Yeast strain was maintained on agar-YEPD (10 g/L Yeast
Extract; 20 g/L Peptone; 20 g/L Dextrose); it was reactivated in
liquid YEPD. Inocula for fermentations were prepared in liquid
YEPD–sugar beet juice (SBJ) (50% v/v).
SSF were carried out on: Cabernet grape pomace (GP) from
local wineries; and sugar beet pomace (SBP) obtained by
pressing sugar beets and extracting the juice. Sugar beets were
provided by INTA, San Juan.
SSF solid media were prepared by sterilizing dried solids
(121 C). Sterilized SBJ was added in order to obtain the
appropriate humidity and sugar concentration.
Fermentation liquid media were prepared with SBJ containing
165 g sugar/L.