Unpleasant odour around the winery and cellar door due to break down of wine making waste
Elevated Hydrogen Sulphide levels coming from wine making waste
Decrease Hydrogen Sulphide to improve cellar door experience
ACTI-Mag has a higher neutralising value per kilo when compared with caustic while being significantly safer to handle than other traditional alkalis, making it a very safe
and cost competitive option for hydrogen sulphide gas (H2S) control in sewers.
No more Hydrogen Sulphide and other odour issues
Waste water quality improvement for land discharge
Low cost, compact design and ease of use
Non hazardous and safe to handle
The Campbell’s story at Rutherglen began in 1870 and is one of evolution, tenacity and determination, building on the experience of generations past with a dedication to innovation.
Campbell’s Wines is committed to environmentally friendly and sustainable wine-making. Led by Norm Dunstan, Operations Manager, all processes and management practices aim for smarter, cleaner, more energy efﬁcient methods to reduce the winery’s environmental impact in the making of its internationally acclaimed wines.
The process is very simple and effective and carried out without stopping the sewer ﬂow and without man entry. Along with manhole walls and benching, accessible areas of the ﬂow canal are also coated. The PROTECTA-Mag technology provides a lifetime protection to the asset. This is due to the fact that after end of the life of the coating, around 7 years, new PROTECTA-Mag coating can be easily applied on the existing surface, unlike other technologies like epoxy where the peeled coating needs to be manually chiselled out.
The coating does not have structural properties, thus structurally compromised manholes cannot be rehabilitated using the PROTECTA-Mag technology.
Campbell’s Wines was experiencing issues with the Hydrogen Sulphide leading to a less than ideal environment for hosting visitors to the cellar door.
Treatment solutions they tried range from BOC ‘DeOdourGas’ within the well as well as lime powder manually distributed in the evaporation ponds.
During harvest and peak production times due to the increased quantity of waste water generated in the wine making process, they were struggling with the additional odour affecting the customers at the cellar door as well as neighbours to the evaporation pond, impacting on customer experience potentially affecting cellar door sales.