The process of “Regulated Grape Mark Composting” allows the humification of grape mark which is available in large quantities as a by-product of grape-juice-making. The fermentation process is started by inoculation and   regulated by temperature and air flow in a solid sate fermentor and ensures a succession of microorganism (Streichsbier et al., 1982*) starting with yeasts which, by autolysis and subsequent binding of the residual alcohol by esterifying reactions, enable rapid appearance of a mixed population of bacteria. The temperature increase continued by this bacterial flora favours growth of a thermophilic fungal flora (dominated by Thermomyces sp.) which is mainly responsible for the decomposition process. In the last phase a mixed population of Streptomycetes and other Actinomycetes is taking over and is finalizing humification with an additional   production of plant growth hormones (see analysis) The fermented product is dried and granulated and can be stored for several years without losing quality.