The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis.

Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.