Valorisation of grape pomace for functional antioxidant and antimicrobial agents in chronic wound care

What if the leftover grape skins from your favorite wine could help heal chronic wounds? Scientists just found a way to unlock their hidden power.

Grape pomace—the skins, seeds, and stems left after winemaking—is usually discarded. But this by-product is packed with polyphenols, bioactive compounds with serious health benefits. The challenge? Extracting them efficiently without destroying their activity.

Researchers in Romania developed a clever two-step method: first, enzymes gently break down plant cell walls; then, microwave-assisted extraction pulls out the polyphenols. They tested it on Chardonnay and Cabernet Sauvignon pomace from local vineyards. The results were impressive: 1550 mg per 100 g dry weight from white Chardonnay, and 3150 mg from red Cabernet Sauvignon—with strong antioxidant activity.

But the extracts didn't stop there. They showed broad-spectrum antimicrobial effects against Gram-positive and Gram-negative bacteria, plus Candida albicans. Even better, they proved biocompatible with human keratinocyte cells, a key step for skin applications.

This eco-friendly method boosts yield while preserving bioactivity. It turns waste into a promising tool for chronic wound care, offering a sustainable path for dermatological treatments.

Key Points

• Enzyme + microwave extraction boosts polyphenol yield from grape pomace.
• Chardonnay: 1550 mg; Cabernet Sauvignon: 3150 mg per 100 g DW.
• Extracts fight bacteria and Candida, safe for skin cells.