Wineries Odor Control

Mazzei Aeration Systems for Controlling Odors

Odor Control

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

Wastewater Aeration for Odor Control — Product Sheet

Download a Case Study

Controlling Lagoon Odor plus Water Nutrient Stabilization for Land Application — Carrot Packing Plant (Kern County, CA)

Controlling Odor — Winery Lagoon Aeration (Madera, CA)

Controlling Odor plus Cutting Maintenance Costs — Vegetable Processing (Sleepy Eye, MN)

Controlling Sewer Odor — Retail Center (Ventura, CA)

Reducing BOD plus Controlling Odor — Fruit Juice WWTP (Sparta, MI)

© 2009 Mazzei Injector Company, LLC. MAZZEI®, MIC®, and AIRJECTION® are registered trademarks of Mazzei Injector Corp., as is the trade dress of the Mazzei injector under United States Registration No. 3170225. Mazzei products, and processes utilizing those products, are protected under various U.S. and non-U.S. patents and patents pending, including U.S. Patent Nos. 7,779,864, 7,040,839, 6,890,126, 6,866,703, 6,730,214, 6,193,893, 6,173,526, 5,951,922, 5894,995, 5,863,128, 5,674,312, 5,622,545, and 5,338,341.