Method for producing a fermented grape marc, resulting fermented grape marc and use thereof in dietary supplements or in cosmeceuticals

Abstract

A method for preparing a fermented grape marc, which includes the following steps: preparing a grape marc infusion by placing grape marc in contact with water and optionally with a source of sugar chosen among sucrose, glucose syrup, or concentrated grape must; placing the grape marc infusion in contact with a scoby (also called “kombucha microbial consortium”) and optionally with kombucha; fermenting the grape marc infusion for a period ranging from 5 to 35 days, and preferably from 7 to 12 days. Also, fermented grape marc obtainable according to the method, as well as to the use thereof in dietary, nutraceutical, or nutricosmetic supplements, or in dermocosmetic products.

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