https://doi.org/10.15255/KUI.2022.051
Published: Kem. Ind. 72 (3-4) (2023) 247–255
Paper reference number: KUI-51/2022
Paper type: Review
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Valorisation of Winemaking By-products

Ž. Skračić, I. Ljubenkov, N. Mimica and I. Generalić Mekinić

Abstract

Winemaking and viticulture are one of the leading world’s agricultural sectors, which, like other production services, generate large amounts of organic waste the disposal of which represents a huge economic problem for the producer and an ecological problem for the environment. The main by-products after vine cultivation and grape processing are pomace, seeds, stems, wine lees, and vine shoot and leaves, which are still a valuable source of different biologically active compounds that can be used in food, pharmaceutical and cosmetic industry, as well as in agriculture, energy, and feed production. Therefore, the main goal of this paper was to point out the benefits of winemaking by-products, and provide an overview of their composition and properties, as well as gain insight into recent research on their application in various industries. The rational management of vinification by-products has multiple benefits; production of functional foods and natural agents that generally contributes to the quality of nutrition and life, and at the same time reduces the impact on the environment. All of these give a strong impulse to the idea of sustainability and circular economy, what becomes an imperative in the complex conditions of global economic life.

This work is licensed under a Creative Commons Attribution 4.0 International License

Keywords

utilisation, waste, grape pomace, stems, lees