Conclusion

The high levels of fermentable organic compounds in effluent from the wine industry (wineries, distilleries) favor odor-producing anaerobic microbial processes. Volatile fatty acids derive from the fermentation of major effluent constituents, and constitute the dominant family of malodorous compounds in both cellar and distillery effluents. The high sulfate content of certain wine effluents (vinasses descaled) or sulfite (effluents from the production of rectified concentrated musts) represents a major risk of hydrogen sulfide production.

Effluent storage and, above all, treatment in natural (or forced) evaporation ponds are the source of odor emissions and olfactory nuisances.

Curative treatments of wine effluent odors are limited in both application and effectiveness, given the nature and quantity of the malodorous compounds accumulated....