PROBLEM TO BE SOLVED: To provide fermented grape having excellent physiologically active effect and improved in flavor: and to provide a method for producing the fermented grape.SOLUTION: The fermented grape is obtained by fermenting seeds and/or fruit skin of grape as culture medium with lactobacillus at least containing Lactobacillus plantarum and Lactobacillus brevis. The fermentation is performed preferably at 27-37°C for 24-72 h. It is preferable to add an alkaline agent to the culture medium and perform the fermentation while adjusting the mixture to pH 3.8-6. The culture medium is subjected to heat sterilization after completion of fermentation to obtain liquid fermented grape, or the culture medium is subjected to heat sterilization after completion of fermentation, and thereafter to frozen dry to obtain powdery fermented grape.COPYRIGHT: (C)2011,JPO&INPIT【課題】優れた生理活性効果を有し、風味が改善されたブドウ発酵物及びその製造方法を提供する。【解決手段】ブドウの種子及び/又は果皮を培地とし、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとを少なくとも含む乳酸菌で発酵させてブドウ発酵物を得る。発酵は、27~37℃で、24~72時間行うことが好ましい。また、培地にアルカリ剤を添加して、pHを3.8~6に調整をしながら発酵を行うことが好ましい。そして、発酵終了後、前記培地を加熱殺菌して液状のブドウ発酵物を得るか、あるいは、発酵終了後、前記培地を加熱殺菌し、その後凍結乾燥して粉末状のブドウ発酵物を得る。【選択図】なし
