Black grape peels (Vitis vinifera L.) are polysaccharide source that can be converted to reducing sugar. Black grape peels was hydrolyzed using (0.2N) sulphuric acid at temperature of 65-70˚C. It was observed that the degradation has significant effect with respect to amount of peel taken and in turn sugar yield is around 40-50%, each which is estimated by Bertrand’s, Benedict’s and Lane-Eyon method.