On Saturday, October 1, 2011 6:03:31 PM UTC-7, Michael A. Terrell wrote:
Trevor Wilson wrote:

**BIG difference. Beer and some sparkling wines generate their own CO2 via
the fermentation process.


Then why do breweries need huge tanks of Carbon Dioxide?

To control the process, of course. One doesn't want the yeast to
suffer from the waste product while it's fermenting, so you remove
that gas. Then you DO want the yeast to stop metabolizing at
the end of the process, so (maybe) you inject the CO2 back in.
Or, you liquefy it and sell it to the softdrink manufacturers.