葡萄酒厂废水的特点和实际处理技术:对小型葡萄酒厂的废水管理的审查
Sara H Latessa1, Liam Hanley2, Wendong Tao3
1New York State Department of Environmental Conservation, Division of Water, 625 Broadway, Albany, NY, 12233, USA.
Journal of environmental management
|June 12, 2023
概括
葡萄酒厂的废水是酸性和有机丰富的,但在很大程度上是生物降解的. 治疗通常涉及物理预处理,其次是陆地系统,生物过程所需的营养补充.
科学领域:
- 环境科学 环境科学
- 工业生物技术 工业生物技术
背景情况:
- 葡萄酒厂的废水由于其酸性和高有机载荷,给环境带来了挑战.
- 葡萄酒行业的增长需要可持续的废水管理解决方案.
研究的目的:
- 分析自2007年以来的葡萄酒厂废水质量和产量.
- 确定和评估葡萄酒行业现有的废水处理技术.
- 为小酒厂的废水处理提供实用见解.
主要方法:
- 关于葡萄酒厂废水特征的统计数据的全面审查.
- 分析试点和全面废水处理系统中使用的技术.
- 评估预处理和处理方法,包括物理,生物和先进的氧化过程.
主要成果:
- 废水产量的中位数降至1.58L/L葡萄酒,具有显著的峰值因子.
- 葡萄酒厂的废水是酸性,有机强度高,但通常是生物降解的.
- 营养补充 (和) 对于有效的有氧生物治疗至关重要.
- 常见的预处理:沉积,粗选,均,中和.
- 经常使用的处理方法:建筑湿地,活性污泥,膜生物反应器,无氧消化.
- 先进的氧化工艺显示出对抛光的前景.
- 小酒厂的最佳做法:物理预处理+陆地系统.
- 无氧消化设计 (覆盖湖,地下消化器) 是可行的减少有机负载.
结论:
- 酒厂废水管理需要量身定制的方法,特别是对于小规模的运营.
- 与陆地系统相结合的物理预处理是推的策略.
- 对于强大的设计标准和处理系统的比较研究,需要进一步的研究.
相关概念视频
01:30Microbial Wastewater Treatment
Microbial communities in aquatic ecosystems play a key role in the natural breakdown of contaminants introduced through domestic and industrial effluents. Acting as biological catalysts, these microbes change and mineralize a wide range of organic and inorganic pollutants under different redox conditions.In oxygen-rich surface waters, aerobic heterotrophs lead organic matter breakdown, using oxygen as the terminal electron acceptor to efficiently oxidize substrates to carbon dioxide and water.
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:30Biological Treatment of Effluent and Waste Water
Biological wastewater treatment relies on the metabolic activity of microorganisms to remove pollutants from sewage. In modern treatment systems, this process is organized into sequential stages that progressively reduce solid material, dissolved organic matter, and microbial contamination. Each stage plays a distinct role in improving water quality and preparing the effluent for safe discharge or reuse.Primary and Secondary TreatmentPrimary treatment is a physical process that removes large...