Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties

Wine waste is more than just leftovers—it could be the next frontier in antiviral medicine. But can these by-products really fight viruses?

Every glass of wine leaves behind a trail of skins, seeds, and stems—often discarded, yet packed with hidden potential. Scientists are now eyeing these winemaking by-products as a source of bioactive compounds with antiviral properties. While the richness of these compounds has long been known, their ability to combat viruses remains underexplored.

This review gathers global research on how winery waste can be transformed into next-generation ingredients. Key steps include green extraction techniques to concentrate the bioactive molecules, and nano-microencapsulation to design stable formulations. These methods could help control viral diseases more effectively.

But the journey is just beginning. The evidence so far calls for a shift from lab studies to real-world applications. By bridging in vitro and in vivo knowledge, these by-products might soon become tools in antiviral treatments—turning waste into a weapon against disease.

Key Points

• Wine waste holds antiviral potential.
• Green extraction concentrates bioactive compounds.
• Nano-microencapsulation enables new formulations.