What are the health benefits and food industry applications of wine industry by-products?

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20 million tonnes of byproducts—30% of vinified grapes—are produced by the wine industry each year.

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These byproducts include several healthy bioactive compounds like polyphenols.

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This presents a viable path for nutritious food production.

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GP and wine lees are the main food waste sources. GP contains phenolic chemicals from its stems, skins, and seeds.

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Ethanol and organic acids dominate the liquid phase. Wine lees are biological and antioxidant.

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By-products such GP polyphenols are healthy and ecologically favourable.

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