Eliminating odours to boost sales at the cellar door

Campbell’s Wines is committed to environmentally friendly and sustainable wine-making. Led by Norm Gunstan, operations manager, all processes and management practices aim for smarter, cleaner, more energy efficient methods to reduce the winery’s environmental impact in the making of its internationally acclaimed wines.

Campbell’s Wines was experiencing issues with the Hydrogen Sulfide leading to a less than ideal environment for hosting visitors to the cellar door.

During harvest and peak production times due to the increased quantity of waste water generated in the wine making process, they were struggling with the additional odor affecting the customers at the cellar door as well as neighbors to the evaporation pond, impacting on customer experience potentially affecting cellar door sales.

“Since moving starting the Magnesium Hydroxide injection into the waste pit we no longer have odor issues within the production room or at the Cellar Door. It has made a big difference with the experience that customers have during wine tasting. The other solutions we have tried are simply masking agents.”