Physical-chemical and microbiological characterization of the concentrated vinasse of alcohol distillery

The concentrated alcohol distillery vinasse was studied for its possible use as an additive in animal feeding. For it, samples from different deposits were selected and the chemical, physical, microbiological composition and its stability (pH and specific weight) were analyzed. Samples were taken in triplicate in sterile 25 mL bottles and performed for 6 months. The vinasse stored in the laboratory was used for the stability study and it was extended up to 12 months. The results show that the concentrated vinasse has a low pH value, and an average dry matter (DM) of 28.37 %, being higher than those previously produced. With the microbiological study, the vinasse safety was showed due to the absence of E. coli or fungi. The stability analysis showed that the vinasses do not undergo transformations in the analyzed indicators, (pH 4.2 to 5.21 and specific weight 1.02 to 1.14 g / cm3). With the results obtained in the study the possibility of using concentrated vinasse as additive in animal feeding is showed. Key words: vinasse, composition, dry matter, stability, additive