Grapes are the most widely used and claimed fruit rich in bioactive compounds, especially phenolic compounds. Facilitation of the extraction of these compounds is an important problem in modern processes of bioconversion and biorefinery of winery waste (pomace, skins, stalks, seeds). Different constituents of grapes are rich in phenolic compounds. These compounds have excellent antioxidant, antiallergen, antibacterial, antifungal, anticancer, cardioprotective, vasodilatory, antimicrobial, and antiviral properties. For example, polyphenols have known health-promoting effects and prevent or delay lipid oxidation in diverse food systems. Commonly, the existing techniques for extracting these compounds are time-consuming and can require large quantities of relatively costly or non-green solvents, the introduction of chemicals and enzymes, and processing at high temperatures and pressures, leading to significant losses of nutrient resources and reduced polyphenol recovery. This chapter concentrates on the application of two modern electroporation-based extraction techniques: pulsed electric fields (PEF) and high-voltage electrical discharges (HVED). Different applications of PEF and HVED treatment for improvement of juice and wine quality are discussed. The different examples of pulsed electric energy applications in pressure extraction systems are discussed. The efficiency of extracting phenolic compounds and the effects of pulsed electric energy on eliminating residual fungicides and microbial stabilization are considered. An introduction to the main aspects of PEF and HVED treatments in relation to grape waste biorefinery is also provided.