Abstract:The distillation by-products generated during grape vinification（including grape marc,grape seeds,and lees）are abundant in bioactive constituents such as polyphenols and proanthocyanidins.Their highvalue utilization represents a pivotal pathway toward advancing circular economy development.Conventional disposal methods,including landfill and feed processing,result in resource waste and environmental contamination.Green extraction technologies have gained prominence owing to their efficiency and ecological sustainability.The research progress on green extraction technologies for grape brewing and distillation by-products and their bioactive substances was reviewed to provide a reference for the resource utilization of by-products.