With the winemaking season in full swing, rescuers are visiting households across the country to instruct owners on how to prevent accidents due to inhaling CO2 from fermenting grapes in poorly ventilated cellars. This fall, two such casualties were already reported in winemaking households.

According to the General Inspectorate for Emergencies, in the last two weeks alone, rescuers visited nearly a thousand households in different parts of Moldova, advising more than 3,500 home winemakers. They were informed about the threat posed by fermenting grapes. In particular, about the carbon dioxide released in the process, which is an odorless and colorless gas that can lead to serious poisoning and even death.

To check the safety of the space where the wine is stored, people are advised to light a candle before entering the cellars. If the candle burns, the oxygen intake is sufficient, and if the flame goes out, oxygen levels are insufficient and there is a risk of poisoning.

Householders are also advised not to enter closed spaces without protective gear, to ensure permanent ventilation of cellars and avoid hermetically closing wine containers. To avoid risks, it is recommended that the wine should be kept in the open air until fermentation is completely over.

The first symptoms in carbon dioxide poisoning are headaches, dizziness, vomiting, and in serious cases, convulsions, coma and death.

Since the beginning of the season, almost 10,500 people in 2,300 households have received advice from the Inspectorate.