Wine effluents
The Viticulture generates Rejet S of various natures, the majority result from the Raisin or the Vin. These pollutants consist of Molécule S organics (Sucre S, Acide S, alcohols) which rejected into the Natural environment is likely to cause damage with the River (Eutrophisation).
Sources of pollution
The sources of pollution are:- Pressing: Bourbes
- Racking: the binds S
- Filtration on Kieselguhr (Ground diatom): cakes of Filtration
- Descaling: crystals of Bitartrate of potassium.
Regulation
In France, the Cave S are subjected to a Réglementation:-
of 500 hl with 20.000 hl per annum: declaration with the Prefecture;
- beyond 20.000 hl: authorization by the prefecture: limits of rejection are imposed, succeed often on the installation of system of reprocessing;
Systems of treatments
-
natural evaporation: dimensioning is function of the annual total volume of rejection divided by the hydrous Déficit annual means of the storage area (zone the Mediterranean 0,4 m ³ /m ² /an)
- forced evaporation: in Languedoc to envisage a surface of 700 m ² to evaporate 3000 m ³, preliminary cleaning.
- spreading.
- biological treatments: three types:
- ventilated Storage: for the small structures, by ventilation, from 2 to 8 weeks of treatment in a deep tank (4 to 6 m), inclined to facilitate the decantation of muds, preliminary cleaning.
- Activated sludge: even operation that the reduced purification plants but of size, to reserve for the great structures or communal systems. This technique allows forward thrusts in the medium but requires expensive investments and a qualified labor
- Méthanisation: this system makes it possible to produce Biogaz (energy) but it is expensive to set up and the management of the Gaz and the " process " require a labor and installations adapted.
- collective treatment: all with the sewer
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