The wine and brewing industries, once the epitome of human production, today use complex techniques to ensure high levels of quality and efficient output.
Traditional procedures have been scaled up or are being employed under more severe monitoring in some circumstances. Other advancements have been implemented, including as nitrogen-pressurized canning/bottling. Regardless of the approach taken, there is a growing appreciation and understanding of the associated gas hazards, as well as the necessity to safeguard personnel from toxic gas exposure and asphyxiation threats.
Among the situations that cause gas dangers in wineries and breweries are as follows: CO2 is produced due to fermentation, chilling, recovery and blanketing; chlorine dioxide, Sulphur dioxide, and ozone are present in cleaning equipment; Ammonia is produced from refrigeration equipment; to create inert atmospheres, blanketing gases like argon and n2 are utilised and monitoring of oxygen is compulsory in confined spaces.