Changsha Chemical Slurry Manufacturer

Jiangnan boasts not only a long history of human culture and beautiful landscapes but also a type of wine that suits the temperament of its people. It is neither the fiery old Baijiu, nor the murky rice wine, nor the purple-red wine; it is the orange-yellow Huangjiu (yellow wine). The traditional brewing technique of Huangjiu is a comprehensive technology, involving various disciplines such as food science, nutrition, chemistry, and microbiology. Our ancestors gradually accumulated experience through thousands of years of practice, continuously improving and refining, making it an extremely skilled craft. Producing Huangjiu inevitably results in certain wastewater, so today we'll explain how to treat Huangjiu wastewater using polyaluminum chloride.

Wine lees wastewater is primarily composed of rice washing water, rice soaking water, pot/cellar washing water, and rinse water, etc. The wastewater contains a high amount of impurities like rice bran and broken rice grains, with high CODcr and BOD5 levels. The high-concentration biodegradable organic matter in the wastewater is mainly carbohydrates and their degradation products, making it highly suitable for anaerobic-aerobic combined treatment processes.