Sécurité, chai, matériels, EPI, travailleur isolé

Context and safety issues in wineries

Wine-making activities expose workers to specific risks linked to:

alcoholic fermentation (massive release of CO₂)
confined spaces (vats, pits, cellars)
chemical products (disinfection, treatments, CIP cleaning)
working at height (vat room, walkways, presses)
isolated work

Prevention is based on a combination of several factors:

organisational measures
appropriate ventilation of premises and spaces
risk detection
individual and collective protective equipment (PPE)

Regulatory obligations

Regulations require employers to assess and prevent the risks associated with hazardous atmospheres and working in isolation.
Prevention organisations insist on three pillars: capture at source, appropriate ventilation and reliable detection. These measures are essential to reduce exposure to hazardous gases.

Risks and dangers

It is estimated thatone litre of wine produces around 50 litres of CO₂ during alcoholic fermentation.

This gas, which is heavier than air, is released into the atmosphere and forms a 'disk' above the vats and then accumulates on the floor, especially in poorly ventilated areas of the winery.

The effects on health

From 3% CO2 in the air, there is an acceleration of the respiratory rate.
From 5%: fatigue, headaches, irritability, impaired concentration and alertness.
From 10%: severe symptoms such as visual disturbances, tremors and sweating.
From 15%: onset of critical threshold with loss of consciousness.
From 20%: critical threshold with respiratory depression, convulsions, coma and death.

Dramatic accidents, including cases of fatal asphyxiation, have been recorded, particularly when opening cellars or working in tanks.
CO2 concentration and health effects

C02 concentration and health effects

Gas detection

While carbon dioxide (CO₂) is the best-known gas in viticulture, particularly during alcoholic fermentation, it is not the only potential hazard. Staff can also be exposed to:

Carbon dioxide (CO₂)

Produced during fermentation
Odourless, colourless gas
Heavier than air → accumulates in low areas
Risk: rapid asphyxiation without warning signs

The candle test

A practice that is still widespread but formally inadvisable: the flame remains visible well above lethal CO₂ thresholds, and only reflects the absence of oxygen, not the safety of breathable air. An educational experiment has shown that a candle can continue to burn when the detectors are already measuring dangerous levels, confirming the ineffectiveness of this method.

Other possible gases

SO₂ (sulphur dioxide)
H₂S (hydrogen sulphide)
Gases linked to maintenance: solvents, chemical vapours or oxygen-depleted atmospheres
CO (carbon monoxide): from poorly ventilated heat engines, boilers or heating equipment
Oxygen deficiency (O₂): due to displacement of air by other gases or insufficient ventilation

Types of detectors

Accurate detection of CO₂ is essential: only specialised sensors can reliably measure CO₂ levels. Connected gas detection enables real-time monitoring of the atmosphere in high-risk areas. Thanks to connectivity, it brings real added value to prevention.

Portable personal detectors

worn on the belt or torso
continuous measurement
immediate audible/visual/vibrating alarm if threshold is exceeded
simultaneous detection of several types of gas
automatic data transmission to a supervision platform.
remote display of risk situations.
history and traceability of exposure.

Fixed detectors

They have the same features as portable models, except that they monitor larger work areas and can be integrated into the ventilation system to trigger action if necessary.

All these features make it possible to anticipate incidents and intervene quickly, even when the worker is isolated.

Parameters that can be measured: O2, CO2, SO2, H2S, CO, etc

Best practice

regular calibration (6 to 12 months) to guarantee measurement reliability
bump test before use
staff training
defined evacuation procedure

Protection of lone workers (PTI / DATI)

Situations concerned

The following is a list of work configurations that may give rise to risks for isolated workers and require individual protection using modern PTI or DATI certified equipment:

employee working alone and autonomously in a winery
tank cleaning
maintenance in isolated areas
working at night or outside normal working hours

PTI/DATI devices

PTI = Protection for lone workers
DATI = lone worker alarm device

Key functions of these modern alert systems

voluntary alarm by the isolated person in the event of respiratory distress or a fall
detection of absence of movement
detection of a fall
location (GPS or radio) of the person in difficulty
transmission of alerts to a monitoring centre, emergency services or a manager's telephone number
The equipment comes in the form of a PTI/DATI badge, secure smartphone, watch or dedicated box, and the various functions listed above can be combined on the same device.
This system requires an intervention procedure, designated people to receive alerts and periodic system tests.

