Carbon dioxide levels and safety considerations in winemaking
Although, at first sight, winemaking might appear to be one of the most idyllic of occupations, it is an industry with its own serious safety concerns. The fermentation process that produces the highly desirable end product, whether it be a serious earthy, rich Cabernet Sauvignon or a sweet, slightly decadent Moscato, also produces a lot of carbon dioxide. In the realm of 40 times the volume of grape juice in fact. That is a lot of carbon dioxide and the health implications of that amount of fatal gas cannot be ignored.
