Winemakers, Beware of Carbon Dioxide!

Every year during the harvest period, people suffer from CO2 poisoning…

CO2 Carbon dioxide (also known as carbonic gas or carbon anhydride) is a dangerous, odorless and colorless gas that is heavier than air. In the winegrowing industry, the CO2 hazard is mainly in barrels. and when working in buildings (cellars), it occurs especially at the lower points of the facilities because CO2 is heavier than air, so it sits on the ground…

During the fermentation process, one liter of wine produces 44 liters of CO2 . This gas comes mainly from the alcoholic fermentation of the wort. The process begins when the grape skin cracks and the temperature exceeds 12°C. Sugar also encounters yeasts present on grape skins or in the air and gradually turns into alcohol.

During the fermentation process, it gives the wine its softness carbon dioxide , ethanol (alcohol) and secondary compounds such as glycerols, succinic acid, acetic acid, which is a vinegar acid, and aromatic compounds (esters) from banana or raspberry found in young wines (Beaujolais nouveau) are emitted.

Check out our selection of gas detector equipment for wineries and breweries.

Over time and experience, dangers become habitual for permanent employees, so attention decreases... For temporary employees, the danger is ignorance of the fermentation process and lack of knowledge... CO2 dangers in numbers:

• 400 ppm is the CO2 content in clean (and healthy) air
• 1000 ppm (0.1%): Indoor comfort limit
• 2000 ppm (0.2%): Increased respiratory rate
• 5000 ppm (0.5%): Hygiene maximum value (laboratory control)
• 10,000 ppm (1%): Increased heart and respiratory rate
• 30,000 ppm (3%): Respiratory problems
• 80,000 ppm (8%): ​​Cramps and fainting within minutes
• 200,000 ppm (20%): Loss of consciousness and death within a few seconds