Abstract
The purpose of this work was to evaluate the applicability of two different carbon dioxide sensors with respect to the wine and bottling production fields. The instruments considered use gas-phase carbon dioxide detection through absorption spectroscopy. The applicability of this method was examined to extract measurements of dissolved carbon dioxide in the liquid phase and the sample pressure. Limitations of these measurements are discussed.
- ©2016 by the American Society for Enology and Viticulture
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Vol 67 Issue 1
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