Soluble organic components of winery wastewater and implications for reuse

Mosse, Kim Patricia May; Verheyen, Vincent; Cruickshank, A.; Patti, Antonio F.; Cavagnaro, Timothy R.

doi:10.1016/j.agwat.2012.05.011

Cited by 23 publications

(14 citation statements)

References 21 publications

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“…Na + , Ca 2+ ,NO 3 − ) and/or metals (e.g. Zn + , Cu 2+ , Fe 2+ ), thus posing a risk for plant growth inhibition and the occurrence of modifications in soil microbial communities [21,22]. The aforementioned limitations further stress the need to adopt reactive systems much more effective and whose operation would be unaffected by the dynamic nature of WWW [5,23,24].…”

Section: Introductionmentioning

confidence: 96%

Solar photo-Fenton treatment of winery effluents in a pilot photocatalytic reactor

Velegraki

Mantzavinos

2015

Catalysis Today

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Section: Introductionmentioning

confidence: 96%

Solar photo-Fenton treatment of winery effluents in a pilot photocatalytic reactor

Velegraki

Mantzavinos

2015

Catalysis Today

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“…SUVA 254 is the mean absorptivity of the molecules constituting the DOC in water samples and is an indicator of the aromatic fraction of DOC and a proxy for phenol and tannin concentrations, the more recalcitrant constituents of WWW (Mosse et al 2013b, Weishaar et al 2003. The mean annual SUVA 254 value in this study was 0.64 L/mg-m; SUVA 254 values in this range indicate that about ≤10% of the DOC is aromatic (Weishaar et al 2003).…”

Section: Off Season Pretreatment (N = 179)mentioning

confidence: 89%

“…A review of the efficacy of various treatment approaches describes electrodialysis, ion exchange, and reverse osmosis as possible physiochemical methods for salt removal, but the disadvantages of these systems include requirements for specialized equipment and operator expertise, high cost, and large energy inputs (Mosse et al 2011). Previous studies have investigated the characteristics of WWW (Bustamante et al 2005, Conradie et al 2014, Eales et al 2014, Hamilton et al 2007, Mosse et al 2013b. The objectives of this study were to evaluate the effectiveness of existing onsite WWW treatment options and to assess the challenge of salinity for WWW reuse in California.…”

mentioning

confidence: 99%

“…Management requirements for WWW are unique because the composition and volume of the effluent stream is seasonally variable, with the majority of the wastewater produced during vintage, which usually falls between September and November in the northern hemisphere (Laurenson et al 2012, Mosse et al 2013b. WWW is most often treated onsite and provides a large potential alternative water source for irrigation and landscaping.…”

mentioning

confidence: 99%

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Characterization of Winery Wastewater for Reuse in California

Buelow

Steenwerth

Silva

et al. 2015

Am. J. Enol. Vitic.

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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 California WWW, with particular emphasis on salinity, to enable the benefits and risks of land application to be assessed. Monthly samples were obtained over a 20-month period from 18 wineries in Ukiah, Napa, Lodi, King City, and Paso Robles. Samples collected before and after physicochemical and biological treatment were analyzed for pH, electrical conductivity (EC), cation and anion concentrations, specific ultraviolet absorbance (SUVA 254 ), dissolved organic carbon (DOC), and biological oxygen demand (BOD 5 ). The pH of the WWW varied widely (from 3 to 12). Organic parameters (SUVA 254 , DOC, and BOD 5 ) showed that treatment effectively decreased organic carbon to levels that would not have negative effects on plant growth or soil. Cation concentrations (Na) in WWW were not reduced by treatment. These baseline data confirm that dissolved salts pose a challenge to the reuse of WWW. However, total salinity of the WWW was moderate (mean EC of 1.0 dS/m) and usually below risk thresholds for common winegrape rootstocks and soil salinity hazards. The conditions under which WWW could be recommended as a water management option in California are described.

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“…Regeneration of acidic and caustic cleaning solutions in a dairy facility with RO and nanofiltration has also been studied, and succeeded in reducing 76-90% of chemical oxygen demand (COD) in the cleaning waste, and concentrating the used caustic to 0.5-0.7%, but they estimate concentrations of 1-2% are necessary to make the process economically viable [21]. Organic loading of winery waste can be addressed biologically with treatment ponds and bioreactors, however difficulties arise with effluent composition and volume changes throughout the year and not all constituents of the effluents are completely removed, such as certain ISSN: 2332-4104 phenolic compounds common in winery waste [22].…”

Section: Literature Reviewmentioning

confidence: 99%

The Cost of Going Green in the Wine Industry

2016

J Food Process Beverages

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Salinity build up in the San Joaquin Valley has been identified as one of the most important issues affecting water quality in California. As the wine industry continues to grow, it becomes even more imperative to find new ways to reduce salinity buildup. The cleaning process is one aspect of production where there is potential to reduce the overall environmental impact. This study compares various new wine tank cleaning methods and "green" chemicals based on their cleaning capabilities, salinity content, and utilization costs. Viable, cost effective solutions are found that have the potential to drastically reduce salinity in waste streams while reducing utilization costs as well. Specifically, the conversion of the standard Sterox K cleaning chemical to the newly developed Vitipure across all California wine, could reduce total loads of sodium (Na) and potassium (K) in winery water waste streams to negligible amounts while decreasing utilization costs by at a minimum of $1.11USD per 100,000 litre tank. The reduction in Na and K has the potential to drastically affect effluent waste streams across California as well as globally.

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Soluble organic components of winery wastewater and implications for reuse

Cited by 23 publications

References 21 publications

Solar photo-Fenton treatment of winery effluents in a pilot photocatalytic reactor

Solar photo-Fenton treatment of winery effluents in a pilot photocatalytic reactor

Characterization of Winery Wastewater for Reuse in California

The Cost of Going Green in the Wine Industry

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