{"id":419,"date":"2024-07-09T10:08:53","date_gmt":"2024-07-09T07:08:53","guid":{"rendered":"https:\/\/gazolcum.com\/?p=419"},"modified":"2024-07-09T10:15:51","modified_gmt":"2024-07-09T07:15:51","slug":"sarap-ureticileri-karbondioksite-dikkat","status":"publish","type":"post","link":"https:\/\/gazolcum.com\/en\/sarap-ureticileri-karbondioksite-dikkat\/","title":{"rendered":"Winemakers, Beware of Carbon Dioxide!"},"content":{"rendered":"
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Every year during the harvest period, people suffer from CO2 poisoning\u2026<\/p>\n<\/div>\n

Carbon dioxide in winemaking<\/h2>\n
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CO2<\/strong>\u00a0Carbon dioxide (also known as carbonic gas or carbon anhydride) is a dangerous, odorless and colorless gas that is heavier than air.\u00a0In the winegrowing industry, the CO2 hazard is mainly in barrels.<\/strong>\u00a0and 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\u2026<\/p>\n

During the fermentation process, one liter of wine produces 44 liters of CO2<\/strong>\u00a0. This gas comes mainly from the alcoholic fermentation of the wort. The process begins when the grape skin cracks and the temperature exceeds 12\u00b0C. Sugar also encounters yeasts present on grape skins or in the air and gradually turns into alcohol.<\/p>\n

During the fermentation process, it gives the wine its softness\u00a0carbon dioxide<\/strong>\u00a0, 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.<\/p>\n

Check out our selection of gas detector\u00a0equipment for wineries and breweries.<\/p>\n<\/div>\n

CO2 risks and dangers:<\/h2>\n
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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:<\/p>\n

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  • 400 ppm is the CO2 content in clean (and healthy) air<\/li>\n
  • 1000 ppm (0.1%): Indoor comfort limit<\/li>\n
  • 2000 ppm (0.2%): Increased respiratory rate<\/li>\n
  • 5000 ppm (0.5%): Hygiene maximum value (laboratory control)<\/li>\n
  • 10,000 ppm (1%): Increased heart and respiratory rate<\/li>\n
  • 30,000 ppm (3%): Respiratory problems<\/li>\n
  • 80,000 ppm (8%): \u200b\u200bCramps and fainting within minutes<\/li>\n
  • 200,000 ppm (20%): Loss of consciousness and death within a few seconds<\/li>\n<\/ul>\n<\/div>\n

    How to protect yourself from CO2 poisoning?<\/h2>\n
    \n
      \n
    • Provide effective ventilation with fresh, clean air in wine production facilities.<\/li>\n
    • Perform permanent CO2 monitoring with a fixed gas detection system\u00a0such as the GLACI\u00c4R MIDI detector\u00a0or, if this is not possible, use a portable CO2 detector<\/li>\n
    • Equipped with rapid and effective intervention tools: self-contained breathing apparatus for rescue or evacuation, seat belt\u2026<\/li>\n
    • Watch out for accidents... During the rescue in tanks, 1 out of every 3 injured people turned out to be drunk!<\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Her y\u0131l hasat d\u00f6neminde insanlar CO2 zehirlenmesinden muzdarip oluyor\u2026 \u015earap yap\u0131m\u0131nda karbondioksit CO2\u00a0(\u00a0karbondioksit\u00a0, karbonik gaz veya karbon anhidrit olarak da bilinir) havadan daha a\u011f\u0131r olan tehlikeli, kokusuz ve renksiz bir gazd\u0131r.\u00a0\u015earap yeti\u015ftirme sekt\u00f6r\u00fcnde, CO2 tehlikesi esas olarak f\u0131\u00e7\u0131larda\u00a0ve binalarda (mahzenlerde) \u00e7al\u0131\u015f\u0131rken, \u00f6zellikle tesislerin alt noktalar\u0131nda meydana gelir \u00e7\u00fcnk\u00fc CO2 havadan daha a\u011f\u0131rd\u0131r, bu nedenle yerde […]<\/p>","protected":false},"author":1,"featured_media":420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-haberler"],"_links":{"self":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/comments?post=419"}],"version-history":[{"count":2,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/419\/revisions"}],"predecessor-version":[{"id":446,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/posts\/419\/revisions\/446"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/media?parent=419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/categories?post=419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazolcum.com\/en\/wp-json\/wp\/v2\/tags?post=419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}