Concerning further valorizations forms for grape stems, its application as a source of polyphenols by food, pharma and/or cosmetic industries has not been envisaged yet. In this concern, different innovative and sustainable drying technologies have been recently developed, turning in feasible the valorization of a plant material characterized by a seasonal production (Fava et al., 2014). Thus, some of the so far developed drying technologies such as microwaves favor phenolic compounds' release from the microstructure of the vegetable walls thus facilitating further their extraction (Khizar et al., 2010) and enhancing their biological activity.