Few issues receive less respect and attention around the wine industry than the waste water produced by wineries. This unglamorous, inglorious byproduct of wine production does not produce revenue, smells bad and would make everyone involved much happier if it would just go away.
Many wineries and fresh cut processors utilize ponding in their waste water plan. When used correctly this is a very efficient method of reducing BOD (biological oxygen demand) in your waste stream. And when properly controlled your pond should not to stink.