Grape extract polyphenols are known for their antioxidants properties. They also interact with protein and can be used as a subtract for microorganisms. The aim of this study was evaluated the effect of grape extract as a functional ingredient in probiotic yogurt. A probiotic yogurt was developed containing polyphenolic compounds and physicochemical, microbiology, texture, syneresis and sensory characteristics was evaluated. Grape extract were added in 0, 1.5 and 3.0 grams of grape extract per liter. In the physicochemical analysis, pH, acidity, ashes, fat content were stable, moisture decreased while protein content was kept. Standard yogurt formulation was required 6.5 hours of fermentation to reach a pH of 4.6. For formulations grape extract added at concentrations of 1.5 g/L and 3.0 g/L were 7.5 and 8 hours, respectively. The number of L. acidophilus and Bifidobacterium increased according to the concentration of grape extract showing a stimulatory growth. Evaluating the texture, it showed a higher hardness and syneresis in higher phenolic compounds concentrations, which is indicative of alteration of the para casein matrix. Yogurt sensory properties were evaluated by non-trained panelists who showed that those yogurts were accepted.