Science and Education Publishing American Journal of Food Science and Technology 2333-4835 3 4A 2015 09 10 Vinification By-products and Their Phenolic Compounds 18 23 EN Milene Teixeira Barcia Departamento de Ciência dos Alimentos, Universidade Estadual de Campinas, Campinas, Brazil Paula Becker Pertuzatti Vivian Caetano Bochi Isidro Hermosín-Gutiérrez Helena Teixeira Godoy AJFST201534A4 10.12691/ajfst-3-4A-4 2015 02 18 2015 04 20 2015 09 10 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.