In wine production, after the grapes are washed, all the skins and seeds are pressed together and the must is obtained. Red wine is produced by the fermentation of this must. White wine is also made by fermenting the water obtained by only dehydrating the grape or separating the suspended solids in the must. The wine is transferred to oak barrels for maturation; this application gives the wine oak flavors and some tannins. Wine should be rinsed or clarified and adjustments made before bottling.
Water and various wastes are generated in all stages from pulp making in wineries to fermenting and bottling wines. There are various methods of treatment and recycling of these wastes. For example, potassium can be recovered from pulp and other by-products. This waste can be used as potassium-sourced fertilizer in agriculture after it is processed properly.
Chemical oxygen demand (COD), biological oxygen demand (BOD), suspended solids (TSS), pH, various acids, bacteria, etc., occur in all stages of wine production. It will be discharged to the receiving environment or reused after recycling.
When the characteristics of wine wastewater are examined, COD value, which is the main pollution parameters, can reach up to 300,000 mg / L and SS value up to 30,000 mg / L. Various chemical treatment and aerobic, anoxic, and anaerobic biological treatment methods such as sequential batch reactor, membrane bioreactor, fluidized-bed bioreactor can be applied for the treatment of wastewater from wine production.
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