Dear all,
Could somebody help me regarding quantity and quality parameters of wastewater produced in cider industry.
Tank you!
Cider comes from the fermentation process of a fruit juice..... usually partial and not nearly so complete like wine. You will have all sorts of fermentation products of which fructose and alcohol will be prime ingredients, along with several byproducts of the oxidation such as acetic acid, small chain alcohols, ketone, its which are found in fermented juices in various amount, most of which are fairly small. There will be a few enzymes extracted out of the fruit mash along with some solids of various size and compositions. The solids will likely be the things you want to remove from the finished product, although organic content advocates want to see a bit of cloud in the product just to convince themselves it isn't reconstituted. If you have an excess of "souring" components such as vinegar or other fermentation by products you most likely will need to adjust the fermentation time and conditions. An activated carbon bed may help restore it a bit, but all the solids by products and much of the residual tank liquid and off grade material will all become wastewater with a very high COD level. The higher the sugar content, the higher the COD and BOD content of your waste. Specifics will be dependent upon the base fruit in the mask.
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