Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing a large amount of waste and by-products. Environmental analysis of the wine making process reports that organic solid wastes and wastewater represent the main effluents of the sector. This review aims to make an overview about the recent insights and results related to valorisation of grape pomace and how this approach, considering the number of dedicated studies, is now reaching its maturity. By-products valorisation, a concept increasingly consolidated in the field of industrial residues management, holds immense potential for prospective production. In this regard, the valorisation of grape pomace is proving its effectiveness, obtaining remarkable results.