Upcycling Wine Industry Waste: Dealcoholized Grape Pomace as a Platform for Bio-Based Material Innovation
Source abstract
Abstract
The wine industry produces substantial amounts of organic waste, particularly in the form of dealcoholized grape pomace—the primary residual biomass that remains after the fermentation process and the extraction of alcohol from winery by-products. This study explores the potential of upcycling dealcoholized pomace, an often-overlooked by-product, into a sustainable platform for innovative bio-based materials. Using a multidisciplinary approach that combines materials science, biotechnology, and principles of the circular economy, we carefully examine the physical, chemical, and mechanical properties of dealcoholized pomace. Our research includes comprehensive analyses of its structural integrity, biodegradability, and potential applications, including biocomposites, eco-friendly packaging solutions, and other sustainable materials. The results of our study highlight not only the promising performance characteristics of dealcoholized pomace, such as its strength-to-weight ratio and biocompatibility, but also underscore its significant role in advancing waste valorization strategies. By effectively transforming waste into valuable resources, we contribute to the development of sustainable materials, thereby supporting a more circular economy within the wine industry and beyond.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Bioeconomy and Sustainability Development · Biofuel production and bioconversion · Biochemical and biochemical processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
Chemistry Research Centre-Vila Real (CQ-VR), Department of Chemistry, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
Chemistry Research Centre-Vila Real (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
Funding
Vine & Wine Portugal-Driving Sustainable Growth Through Smart Innovation Project · NextGenerationEU “Programa de Recuperação e Resiliência (PRR)/Alianças Mobilizadora” · FCT—Portugal, and COMPETE · Portuguese Foundation for Science and Technology
References (93)
Show source-provided references
1. OIV (2025, May 05). State of the World Vine and Wine Sector in 2023. Available online: https://www.oiv.int/sites/default/files/2024-04/OIV_STATE_OF_THE_WORLD_VINE_AND_WINE_SECTOR_IN_2023.pdf.
2. The use of water in wineries: A review10.1016/j.scitotenv.2024.175198 ↗
3. (2025, April 29). Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the Definition, Description, Presentation and Labelling of Spirit Drinks, the Use of the Names of Spirit Drinks in the Presentation and Labelling of Other Foodstuffs, the Protection of Geographical Indications for Spirit Drinks, the Use of Ethyl Alcohol and Distillates of Agricultural Origin in Alcoholic Beverages, and Repealing Regulation (EC) No 110/2008. Available online: https://eur-lex.europa.eu/eli/reg/2019/787/2024-05-13.
4. (2025, April 29). Commission Delegated Regulation (EU) No 1143/2014 of the European Parliament and of the Council of 12 March 2019 Supplementing Regulation (EU) No 1308/2013 of the European Parliament and the Council as Regards Wine-Growing Areas Where the Alcoholic Strength May Be Increased, Authorised Oenological Practices and Restrictions Applicable to the Production and Conservation of Grapevine Products, the Minimum Percentage of Alcohol for By-Products and Their Disposal, and Publication of OIV Files. Available online: https://eur-lex.europa.eu/legal-content/en/TXT/?uri=CELEX:32019R0934.
5. (2025, April 29). Regulation (EU) 2021/2117 of the European Parliament and of the Council of 2 December 2021 Amending Regulations (EU) No 1308/2013 Establishing a Common Organisation of the Markets in Agricultural Products, (EU) No 1151/2012 on Quality Schemes for Agricultural Products and Foodstuffs, (EU) No 251/2014 on the Definition, Description, Presentation, Labelling and the Protection of Geographical Indications of Aromatised Wine Products and (EU) No 228/2013 Laying Down Specific Measures for Agriculture in the Outermost Regions of the Union. Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32021R2117.
6. Recovery of Winery By-products in the Douro Demarcated Region: Production of Calcium Tartrate and Grape Pigments10.5344/ajev.2002.53.1.41 ↗
7. Integrated enology-utilization of winery by-products into high added value products
8. Bioactive Compounds of Winery by-products: Extraction Techniques and their Potential Health Benefits10.1016/j.afres.2022.100058 ↗
9. Galanakis, C.M. (2017). The biorefinery concept for the industrial valorization of grape processing by-products. Handbook of Grape Processing By-Products—Suitable Solutions, Academic Press.
10. Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: Grape pomaces and stems10.1016/j.lwt.2010.06.024 ↗
11. Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products10.1016/j.wasman.2017.11.011 ↗
12. Telini, B.P., Villa, L.C., Vainstein, M.H., and Lopes, F.C. (2025). From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages. Fermentation, 11.10.3390/fermentation11020057 ↗
13. Karastergiou, A., Gancel, A.L., Jourdes, M., and Teissedre, P.L. (2024). Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential. Antioxidants, 13.10.3390/antiox13091131 ↗
14. Preservation of white wine pomace by high hydrostatic pressure10.1016/j.heliyon.2023.e21199 ↗
15. Towards integral utilization of grape pomace from winemaking process: A review10.1016/j.wasman.2017.07.017 ↗
16. Wine waste treatment methodology10.1111/j.1365-2621.2005.01112.x ↗
17. Semitela, S., Pirra, A., and Braga, F.G. (2019). Impact of mesophilic co-composting conditions on the quality of substrates produced from winery waste activated sludge and grape stalks: Lab-scale and pilot-scale studies. Bioresour. Technol., 289.10.1016/j.biortech.2019.121622 ↗
18. Silva, A., Silva, V., Igrejas, G., Gaivão, I., Aires, A., Klibi, N., Enes Dapkevicius, M.L., Valentão, P., Falco, V., and Poeta, P. (2021). Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance. Molecules, 26.10.3390/molecules26082331 ↗
19. Pyrolysis of Wood/Biomass for Bio-oil: A Critical Review10.1021/ef0502397 ↗
20. Wine waste valorisation: Crushing the research domain10.1007/s11846-024-00779-5 ↗
21. Agrochemical characterisation of the solid byproducts and residues from the winery and distillery industry10.1016/j.wasman.2007.01.013 ↗
22. Grape pomace: A challenging renewable resource of bioactive phenolic compounds with diversified health benefits
23. Antioxidant dietary fiber from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?10.1016/j.jff.2019.03.014 ↗
24. Ferrer-Gallego, R., and Silva, P. (2022). The Wine Industry By-Products: Applications for Food Industry and Health Benefits. Antioxidants, 11.10.3390/antiox11102025 ↗
25. Grape pomace as a source of phenolic compounds and diverse bioactive properties10.1016/j.foodchem.2018.01.163 ↗
26. Functional Components of Grape Pomace: Their Composition, Biological Properties and Potential Applications10.1111/j.1365-2621.2012.03197.x ↗
27. By-products of fruits processing as a source of phytochemicals10.2298/CICEQ0904191D ↗
28. Compositions and chemical variability of grape pomaces from French vineyard10.1016/j.indcrop.2012.06.053 ↗
29. Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace10.3390/molecules20069686 ↗
30. Nanni, A., Parisi, M., and Colonna, M. (2021). Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review. Polymers, 13.10.3390/polym13030381 ↗
31. Proposals for the valorization of winery wastes: Part 1: Technological potential for production of high added-value products
32. European Commission (2020). Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions. A New Circular Economy Action Plan for a Cleaner and More Competitive Europe, COM(2020) 98 Final.
33. Applications of wine pomace in the food industry: A review
34. Antonic, B., Jancikova, S., Dordevic, D., and Tremlova, B. (2020). Grape Pomace Valorization: A Systematic Review of the Existing Valorization Concepts. Foods, 9.10.3390/foods9111627 ↗
35. Valorisation of grape pomace: An overview of the present and future biotechnological applications
36. Spinei, M., and Oroian, M. (2021). The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods, 10.10.3390/foods10040867 ↗
37. Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks10.1016/j.biortech.2011.12.108 ↗
38. The grape as potential source of biologically active compounds
39. Hydrothermal Treatment of Grape Skins for Sugars, Antioxidants and Soluble Fibers Production
40. Siddiqui, M.W., and Wickramasinghe, W.A.K.G. (2020). Chapter 7—Drying of Fruits and Vegetables for Functional Food Ingredients. Prebiotics and Probiotics in Food, Nutrition and Health, Academic Press.
