Winery by‑products as a feed source with functional properties:dose–response effect of grape pomace,grape seed meal,and grape seed extract on rumen microbial community and their fermentation activity in RUSITEC

Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.

Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

Dried fruit pomace inclusion in poultry diet:growth performance, intestinal morphology and physiology

Background: Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physiology. The aim of this study was to assess whether apple(A), blackurrant(B) or strawberry(S) pomaces could be suitable ingredients in broiler diets and their effect on gut health. A total of 480 male broilers were randomly allotted to 8 dietary treatments with lower(3%-L) or higher(6%-H) dietary fiber content: two control groups(CL/CH), two A diets(AL/AH), two B diets(BL/BH), two S diets(SL/SH). Diet and fruit pomaces were chemically analyzed to assess polyphenol concentration and fibre fraction content. After the evaluation of growth performance, 6 birds/group were slaughtered at 35 days of age. Morphometric and histopathological investigations were performed on duodenum, jejunum and ileum.Excreta were collected to perform microbiota evaluation by 16 S DNA sequencing. Weight, viscosity, enzymatic activity, short chain fatty acid(SCFAs) and ammonia concentration were determined in ileum and/or ceca content.Results: A pomace and A diets showed the lowest polyphenol content and the highest content of soluble fibre fraction. No significant differences were observed for growth performance, gut morphometry and histopathology(P > 0.05). Dietary fruit pomace inclusion increased the weight of ileum and ceca and the ileum digesta viscosity(P < 0.05). In the ileum, A and S groups showed lower bacterial α-glucosidase activity than C groups. Moreover,small intestine SCFAs concentration was higher in fruit pomaces diets(P < 0.05). In ceca, B and S groups showed lower ammonia concentration and higher SCFAs than C. Dietary treatments also influenced the activity of α-glucosidase, α-galactosidase, β-galactosidase β-glucuronidase and xylase. Regarding microbiota, at phylum level,Firmicutes were differentially abundant across treatment(maximum for C and minimum in S, FDR > 0.05). At genus level, an increase of Weissella in AH and Erwinia in S/B diets, as well as a decrease of Lactobacillus in all fruit pomace groups were recorded(P < 0.05).Conclusions: Fruit pomaces could be suitable ingredients in poultry nutrition even if further studies are needed to better understand which doses is more recommended to avoid negative effects on gut microbiota.

Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient

Apple pomace is a waste biomass generated after apple fruit processing.In present investigation,efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile.Different drying techniques were employed to remove moisture content from fresh apple pomace.Total dietary fiber yield(74%)and array of functional properties such as density,water and oil holding capacity,swelling capacity and glucose dialysis retardation index(36.91%)was found better in freeze dried fraction.The higher total phenolics(5.78±0.08 mg GAE/g dry weight)content was also recorded in freeze dried fraction followed by oven and sun drying.The 50%aqueous acetone was found as more efficient solvent for extraction of phenolic constituents.RP-HPLC analysis has revealed presence of quercetin,phloridzin and phloretin as major phenolics.Thus,it is evident from the results that pomace generated at industrial scale can be utilized as a source of dietary food ingredient.

Effects of Dietary Supplement of Fermented Tomato Pomace on Dry Matter Intake and Nutrient Apparent Digestibility of Dairy Cows

This study was carried out to evaluate the effects of replacing corn silage with ensiled tomato pomace on dry matter intake and apparent digestibility of diets.Eight close up dry Holstein cows were used in 2 × 2 Latin square design.The animals were fed control(0% tomato pomace silage) and experimental(10% corn silage replaced by tomato pomace silage) diets.The result showed that dry matter intake in experimental group was 9.77 ± 0.44 kg/d,which was significantly higher than in control group(p < 0.05).Dry matter digestibility in experimental and control group was 73.9% and 70.2%,respectively,but there was no difference between two groups(p > 0.05).The substitution of tomato pomace silage in diet was associated with an increase of dry matter intake,dietary supplement of ensiled tomato pomace without any adverse effect on their health performance.

