CO2 monitoring in fermentation and brewery

Enzymes, antibiotics, amino acids and alcohols are produced by fermentation in strictly controlled environments. Carbon dioxide (CO2) is the most important gaseous metabolic product in fermentation. Since a high CO2 level is a potential health risk, the CO2 level must be monitored in places where there is a risk of an increased CO2 level due to the release of exhaust gas into the environment. These types of places are wineries, breweries and other fermentation plants.