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¹ Tekirdağ Bağcılık Araştırma Enstitüsü. Tekirdağ, Türkiye
² Tekirdağ Namık Kemal Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Tekirdağ, Türkiye DOI : 10.52001/vis.2025.26.1.16 Viewed : 93 - Downloaded : 55 Grapes are one of the widely recognized fruits that are processed into products like wine, must, and grape juice, producing grape pomace (GP) as a primary by-product. The wine industry generates significant amounts of GP waste, including seeds, skins, and lees resulting in environmental and waste management issues. Despite being a low-value by-product, GP is rich in valuable compounds such as polyphenols (flavonoids, anthocyanins, catechins), phenolic acids, resveratrol, and dietary fiber, all with potent antioxidant properties. The high revalorization potential of GP allows its use in a wide range of food products. The primary function of GP is its antioxidant activity, which enhances the microbiological and physicochemical stability of products by extending their shelf life. By adding GP to foods, the nutritional and functional properties can be improved, making the products healthier and more appealing. This review examines GP`s phenolic profile, the health benefits of its bioactive compounds, and various food applications that enhance the physicochemical, sensory, and nutritional qualities of products when GP is added. Utilizing grape pomace in foods supports both sustainable production and environmental conservation. Keywords : Grape pomace Phenolic compounds Dietary fibre Functional foods Waste recovery