The paper presents an analysis of issues related to the valorization of waste from winemaking. In addition to the basic products, must and wine, from the processing of grapes and the conditioning of wines, there are also significant quantities of other products, grouped under the generic name of by-products. Byproduct means that which is obtained from a material during processing and which can no longer be used in that same process. In winemaking, the share of by-products exceeds 18-20% of the amount of processed grapes. The basic by-products in winemaking are: marc, which results from the pressing of grapes in the preparation of white and rosé wines, non-alcoholic products and the pressing of fermented marc in the preparation of red wines; clarification sediment; yeast sediment. About 50 samples from different regions of the Republic of Moldova were researched. Modern methods of marc processing include the following operations: separation of marc and seeds, drying of marc, drying of seeds, separation of seeds and skins, drying of wine yeasts: drying is the process in which most of the water contained in the product is removed, thus creating adverse conditions for the life of micro-organisms and a significant reduction in transport and storage costs. The minimum requirements for drying (dehydration) installations specify the observance and control of the factors that influence the dehydration process. The factors depend on the process regime, and the optimum air temperature. The duration of the drying process is determined by the thermal capacity of the dryer / installation and the maximum allowable temperature for each type of product to be dried. The temperature is set at the beginning of the cycle and is specified in the production process depending on the type of waste. The important factor for keeping the product dry is the equilibrium humidity. The installation for drying (dehydration) is the most important pillar in the correct and efficient realization of the technological process. Dryers for daily processed raw materials can be of small and industrial capacity. It is recommended that the installation have an automation system with the following main elements: input data, data processing to control the drying process and execution elements. According to the results of the research of the kinetics of the drying process, the optimal regimes are established for each group of waste from the winemaking.