Following our previous works, where the production of volatile bio-esters by a commercial wine yeast strain (Vitilevure MT) was studied in submerged fermentation (SmF) using OP complemented with a nutritive medium containing glucose, yeast extract and salts [8] or OP hydrolysate [7], in this work the potential of such a waste as a substrate for flavour-active compounds production by SSF using the same microorganism was investigated. In such a case, the SSF would be preferred to SmF if it could provide several advantages such as higher productivity and lower pre-treatment, downstream processing and waste disposal costs. Since elimination of autoclave sterilization is expected to reduce the overall cost of the final products, the effect of non-sterile conditions on process parameters such as cell viability and nutrient assimilation was also assessed. Gas chromatography (GC–MS, GC–FID) analysis was employed to monitor changes in the composition of flavour-active compounds during the fermentation process.