Wine-containing skin-care products

Claim 1

A wine-containing skin-care cream including: (a) a watery phase comprising by weight of the cream of about 40% to about 83% of alcohol extracted wine, about 0.4% to about 3% by weight of the cream of a powder extract of grape plant leaves and about 0.5% to about 5% of Sorbitol as a stabilizer for said wine, and (b) about 60% to about 17% by weight of the cream of an oily phase comprising an ingredient selected from the group comprising vegetable oil, mineral oil, emulsifier as well as suitable mixtures thereof.

Claim 7

A method of preparing a wine-containing skin-care cream comprising the steps of: (a) concentrating wine by extracting the alcohol thereby reducing the original volume by about 10% to about 15%, (b) preparing an extract of ground grape plant leaves by extracting at a temperature of about 70° C. and reducing the extract to a powder form and subsequently combining at room temperature about 40 parts to about 83 parts by weight of said concentrated wine, about 0.4 parts to about 3 parts of said powder extract and about 0.5 parts to about 5 parts by weight of Sorbitol forming a stabilized watery phase and heating said watery phase to about 70° C., (c) preparing about 60 parts to about 17 parts by weight of an oily phase comprising an ingredient selected from the group comprising vegetable oil, mineral oil, emulsifier including suitable mixtures thereof, (d) heating said oily phase to about 85° C. and mixing said oily phase with said heated water phase, (e) homogenizing the mixture of said oily phase and said watery phase forming a cream, and (f) cooling said cream.

Claim 8

A method of preparing a wine-containing skin-care cream comprising the steps of: (a) concentrating wine by extracting the alcohol thereby reducing the original volume by about 10% to about 15%, (b) preparing an extract of ground grape plant leaves by extracting at a temperature of about 70° C. and reducing the extract to a powder form and subsequently combining at room temperature about 40 parts to about 83 parts by weight of said concentrated wine, about 0.4 parts to about 3 parts of said powder extract and about 0.5 parts to about 5 parts by weight of Sorbitol forming a stabilized watery phase and heating said watery phase to about 70° C., (c) preparing about 60 parts to about 17 parts by weight of an oily phase comprising an ingredient selected from the group comprising vegetable oil, mineral oil, emulsifier including suitable mixtures thereof, (d) heating said oily phase to about 85° C. and mixing said oily phase with said heated water phase, (e) homogenizing the mixture of said oily phase and said watery phase forming a cream, and (f) cooling said cream.