CEST2025

Winemaking generates substantial byproducts, primarily grape pomace, which is often underutilized despite its rich composition. Traditional fining agents, essential for wine clarity and stability, frequently raise environmental, ethical, and allergenic concerns. This review synthesizes recent research on grape pomace as a sustainable, natural, and vegan-friendly alternative. It explores grape pomace's composition, its valorization potential within a circular economy framework, and its efficacy in clarifying wine, modulating sensory attributes, and removing contaminants like ochratoxin A and pesticides. Methodological advancements, particularly continuous filtration systems, are highlighted for their efficiency. While promising, challenges in industrial-scale application and the need for further research on specific stability parameters and comprehensive life cycle assessments are discussed. The review concludes that grape pomace valorization is a critical step towards more sustainable and eco-conscious winemaking practices.