🍷 Carbon dioxide hazard in cellars
During fermentation the gas collects low in the cellar, so ventilation is needed.
Carbon dioxide poisoning is a danger that waits for people in a wine cellar during fermentation. Yeast turns sugar into alcohol and carbon dioxide. The gas has no colour or smell, so it cannot be noticed, but it is heavier than air.
The gas collects low down, near the floor and in hollows, especially if the cellar is closed and the air does not change. A person who bends down or goes into such a cellar can lose consciousness. Accidents have already happened in wineries and home cellars.
So rooms where wine ferments need ventilation, and people must not climb into closed tanks and pits without checking the air. A simple check is to lower a lit candle: if it goes out, the air is unsafe. The issue is tied to carbon dioxide, the main by-product of fermentation. Take care of safety, especially at home, in a cellar with fermenting wine.
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Frequently asked questions
Why is carbon dioxide dangerous in a cellar?
It is heavier than air, collects low down and can cause loss of consciousness.
How to protect against the gas in a cellar?
Ventilate the room and do not enter tanks or pits without checking the air.
Can carbon dioxide be smelled?
No, it has no colour or smell.