The question of whether fermented grapes are safe or beneficial for goats is a nuanced one, with limited direct scientific research. While grape byproducts are being explored as feed supplements for various livestock, the specific effects of fermentation on these products for caprine consumption are not well-documented.
One of the most direct studies on this topic, conducted by SARE (Sustainable Agriculture Research and Education), investigated the use of fermented Chambourcin grape extract as a natural dewormer for goat kids. The study found that the extract was not an effective natural anthelmintic. In fact, goats treated with the grape extract had higher FAMACHA© scores, which is an indicator of anemia and higher parasite loads. This suggests a potential negative impact on the health of the goats in the study.
Research on other animals, such as broiler chickens and bulls, has shown some potential benefits of grape pomace and grape seed extract (which are byproducts of winemaking and may have undergone some fermentation). These studies suggest that these products can improve antioxidant status and gut health. However, it is crucial to note that these findings are in different species and cannot be directly extrapolated to goats.
In conclusion, based on the available scientific evidence, feeding fermented grapes or their extracts to goats is not recommended. The only direct study on the topic showed potential harm, and while related research in other animals is promising, it is not sufficient to override the negative findings in goats. Further research is needed to fully understand the effects of fermented grapes on caprine species.