# Technological Aspects and Potential Cutaneous Application of Wine Industry By-Products
## 2 Opportunity to Obtain Value-Added Products in Circular Economy
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**By-Product** & **Cultivar** & **Chemical Compounds** & **Biactivity** & **References** \\ \hline \multirow{6}{*}{Whole grape pomace and/or slairs/seeds/stem separated} & \multirow{2}{*}{C. Sauvignon} & Total phenolics and flavonoids, flavoods, flavoods, anthropamis, and myocardium dimers and trimers & Efficacy and safety photoprotective in volunteers and in vitro antioxidant activity model & [28, 41] \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\ \hline \multirow{6}{*}{Seed + skins and/or skins/seeds separated} & \multirow{2}{*}{Not mentioned, only _(V. vinifera)_} & \multirow{2}{*}{Phenol acids, flavoods and anthropamis} & \multirow{2}{*}{In vitro antioxidant, cytotoxic human cervical carcinoma—MCF-1, and antibacterial (Klibsiella pneumoniae, _Klibsiella pneumoniae, _Moghnell magazine_) activities} & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\ \hline \multirow{6}{*}{[PERSON]} & \multirow{2}{*}{[PERSON]} & \multirow{2}{*}{PlayDownstandard fatty acids, polyphenols, phenomocyanidims, flavoods, anthocyanin total, and sillerenes (resveratrol)} & \multirow{2}{*}{In vitro mitochondrial (H5-6) and antiproliferative (Breton-2) effects} & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\ \hline Grenache, Syrah, Carignan, Mourvedre, Counoise and Alicante & \multirow{2}{*}{Total phenols, anthocyanins, and proumboyandims} & \multirow{2}{*}{In vitro antihypertensive potential in a chronic disease model} & \multirow{2}{*}{[42]} \\ \cline{3-4}  & & & & \\ \end{tabular}
\end{table} 
Table 2: Biological effects associated with bioactive compounds from winemaking by-products (red/white _V. vinifera_). \begin{table}
\begin{tabular}{c c c c c} \hline
**By-Product** & **Cultuvar** & **Chemical Compounds** & **Bioxicity** & **References** \\ \hline Skins & Tempernailo, Trentifa de Rota, C & Hydroxybenzoic and hydroxycinamic acids, & In vitro antioxidant activity & [38] \\  & savurgeon, Pett verbot & flavan-3-ols, tyros, flavonoids and anthocyanins & & In vitro antioxidant activity & [38] \\  & Barbara, Croatina, Dolcetto, Grigolino, Nebibido and & Total phenolics, flavonoids (flavonols) & In vitro antioxidant and anti-glycvation & [40] \\  & Pinot Nero & anthocyanins, and proanthocyanidin & activities & \\ \hline  & Carignano & Organic acids, phenolic acids, & In vitro model for the prevention of & \\  & Carignano & flavonols,tilbenes, anthocyanins, & & In vitro model for the prevention of \\  & Merlot & proanthocyanidin, triterpen, lipids & oxidative stress-induced ROS (ST3 cells) & [45] \\  & & Flavonodakis (flavan-3-ols, gall  
The relevant enzymes of unconventional habitats, such as wild oenological industry yeasts (_S. cerevisiae_) isolated from two different white grape pomace (Prosecco and Moscato), have shown to be interesting for future biotechnological applications [52]. A review evaluated that treatment combined with cellulase and pectinase enzymes increased the extraction of phenolic compounds from wastes, and it also could overcome the cost and security limitations of the current technologies [4]. Ethanol and aqueous extracts of dried white grape pomace obtained using enzyme-assisted extraction (EAE) showed antioxidant, anti-tyrosine, and anti-inflammatory properties [11]. Nowadays, consumers are interested in minimally processed products and the use of natural antioxidants for food preservation. Considering the high content of antioxidant \"polyphenols\" remaining in wine grape pomace, hamburgers were mixed with 0, 2, and 4% of pomace. In these conditions, the pH, cooking yield, and patty colors decreased, while the shear strength and hardness of Allo-Kramer increased as pomace was added. Burgers containing by-products did not differ in flavor, juiciness, and hue compared to control burgers [53]. The spontaneous microbiological deterioration of grape pomace extracts led to significant losses in polyphenols and, consequently, antioxidant activity.