Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due
to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in
phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that
are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global
antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different
antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria
(TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole
WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation.
