Abstract: Grape pomace, a major by-product of wine production, is rich in polyphenolic bioactive compounds. Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry, reducing resource waste, and alleviating environmental burdens. This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions, including antioxidant, anti-inflammatory, anti-cancer, and hypoglycemic effects. It offers a thorough review of their current applications in the food industry, particularly as antioxidants, food preservatives, and functional food ingredients. It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols. The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols, to support resource recycling and functional food innovation, and to promote the achievement of zero solid waste discharge and green production in China's wine industry.