Effects of Supplementary Feed with Different Apple Pomace-to-Alfalfa Meal Ratios on Milk Performance of Dairy Cows

[Objective] To study the effects of apple pomace on milk performance of dairy cows. ~Method] A total of 48 Holstein dairy cows at the same parity and with close lactation stage and similar daily milk yield were randomly assigned to six groups. The supplementary feed was composed of apple pomace, alfalfa meal, com and premix, and it was processed into pellets. In the groups I - V, the percentage of apple pomace was 17.5%, 35.0%, 52.5%, 70.0% and 0%, respectively. Each cow was fed with supplementary feed （3 kg/d）. [ Result] The milk yield in the group II and group V was increased significantly （ P 〈 0.05）, and the fat content in milk of the group III and V was significantly higher than that of the con- trol group （P 〈 0.05）. [ Conclusion] The supplementary apple pomace can improve the milk performance of dairy cows effectively.

Production of Citric Acid from Apple Pomace Enzymolyzed by Cellulase

Cellulase can evidently increase the content of glucose and has a significant effect on the production of citric acid from apple pomace by Aspergillus niger. Based on experiments, a cellulolytic enzyme named cellulase A6 was found able to produce about 170 g glucose from 1 kg dried apple pomace after 12 h reaction, with cellulase concentration of 20 U/g in the medium at 50oC, natural pH without pretreatment of alkali. Using the treated apple pomace as a liquid state substrate, Aspergillus niger-C selected out was able to produce about 256 g citric acid from 1 kg dried apple pomace at 35oC in 3 d or 30oC in 5 d with flask rotation speed of 210 r/min, and the conversion of citric acid could reach 80% based on the amount of sugar consumed.

Characterization of Some Jordanian Crude and Exhausted Olive Pomace Samples

In an attempt to provide a set of specifications for the use and trade of the olive pomace in Jordan, several samples of the crude and laboratory-prepared exhausted (oil-free) olive pomace have been subjected to a thorough thermochemical characterization. Such characterization included determination of fat content by using n-hexane and Soxhlet extractor, ultimate and proximate analyses obtained by using an elemental analyzer and a thermogravimetric procedure, respectively, gross and net calorific values obtained by using adiabatic oxygen bomb calorimetry, mineral content (ash), and analysis of the pyrolysis thermograms in terms of specified temperatures and residual masses associated with such temperatures as obtained under an inert atmosphere of nitrogen gas at a flow rate of 100 ml per min and a heating rate of 20°C per min from room temperature up to 600°C. The properties of both the crude and the exhausted olive pomace were compared. The gross calorific values and the results of the ultimate analyses for the two pomace types were found to correlate very well as indicated by the use of a literature correlation formula usually used for estimating the gross calorific value of a fuel when its ultimate analysis is known. Other literature correlation formulas used for estimating the gross calorific value from the proximate analysis data were also used to check the adequacy of our procedure for getting the proximate analysis from the?thermogravimetric pyrolysis thermograms.

Antioxidant Activity, Antiproliferation of Colon Cancer Cells, and Chemical Composition of Grape Pomace

Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, DPPH□EC50 , and ABTS.+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The quantitative detection of caspase-3 activity during the early apoptotic process was evaluated by fluorometric immunosorbent enzyme assay (FIENA). Induction of late stage apoptosis was analyzed by DNA fragmentation. Total phenolic content (TPC), individual phenolic acids, total oil, and fatty acid profile were also analyzed. The Tinta Cao pomace had the highest antioxidant capacity in all tests with an ORAC value of 386.5 μmol trolox equivalents (TE) per g pomace (μmol TE/g), its DPPH□EC50 value was 94.6 mg equivalents/L, and its ABTS.+ value was 806.7 μmol TE/g, which was more than twice as high as the Chardonnay. Both Tinta Cao and Chardonnay grape pomace extracts appear to contain components that inhibit the proliferation of Caco-2 and HT-29 cancer cells, at least in part, by triggering apoptosis. Expression of caspase-3 was induced by Tinta Cao and Chardonnay pomace extracts at 3 g/L after 4 hours of treatment with a 308% and 229% increase compared to control, respectively. An increase in DNA fragmentation was also observed with both grape pomace treatments. This study demonstrated that these tested grape pomaces were potent scavengers of free radicals and may provide some level of protection against certain cancers.

