During fermentation, wine produces large amounts of carbon dioxide. CO2 is heavier than air, colorless and odorless, and it collects in tanks, pits, sumps and poorly ventilated cellar rooms. Workers who enter these spaces can lose consciousness within moments — and would-be rescuers often become victims too.
Why this matters for insurance
Confined-space incidents are among the most severe workers' compensation claims a winery can have, and they can lead to OSHA citations and lawsuits. Carriers ask about confined-space procedures when underwriting wineries.
Building a confined-space program
- Identify every confined space: tanks, pits, sumps, bins and enclosed rooms.
- Post warning signs at each entry point.
- Use fixed CO2 monitors in fermentation areas and portable meters for entry.
- Ventilate spaces before and during entry.
- Require entry permits, a trained attendant outside and a rescue plan.
- Never allow employees to enter a tank to rescue a coworker without proper equipment.
- Train every cellar worker every year, including seasonal harvest staff.
Tank cleaning alternatives
Use spray balls and external cleaning systems where possible to reduce the need for tank entry.
Seasonal workers
Harvest interns and temporary workers may be unfamiliar with CO2 hazards. Train them before their first shift and supervise closely.
Document everything
Keep written procedures, training records, permits and monitor calibration logs.
Fermentation is the magic of winemaking. Make sure it never becomes a tragedy.
This material is for general information only. Coverage depends on the actual policy language, and availability varies by carrier.