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 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.
CO2 Monitoring related products
CO₂ Probe GMP251
The Vaisala CARBOCAP® Carbon Dioxide Probe GMP251 is an intelligent, stand-alone, %-level probe for measuring CO2 in life science incubators, cold storage facilities, fruit and vegetable transportation, and in all demanding applications where stable and accurate percentage-level CO2 measurements are needed.
CO₂ Probe GMP252
The Vaisala CARBOCAP® Carbon Dioxide Probe GMP252 is an intelligent, stand-alone, ppm-level probe. It's intended for measuring CO2 in agriculture, refrigeration, greenhouses, demanding HVAC applications, and for plant growth chamber manufacturers.
Indigo200 Series Transmitters for Vaisala smart probes
Vaisala Indigo200 series transmitters are host devices for displaying measurement values from Vaisala's Smart Humidity, Temperature, Dew Point, Moisture in Oil, CO 2 and H 2 O 2 Probes.
Indigo500 Series Transmitters
The Vaisala Indigo500 series transmitters are host devices for Vaisala Indigo-compatible, stand-alone smart probes. The Indigo500 series include multi-functional Indigo520 transmitter and Indigo510 transmitter with basic features.
