ABSTRACT
The present chapter describes wine by-products and its generation, importance, and future trends to its use. During wine elaboration, high amounts of by-products are generated; actually, approximately 40% are approached. Although wine by-products do not comprise any danger, its inadequate management can cause adverse effects on the environment, being toxic for cultivars, water, and soils because of the presence of tannins. These by-products are a natural source of diverse phytochemicals with important biological activities, these compounds are present majorly in skins and seeds of fruits and are highly valorized due to its effect against degenerative diseases as cancer and cardiovascular illness. Wine by-products have been used in 176animal feed and for recovering alcohol and tartaric acid; besides, these can be approached due to the viability to generate high-value chemicals such as oils and extracts which can be used in food industry, health, cosmetic, fertilizers, and energy generation.
