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Title:   Author  item
                                            BUELOW, MAYA - University Of Californiaitem
                                            Steenwerth, Kerriitem
                                            SILVA, LUCAS - University Of Californiaitem
                                            PARIKH, SANJAI - University Of California
  Submitted to: American Journal of Enology and Viticulture
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 4/15/2015
                                    Publication  Date: 6/19/2015
                                    Citation: Buelow, M.C., Steenwerth, K.L., Silva, L.C., Parikh, S.J. 2015. A California Winery Wastewater Survey: Assessing the Salinity Challenge for Wastewater Reuse. American Journal of Enology and Viticulture. doi: 10.5344/ajev.2015.14110.Interpretive Summary:
                                Technical Abstract: The increasing scarcity of water and tighter regulations for discharge make onsite wastewater reuse an attractive prospect for the California wine industry. This study reports winery wastewater (WW) data from eighteen Northern California (Northern CA) wineries. The current study provides a baseline data set specific to Northern CA wine regions that would support initiatives for onsite winery wastewater (WW) reuse.  Monthly samples were obtained over a twenty month period from eighteen participating wineries in Ukiah, Napa, Lodi, King City, and Paso Robles. WW samples collected prior to (pre-) and after (post-) treatment were analyzed for pH, electrical conductivity (EC), cation and anion concentrations, specific ultra-violet absorbance (SUVA), dissolved organic carbon (DOC), and biological oxygen demand (BOD5). The pH of WW varied widely (3-12). Cation concentrations did show seasonal spikes, but were not reduced by WW treatment. Organic parameters (SUVA, DOC, and BOD5) were effectively reduced by all forms of WW treatment represented in the current study and also differed seasonally. The EC (used to estimate total salinity) of the WW was found to be moderate (~1.5 dS m-1), and most ion concentrations were less affected by WW treatment and seasonal winery activities (e.g. harvest, crush) than organic WW characteristics. The results from this study suggest that seasonal spikes of Na+ and K+ in WW must be identified and the WW of concern properly treated or diluted. Presented here is the first data set of its kind, to be built on my Northern CA wineries, and to provide growers and vintners with the necessary information to make informed decisions when choosing to use treated WW as an alternative water source.


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