<p>Grapes are highly valued fruits worldwide. Industries processing these fruits generate by-products abundant in quality and phenolic compounds, which exhibit significant antioxidant activity. One of the by-products generated in large volumes is grape pomace, in addition seed oil, tartrate, and others. Grape pomace is rich in bioactive compounds such as resveratrol and represents one-fifth of grape production volume. It is known that phenolic compounds from grape pomace show potential for food preservation, reducing lipid oxidation and acting as antimicrobials. The aim of this work is to conduct a literature review to identify and present possibilities for the application of pomace generated in grape processing industries. The review was conducted across three databases and presents a systematic compilation of 61 studies published in the last twenty years. Compiling this information is relevant to expanding the development of new products, containing fractions or compounds isolated from wine production residues. This may positively impact economic, ecological, and nutritional aspects. The literature review has shown that grape by-products can be used in a much more profitable and versatile way than by traditional methods. Applications in food products have been successful, both technologically and nutritionally: some examples are cheeses, yogurts, ice cream, biscuits, chocolate, salad dressings, and beverages. Grape by-products also have applications in areas such as pharmaceuticals and cosmetics. However, it is verified that there is still a lack of studies on scalability, cost and security, in addition to regulations, to expand its application.</p>