Wineries

Continuous monitoring of Carbon dioxide and Oxygen in fermentation rooms

High levels of carbon dioxide (CO2) in wineries can accumlate in pits, sumps, storage tanks and bottling rooms, but in particular, fermentation rooms. During fermentation a significant amount of CO2 is generated. If the tanks are indoors, the CO2 that escapes can collect in low lying areas and pose a safety hazard to employees.

CO2 is twice as heavy as air and will sink to the bottom of a room or a tank, forming potentially hazardous pools of gas that builds up. CO2 is odourless and colourless and displaces oxygen. It is important that any area where CO2 could accumulate should be continuously monitored. Oxygen levels should be monitored as well, especially near the fermentation tanks. In addition, the levels of O2 and CO2 should be checked prior to cleaning the fermenters by lowering a personal, portable O2 and CO2 monitor into the vessel to determine if it is safe to enter.

If Ozone is used to disinfect the bottles and equipment, an ozone gas detector should be installed in the area, mounted near the floor.

KEY CONSIDERATIONS

• Life safety system with CO2 gas detector mounted near fermentation tanks, distillers, casks and equipment such as transfer pumps,  pipes and flexible hoses​
• CO2 or ozone can be used as a disinfectant in the bottling area, an O3 detector should be mounted near the floor
• Use a portable gas monitor to check O2 and CO2 levels in fermentation tanks prior to entering to clean them

TARGET GASES

• Carbon Dioxide (CO2)
• Oxygen (O2)
• Ozone (O3)