CO2 Monitoring in Fermentation and Brewing

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 monitoring CO₂ in Chateau St. Jean in Sonoma Valley, California.