Grape Pomace Valorisation: Nutritional Properties and Sustainable Applications in Agriculture and Food Technology

Abstract

The wine industry generates a significant amount of waste, producing over 14 million tons of by-products from wineries in Europe alone. The resulting waste has an acidic composition and high levels of polyphenols. Thus, it is resistant to decomposition, making it an environmental threat. Grape pomace contains important nutrients for valorisation, which are dietary fiber, proteins, lipids, and polyphenols. This review summarizes the nutritional composition of grape pomace and discusses various strategies for its sustainable utilization, including animal feed, composting, advanced extraction techniques of phenolic compounds, fermentation, and food fortification. The current review aims to underline the importance of grape pomace valorisation in terms of environmental sustainability and human health, thereby justifying further research and implementation in this field.