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Wastewater Treatment System ` +- FALL CREEK Engineering Report ENGINEERING,INC. 2. WASTEWATER FLOW/QUALITY 2.1. Winery Wastewater Quality Characteristics _ Jessie's Grove Winery has not monitored their process wastewater quality therefore some generalizations have been made regarding typical winery wastewater. Wineries generate a waste composed primarily of suspended and dissolved materials in water. Soluble components include reducing sugars, ethanol, organic acids, aldehydes and other microbial fermentation products, _ together with soaps and detergents from cleanup operations. Larger suspended solids are mostly grape skins, leaves, stem and seeds. Smaller particles consist mainly of dead yeast cells and cell ' fragments (lees), grit, dirt, diatomaceous earth and bentonite from racking, fining and other — liquid-solid separation processes employed by the wine makers. The presence of organic acids generated in the fermentation process results in waste of low pH. Compared with many other agricultural-wastes, winery wastewater tends to be low in nitrogen, oil and fats. %W Another important characteristic of winery waste is the wide variability in wastewater %W composition. The variability depends mostly upon the season and the particular operations being performed at any given time. Peak wastewater strength and organic loading occur during the grape-crushing season (normally late August through mid-October or November). Also, certain winemaking operations such as cleaning crushers, pomace conveyors, presses and fermentation tanks can generate individual waste streams of great strength. The range of typical wastewater `„ constituents of medium-sized wineries in California is included in Table 2.1. Table 2.1. Typical Winery Wastewater Characteristics �' (After Storm, 1997 and Swanson Oswald Associates, 1990) %b, Waste Parameter Units Concentration BOD mg/L 3,000—7,000 Suspended Solids mg/L 200- 800 Settleable Solids ml/L 5 -20 %„ pH units 3 - 5 Dissolved Oxygen mg/L 0- 9 Total Nitrogen mg/L 5 - 50 `' Total Phosphorus mg/L 2- 8 Grease mg/L 5 -40 Sulfate mg/L 20 - 75 The design BOD in Jessie's Grove Winery's untreated process wastewater was assumed to be 5,000 mg/L. This value will be used for design purposes throughout this report. 2.2. Winery Wastewater Flow Estimates Jessie's Grove has not monitored wastewater generation thus far because production levels have been so low. Generalizations about process water production were made to get design flow data. In general, peak wastewater flows at wineries occur during the autumn crush season, when grape crushing, processing and fermentation equipment is used and cleaned. Peak crush season flows can periodically exceed non-crush flows by a factor of 2 to 3 or more. Waste flows at wineries JESSIE's GROVE WINERY MAY 2002 3 .r