Wine Industry

Thursday, 05 December 2019


  • The seasonal fluctuation, high chemical oxygen demands, degrees Brix, filter media and alternating pH all have a critical impact on the effective treatment on the effluent emanating from the wine cellar.
  • The confined area of a typical wine cellar makes it critical that the effluent be treated effectively and completely removed from the wine cellar. This effluent has to be treated and contained before being discharged into natural streams or being recycled for re-use.
  • International quality control, environmental legislation and pressure to
    re-use water is contributing factors.


  • The Paarl site produces effluent volumes of ____ per day, pH_____ , COD’s ______ mg/l
  • High discharge penalties were incurred
  • Effluent volumes resulted in unpleasant odours and water discolouration
  • CIP wash model also contributed to the quality of water and contamination thereof