Non-ochratoxigenic Aspergillus tubingensis G131 is a filamentous fungus that can produce naphtho-gamma-pyrones (NgammaPs), polyketide pigments that exhibit interesting antioxidant properties. This study aims to investigate the effect of two critical parameters, temperature and moisture content on the fungus grown in solid-state fermentation using agricultural by-products (vine shoots and wheat bran) as sole medium. From the kinetic productions of secondary metabolites NgammaPs (asperpyrone E, dianhydroaurasperone C, fonsecin, fonsecin B and ustilaginoidin A), alkaloids (nigragilin and aspernigrin A), degradation products from the solid medium (beta-D-glucose, p-coumaric acid and trans-ethyl ferulate), ergosterol and conidia obtained for different temperatures and moisture contents, a principal component analysis (PCA) was carried out to highlight the production patterns of these compounds. This approach allowed us to determine that fonsecin, the compound of higher interest-exhibiting the most interesting antiradical potential-is particularly more produced at 25 degrees C and 66% of moisture content. This study underlines the importance of temperature and moisture content on naphtho-gamma-pyrones and hydroxycinnamic acid production using solid-state fermentation and contributes to the development of agroindustrial by-product valorization.