Respiratory protection equipment

Respiratory risks in wineries

On a daily basis, in a winery, employees are confronted with various respiratory risks, even outside the winemaking period, for example:

use of SO₂ (irritant and toxic)
vapours from disinfectant products when cleaning the vat room
oxygen-poor atmosphere during vinification
CO₂ in the vats during the fermentation phase

Types of respiratory protection equipment

What masks are used?

Disposable filter masks FFP2 (dust, aerosols) and FFP3 (reinforced protection) are not approved for these types of risk.
However, masks with filter cartridges (A,B,E,ABEK) and self-contained breathing apparatus (SCBA) are suitable and compulsory for use in unknown and O2-depleted atmospheres.

Rules of use

There are a few rules to follow to ensure proper operation:

leak test
periodic replacement of cartridges
dry storage
compulsory training

Ventilation of confined spaces

Every winery almost always includes one or more confined spaces that are difficult to ventilate. This could be a fermentation tank, a vat or reception pit, an underground network or a windowless room.
When the level of CO₂ exceeds 0.5%, it is recommended touse an air extractor (centrifugal or helical) fitted with a variator to adjust the air flow as required. An intervention protocol (fan installation, ventilation duration, equipment required, presence of a supervisor, etc.) must be formalised and strictly followed. CARSAT also recommends systematic forced ventilation in high-risk areas.

Objectives for combating O2 deficiency

dilution of CO₂ by aeration
oxygen supply
evacuation of chemical vapours

How do you ventilate?

Ideally integrated into the design of the winery, prevention should aim to limit gas stagnation zones and facilitate efficient air renewal. Solutions exist, either by :

Natural ventilation

High and low openings , but insufficient only during intense fermentation

Mechanical ventilation (recommended)

Air extractors
Forced ventilation

Procedure for entering confined spaces

atmospheric analysis
prior ventilation
appropriate PPE
external supervisor
emergency plan

Chemical protection equipment

Risks associated with cleaning and disinfecting products

In oenology, this is usually equipment linked to the risks of using cleaning or disinfecting products, such as :

caustic soda
cleaning acids
disinfectants
sulphur dioxide solutions

Recommended personal protective equipment

The aim is essentially to protect the whole of the human body during any handling with PPE, i.e. :

type 3 or 4 chemical suit (liquid spray)
pVC apron
waterproof clothing
nitrile, neoprene or butyl gloves
goggles
face shield
non-slip chemical boots

Fall arrest equipment

Causes of falls

In a wine storehouse, there is always a risk of falling, and there can be many reasons for this:

tank walkways
wet metal staircases
working on presses
cleaning at height on ladders or stepladders

Fall arrest systems

There are preventive solutions to prevent falls:

Priority collective protection

guardrails
secure platforms
fixed lifelines

Individual protection

eN 361 fall arrest harness
lanyards with energy absorber
automatic fall arresters
certified anchorage points
Good practices are also essential to ensure the safety of employees, including a compulsory annual inspection, training for working at height and the implementation of a suspension rescue plan.

Summary of recommendations for winegrowers

By integrating connected gas detection and lone worker protection, winegrowers and winemakers now have a comprehensive approach to safety. This combination makes it easier to anticipate risks, protect teams and ensure the long-term safety of cellar and winery activities.

Prevention	Recommended actions
Design of the winery	Provide adequate ventilation on the surface of the cellar, air the vats and lower areas of the cellar, avoid areas where_CO2 accumulates
Capture and ventilation	Install effective mechanical systems to renew the air in the tanks before any access.
_CO2 detection	Use reliable infrared detectors, in portable or fixed mode, with alarms and the possibility of connecting to ventilation.
Work organisation and training	Never enter a confined space alone. Inform all those involved and establish clear protocols Regularly train teams with prevention workshops
Equipment maintenance	Calibrate detectors annually and check before use

Prevention in a company is based on equipment, but also and above all on an effective strategy combining :

risk assessment
regular staff training
appropriate signage
equipment maintenance
emergency procedures
safety culture in operation

Safety and prevention advice

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

Conseil sécurité MSA