CO2 Issues in wineries: a challenge for health and wine production
During the wine fermentation process, yeast converts sugars into alcohol and carbon dioxide (CO2). If this gas is not adequately ventilated, it accumulates in the space, creating several problems:
- Health risks for workers: high concentrations of CO2 can cause suffocation, dizziness, loss of consciousness, and, in extreme cases, death. The occupational health of workers will be at risk if appropriate measures are not taken.
- Impact on fermentation: the accumulation of CO2 can disrupt the fermentation process, negatively affecting the flavor and quality of the wine. Poor fermentation can lead to lower quality products, harming the winery’s reputation and sales.
Food safety and occupational health regulations
To ensure a safe environment for workers and the quality of wine, it is crucial to comply with various regulations:
- Regulation (EC) No 852/2004 of the European Parliament and of the Council: this regulation establishes general food hygiene standards, ensuring that wineries maintain adequate hygienic conditions during wine production.
- OSHA (Occupational Safety and Health Administration) standards: in the United States, OSHA regulates CO2 exposure in the workplace. OSHA standard 1910.1000 sets permissible exposure limits for CO2, which are 5000 ppm (parts per million) as an 8-hour time-weighted average (TWA).
- United States Environmental Protection Agency (EPA) regulations: the EPA regulates indoor air quality and sets applicable standards for CO2 control in wineries.
- ISO 9001 and ISO 22000 Standards: ISO 9001 focuses on quality management, while ISO 22000 addresses food safety management systems, requiring adequate control and monitoring of CO2.
- Occupational risk prevention regulations (PRL) in Spain: law 31/1995 on Occupational Risk Prevention and its development regulations establish the employer’s obligations regarding the protection of workers’ health and safety, including managing risks such as CO2 exposure.
Solutions for CO2 monitoring in wineries: Torsa’s Borea system
The implementation of efficient ventilation systems and continuous monitoring of carbon dioxide levels are essential to maintaining a safe environment and optimizing the fermentation process. This is where our Borea System comes into play.
How does the Borea system help?
- Continuous CO2 monitoring: the Borea System features IoT sensors that monitor CO2 levels in real-time, providing accurate and up-to-date data.
- Automatic alarms: if CO2 levels exceed safe thresholds, the system triggers immediate alarms to alert workers and activate safety measures.
- Efficient ventilation: integrated with automated ventilation systems, the Borea System can adjust ventilation to ensure CO2 levels remain within safe limits.
- Reporting and analysis: with our .torsacloud software, collected data is analyzed and detailed reports are generated, helping wineries optimize their processes and make informed decisions.
