace, vine shoots, and seeds, producers can promote human health and environmental sustainability while strengthening their economic position. The ultimate objective is to achieve zero waste by utilizing all residues for secondary applications.

This approach is based on the principles of a circular bioeconomy and transforms the wine sector from a linear production model into a regenerative system that maximizes resource efficiency and minimizes environmental impact. Successful implementation of these strategies requires continued collaboration among researchers, industry stakeholders, and policymakers, overcoming technical, regulatory, and economic barriers while scaling up promising technologies for commercial use.

Conceptualization: D. Ratto, D. Rossi, P.R.; Writing - original draft preparation: D. Ratto, V.C., E.T., I.S.; Writing - review and editing: E.M., D. Rossi, S.C., P.R.; Funding acquisition: D. Rossi, P.R.; Supervision: D. Rossi, S.C., P.R.

The authors declare no competing financial interest.