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Not AvailableDuring the process of wine making different type wastes are generated. Generally, these wastes are not utilized widely and dumped in open fields without considering environmental issues. However, wastes generated by the wine industry have enormous properties. Among them, fine wine lees (FWL) from Cabernet Sauvignon wine is found with more nutraceutical properties and improved nutraceutical properties of ice creams in previous studies. Considering the importance of FWL and its suitability for improvement in ice cream quality, present study was carried out. FWL quantities of 0(T1), 4 (T2), 8(T3), 12(T4) and 16 (T5) percent added with absorbance durations of 1 (A1), 2 (A2) and 3 (A3) hrs were studied, and data were recorded on pH, protein, carbohydrate, anthocyanins, phenolics, antioxidant activities, water holding capacity and synersis of yoghurt samples. Absorbance duration and quantity of added FWL positively improved nutritional, functional and rheological properties of yoghurt in comparison with control. By increasing FWL quantity and absorbance duration, nutritional, functional and rheological properties of yoghurts were improved. On the basis of collected data, it is concluded that combination of 16% FWL with 3 h absorbance is found superior over other combinations.Not Availabl