The process of “Regulated Grape Mark Composting” allows the humification of grape mark which is available in large quantities as a by-product of grape-juice-making. The fermentation process is started by inoculation and regulated by temperature and air flow in a solid sate fermentor and ensures a succession of microorganism (Streichsbier et al., 1982*) starting with yeasts which, by autolysis and subsequent binding of the residual alcohol by esterifying reactions, enable rapid appearance of a mixed population of bacteria. The temperature increase continued by this bacterial flora favours growth of a thermophilic fungal flora (dominated by Thermomyces sp.) which is mainly responsible for the decomposition process. In the last phase a mixed population of Streptomycetes and other Actinomycetes is taking over and is finalizing humification with an additional production of plant growth hormones (see analysis) The fermented product is dried and granulated and can be stored for several years without losing quality.
Gross Chemical Analysis:
|Humic Substances||66,7% (of dry matter)|
|Total trace Elements||132 ppm (Cu, Mn, Zn, Co, Mo, Ni)|
- 8x109 aerobic microorganisms per gram
- approx. 450 different species
- specific humus formers: 8x107 per gram
- enzymes and plant growth stimulators (auxins)
- C:N ratio: 12:1
- PH: 6.5 – 7
See a short video about a study made in Netherlands:
This product is acknowledged and certified by the Austrian Federal Ministery of Agriculture for use as an organic fertilizer and soil biostimulant according to the guidelines of the Austrian Organic Farming Association. Additionally, it is registered under the Organic Farming rules in Germany and Switzerland.