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.

Related Products

Handheld CO2 meter GM70

Handheld CO₂ Meter GM70

for Spot-Checking Applications
The Vaisala CARBOCAP® Handheld Carbon Dioxide Meter GM70 measures volume concentration of CO2 in the units of ppm or...
HMT140 Wi-Fi Data Logger

Wi-Fi Data Logger HMT140

For monitoring temperature, relative humidity, current, voltage & door contacts
The Vaisala HMT140 Wi-Fi data logger is designed for...

Related Stories

How to measure CO2
Blog | Oct 24th 2018

Why Is Measuring CO2 Important?

Most of us know that CO2 is a colorless, odorless gas that’s soluble in water and often seen as the bubbles in fizzy drinks. But it’s also a...
Read more
CO2 Measurements for Fermentation
Success Story | Mar 06th 2018

CO2 Measurements for Fermentation

Roal Ltd is one of the world´s largest enzyme companies producing enzymes for different industrial applications, for example, for baking, food,...
Read more
Monitoring CO2  in Wineries
Success Story | Jun 08th 2016

Monitoring CO2 in Wineries

Exposure to high levels of carbon dioxide (CO 2 ) can be dangerous to workers in wineries. Care must be taken to protect workers from over...
Read more