Moldova's IGSU warns of carbon dioxide risks during wine fermentation

The General Inspectorate for Emergency Situations (IGSU) has launched a prevention campaign in Moldova to warn against carbon dioxide poisoning during wine fermentation. Because carbon dioxide is colorless and odorless, it can accumulate to dangerous concentrations in poorly ventilated or enclosed spaces like cellars.

Symptoms of intoxication include headaches, dizziness, and vomiting, while severe cases can lead to convulsions, coma, or death. To mitigate these risks, authorities recommend fermenting wine in well-ventilated areas and avoiding long periods in enclosed spaces. A safety tip provided by specialists involves using a candle to check oxygen levels; if the flame goes out, the room lacks sufficient oxygen and must be vacated immediately.

IGSU also advises individuals to notify someone before entering fermentation areas and warns against entering a space to rescue a victim without protective equipment, as rescuers may also become victims. Between 2016 and 2024, Moldova recorded 15 deaths caused by carbon dioxide poisoning during wine production.