葡萄酒渣（WP）是酿酒中产生的主要副产品，皮渣（SKP）是WP中最有价值的成分之一。由于SKP在成分和性质上与种子渣（SDP）不同，因此对SKP的精确了解将有助于葡萄酒产业开发新的高附加值产品。本综述总结了近期与SKP相关的研究进展，全面描述了SKP的生成、成分和生物活性成分，主要关注SKP的生物活性，包括抗氧化、促进肠道健康、抗菌、抗炎、抗癌和减轻代谢性疾病等特性。目前，在葡萄酒产业中分离和回收皮和种子是一种重要趋势，与SDP相比，SKP富含多酚类化合物，包括花青素、类黄酮、酚酸、醇类和一些原花青素，以及膳食纤维（DF）。这些独特的好处为SKP提供了发展和应用的机会。因此，随着生化技术的进展和相关研究的深入，SKP的健康促进机制和适当应用将进一步阐明。

Wine pomace (WP) is a major byproduct generated during winemaking, and skin pomace (SKP) comprises one of the most valuable components of WP. Since SKP differs in composition and properties from seed pomace (SDP), precise knowledge of SKP will aid the wine industry in the development of novel, high-value products. The current review summarizes recent advances in research relating to SKP presents a comprehensive description of the generation, composition, and bioactive components, primarily focusing on the biological activities of SKP, including antioxidant, gastrointestinal health promotion, antibacterial, anti-inflammatory, anticancer, and metabolic disease alleviation properties. Currently, the separation and recovery of skins and seeds is an important trend in the wine industry for the disposal of winemaking byproducts. In comparison to SDP, SKP is rich in polyphenols including anthocyanins, flavonols, phenolic acids, stilbenes, and some proanthocyanidins, as well as dietary fiber (DF). These distinctive benefits afford SKP the opportunity for further development and application. Accordingly, the health-promoting mechanism and appropriate application of SKP will be further elucidated in terms of physiological activity, with the progress of biochemical technology and the deepening of related research.