L. L. Tomoiagă, M.L. Iliescu, H. S. Răcoare, V. Botea, A. D. Sîrbu, G. Puşcă and V. S ChedeaGrape pomace is a by-product obtained from the technological processing of grapes and represents on average 20% of the total amount of grapes taken for winemaking. Due to the medical, food and cosmetic interest in the valorisation of grape pomace, the present study presents the percentage of pomace resulting, the yield of must and the sugar content of must obtained for 25 grapevine cultivars, hybrids and clones for white and red wines, cultivated in the SCDVV Blaj vineyards from Blaj, Crăciunelu de Jos and Ciumbrud. In the climatic conditions of the year 2020 with heavy rains in June and cold nights in September, the highest amounts of GP are obtained from the white cultivar Hibernal (GP yield33.43% and sugar concentration in must 205 g/L) and from the white cultivar Pinot gris 18-5 (GP yield34.09% and sugar concentration in must 210 g/L). The lowest percentage of GP was obtained in the case of Pinot gris 34 Bl clone, (GP yield18.09% and sugar concentration in must 236 g/L). Our data show that the harvesting time and the terroir influence the GP yield.