Transcription of Winery Process Wastewater Management Handbook
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Winery Process Wastewater Management Handbook
Winery Process WastewaterManagement Handbook : Best Practices and TechnologiesFebruary 2018 COPYRIGHTC opyright 2018, Sustainable Winegrowing British Columbia. All rights reserved. No part of this publication may be added to, deleted, reproduced, stored in a retrieval system, or transmitted, in any form or by any means whatsoever, without prior permission from Sustainable Winegrowing British Handbook was prepared by Kellie Garcia, , of Insight Environmental Consulting, with writing assistance from Theresa Loewen, , and technical input from Jeffrey Oland, , of Oland Engineering Ltd. and John Garn and Anna Britain of ViewCraft. Graphic design by Fetch Water & Wine and Water & Beer online platforms developed by The Bloom Centre for Sustainability (BLOOM) were important sources for this Handbook . The platforms are designed for Ontario winemakers and brewers, but contain a plethora of information that is directly relevant to their counterparts in British Columbia.
Winery wastewater contains inorganic salts, organic compounds, yeast, and bacteria. The “high-strength” winery process wastewater (i.e. having more than 7,000 mg/L of BOD, with a TSS of over 3,000 mg/L) has unique characteristics that differ significantly from other food processing wastewaters. Some factors to watch for in winery wastewater ...
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