Wineries use significant amounts of water in production—about four gallons for every gallon of wine—mainly for washing and sterilizing equipment. Daily usage can reach 5,000 gallons, and much of this wastewater is reused for irrigation or within the winery itself. As a result, wineries are increasingly managing their own water treatment, functioning like small-scale wastewater plants. When water is collected for discharge into lagoons or ponds, algae can form, particularly in warm climates and nutrient-rich areas. These algae must be removed before the water can be safely reused or discharged.

In response, winemakers may rely on filtration, the application of algaecides, and the placement of an aeration device on the pond. While chemicals can be effective and fast in eliminating algae, they can have harmful effects on the environment and require frequent applications. The chemicals also need to be handled and stored safely. While aeration devices help to reduce the food supply for algae, they can be expensive, and while helpful in contributing to water health, they don’t directly kill algae.