“…The same was not observed for initial d-COD concentrations of 21,000 and 25,000 mg d-COD L −1 , since, when the d-COD concentration was 21,000 mg d-COD L −1 , the use of WE led to a significantly lower Cr(VI) reduction rate when compared to SCW, while when d-COD concentration was 25,000 mg d-COD L −1 , Cr(VI) reduction rates had no significant differences between SCW and WE. It is probable that, in these experiments with the less diluted WE, the high concentration of d-COD and/or the (poly)phenolic component of WE (that emanates from the seeds, skins, and piths of grapes), which is the least degradable fraction of WE and associated with phytotoxicity and microbial toxicity, had a negative impact on Cr(VI) reduction [42,43]. According to Ramond at al., [43] microbial communities are significantly impacted by winery wastewaters depending on their spatial locations, probably due to the toxicity of the influent stream (high COD, phenolic content, and low pH).…”