Carbon Dioxide Levels

During fermentation, the levels of carbon dioxide gas (CO2) increase in the cellar. 

CO2 is a colorless, odorless gas. Its molecular weight is twice the amount of air--allowing it to  sink to lower levels of the cellars and settle in corners behind and below tanks that generally do not receive much airflow. 

A significant amount of CO2 is released during the process of fermentation. (Basically, sugar and yeast make ethanol/alcohol and release CO2 as a waste product.) Exposure to high CO2 levels can be dangerous to workers in wineries, so we test once approximately every 2 hours  a day. An elevated carbon dioxide level is an indication of poor ventilation. So my job is to test the CO2 levels while making sure that all parts of the cellar are well-ventilated with fans and that the CO2 exits the building and an adequate amount of fresh air entering the building. 

 

{We check CO2 levels in the cellar using the Eagle, an air quality monitor device--the yellow instrument pictured here. Any higher than 0.5% is considered dangerous. (Ha and don't ask why I'm smiling in this photo...I was in a high CO2 zone!)}

Wondering what happens with too much CO2 exposure?* See here:

 10,000 ppm: breathing rate increases slightly
 30,000 ppm: breathing rate increases to twice normal rate and a person will likely experience impaired hearing, headache, and increased blood pressure
 50,000 ppm: breathing increases to approx. 4x normal rate, symptoms of intoxication become evident and slight choking may be felt
 75,000: ppm very labored breathing experienced, headache, visual impairment, and ringing in the ears.  Judgment will be impaired and loss of consciousness within minutes
 >100,000 ppm: Unconsciousness occurs rapidly.  Prolonged exposure to high concentrations could  result in death from asphyxiation Carbon Dioxide  

 

And that is why we test CO2! 

Cheers,
B

[*Info of Co2 exposure obtained from Trancat.com]

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