Abstract
Managing winemaking wastes had been a historical problem for the industry until recent years, when reuse and alternative revalorization strategies have been constantly emerging. Leftover pigments, odorants, and phenolic compounds within winemaking by-products are being increasingly used in different food applications, but not enough as oenological additives. Grape marc, namely grape skins and seeds, together with wine lees appear as the by-products with the highest potential to be converted into profitable oenological additives. The wide diversity of grape varieties around the winemaking regions and the proven functionality to enhance sensory qualities are important factors that allow generating additives with consistent properties. All these aspects are discussed in the particular chapter.
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