Rut Romero is a researcher PhD student at the University of Valladolid whose work is focus on the revalorization of the different wine lees, a residue produced during the fermentations and aging of wine in the vinification process. The combination of the remains from the wine fermentation microorganisms (yeats), metabolic and free phenolic compounds constitute the wine lees. These wastes constitute a rich source of bioactives compounds, namely polyphenols and ß glucans. The thesis deal with the intensification of the extraction of the different compounds by the use of diverse pretreatments in order to increase the final target compound concentration and, as the same time, trying to reduce the operating time and the organic-solvent and energetic consumption. Several pretreatments are used such as microwaves, ultrasounds, enzymatic pretreatments and ultra rapid reactors, which provide really high temperatures in very short times (milliseconds).