In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5. 1, 2, 3, 4, and 5%) and the effects occurred on physical, nutritional and sensory characteristics of the products were investigated. The colour values (L*, a* and b*) of frankfurters generally decreased (p<0.05) on account of the increasing amount of GSF. The utilization of this flour also led to a decline in the oxidation level of the products (p<0.05), probably due to its antioxidant content. The increment of GSF in the frankfurters enhanced the protein, total dietary fibre and water holding capacity of the treatments (p<0.05). Although the level of GSF above 0.5% reduced overall acceptability, the frankfurters containing the level up to 2% received scores above the average. The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved by the study, but further research is necessary to improve palatability of the products. (C) 2011 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.