Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

► Acetone (50%) extracts from wine residue had highest antioxidant activities. ► Methanol (50%) extracts resulted in maximum antimicrobial activity. ► PN extracts were more effective than PM against Staphylococcus aureus and Candida albicans. ► Antimicrobial of wine waste extracts appears to be unrelated to phenolics content.