Abstract
The waste characteristics and treatment methods for wine and grape wastewaters are discussed. The wastewater is strong and highly variable, and tends to become odorous upon standing. Stillage represents a more concentrated and acidic waste-water that may require neutralization. The phosphorous and nitrogen content of the wastewater is less than ideal by the 1/30/150 standard. The treatment methods discussed include activated sludge systems, aerated lagoons, trickling filters, rotating biological discs, irrigation systems, anaerobic proccesses, and chemical processes.
- Copyright 1972 by the American Society for Enology and Viticulture
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Vol 23 Issue 4