41. Peternel, L., Sokač Cvetnić, T., Gajdoš Kljusurić, J., Jurina, T., Benković, M., Radojčić Redovniković, I., Jurinjak Tušek, A., and Valinger, D. (2024). The Effects of Drying and Grinding on the Extraction Efficiency of Polyphenols from Grape Skin: Process Optimization. Processes, 12.10.3390/pr12061100 ↗
42. Techniques for extraction of bioactive compounds from plant materials: A review10.1016/j.jfoodeng.2013.01.014 ↗
43. Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace10.1016/j.foodchem.2020.128086 ↗
44. Siracusa, V., and Blanco, I. (2020). Bio-Polyethylene (Bio-PE), Bio-Polypropylene (Bio-PP) and Bio-Poly(ethylene terephthalate) (Bio-PET): Recent Developments in Bio-Based Polymers Analogous to Petroleum-Derived Ones for Packaging and Engineering Applications. Polymers, 12.10.3390/polym12081641 ↗
45. Bio-based material from fruit waste of orange peel for industrial applications10.1016/j.jmrt.2021.09.016 ↗
46. Reichert, C.L., Bugnicourt, E., Coltelli, M.B., Cinelli, P., Lazzeri, A., Canesi, I., Braca, F., Martínez, B.M., Alonso, R., and Agostinis, L. (2020). Bio-Based Packaging: Materials, Modifications, Industrial Applications and Sustainability. Polymers, 12.10.3390/polym12071558 ↗
47. Wojnowska-Baryła, I., Kulikowska, D., and Bernat, K. (2020). Effect of Bio-Based Products on Waste Management. Sustainability, 12.10.3390/su12052088 ↗
48. Rethinking the use of bio-based plastics to accelerate the decarbonization of our society10.1016/j.resconrec.2022.106593 ↗
49. Cerimi, K., Akkaya, K., Pohl, C., Schmidt, B., and Neubauer, P. (2019). Fungi as source for new bio-based materials: A patent review. Fungal Biol. Biotechnol., 6.10.1186/s40694-019-0080-y ↗
50. Renewable and sustainable biobased materials: An assessment on biofibers, biofilms, biopolymers and biocomposites10.1016/j.jclepro.2020.120978 ↗
51. Bio-based and bio-degradable nanofiber materials: A sustainable platform for energy, environmental, and biomedical applications10.1016/j.cej.2024.152105 ↗
52. Life cycle assessment for sustainability assessment of biofuels and bioproducts10.18331/BRJ2023.10.1.5 ↗
53. Effect of natural phenolics on the thermal and processing behaviour of poly(3-hydroxybutyrate)10.1063/1.4937294 ↗
54. Accelerated thermal ageing behaviour of bagasse fibers reinforced Poly (Lactic Acid) based biocomposites10.1016/j.compositesb.2018.08.068 ↗
55. Thermal post-processing of bagasse fiber reinforced polypropylene composites10.1016/j.coco.2020.100546 ↗
56. Jordá-Reolid, M., Martínez-García, A., Ibáñez-García, A., León-Cabezas, M., and Galvañ-Gisbert, J. (2024). Study of Mechanical and Thermal Properties of Environmentally Friendly Composites from Beer Bagasse. Polymers, 16.10.3390/polym16202916 ↗
57. Effect of Filler Content of Chemically Treated Short Bagasse Fiber-Reinforced Cardanol Polymer Composites10.1080/15440478.2018.1431829 ↗
58. Cellulose fiber-reinforced high-density polyethylene composites—Mechanical and thermal properties10.1177/0021998316665241 ↗
59. Bio-poly(butylene succinate) and Its Composites with Grape Pomace: Mechanical Performance and Thermal Properties10.1021/acsomega.8b01675 ↗
60. A Strategy to Prolong Cheese Shelf-Life: Laminated Films of Bacterial Cellulose and Chitosan Loaded with Grape Bagasse Antioxidant Extract for Effective Lipid Oxidation Delay10.1016/j.foodhyd.2024.110232 ↗
61. Silva, R., De Aguiar, A., Simões, B., Da Silva, S., Higuchi, M., Roberto, S., and Yamashita, F. (2024). Biodegradable Polymer Packaging System for ‘Benitaka’ Table Grapes during Cold Storage. Polymers, 16.10.3390/polym16020274 ↗
62. Cazón, P., Puertas, G., and Vázquez, M. (2024). Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity. Int. J. Biol. Macromol., 268.10.1016/j.ijbiomac.2024.131774 ↗
63. Science Learning Hub—Pokapū Akoranga Pūtaiao (2025, April 17). Making Bioplastic Clips from Wine Industry Waste. Available online: https://www.sciencelearn.org.nz/resources/3061-making-bioplastic-clips-from-wine-industry-waste.
