Abstract

Siahe sardasht grape is famous variety of grape in Iran that is used for red grape juice concentrate. The pomace of this grape (as byproduct of fruit juice concentrate industry) is a favorable medium for growth of all type of yeasts. The ethanol production using Saccharomyces cerevesiae SC1 extracted from fermented siahe sardasht grape pomace was studied in batch fermentation. The best ethanol production rates are observed at pH 4.5, temperature 32°C and sugar concentration equal to 100 g/L. According to the results, KH₂PO₄ is a better phosphorous source in comparison with K₂HPO₄, and (NH4)₂SO₄ is the best nitrogen source.

Key word: Ethanol, Saccharomyces cerevesiae, sardasht grape pomace.