In recent years, there has been increasing production of agro-industrial waste, resulting from the transformation of raw materials in the food industry, raising environmental, economic and nutritional concerns, but also becoming a strategic opportunity in the context of the circular bioeconomy (1,2). An example of these by-products is the wine industry, which produces high quantities of organic residues considered promising sources of valuable nutritional components, triggering various bioactive activities (3,4). This literature review aims to investigate the emerging role of bionanotechnology in altering these residues in the development of nanosystems. Several studies refer to the richness of grape extracts in polyphenols and flavonoids; however, these groups are characterized by their chemical instability and solubility, which lead to obstacles such as low permeability and bioavailability (5). For example, nanofibers loaded with grape seed extracts did not affect their morphology and still promoted a sustained release, favoring the antioxidant and regenerative activity of the extract (6,7). Another study nanoincorporated extracts into liposomal vesicles, demonstrating the ability to neutralize the basal production of reactive oxygen species (ROS) and showing that they were not cytotoxic to cells (8). Castangia et al. (2017) analyzed silver nanoparticles and an extract of grape pomace designed for skin protection, which were capable of inhibiting the proliferation of Staphylococcus aureus and Pseudomonas aeruginosa (9). Thus, the creation of nanosystems is a promising, natural and innovative technological solution for obtaining new sustainable food, pharmaceutical and cosmetic products, reducing the impacts caused by the wine industry and contributing to the improvement of the circular economy.