eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2015-09-10 3 4A 18 23 10.12691/ajfst-3-4A-4 AJFST201534A4 article Milene Teixeira Barcia milenebarcia@ig.com.br 1 Paula Becker Pertuzatti 2 Vivian Caetano Bochi 2 Isidro Hermosín-Gutiérrez 3 Helena Teixeira Godoy 3 Departamento de Ciência dos Alimentos, Universidade Estadual de Campinas, Campinas, Brazil Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain The waste production by grape industrialization has been growing because about 60% of the harvested fruits are used in vinification. Grape marc (skins and seeds) and lees (sediment solids) are the most abundant by-products of the winemaking process, because the former represents approximately 5% of the total grapes processed and the second, 4% of the total volume of wine produced. Some studies have shown that winery residues contain phenolic compounds, potent antioxidants that were not fully transferred to the wine during the winemaking process, thus have economic and functional interest. http://pubs.sciepub.com/ajfst/3/4A/4/ajfst-3-4A-4.pdf by-products grape marc lees phenolic compounds grape winemaking