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Methane is a greenhouse gas that potentially contributes to climate change. The characteristics of the digestive system of ruminants enable them to digest fibre by ruminal fermentation, generating gases such as methane. Polyphenols have the ability to inhibit the production of this gas. These compounds are available in different plants and agro-industrial by-products, such as grape pomaces, whose inclusion in diet of lambs could cause a decrease in enteric methane emissions. Therefore, the aim of this study was to evaluate the kinetics of gas production, as well as the production of methane from 15 varieties of grape pomace (white and red), in order to select those varieties with less methanogenic characteristics and include them in lamb feed. To this purpose, the in vitro gas production technique has been used in two different fermentation periods, 18 and 96 hours. The results obtained for gas production at 18 and 96 hours in red pomaces were 59.77-104.28 ml/g and for white pomace 94.44-173.23 ml/g respectively. In terms of methane production in red pomaces we obtained 3.72-6.79 mlCH4/g compared to 9.66-26.08 mlCH4/g produced by white pomaces. [ABSTRACT FROM AUTHOR]