The use of agricultural waste and food processing residues in order to reduce environmental impact and introduce a new strategy for agricultural waste management in a circular economy based on biotechnologies instead of chemicals is an urgent area of food engineering, functional food, modern medicine, pharmacology and cosmetology. The processing of grape pomace and the waste of wine–making industry is currently a promising trend in the world due to valuable substances in its composition: natural pigments, antioxidants, dietary fiber, etc. The purpose of this work is to isolate and identify the main anthocyanin from grape pomace of the Cabernet Savignon variety grown in Turkestan region (south of Kazakhstan). The fraction of major anthocyanin was obtained by paper chromatography. Anthocyanin has been identified by a combination of methods of paper chromatography, ultraviolet and visible spectroscopy, as well as chromato-mass spectrometry as malvidin-3-O-glucoside.