The discovery of carbon dioxide as a byproduct of fermentation, particularly for beverages, dates back to 7000–6600 B.C. in Jiahu, China. It has been known since ancient times. When the Chinese learned that they could use crude bamboo pipelines to transport gas seeping from the ground to where it was used to boil sea water, they began using natural gas.
The Romans used sulphur dioxide in winemaking because they had discovered that lighting sulphur candles inside empty wine vessels would keep them fresh and prevent them from developing a vinegar smell. Early knowledge was based on empirical data and the alchemical protoscience. Once Industrial Gases were discovered and produced in modest amounts, the industrialization process sparked innovation and the development of technology to produce these gases in larger amounts.
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