An Annual and Seasonal Characterisation of Winery Effluent in South Africa

  • C.M. Sheridan School of Chemical and Metallurgical Engineering, University of the Witwatersrand, Private Bag 3, Wits 2050, South Africa
  • D. Glasser School of Chemical and Metallurgical Engineering, University of the Witwatersrand, Private Bag 3, Wits 2050, South Africa
  • D. Hildebrandt School of Chemical and Metallurgical Engineering, University of the Witwatersrand, Private Bag 3, Wits 2050, South Africa
  • J. Petersen Centre for Bioprocess Engineering Research (CeBER), Department of Chemical Engineering, University of Cape Town, Private Bag X6, Rondebosch 7701, South Africa
  • J. Rohwer Triple-J Group for Molecular Cell Physiology, Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
DOI: https://doi.org/10.21548/32-1-1360

Abstract

Winery effluent is known to have a high chemical oxygen demand (COD) and a low pH. In this study, we
extensively analysed effluent from two cellars and studied the temporal changes over the duration of a harvest
and the duration of a year. We found that ethanol contributes approximately 85% to 90% of the COD of raw
winery effluent, with acetic acid being the next significant contributor. The pH showed some dependence on the
concentration of acetic acid. The concentration of sodium in the effluent is strongly dependent on the cleaning
regime in place at the cellar, and the concentration of potassium has been shown to be linked to the spillage of
juice, wine or lees. The data and correlations presented here could allow for an artificial effluent to be prepared
easily for research purposes.

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Published
2016-12-07
Issue
Vol. 32 No. 1 (2011)
Section
Articles

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