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Environmental Monitoring of a Winery Environment
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Introduction
As a product of ethanol fermentation, carbon dioxide (CO2) is released from fermentator into the environment. The OSHA permissible exposure limit is 5000 ppm for 8 hours of exposure, approximately 10 times the CO2 content of the atmosphere. For every liter of juice fermentated, approximately 64 liters of pure CO2 is produced. The CO2 in the evnronment of the winery can be controlled in the following ways:
UC Davis Teaching and Research Winery Real-time Brix and Redox Installation
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