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Treatment method of sauce-flavor wine wastewater

A treatment method and technology for sauce-flavored wine, applied in the food industry wastewater treatment, natural water treatment, water treatment parameter control, etc.

Pending Publication Date: 2021-05-14
BEIJING HUIHENG ENVIRONMENTAL PROTECTION ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In order to solve the problem in the prior art that the effluent is difficult to reach the standard due to the multiplication and mutation of the water quality caused by the high-concentration yellow water during the waste production period in the treatment of Maotai-flavored wine wastewater, the present invention provides a treatment method for Maotai-flavored wine wastewater

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  • Treatment method of sauce-flavor wine wastewater
  • Treatment method of sauce-flavor wine wastewater

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Embodiment 1

[0047] An embodiment of the present invention provides a Maotai-flavored wine wastewater treatment system, including a yellow water collection and storage system 2 , a pretreatment system 4 , a two-stage anaerobic system 5 , an AAO-AO biochemical system 6 and an advanced treatment system 7 .

[0048] Among them, the yellow water collection and storage system 2 is used to separately collect and store the high-concentration yellow water 1 produced during the production of Maotai-flavored wine.

[0049] The pretreatment system 4 is used for physical treatment of waste water. The collected high-concentration yellow water 1 is mixed with the waste water 3 produced in other production processes of Maotai-flavored wine in proportion to adjust the water quality and quantity to obtain reconciled waste water, and remove suspended solids and floating substances in the waste water. solid substances such as solids to ensure the smooth operation of the follow-up treatment system.

[0050]Th...

Embodiment 2

[0063] Embodiments of the present invention also provide a method for treating Maotai-flavored wine wastewater using the treatment system of Embodiment 1, comprising the following steps:

[0064] S1. Collect and store high-concentration yellow water: collect and store yellow water 1 during the production of Maotai-flavored wine.

[0065] S2. Wastewater pretreatment: the yellow water 1 stored in step S1 is mixed with the waste water 3 produced in other production steps of Maotai-flavored wine to obtain blended waste water.

[0066] S3. Anaerobic treatment: perform anaerobic treatment on the blended wastewater obtained in step S2, decompose the high-molecular organic matter in the blended waste water into small-molecular organic matter and biogas, and obtain primary treated wastewater.

[0067] S4. Anaerobic-anoxic-aerobic treatment: Anaerobic-anoxic-aerobic biochemical treatment is performed on the primary treatment wastewater obtained in step S3, and small molecular organic ma...

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Abstract

The invention relates to a treatment method of sauce-flavor wine wastewater. The treatment method comprises the following steps: S1, collecting and storing yellow water in a vinasse production period; S2, mixing the yellow water with wastewater produced in other production links to obtain blended wastewater; S3, carrying out anaerobic treatment on the blended wastewater to obtain primary treatment wastewater; S4, carrying out anaerobic-anoxic-aerobic biochemical treatment on the primary treatment wastewater to obtain secondary treatment wastewater; and S5, carrying out deep treatment on the secondary treatment wastewater, and discharging or recycling. The method has the beneficial effects that high-concentration yellow water is independently collected and stored and then is mixed with other low-concentration production wastewater for conditioning, so that different-quality collection and centralized storage of the yellow water are realized, the stability of the treatment effect of the system is ensured, the situation that the effluent concentration exceeds the standard due to multiplication and sudden change of water quality is prevented, the operation risk is greatly reduced, and the problem that the effluent is difficult to stably reach the standard due to water quality impact and system instability caused by high-concentration yellow water in sauce-flavor wine wastewater treatment is solved.

Description

technical field [0001] The invention belongs to the technical field of waste water treatment, and in particular relates to a treatment method for Maotai-flavored wine waste water. Background technique [0002] Maotai-flavored liquor brewing wastewater is high-concentration organic wastewater, and its COD concentration exceeds 10,000 mg / L. If the wastewater is discharged beyond the standard, it will have a serious impact on the surrounding environment. Therefore, it is important to ensure that the wastewater in the production process of Maotai-flavored liquor reaches the standard important meaning. [0003] The wastewater generated during the production of Maotai-flavor liquor mainly includes flushing water, pit bottom water, pot bottom water and cooling water, etc. The wastewater contains high concentrations of organic pollutants, raw material residues, distiller's grains and other fibrous substances. The production of Maotai-flavor liquor often uses sorghum as raw material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C02F9/14C02F103/32C02F3/28C02F3/30
CPCC02F9/00C02F2103/325C02F2303/04C02F2209/08C02F2001/007C02F3/30C02F3/286C02F1/001
Inventor 刘胜军杜小刚韩艳王方英韩璐胡杰郑香凤
Owner BEIJING HUIHENG ENVIRONMENTAL PROTECTION ENG CO LTD
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