{"id":630,"date":"2024-07-09T11:37:00","date_gmt":"2024-07-09T08:37:00","guid":{"rendered":"https:\/\/gazolcum.com\/?p=630"},"modified":"2024-07-09T11:37:00","modified_gmt":"2024-07-09T08:37:00","slug":"sarap-ve-bira-fabrikalarindaki-co2-tehlikeleri","status":"publish","type":"post","link":"https:\/\/gazolcum.com\/en\/sarap-ve-bira-fabrikalarindaki-co2-tehlikeleri\/","title":{"rendered":"CO2 Hazards in Wineries and Breweries"},"content":{"rendered":"
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CO2 risk in winemaking<\/span><\/strong>\u00a0It is a great danger. Indeed, during alcoholic fermentation of wort\u00a0<\/span>1 liter of wine will produce 44 liters of CO2<\/span><\/strong>\u00a0! Other secondary compounds such as ethanol, glycerol, succinic acid and aromatic compounds (esters) will also be released. The danger of SO2 during the last step, sulfation, is another important risk\u2026<\/span><\/p>\n<\/div>\n

Danger of CO2 in winemaking<\/span><\/h2>\n
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wine making<\/span><\/strong>\u00a0The greatest danger during the process (pressing, wort fermentation, devatting, tank cleaning)\u00a0<\/span>carbon dioxide<\/span>\u00a0It is related to the release. This dangerous gas is both suffocating and poisonous.\u00a0<\/span>CO2 (carbon dioxide) \u2013\u00a0<\/span><\/strong>carbonic gas<\/span><\/strong>\u00a0Also known as\u00a0\u2013 is a colorless and odorless gas that is heavier than air.<\/span><\/p>\n

Decrease in oxygen content,<\/span><\/strong>\u00a0It is not a reliable indicator of the presence of CO2 in the air. It is indeed possible to have a sufficient oxygen content of 19% and a dangerous \u2013 or lethal \u2013 CO2 concentration level of 10%.\u00a0<\/span>Monitoring this gas with a CO2 monitor, especially for wineries<\/span><\/strong>\u00a0must . This device can be a portable gas detector (as personal protective equipment) or a fixed CO2 gas detector installed in wineries.<\/span><\/p>\n<\/div>\n

SO2 danger in sulfidation<\/span><\/h2>\n
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Sulfur dioxide<\/span>\u00a0It is used in various stages of winemaking. Its antiseptic properties prevent the production of harmful microorganisms such as bacteria. Its presence in bottles prevents a second wine fermentation or vinegar production. Sulfur dioxide is also an antioxidant that prevents wine from taking on a cider taste.<\/span><\/p>\n

Sulfur dioxide (SO2)<\/span><\/strong>\u00a0It is most commonly used in the final step \u2013 bottling. During this process, many precautionary principles should be adopted. Sulfur dioxide, which is also corrosive and harmful, is above all an R23 and R24 toxic gas. This means it is toxic when inhaled and causes respiratory irritations and burn injuries.<\/span><\/p>\n<\/div>\n

CO2 danger in the brewery<\/span><\/h2>\n
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One of the biggest dangers in the fermented beverage industry is entering a confined space filled with gases produced or accidentally released during brewing. Leaks can also release other harmful gases, such as ammonia used in cooling systems.<\/span><\/p>\n

Risk of CO2 poisoning for brewery workers,<\/span><\/strong>\u00a0It persists throughout the beer-making process. During fermentation, brewer's yeast converts sugar into alcohol and releases carbon dioxide. CO2 can cause discomfort even at low concentrations.<\/span><\/p>\n

Before entering a tank or other enclosed space in breweries, the CO2 concentration should be measured using an appropriate CO2 monitor. This is the only reliable method of checking whether the CO2 concentration is truly at a safe level. CO2 must then be completely removed, especially in beer fermentation tank rooms.<\/span><\/p>\n

Both portable and fixed CO2 detectors can be used for CO2 monitoring to improve brewery safety. In some countries, CO2 hazards in the beer industry are regulated by associations and official government bodies. Like OSHA brewery regulations that ensure the safety of breweries and brewery workers in the US.<\/span><\/p>\n<\/div>\n

Ethanol and alcoholic fermentation<\/span><\/h2>\n
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Fermentation converts grape juice into ethanol<\/span>\u00a0(ethyl alcohol) is a natural chemical process where it is converted into\u00a0. This process results from the reaction of the sugar in the grape pomace and the yeast found in the grape seed skin.\u00a0<\/span>Since ethanol (C2H6O) vapors can explode<\/span><\/strong>\u00a0, they pose a potential explosion risk in case of leakage. Therefore, in order to reduce the dangers of ethanol, we must\u00a0prevent the presence of this gas.\u00a0<\/span>Monitoring with a flammable gas detection device is highly recommended.<\/span><\/strong><\/p>\n<\/div>\n

Winemaking and brewery gas detection equipment<\/span><\/h2>\n
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For the winemaking and brewing industries,\u00a0<\/span>a portable CO2 detector<\/span><\/strong>\u00a0It is essential to use one every day for this\u00a0<\/span>crash test<\/span>\u00a0is necessary. For larger structures, a CO2 fixed system should be installed along with any necessary warning devices\u2026<\/span><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u015earap yap\u0131m\u0131nda CO2 riski\u00a0b\u00fcy\u00fck bir tehlikedir. Ger\u00e7ekten de, \u015f\u0131ra alkol fermantasyonu s\u0131ras\u0131nda\u00a01 litre \u015farap 44 litre CO2 \u00fcretecektir\u00a0! Etanol, gliserol, s\u00fcksinik asit ve aromatik bile\u015fikler (esterler) gibi di\u011fer ikincil bile\u015fikler de sal\u0131nacakt\u0131r. Son ad\u0131m olan s\u00fclfatlama s\u0131ras\u0131nda SO2 tehlikesi bir di\u011fer \u00f6nemli risktir\u2026 \u015earap yap\u0131m\u0131nda CO2 tehlikesi \u015earap yap\u0131m\u00a0s\u00fcreci (presleme, \u015f\u0131ra fermantasyonu, devatting, tank temizli\u011fi) […]<\/p>","protected":false},"author":1,"featured_media":631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-haberler"],"_links":{"self":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/comments?post=630"}],"version-history":[{"count":2,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/630\/revisions"}],"predecessor-version":[{"id":633,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/630\/revisions\/633"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/media\/631"}],"wp:attachment":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/media?parent=630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/categories?post=630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/tags?post=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}