Vinasses are composed mainly of organic matter and sugars. When freshly "brewed", they smell a bit like bitter chocolate with a hint of caramel, unfortunately, they tend to rot and foul, and they do it very fast. Coming from a fermentative process, they are very susceptible to get contaminated by fungus, yeast and bacteria and the once "sweet odor" turns into something trully acrid, fouly, putrid and acidic smell, mainly because of the sulfites and sulfates that are generated and the methane that is liberated into the atmosphere as the bacteria bubble up the mix.
If dumped in water, oxygen gets stolen away by the organic matter leaving no opportunity for life to proliferate, the dark brown color disperses everywhere turning our once clear and transparent river water into turbid muddy and foamy pits, where dead fish float away by the current.
If dumped in land, the soil acidifies, hardens itself, and develops a shell that impedes the ground to breath and oxigenate, the living organisms migrate or die and the once fertile land turns into cracked dark brown bad smelling and sticky desert.
Given the stench, pests arrive, proliferate and disperse, and along with them, the diseases they carry over to our society and our feedstock and harvests
IN A NUTSHELL:
Vinasses are not welcome in our water, air or land.