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Carbon Dioxide

The colorless, odorless gas emitted by yeast during fermentation. During Aerobic Fermentation, the gas fills the Ullage but does not completely prevent desired oxygen from entering the Must. During Anaerobic Fermentation, the gas fills the Ullage but the Air Lock prevents undesired oxygen from entering the must. An Air Lock allows carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand for carbon dioxide is CO2.

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