Operators prevent taste and odor problems in reservoir storage by focusing on water quality protection and active management. One key step is maintaining adequate disinfectant levels, usually with chlorine or chloramine, which not only controls microbial growth but also reduces the risk of compounds forming that can affect taste or smell. Disinfectant levels are carefully monitored and adjusted to remain effective without being excessive
Circulation and mixing systems are often installed to prevent stagnant zones where bacteria or algae could grow and produce unpleasant by-products. In uncovered reservoirs, operators may use floating covers or shade structures to limit sunlight, which helps suppress algae growth that can lead to earthy or musty tastes. Controlling organic matter is another important factor. Screens and barriers at inflow points reduce the entry of debris, while routine cleaning prevents sediment buildup that could encourage microbial activity.
