Grape pomace is about 10% by weight of the grape input and consists of pressed skins, disrupted cells from grape pulp, seeds and stems. Grape pomace is mainly used as cattle feed or for soil conditioning or dumped in disposal sites. Cell walls of grape pomace are composed of cellulose, hemicelluloses, pectin and lignin arranged in a complex network. Lignin constitutes about 38-40% of the total grape pomace mass. Grape pomace is rich in polyphenols, fibres, tannins, tartaric acid, citric acid, anthocyanin and neutral sugars. Pomace can be separated in to marc (skin and pulp) and seeds in a breaker. Grape marc constituted mainly industrial source of anthocyanin based colorants. Grape seeds are a complex matrix containing approximately 40% fibre, 16% oil, 11 % proteins and 7% complex phenols including tannins in addition to sugars and mineral salts. The seeds of the grapes contain about 8-22% edible oil and the seed oil has been identified as a potential product because of its low saturated fats content and its high concentration (70-75%) of linoleic acid. Grape pomace is rich in phenolic compounds and the interest in phenolic compounds are from their antioxidant properties and their ability to serve as free radical scavengers. Grape seed extracts are reported to possess anticancer, antiulcer, anticataract and antiarteriosclerosis effect. In conclusion grape pomace, the byproduct of wine industry has a huge potential for the isolation of compounds in food preservation as well as for nutraceuticals and therapeutic agents.