FIELD: food industry.SUBSTANCE: invention relates to the food industry and can be used in the preparation of a concentrated extract of polyphenol for functional grapes. In the fermented grape squeeze obtained after the fermentation of the pulp "along the red", determine the content of tartaric acid and mix it with an aqueous alcohol solution with a strength of 50 % by volume, acidified with citric acid, in an amount not exceeding the content of tartaric acid in the squeeze. Extract the squeeze in sealed conditions at room temperature for 60 days, separate the extract from the squeeze, concentrate it by distilling off ethanol under vacuum until the extract strength is 18 % by volume. Extract is blended with inverted sugar syrup containing a glucose-fructose mixture and citric acid, obtaining a concentrated extract of polyphenol grapes with a strength of 10–15 % by volume, and subjecting it to hot bottling.EFFECT: invention ensures that the stability of the polyphenols and the antioxidant activity of the e
