Abstract:
Grape pomace, the primary by-product of winemaking, represents a significant source of valuable aroma compounds with potential applications across various industries. This study reviews the composition and recovery of these compounds, emphasizing the role of grape variety and winemaking methods, including conventional and long-term maceration techniques, in their aromatic profiles. This review examines the diverse categories of aroma compounds found in grape pomace, including terpenes, norisoprenoids, thiols, and esters. It also investigates the impact of factors such as viticultural practices, fermentation methods, and maceration processes on their concentrations and sensory characteristics. The review further discusses the potential of grape pomace valorization, highlighting its importance in creating high-value additives for use in the food, cosmetics, and fragrance industries. Extracted aroma compounds represent a valuable resource with the potential for reuse as additives across diverse industries. This study aims to encourage innovative approaches to waste management in the wine industry, contributing to environmental sustainability and resource efficiency.
