The Role of CO₂ Measurement in Wine Production

Fermentation, the chemical process that uses yeast to convert sugars to ethanol, is at the heart of the wine production process and requires accurate CO₂ measurement to ensure quality wines.Temperatures and conditions in wineries are very carefully controlled to ensure that fermentation does not occur too fast, distorting the flavour and alcohol content of the wine. The type of yeast used for a particular wine is also chosen for its influence on the fermentation process, including the concentrations of chemical side products from fermentation that influence the final flavour profile.

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