Winery By-Products as Sustainable Sources of Proteins and Bioactive Peptides: Characterisation, Extraction and Potential Applications Under the EU Regulatory Framework
Damjana Tomić·Tea Sedlar·Danka Dragojlović·Jelena Vujetić·Bojana Saric·Branislava Đermanović·Aleksandar Marić
The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and