Exposure assessment to SO2 and CO2 during wine processing | Evaluation de l'exposition au SO2 et au CO2 pendant le procede di vinification
2005
Mann, S. (Antenne de sante au travail, Sion (Switzerland)) | Ramelli, R. | Vernez, D.
An exposure study to gases was carried out in 9 wine cellars of different types and using varied sulphating processes. The measurement results showed that the exposure is often higher than the short-term exposure limit of SO2, and this several times per day. Peaks of exposure exceeding 100 ppm are frequent. In most of the cases, these peak exposures could easily be avoided by an improvement of the working methods: changing the product, modifying the process, or by introducing a safety program for the employees. The measurements results of CO2 concentration showed very high CO2 levels from 1 to 4,7% during several hours and despite the fact that the vine growers acknowledge the risk. Although all the cellars visited had a ventilation system, the ventilation was engaged only 2 to 4 days after the beginning of the grape harvest and in certain cases only on minimal speed.
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Эту запись предоставил Agroscope Reckenholz-Tänikon Research Station