“…Wineries all over the world face a common problem regarding their wastewater treatment and disposal (Knowles and Hill, 2001). Urbanization and larger scale winery operations have increased the potential for odor complaints, and the release of WWWs into the environment is subject to increasingly tougher restrictions from local regulators requiring more stringent discharge standards (Knowles and Hill, 2001). A range of WWW treatment systems, from simple lagoons to advanced bioreactors are in common use and rely heavily on microbial treatment (Brito et al, 2007;Mosse et al, 2011).…”