(EnvironmentalLeader) - The Parducci, Caymus, Conundrum, Alpha Omega and Rombauer wineries are applying innovative methods to treat their wastewater, according to a San Francisco Chronicle article. According to Sheldon Sapoznik, Napa County’s land use development supervisor, wastewater in the wine-making process mainly comes from washing tanks, barrels, crush pads and floors. Winery wastewater’s high sugar content can cause a biochemical oxygen demand of 2,500 to 10,000. (In contrast, human sewage has a BOD of 150 to 300.) Simply pouring this water into the sewer system can cause a winery to exceed sanitation department thresholds, at great expense to the company.