The risk associated with carbon dioxide (CO2) in wine-making cellars is well known in the profession, but it is far from being under control.
The prevention strategy generally based on natural ventilation, which is random and uncontrollable, is inadequate.
Fatal accidents occur every year, and there were 5 in France last year.
Faced with one of the most deadly occupational hazards in the sector, several preventive measures can be implemented
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