Study of Secondary Metabolites of Georgian Grape Wine Processing Waste Using UPLC-PDA-MS Methods and Prospects for Using Products Obtained from It

There is increasing interest in harnessing natural biologically active compounds for preventive and therapeutic purposes. However, the byproducts of wine production from endemic Georgian grape varieties have not been extensively studied using modern analytical methods and are typically left unutilized.This study aimed to analyze the chemical composition of grape wine production residues from cultivated grape varieties in Western Georgia and to evaluate their potential applications. An optimized processing technology was established for grape wine production residues, enabling the extraction of cold-pressed buckwheat oil (rich in unsaturated fatty acids) and hydrophilic preparations enriched with proanthocyanidins, catechins, and phenolic acids. The extraction process utilized green technologies, including high-pressure and ultrasonic-assisted extraction with a water-alcohol solvent system. The obtained extracts were concentrated under vacuum and subsequently freeze-dried to preserve biologically active compounds.This study provides valuable insights into the sustainable utilization of grape processing residues, demonstrating their potential for the production of functional food ingredients and bioactive preparations.