Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification.

Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. Research Abstract Details 

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Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. Abstract Text:

Bories,Jean-Michel Guillot,Yannick Sire,Marie Couderc, Lemaire,Virginie Kreim,Jean-Claude Roux,

The effect of the addition of nitrate to winery wastewaters to control the formation of VFA in order to prevent odours during storage and treatment was studied in batch bioreactors at different NO(3)/chemical oxygen demand (COD) ratios and at full scale in natural evaporation ponds (2x7000m(2)) by measuring olfactory intensity. In the absence of nitrate, butyric acid (2304mgL(-1)), acetic acid (1633mgL(-1)), propionic acid (1558mgL(-1)), caproic acid (499mgL(-1)) and valeric acid (298mgL(-1)) were produced from reconstituted winery wastewater. For a ratio of NO(3)/COD=0.4gg(-1), caproic and valeric acids were not formed. The production of butyric and propionic acids was reduced by 93.3% and 72.5%, respectively, at a ratio of NO(3)/COD=0.8, and by 97.4% and 100% at a ratio of NO(3)/COD=1.2gg(-1). Nitrate delayed and decreased butyric acid formation in relation to the oxidoreduction potential. Studies in ponds showed that the addition of concentrated calcium nitrate (NITCALtrade mark) to winery wastewaters (3526m(3)) in a ratio of NO(3)/COD=0.8 inhibited VFA production, with COD elimination (94%) and total nitrate degradation, and no final nitrite accumulation. On the contrary, in ponds not treated with nitrate, malodorous VFA (from propionic to heptanoïc acids) represented up to 60% of the COD. Olfactory intensity measurements in relation to the butanol scale of VFA solutions and the ponds revealed the pervasive role of VFA in the odour of the untreated pond as well as the clear decrease in the intensity and not unpleasant odour of the winery wastewater pond enriched in nitrates. The results obtained at full scale underscored the feasibility and safety of the calcium nitrate treatment as opposed to concentrated nitric acid.

Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. Publishing Authors By Initials

A Bories,JM Guillot,Y Sire,M Couderc,SA Lemaire,V Kreim,JC Roux,

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Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Water research

VOLUME: 41

Page Numbers: 2987-95

Journal Abbreviation: Water Res.

ISSN: 0043-1354

DAY: 30

MONTH: 04

YEAR: 2007

Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. Information

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LANGUAGE: eng

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AFFILIATION: Institut National de la Recherche Agronomique, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France.

Country: England

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MEDLINETA: Water Res

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