Biodynamic and Sustainable Viniculture

Located at the heart of Canada’s renowned Niagara Wine Region is a family owned winery where clean and green is not just an expression, but a way of life. Their journey began with a commitment to being sustainable, local and sensitive to the environment, and from there grew into being groundbreakers in the development of biodynamic and organic viniculture. And they didn’t stop at that - the vineyard now has a training centre from which other growers are encouraged to learn how to embrace the green initiatives employed at the vineyard, from water management and energy conservation to the use of sustainable materials.

Biodynamic agriculture is a holistic solution to many of the devastating problems that arise from industrial farming. It recognises that without some steps being taken to employ intelligent farming techniques with a view for sustainablility, the prospects for the future are dim. This is the science behind a revolutionised way of farming that deals with these issues.

“Biodynamic farming is based around low impact techniques that work together with the natural balance between the soil, vegetation and animal life - treating the whole as a single living entity.”

Ancient Process with a New Spin

The organically farmed red grapes (Vitis vinifera) are processed on site, where they are first naturally fermented for wine making. The juices are collected for wine as usual, but the antioxidant- and polyphenol-rich skins of the red grapes are also extracted and gently dried. The result is a deep red powder with the wonderful full bodied aroma of red wine, ready for use as an antioxidant packed supplement to be added to drinks, yoghurts, cereals, baked goods and many more.

The benefits of


The benefits of red wine have been widely documented, and much of their health protecting properties have been traced back to the rich content of polyphenols contained in the skin of the red grapes used to make red wines.

Polyphenols and the French Paradox

The polyphenols found in naturally high concentrations in red grape skins are believe to give rise to the French Paradox. When studying the diets of western counties a disparity was found between the high levels of saturated fats generally consumed in the French diet and the incidence of heart disease. Whilst there is usually a strong correlation between the two in most countries, this was not the case in France. Further studies identified that whilst the French do have a fat-rich diet, they also tend to consume red wine with their meals. Red wine is shown to have protective effects against heart disease that can largely be attributed to the polyphenols, and particularly resveratrol, contained in the skins of red grapes. 

Bioflavonoids and their Antioxidant Effect

The red colouration of grape skins, that gives rise to the deep red colour of the Fermented Grape Skin Powder, is due to the pigment anthocyanin. Anthocyanin is a bioflavonoid that is highly antioxidising, and is the main contributing factor to the remarkably high ORAC value found in the Fermented Grape Skin Powder. At a level of over 5,000 ORAC units in a 5g serve of powder, this provides the full daily antioxidant requirement necessary for maintaining a healthy diet.

Benefits of Fermentation

The process of fermenting foods is an ancient art, and increasingly it is being recognised today for the role it plays in boosting the nutritional benefits of foods. Apart from breaking down more complex sugars, proteins and fats into more easily digestible, and therefore more bioavailable, formats, fermentation can also enhance the nutritional content of a food. This is especially true in the case of fermenting red grapes, where the levels of cardioprotective resveratrol are increased through the fermentation process necessary for wine making. Resveratrol is produced naturally by grape skins to protect the fruit from fungal infections. Since the grapes are exposed to yeast in the fermentation process in the making of red wine, it causes the red grape skins to synthesise more resveratrol, thereby increasing the overall levels found in the grape skins.

Nutrient Rich Food Source

Apart from being an excellent source of polyphenols, and their related health benefits, Fermented Red Grape Skin Powder is also a nutrient dense food providing a valuable source of fibers, vitamins and minerals. The table here provides a comparison of the nutrient concentration as compared to other foods.

SUPERFOOD INGREDIENTS fermented grape skin

Supplied with Organic Certification, this product is available from Superfood Ingredients in bulk format packed in 10kg bags. Guaranteed as grape skins only, with no other ingredients added, and with a shelf life of three years. We hope to soon provide this product with Biodynamic Certification also, but at the moment production is being supplemented by neighboring farms that are not yet certified, although they are all fully organic.

Please feel free to contact us at for more information.

Please contact us if you are interested in wholesale bulk supply of our Organic Fermented Red Grape Skin Powder.

If your business is located in Australia or New Zealand please contact us at

If your business in located in South Korea, Taiwan, Hong Kong, Singapore or Japan or any other Asian country please contact us at

If your business in located in the USA or Canada please contact us at

If your business in located in UK, Scandinavia, France, Germany, Italy or any other European country please contact us at

For customers interested in buying our Organic Fermented Red Grape Skin Powder as a retail product please click on the link below to go to the Superfoodies website in New Zealand.



Superfood Ingredients’ Organic Fermented Red Grape Skin Powder is made from organic red grapes, and provides in powder format a rich source of the polyphenols found naturally in grape skins that give rise to the health benefits noted in the French Paradox


GRAPE SKINS organic fermented

Organic Fermented Red Grape Skin Powder