Production of ethanol from by-products generated by the South African wine industry
University of Stellenbosch. Department of Microbiology
Large amounts of grape pomace (stalks, pits and skins) are annually produced by the South African wine industry. Grape skins consist of high molecular weight polysaccharides such as cellulose, hemicellulose and pectin that can be hydrolysed to sugars that can be fermented to ethanol. Partial or complete enzymatic hydrolysis of complex polysaccharides present in grape pomace can provide a low-cost substrate for the production of other important products.
Issel, L J, Peres, H A, Janse, B J H and Viljoen, M. 1998. Bioprocessing of grape pomace. Paper presented at the 2nd International Congress of the Federation of African Societies of Biochemistry and Molecular Biology and 15th Congress of the South African Society of Biochemistry and Molecular Biology, Potchefstroom, South Africa.
Issel, L J, Janse, B J H and Viljoen, M. 1999. Hydrolysis of polysaccharides by yeast isolated from grape pomace. Paper. 29th International Conference on Yeast Genetics and Molecular Biology, Rimini, Italy.
Korkie, L J, Janse, B J H, Viljoen-Bloom, M. 2002. Utilising grape pomace for ethanol production, South African Journal of Enology and Viticulture, v. 23 (1) (p. 31-37)
Issel, L J. 1999. Bioprocessing of grape pomace. MSc. University of Stellenbosch, Stellenbosch, South Africa.