Because of the industry’s seasonality, winery wastewater flow, along with pH, phosphate, biochemical oxygen demand (BOD), and total suspended solids (TSS) appear to be significantly changing during the years. Vintage period levels skyrocket the production of organic loads.
It can take 100 litres of water to produce one glass of wine. Wineries need to maintain low effluent levels, adjust to fluctuations in flow and strength, and most importantly, reuse water in the vineyard.
Find a sustainable way to treat this wastewater is not only relevant to make outstanding wine, but also important to protect bottom line and preserve the health of your environment for future growth.
Furthermore, some of the hydrogen sulphide odour generated by bacteria within the waste pit was drifting back through the pipes and close to the cellar doors. Hydrogen sulphide has a very strong odour even at very low concentrations and can bother tourists during their wine tasting visit.
ACTI-Mag is a safe and cost competitive option for alkalinity and odour control in wastewater, and can improve wastewater quality by removing contaminants such as phosphorus from the wastewater discharge.Find out more on ACTI-Mag