摘要：With the aim of to valorise red grape pomac. and to reduc. its environmental impac., the produc.ion of enzymatic.preparations appear as an interesting c.oic.. Statistic.l experimental Plac.ett-Burman designs were applied for the selec.ion of relevant medium c.mponents and c.lture c.nditions for c.llulase, xylanase, polygalac.uronase and tannase produc.ion by Aspergillus awamori, in solid-state fermentation on red grape pomac.. Ten variables were tested: initial moisture c.ntent (IMc., partic.e size (PS), temperature, initial pH, time of c.ltivation, mixing (Mx), and additions of: fruc.ose, tannic.ac.d, sodium phosphate, and ammonium sulphate (ASA). Results indic.te that the produc.ion of eac. enzyme was affec.ed in a distinc. way by the different variables. Also, for eac. of the enzyme ac.ivities c.nsidered, IMc.must be c.refully c.ntrolled, and optimized above 65%; PS and Mx, must not be taken into ac.ount and ASA must be disc.rded. The other variables studied, must be selec.ed ac.ording to the enzyme ac.ivity that will be favored.