how is it used in wine making?
Form of dry ice is used in cold soak phase.
Carbon dioxide
Carbon dioxide in the form of dry ice is often used during the cold soak phase in winemaking to cool clusters of grapes quickly after picking to help prevent spontaneous fermentation by wild yeast. 
what is rhodotus? Genus in the fungus family Physalacriaceae. is it edible? No where is it found? Eastern North America, northern Africa, Europe, and Asia. is it endangered in any way? Yes, critically endangered. what is the criteria for this status? Increase in levels of air pollution. which are the common contributors to this type of pollution? Gases, particulates, and biological molecules. what are the sources of the second one? Volcanoes, dust storms, and burning of fossil fuels in vehicles. is there any warning system for the first source mentioned above? Yes, USGS has adopted such a system. which gases are released during the eruption? Water vapour, carbon dioxide and sulfur dioxide. how is the second gas used in beverages? Recycled form of it is used. what are its other uses? Inert gas in fire extinguishers, pressurizing gas in air guns, etc.
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Carbon dioxide [SEP] Winemaking
Carbon dioxide in the form of dry ice is often used during the cold soak phase in winemaking to cool clusters of grapes quickly after picking to help prevent spontaneous fermentation by wild yeast. The main advantage of using dry ice over water ice is that it cools the grapes without adding any additional water that might decrease the sugar concentration in the grape must, and thus the alcohol concentration in the finished wine. Carbon dioxide is also used to create a hypoxic environment for carbonic maceration, the process used to produce Beaujolais wine. Carbon dioxide is sometimes used to top up wine bottles or other storage vessels such as barrels to prevent oxidation, though it has the problem that it can dissolve into the wine, making a previously still wine slightly fizzy.