Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted
the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This
review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food
industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More
recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds,
mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine
pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These
products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
