6. Odor reduction at source
In the arsenal of odour treatments, odour reduction at source represents the most sophisticated level of control strategy. Rather than eliminating malodorous compounds (curative treatments) or preventing their formation (prevention), odor reduction at source consists in eliminating the precursors of malodorous compounds at the very level of industrial production processes. A good example is the modification of the calcium tartrate extraction process in wine distilleries.
6.1 Reminder of the calcium tartrate extraction process
Wine-making by-products are the main source of natural tartaric acid, used in the food industry as an acidifier and in various industrial applications (leather, cement, etc.). Tartaric acid, present in the form of potassium hydrogen tartrate...
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Odor reduction at source
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