Enzymes, antibiotics, amino acids, and alcohols are all produced by fermentation in strictly controlled environments. Carbon dioxide (CO2) is the most important gaseous metabolic product in fermentation. As high CO2 levels are a potential health risk, CO2 level must be monitored in places, where there is a risk for elevated CO2 levels due to exhaust gas release to the surrounding environment. These type of places are wineries, breweries and other fermentation facilities.
Read about CO2 measurement for ensuring working safety
Our customer, a winery in California, is benefiting from the CO2 monitoring in their facilities. Read about Chateau St. Jean case in Sonoma Valley, California.