Wineries Odor Control
Mazzei Aeration Systems for Controlling Odors
In winemaking, odors are caused by septic conditions. But that can be prevented by maintaining aerobic conditions with dissolved oxygen concentrations of 0.5 mg/l or less. An oxygen uptake rate (OUR) can be used to estimate the required oxygen transfer rate. Typical OUR values for odor control are between 0.5 mg/l-hr and 2.0 mg/l-hr. The oxygen transfer requirement is calculated by multiplying the mass of the liquid by the OUR.
Literature on Controlling Odors
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