Wine effluent treatment
Wine-making, like any production activity, generates pollution. pollution.
Wine production generates effluents at various stages of the process: cleaning tanks and equipment, racking, pressing, and washing floors. This wastewater is often loaded with organic matter (COD, BOD5), suspended solids (SS), and may contain residues from oenological or cleaning products.
One of our wine-making achievements
Installed on the Bastide de Blacailloux estate, this eco-friendly system effectively treats wine effluents while significantly reducing their volume.
The SETEIA©system separates the various components of wine effluents, including solids and liquids, fats, and acids, so that they can be treated in specific ways. The solids are recovered and composted , while the liquids are filtered and purified before being discharged into the natural environment or reused.
IEP heading n°2251: Understanding the three regimes
Section No. 2251 of the Environmental Code concerns wine-making facilities subject to the legislation governing ICPE (Installations Classified for Environmental Protection). It classifies establishments according to their level of risk and production capacity.
Three systems are available:
Declaration system
Decree of March 15, 1999 (production capacity greater than 500 hl/year but less than or equal to 20,000 hl/year). A simple online declaration via teleservice, accessible on the Public Service portal, is required.
Registration system
Decree of November 26, 2012 (production capacity exceeding 20,000 hl/year) with a procedure designed as a simplified authorization for sectors where technical measures to prevent disadvantages are well known and standardized.
Authorization system
Decree of May 3, 2000 (production capacity exceeding 20,000 hl/year). Regime applicable to facilities presenting the greatest risks or pollution. The operator must apply for authorization before commissioning, demonstrating control of the environmental and human risks associated with the facility. The prefect authorizes operation by imposing technical operating requirements. He or she may also refuse to authorize the project.
This classification determines effluent treatment obligations (thresholds to be respected, self-monitoring, frequency of analyses, etc.) and the administrative procedures to be followed.
The typical characteristics of wine discharges vary according to practices, but the regulatory thresholds to be respected are strict:
Each regime imposes discharge thresholds depending on the scenario chosen:
Discharge into the natural environment => Requires complete treatment
- PH : between 5.5 and 8.5
- Température : < 30°C
- MES : < 100 mg/L
- DCO : < 300 mg/L
- DBO5 : < 100 mg/L
Discharge to wastewater treatment plant => Requires pre-treatment
- PH : between 5.5 and 8.5
- Température : < 30°C
- MES : < 600 mg/L
- DCO : < 2 000 mg/L
- DBO5 : < 800 mg/L
In all cases, discharges must be compatible with water quality objectives , including for specific pollutants.
ICPE regulatory support
AZUVIA supports its clients in design and implementation a effluent treatment perfectly suited to the ICPE regime applicable to their site (declaration, registration, or authorization). Whether the discharge is planned into the natural environment or to a wastewater treatment plant (WWTP), AZUVIA takes care of the dimensioning, implementation and commissioning of the system, ensuring compliance with regulatory thresholds and water quality objectives.
All estates need an effluent management solution, whether it's a microstation, connection to a collective treatment plant or land application.
Why is the Greenhouse Filter the best alternative to land application?
Although historically widespread, the spreading of wine effluent today has many technical, agronomic and operational limitations:
- Soil saturation : Wine effluents are heavily loaded with organic matter (COD, BOD5, TSS). Repeated spreading can lead to soil saturation, anaerobic fermentation , and degradation of soil structure of the soil, without any real agronomic benefit for the vine.
- Logistical constraints : spreading rotations must be carried out at the peak of production , a period when labor is already heavily mobilized for harvesting and winemaking. This creates additional operational pressure .
- Bstorage needs : To avoid forced spreading during critical periods, large storage volumes must be available. large storage volumes, which represents a cost and a development constraint.
Faced with these limitations, the Filter Clamp developed by AZUVIA is an ecological, compact, and automated alternative :
- Biological treatment by phytodepuration and hydroponics, without soil saturation.
- Automated control with remote monitoring, allowing smooth management without seasonal constraints.
- Compact : only 4 m² per module for 1,000 L/day.
- Aesthetic, odorless enhancement that blends in perfectly with vineyard DNA.
- REUT possible : irrigation or internal uses in accordance with the decrees in force (12/14/2023, 12/18/2023, 07/08/2024).
AZUVIA offers a sustainable sustainable solution IEP requirements, while reducing nuisances and operating constraints.
Le Domaine des Bruyères
The Domaine Les Bruyères, managed by David Reynaud, is located in Beaumont-Monteux , in the heart of the Crozes-Hermitageappellation in the Rhône Valley. It covers approximately 27 hectares , with clay-limestone terraces terrace soils drained by pebbles typical of the terroir.
The estate's philosophy is based on three fundamental pillars: respect for life, technical expertise , and energy independence.
Since 2000, David Reynaud has been converting to organic farming (certified in 2003) and biodynamic farming (certified in 2005). This translates into :
- A manual work at every stage We work by hand at every stage: debudding, lifting, harvesting, table sorting.
- A non-invasive vinificationWe use indigenous yeasts and ferment in concrete eggs or concrete vats to respect the wine's natural rhythms.
- A biodiversity on the estate, with a variety of grape varieties (Syrah, Marsanne, Roussanne, Viognier, Persan, Merlot, Mondeuse blanche, Grenache).
