From vineyard to brewery: a review of grape pomace characterization and its potential use to produce low-alcohol beverages

Abstract

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer with different aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace. Different yeasts and substrates bring new opportunities to the market for brewery industries and other products.