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined;image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100gto26.44 g/100g;accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

Cultivation of <i>Flammulina velutipes</i>on Modified Substrate Using Fermented Apple Pomace

In present study, a cultivation experiment was performed on modified substrates for the Flammulina velutipes, which contains 0% (control group), 4.8% (S group), 9.6% (M group) and 14.4% (L group) of fermented apple pomace (FAP) substituting corncob on a dry matter basis. The pH of all substrates was maintained at the required level, although the pH of FAP was low (3.9). Addition of FAP affected the mycelial growth and full colonizing in test groups to a minor degree, but extended the period by one day in L group. The initiations of fruit bodies were extended in all FAP groups by one day, but there was a little difference in terms of total cultivation time duration among groups due to FAP groups showing raise of growth rates in later phase. The effect of FAP on fruit bodies yield was observed clearly: the yield has the positive correlation with increasing levels of FAP. Fruit bodies showed little difference concerning Brix degree, proximate composition, and organic acid profile among groups. In conclusion, it is suggested that FAP can be used as an alternative to corncobs as a F. velutipes substrates raw material.

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

Grape pomace is the main by-product of wine production that concentrates bioactive metabolites of polyphenolic nature with antibacterial activity. Since grape pomace composition varied depending on grape variety, climate, vineyard location, and winemaking technology, it is important to study the composition and antibacterial activity of each variety separately. In this study, antibacterial activity against different food pathogens was evaluated and its relation with polyphenols content was determined. Grape pomace from Cabernet Sauvignon and Syrah varieties was extracted with methanol/HCl 1% (v/v), followed by sequential extractions with hexane, chloroform and ethyl acetate. Ethyl acetate fraction had the highest antibacterial activity determined through the microdilution method, reaching over 90% of inhibition at 500 μg·ml-1 with the exception of Salmonella Typhi (70% of inhibition). Staphylococcus aureus and Escherichia coli were the most susceptible strains, exceeding 50% of inhibition at 62.5 μg·ml-1. Ethyl acetate fraction contains the highest phenolic concentration in both Cabernet Sauvignon (132.2 mg of GAE g-1) and Syrah (102.6 mg of GAE g-1) pomace, as determined by the Folin-Ciocalteau method. Antibacterial activity present in grape pomace extracts is in direct relation to the polar phenolic content, in particular that from Cabernet Sauvignon.

Pectinase Production by Aspergillus Niger P-6021 on Citrus Changshan-huyou Peel in Slurry-state Fermentation

The peel of Citrus changshan-huyou, coupled with wheat bran, could be utilized by Aspergillus niger P-6021 in slurry-state fermentation to produce pectinase with suitable enzyme composition for application in apple juice processing. The production of pectinase is improved by additional nitrogen source substances and mineral supplements. The ratio of carbon source substances to nitrogen source substances in the medium also has significant effect on the pectinase production by A. niger P-6021 in slurry-state fermentation. In the optimized medium composition, the maximal enzyme activity could reach 42 U.L^- 1 （polymethylgalacturonase）, 6.7 U.L^- 1 （polymethygalacturatesterase）, and 4.3 U.L^-1 （polymethylgalacturonate lyase）, respectively, after 3 days at 180 r.min^- 1 and 30℃. The crude pectinase shows significant effect to improve the yield and clarification of apple juice. Keywords Aspergillus niger, slurry-state fermentation, pectinase, Citrus changshan-huyou, apple juice

Grape Pomace Aqueous Extract (GPE) Prevents High Fat Diet-Induced Diabetes and Attenuates Systemic Inflammation

Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pomace, the by-product from the waste of the wine and juice industries, had great potential to prevent diabetes. In this study, we examined the potential use of grape pomace in controlling high blood glucose in the form of Cabernet Franc Grape pomace aqueous extract (GPE). Both streptozotocin (STZ;1 × 150 mg/kg)-treated mice and non-STZ treated mice were fed with high fat diet that was supplemented with 2.4 g/kg GPE for 12 weeks. GPE had no significant effect on the blood glucose levels in STZ-treated mice. However, GPE significantly reduced blood glucose levels by 16.1% (p < 0.05) in non-STZ treated mice following a 10-week HFD feeding period when compared with high fat diet controls. GPE reduction of hyperglycemia also promoted a significant reduction of GHbA1c accumulation. Circulating peptide hormones related to glucose homeostasis, including GLP-1, glucagon, DPP-4 and insulin, were drastically altered by GPE. Moreover, GPE attenuated the expressions of insulin, glucagon, and several gut hormones at the mRNA level. In addition, GPE significantly down regulated 5 biomarker genes for systematic inflammation. Taken together, our results highlight a role of GPE as a potential alternative approach to control diabetes epidemic.

Pear pomace water extract reduces adiposity in vivo and in vitro by activating the AMPK-dependent pathway

Objective: To explore the inhibitory effect of water extract from pear pomace on abdominal fat accumulation and its underlying mechanism in high fat diet-fed animals. Methods: Three groups of male C57 BL/6 J mice were fed with a 60% kcal fat diet for 8 weeks. Pear pomace water extract(200 or 400 mg/kg body weight) was administered once daily via oral gavage. To confirm the possibility of the water extract of pear pomace acting as an activator of adenosine 5’-monophosphateactivated protein kinase(AMPK), differentiation of 3 T3-L1 preadipocytes was induced in the presence of the water extract of pear pomace with or without compound C. Body weight, food efficacy ratio, insulin resistance, and adipogenic protein expression were measured. Moreover, in the 3 T3-L1 cells, lipid content and lipogenesis-related proteins were measured using Oil Red O staining and Western blotting analysis.Results: Body weight gain and total abdominal fat weight were reduced in mice treated with pear pomace water extract. Pear pomace water extract reduced fasting blood glucose and insulin, thereby reducing the homeostatic model assessment of insulin resistance. It also resulted in dose-dependent decreases in triglyceride, total cholesterol, and low-density lipoproteincholesterol. The protein expression of p-AMPK increased, while the expression of AMPK-downstream proteins including PPAR-γ, C/EBPα, SREBP-1 c, ACC, and FAS decreased in the adipose tissue of mice treated with pear pomace water extract. Furthermore, the inhibition of AMPK by compound C blocked pear pomace water extract-induced reduction of lipid content and the expression of lipogenesis-related genes. Conclusions: Pear pomace water extract prevents fat accumulation both in vivo and in vitro by activating AMPK.

<i>In Silico</i>and <i>in Vitro</i>Approach for the Understanding of the Xanthine Oxidase Inhibitory Activity of Uruguayan Tannat Grape Pomace and Propolis Poliphenols

The use of food additives with xanthine oxidase (XO) inhibitory activity offers an alternative approach to hyperuricemic and gout disease treatment, and provides an example of antioxidant nutraceutics. The in vitro and in silico XO inhibitory activity of polyphenols from Uruguayan Tannat grape pomaces and propolis extracts was evaluated as well as the scavenging capacity of said compounds. When comparing propolis and grape pomace samples, the in vitro studies demonstrated that polyphenols extracted from propolis are more active as free radical scavengers than those from Tannat grape pomace. Both natural products effectively inhibited XO but the capacity of phenols present in GP is higher than the one present in P. The high content of anthocyanins in GP, absent in P, could account for this observation. In silico assays allowed us to determine relevant ligand-receptor interactions between polyphenols, from a database built with previously reported polyphenols from both natural products, and the active site of XO. The in silico results showed that compound (E)-isoprenylcaffeate from propolis was the best potential XO inhibitor displaying hydrophobic aromatic interaction between the conjugated ring of the caffeate moiety and polar interactions between hydroxyl groups from caffeate with the active site polar residues. Among grape pomaces, the Cyanidin-3-O-(6-(E)-p-coumaroyl)-glucoside was the best XO inhibitor;its moiety oxychromenyl being relevant to the docking stabilization. All these results lead us to propose Uruguayan propolis and Tannat grape pomace extracts as food additives as well as phytopharmaceuticals to decrease the uric acid levels in gout disease and to act against oxidative stress.

Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

Polyphenolic compounds with relatively high antioxidant activity obtained from subcritical water extraction of apple pomace were assessed for encapsulation by spray drying technique, making use of polymeric substances co-extracted with the polyphenolic compounds. Comparative assessments were carried out of the directly encapsulated subcritical water extract (SWE) products with particles formed when encapsulated with the addition of hydroxyl propyl-β-Cyclodextrin (SWE + HPβ-CD). The powders were characterized for their physico-chemical properties such as, moisture content, density, particle size, hygroscopicity to assess their suitability within cosmetic formulations. The SWE and SWE + HPβ-CD encapsulated products resulted in different physical properties. Although the particle size was less than 4 μm for both products, the direct encapsulation (SWE) was highly hygroscopic and this property was significantly reduced with addition of HPβ-Cyclodextrin (SWE + HPβ-CD). Scanning electron microscopy (SEM) and Fourier Transform Infrared (FT-IR) spectroscopic were em-ployed to analyse the micronised powders to support evidence of encapsulation. Both techniques revealed the interaction between compounds in extract and the carrier HPβ-Cyclodextrin suggesting successful encapsulation. The effect of storage conditions on retention of antioxidant activity of the subcritical water extract was evaluated within 35 days for extracts with and without the carrier HPβ-Cyclodextrin. Hydroxyl propyl-β-Cyclodextrin offered protection against degradation of antioxidant compounds thereby potentially extending the shelf-life and making the encapsulated powder suitable for incorporation in cosmetic and pharmaceutical applications.

Test of Culture and Biomass Production of the Entomopathogenic Fungus Beauveria bassiana （Bals.-Criv.） （Vu//., 1912） on Lactoserm, Margine and Olive Pomace

Entomopathogenic microorganisms occupy an important place among the alternative methods of fighting against pests insect. The fungus Beauveria bassiana is an agent naturally present in ecosystems. It has potential to control pest populations. In the context of biological control, the present work aims to the study of linear growth of Beauveria bassiana on different natural environments from the food industry. They are the raw whey, water and pomace, and followed the development of the fungus through a trial production of biomass on deproteinized whey.

Evaluation of Pomegranate Pomace Using in Situ and Gas Production Techniques

This study was carried out to determine nutritive value of pomegranate pomace using in situ and gas production techniques. In this study, two fistulated wethers （38 ± 1.5 kg） were used in situ method. The gas production was measured at 2, 4, 6, 8, 12, 16, 24, 36 and 48 h and ruminal DM （dry matter） and CP （crude protein） disappearances were measured at 0, 2, 4, 6, 8, 12, 16, 24, 36, 48, 72 and 96 h. DM degradabilities of treated pomegranate pomace at 8 h to 96 h were larger than untreated pomegranate pomacewhich showed significant differences （p 〈 0.05）. CP degradabilities of treated pomegranate pomace at 96 h was 62.38% that showed significant differences （p 〈 0.05）. The metabolizable proteins of treated and untreated pomegranate pomace were 73 and 64.27 g/kg respectively that showed significant differences （p 〈 0.05）. The gas productions of treated and untreated pomegranate pomace at 48 h were 79.91 and 128.75 mL/g DM respectively that showed significant differences （p 〈 0.05）. It was concluded that the pomegranate pomace can be used largely as ruminant feeds.

Selection of Relevant Variables to the Enzyme Production on Red Grape Pomace by Solid-State Fermentation

With the aim of to valorise red grape pomace and to reduce its environmental impact, the production of enzymatic preparations appear as an interesting choice. Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase, xylanase, polygalacturonase and tannase production by Aspergillus awamori, in solid-state fermentation on red grape pomace. Ten variables were tested： initial moisture content （IMC）, particle size （PS）, temperature, initial pH, time of cultivation, mixing （Mx）, and additions of： fructose, tannic acid, sodium phosphate, and ammonium sulphate （ASA）. Results indicate that the production of each enzyme was affected in a distinct way by the different variables. Also, for each of the enzyme activities considered, IMC must be carefully controlled, and optimized above 65%; PS and Mx, must not be taken into account and ASA must be discarded. The other variables studied, must be selected according to the enzyme activity that will be favored.