Winery waste: A sustainable approach for bioactive compound extraction and various industrial applications

Abstract

Grape wine processing is one of the topmost industries in the agricultural sectors worldwide where 75 vol% of grape production is utilized for winemaking. The winemaking process leaves behind 20–30 wt% by-products or wastes. This winery waste contains a large number of sugars, fibers, phenolic compounds, pigments, and other organic compounds which can be extracted as value-added products for sustainable consumption. This review article discusses recent trends in winery waste utilization for bioactive compounds and their various industrial applications. In this context, the chemical composition and extraction of bioactive compounds using conventional and emerging technologies were outlined. A brief discussion has been made on the recent trends of winery waste utilization in different industries including, functional food, cosmetics, bio-energy, etc. as well as the health benefits of the bioactive compounds.