Rescuers warn the population about the danger posed by wine fermentation, especially in closed spaces without proper ventilation. It is not recommended staying long in cellars where there are containers with wine under fermentation if the cellars do not have ventilation systems. In general, it is recommended that the fermentation process should take place in open spaces.

In Corjova village of Criuleni district, the General Inspectorate for Emergency Situations on Thursday launched the activities to prevent poisoning as a result of fermentation of wine. Specialists told locals about the risks to which they expose themselves when ignoring the main rules in the process of making wine in domestic conditions.

Carbon dioxide does not have smell and accumulates in noxious amounts in the inferior part of cellars, basements and other closed rooms where fermentation takes place. CO2 can cause headaches, dizziness, nausea and sight disorders. When it is in a great concentration in the air, it causes loss of consciousness and even death.

The concentration of CO2 in places where fermentation takes place can be measured with the help of a burning candle. If the candle does not burn, the person should immediately leave the room and make sure the place is ventilated.

According to data of the General Inspectorate for Emergency Situations, two persons suffered from carbon dioxide poisoning as a result of wine fermentation without fatal consequences last year and this year so far.