Review: winery wastewater quality and treatment options in Australia

Abstract

Commercial production of wine results in the generation of large volumes of wastewater, which typically contains large amounts of organic material and salts as a result of product loss and cleaning processes. The treatment and management of this waste stream is of significant concern, especially considering increasing environmental restrictions. There are numerous treatment options available for the management of wastewaters, which vary with respect to efficacy, cost and reliability. This review presents a summary of these treatment options, and describes the mechanism of each process, as well as the advantages and disadvantages of their use within the wine industry. The current knowledge of winery wastewater (WWW) composition and current and emerging management and/or treatment options are described, within an Australian context. Firstly WWW composition is discussed, and then both established and emerging physicochemical and biological treatment options reviewed, and options for disposal/re-entry to the environment considered. Knowledge gaps and a way forward are presented in conclusion, and focus primarily on research in areas relating to WWW composition, and effects of WWW application on soil and plant health.