2015
DOI: 10.5344/ajev.2015.14110
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Characterization of Winery Wastewater for Reuse in California

Abstract: More than thirty percent of the United States is currently in a drought that is expected to have profound social, economic, and environmental impacts. The intensification of drought conditions in southern and western regions of the country has spurred interest in wastewater reuse in agriculture, including in wine production. Presented here is the first data set of its kind to support California growers and vintners in the reuse of treated winery wastewater (WWW). The data provide a detailed description of Cali… Show more

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Cited by 27 publications
(26 citation statements)
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“…Typically, the volume and the strength of WWW are at their peak during the vintage period (Conradie et al 2014). Lower strength and higher pH are typically observed during the non-vintage period because of high volumes of WWW generated during bottle washing and other cleaning activities with alkaline cleaners (Conradie et al 2014, Buelow et al 2015. In spite of this, high-strength WWW can occasionally be generated during the non-vintage period, for example, because of the late harvest of grapes (December to February) and subsequent processing to prepare ice wine (Vintners Quality Alliance 2019) or the disposal of spoiled product, spills or racking activities (Buelow et al 2015).…”
Section: Winery Wastewater Characteristics and Variabilitymentioning
confidence: 99%
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“…Typically, the volume and the strength of WWW are at their peak during the vintage period (Conradie et al 2014). Lower strength and higher pH are typically observed during the non-vintage period because of high volumes of WWW generated during bottle washing and other cleaning activities with alkaline cleaners (Conradie et al 2014, Buelow et al 2015. In spite of this, high-strength WWW can occasionally be generated during the non-vintage period, for example, because of the late harvest of grapes (December to February) and subsequent processing to prepare ice wine (Vintners Quality Alliance 2019) or the disposal of spoiled product, spills or racking activities (Buelow et al 2015).…”
Section: Winery Wastewater Characteristics and Variabilitymentioning
confidence: 99%
“…Winery wastewater (WWW) can have significant environmental impacts when discharged to watercourses, even if treated to a level that exceeds regulatory limits (Johnson and Mehrvar 2019). When applied directly to agricultural land as a cost-effective source of irrigation water, the highstrength nature of the WWW, particularly in terms of Na + , K + , Ca 2+ and Mg 2+ , can also result in long-term impacts on soil and groundwater quality (Buelow et al 2015, Hirzel et al 2017. Therefore, methods are needed to effectively treat WWW prior to disposal to mitigate potential negative environmental impacts.…”
Section: Introductionmentioning
confidence: 99%
“…Briefly, wine consists of water, alcohols, sugars, acids, phenols nitrogenous compounds, vitamins and volatile compounds each of which contribute to the unique aromas and taste sensation of the wine which eventually affects its perceived quality. The wastewater generated during wine making procedures are abundant in potassium (K + ) and sodium (Na + ) salts mainly due to the naturally occurrence of K + (Buelow et al, 2015). The concentration of K + and Na + in winery wastewater is of particular importance when the wastewater is intended to be used for irrigation in vineyards since these ions significantly contribute (with K + contributing more than Na + ) to soil fertility but in excess are harmful to (IARC, 1988;Villamor, 2012;Gnilomedova et al, 2018;Butnariu & Butu, 2019).…”
Section: Introductionmentioning
confidence: 99%
“…Winemaking is a water‐intesive process that generates a significant volume of wastewater, with estimates ranging as high as 4‐8 L of winery wastewater (WWW) generated per litre of wine . The characteristics of WWW vary substantially depending on the production stage, from low‐strength wastewaters associated with activities such as floor, barrel, and bottle washing, to high‐strength wastewaters associated with grape harvesting, crushing, and racking . Due to the seasonal nature of winemaking, WWW volumes and strengths typically peak during the vintage period, which in Ontario ranges from September‐December …”
Section: Introductionmentioning
confidence: 99%
“…Methods in place to manage WWW vary, with some wineries treating their WWW on‐site and reusing the effluent for irrigation, while others direct the WWW to municipal wastewater treatment plants (WWTPs) for co‐treatment within their biological treatment systems, if possible . Technologies that can effectively treat WWW have recently been investigated; however, the majority of these focus on emerging technologies at the bench‐ and pilot‐scale .…”
Section: Introductionmentioning
confidence: 99%