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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: 4/1/2015
                                    Publication  Date: 6/19/2015
                                    Publication URL: http://www.ajevonline.org/content/66/3/302.full.pdf+htmlCitation: Buelow, M.C., Steenwerth, K.L., Silva, L.C., Parikh, S.J. 2015. Characterization of winery wastewater for reuse in California. American Journal of Enology and Viticulture. 66:302-310.Interpretive Summary:
                                Technical Abstract: More than thirty percent of the United States is currently in a drought that is expected to have profound
social, economic, and environmental impacts. The intensification of drought conditions in southern and western
regions of the country has spurred interest in wastewater reuse in agriculture, including in wine production. Presented
here is the first data set of its kind to support California growers and vintners in the reuse of treated winery
wastewater (WWW). The data provide a detailed description of California WWW, with particular emphasis on
salinity, to enable the benefits and risks of land application to be assessed. Monthly samples were obtained over
a 20-month period from 18 wineries in Ukiah, Napa, Lodi, King City, and Paso Robles. Samples collected before
and after physicochemical and biological treatment were analyzed for pH, electrical conductivity (EC), cation and
anion concentrations, specific ultraviolet absorbance (SUVA254), dissolved organic carbon (DOC), and biological
oxygen demand (BOD5). The pH of the WWW varied widely (from 3 to 12). Organic parameters (SUVA254, DOC,
and BOD5) showed that treatment effectively decreased organic carbon to levels that would not have negative effects
on plant growth or soil. Cation concentrations (Na+, K+, Ca2+, Mg2+) in WWW were not reduced by treatment. These
baseline data confirm that dissolved salts pose a challenge to the reuse of WWW. However, total salinity of the
WWW was moderate (mean EC of 1.0 dS/m) and usually below risk thresholds for common winegrape rootstocks
and soil salinity hazards. The conditions under which WWW could be recommended as a water management option
in California are described.


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