The fermentation of the must during the process of converting the sugars of the grapes into wine generates a large amount of carbon dioxide, which is fatal in high concentrations.
With the death of two workers yesterday in a warehouse in Lanciego, they already are four dead workers in Álava after inhaling “the smell of wine” in the past three years. In 2020, two people died after falling into a warehouse of grapes at a winery in the town of Lapuebla de Labarca in Álava.
The ‘wine stench’ is CO2, carbon dioxide, a gas that is colorless and odorless and therefore not noticeable by humans. Under normal conditions it is not poisonous, but in high concentrations it is fatal. It is created naturally in the winery during the alcoholic fermentation of the grapes, where the sugar in the must is converted into alcohol. This process releases carbon dioxide.
Without proper ventilation, CO2 in the warehouse is inhaled and within a few minutes the person becomes unconscious and causes death. The solution is ventilation. In the past, “tuferas” were used, holes in the roof that opened into outdoor chimneys. To detect CO2, the winemakers also had a candle or a lighter with them. If it went out, there was a lack of oxygen and we had to quickly leave the hold.
Nowadays, modern wineries are built to promote ventilation and CO2 detection is done with sensors.
He LAB association He regretted the deaths and stated that the Basque government and the provincial council of Álava have a “duty to take measures” to tackle these types of accidents.
In a note, the center explained that government services must establish and enforce a protocol against the risk of toxic gases through Osalan and the Labor Inspectorate.
Source: EITB
I’m Wayne Wickman, a professional journalist and author for Today Times Live. My specialty is covering global news and current events, offering readers a unique perspective on the world’s most pressing issues. I’m passionate about storytelling and helping people stay informed on the goings-on of our planet.
