Reusing and revaluing production waste must be included in the modern management of the supply chain. This article shows some meaningful examples of reuse of winemaking by-products by means of traditional and innovative technologies. Grapes thinned out in preveraison can be turned into an important naturally derived source of L-malic acid, which can be used as an enological additive in specific must and wine acidifying treatments. Carbon dioxide from alcoholic fermentation can be used as a carbon source for bacteria that will be used to produce bioplastic and fatty acids. Polyphenols can be extracted from the lees and pomace resulting from the red winemaking process, to then be used to make nutraceutical and health products. Also, waste polyphenols can be used as dyes in innovative green photovoltaic cells.
