Resumen

BERRADRE, M et al. Solid state fermentation of the wastes generated  in the wine-making industry. Rev. Fac. Agron. [online]. 2009, vol.26, n.3, pp.398-422. ISSN 0378-7818.

The ventilation effect and time in the bio-process of semi-solid grape bagasse on the indicating parameters of the biotransformation was evaluated. The process was carried out in a cylindrical packed bed batch bioreactor of 98 L of operation capacity, connected to a Rotameter and a compressor to measure the air flows: 30, 50, 80 and 140 L.min^-1, during the aeration of 2 and 3 hours. The pH stayed between 7.34 and 8.41 during the process duration time. The air flow and the aeration time were adapted to obtain temperatures above 52ºC. Moisture stayed between 30 and 60%. From the variance analysis applied (a=0.05), it can be established that the effect caused by the air flow on the nitrogen content, the carbon content and C/N relationship did not depend on the aeration time selected. The air flow and the aeration times used affect the nitrogen content in the final product, contrary to the carbon content; on the other hand, the used air flow affected C/N relationship, whereas aeration times did not affect this relationship. Among all the air fluxes used, the conditions of 50 L.min^-1 and 2 hours of aeration guaranteed the obtaining of a well product with minimum power consumption.

Palabras clave : fermentation; aeration; grape bagasee.