Unlike in most beer production, where brewers have an obvious use for carbon dioxide (CO2) to carbonate their product, and therefore a clear business incentive for capturing the CO2 from the fermentation process for reuse, rather than buy in merchant supply, most wine producers don’t add bubbles.
But CO2 can still be a part of the picture in wine production, and the CO2 from fermentation is in any case a contributor to greenhouse gas emissions that can be captured to improve a producer’s environmental stewardship and impact.
And some are already taking this step – and finding a use for the CO2 to boot. So could this become more widespread? Let’s take a look.
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