This review explores the bioactive components, applications, extractions, and health benefits of winery by-products from a circular bioeconomy perspective. Winery by-products, such as grape pomace, leaves, stems, seeds, and wine lees, are significant sources of bioactive compounds, including antioxidants, phenolic acids, and tannins. These by-products can be valorized to produce high-value products, reducing waste and environmental impact. The review highlights the potential of these by-products in various sectors, including food, pharmaceuticals, cosmetics, and biofuels. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy. The review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. The review also discusses the chemical components of winery by-products, their potential applications, and the benefits of using them in various industries. The review concludes that winery by-products can be effectively utilized in a circular bioeconomy to reduce waste, promote sustainability, and generate economic value.This review explores the bioactive components, applications, extractions, and health benefits of winery by-products from a circular bioeconomy perspective. Winery by-products, such as grape pomace, leaves, stems, seeds, and wine lees, are significant sources of bioactive compounds, including antioxidants, phenolic acids, and tannins. These by-products can be valorized to produce high-value products, reducing waste and environmental impact. The review highlights the potential of these by-products in various sectors, including food, pharmaceuticals, cosmetics, and biofuels. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy. The review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. The review also discusses the chemical components of winery by-products, their potential applications, and the benefits of using them in various industries. The review concludes that winery by-products can be effectively utilized in a circular bioeconomy to reduce waste, promote sustainability, and generate economic value.