Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid-state fermentation by Eurotium cristatum.

Grape skin, consisting of a significant portion of grape pomace, is a great source of dietary fibers and polyphenols. In this study, grape skins of Hutai No. 8 were subjected to solid-state fermentation (SSF) using the fungal strain Eurotium cristatum.