Global consumer trends show an increased desire for premium beer and wine – both commercial and craft brands. While global beer and wine production increases consistently year over year at just under 2%, the revenue of that production has increased at a rate of over 4% over the last several years. An increasing number of producers are focusing on quality of product and process rather than volume of batch. Tight controls for the different stages of the ‘fruit to bottle’ process are employed to ensure recipe and quality standards.

Several process gases are used to ensure the best quality of product makes it though the process from transport to bottling:

Temperature control transportationCO2 / Dry IceCO2 / Dry Ice
System Pressure ControlCO2, N2N2, Ar
BlanketingCO2CO2, N2, Ar
Yeast ActivationO2O2
Bottling (Carbonation)CO2CO2
Process HeatingPropane / COPropane / CO
Aging (stabilization)N/ASO2
Yeast CulturesCO2CO2

Many of these process gases, although essential for process control and quality yield, can present safety hazards to brew staff and other process personnel when leaking into the work evironment. For instance, Carbon Dioxide (CO2) and Nitrogen (N2), although inert gases, displace or reduce oxygen levels (typically 20.9% by volume) in work areas that can cause dizziness, headaches and in large concentrations, or conversely low oxygen levels, could cause death. Propane, the primary gas used for process heating, can cause an explosive atmosphere. Especially in the oxygen enriched environment of the yeast activation. In addition to the safety concerns leaks of process gases means your quality and batch yield could be affected. Bacharach’s Gas Detection products can assist producers in keep their process tight, personnel safe and meeting any industry or local safety requirements.

Multi-ZoneSingle-ZonePGM-IRMGS-400 SeriesMGS-550
Carbon Dioxide (CO2)
Oxygen (O2)
Carbon Monoxide (CO)
Sulfur Dioxide (SO2)