64. Sustainable biocomposites based on Mater-Bi and grape pomace for a circular economy: Performance evaluation and degradation in soil10.1016/j.polymdegradstab.2024.111091 ↗
65. Development of biodegradable starch-based foams incorporated with grape stalks for food packaging10.1016/j.carbpol.2019.115234 ↗
66. Dordević, D., Necasova, L., Antonić, B., Jančíková, S., and Tremlová, B. (2021). Plastic Cutlery Alternative: Case Study with Biodegradable Spoons. Foods, 10.10.3390/foods10071612 ↗
67. Active biodegradable packaging films modified with grape seeds lignin10.1039/D0RA04074F ↗
68. Maraveas, C. (2020). Production of Sustainable and Biodegradable Polymers from Agricultural Waste. Polymers, 12.10.3390/polym12051127 ↗
69. Winery wastes as precursors of sustainable porous carbons for environmental applications10.1016/j.jclepro.2018.05.085 ↗
70. Developing bagasse towards superhydrophobic coatings10.1007/s10570-021-03743-8 ↗
71. Challenges hindering the commercialization of nutraceuticals derived from agri-food by-products10.31665/JFB.2023.18358 ↗
72. Addition of raw feedstocks and biochars to the soil on the sorption–desorption and biodegradation of 14C-saflufenacil
73. Antonić, B., Jančíková, S., Dordević, D., and Tremlová, B. (2020). Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods, 9.10.3390/foods9111627 ↗
74. Karastergiou, A., Gancel, A.-L., Jourdes, M., and Teissedre, P.-L. (2025). Transforming winemaking waste: Grape pomace as a sustainable source of bioactive compounds: This is an original research article submitted in cooperation with Macrowine 2025. OENO One, 59.10.20870/oeno-one.2025.59.2.9202 ↗
75. Isolation, Characterization, and Application of Nanocellulose from Agroindustrial By-products: A Review10.1080/87559129.2021.1928689 ↗
76. Eco-friendly extraction of cellulose nanocrystals from grape pomace and construction of self-healing nanocomposite hydrogels10.1007/s10570-020-02977-2 ↗
77. Evaluation of different methods for extraction of nanocellulose from yerba mate residues10.1016/j.carbpol.2019.04.064 ↗
78. Ogrizek, L., Lamovšek, J., Cuš, F., Leskovšek, M., and Gorjanc, M. (2021). Properties of Bacterial Cellulose Produced Using White and Red Grape Bagasse as a Nutrient Source. Processes, 9.10.3390/pr9071088 ↗
79. A comparison of producer gas, biochar, and activated carbon from two distributed scale thermochemical conversion systems used to process forest biomass10.3390/en6010164 ↗
80. Physiochemical properties of biochar and activated carbon from biomass residue: Influence of process conditions on adsorbent properties10.1021/acsomega.1c00530 ↗
81. Utilization of brewery residues to produces granular activated carbon and bio-oil10.1016/j.jclepro.2017.09.089 ↗
82. Valorization of wastes from the food production industry: A review towards an integrated agri-food processing biorefinery10.1007/s12649-021-01467-1 ↗
83. Recent developments in stimuli responsive smart materials and applications: An overview10.1155/2022/4031059 ↗
84. Economic aspects of waste recovery in the wine industry. A multidisciplinary approach10.1016/j.scitotenv.2020.143543 ↗
85. Sustainable wine supply chain and entrepreneurship: The exploitation of by-products in a waste management process10.69864/ijbsam.11-2.120 ↗
86. The market potential of grape waste alternatives10.5539/jfr.v3n2p91 ↗
87. dos Santos Silva, M.E., Grisi, C.V.B., da Silva, S.P., Madruga, M.S., and da Silva, F.A.P. (2022). The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Biosci., 49.10.1016/j.fbio.2022.101877 ↗
88. From waste to value: Upcycling white grape pomace through a multiproduct biorefinery approach10.1016/j.jece.2025.117249 ↗
89. Valorization of winery waste vs. the costs of not recycling10.1016/j.wasman.2011.06.001 ↗
90. Bio-based Industries Joint Undertaking: The catalyst for sustainable bio-based economic growth in Europe10.1016/j.nbt.2017.06.002 ↗
91. Chidi, B.S., Okudoh, V.I., Hutchinson, U.F., Ngongang, M.M., Maphanga, T., Madonsela, B.S., Shale, K., Lim, J.W., and Ntwampe, S.K.O. (2022). A Perspective on Emerging Inter-Disciplinary Solutions for the Sustainable Management of Food Waste. Appl. Sci., 12.10.3390/app122211399 ↗
92. The food–materials nexus: Next generation bioplastics and advanced materials from agri-food residues10.1002/adma.202102520 ↗
93. Martínez-Falcó, J., Martínez-Falcó, J., Marco-Lajara, B., Sánchez-García, E., and Visser, G. (2023). Aligning the Sustainable Development Goals in the wine industry: A bibliometric analysis. Sustainability, 15.10.3390/su15108172 ↗