Operating with nitrogen, carbon dioxide, argon and oxygen requires following a series of good practices, outlined in the regulations, to ensure the safety of operators and work environments. This principle, which is inescapable for all sectors where gas is involved, applies even more so in enology. The frequent presence of confined or otherwise insufficiently ventilated environments, as is the case in wine cellars, calls for extra care.
Gases in enology, valuable allies
Gases are a key element in wine production, allowing the Lower the temperatures of the grapes and crushed grapes,a basic aspect when the harvest season, as in recent years, gets hotter and hotter, to create protected atmospheres against oxidation during the various processing stages and in storage, allow for Bottling under optimal conditions for the best preservation of the wine. These are just some of the benefits of using gases in enology, also becoming essential for enhancing aromas and flavors. Wineries can find gases a valuable ally, requiring special care in their use.
Working safely
Their safe use is the first and indispensable aspect to be designed and put into practice.
Project and practice that do not require large financial investments: it is, above all, a matter of method, of operating:
– With a culture based on prevention,
– With responsible behaviors,
– In appropriate environments,
– Employing reliable technology and equipment.
Indeed, the issues to be considered are of various kinds: on the one hand, they are related to to the characteristics of the rooms and equipment in the winery, e.g., tanks, reservoirs, autoclaves, confined work environments or below ground level that may be involved in the formation of atmospheres unfit for human presence, on the other depend on the characteristics of the gases, how they are stored (in cryogenic tanks, cylinders, or as dry ice), how they are handled, how they are used, and the technology that applies them.
With regard to gases, the information needed to enable them to be used safely is contained in the relevant sheets, information that needs to be dropped and harmonized in the specific realities, hence the importance of knowledge of gases and cellar processes.
The value of planning
Precisely because environments and supply chain components play a central role in the safe use of gases, it is essential that already at the stage of identifying the technology, plant engineering and their inclusion in the winery context, we rely on experienced operators, able to take concrete action in the direction of safety.
A provider of technologically advanced gases, services and equipment, with proven experience in the field, putting customer safety first, also able to deliver training and refresher courses, actively helping to spread a corporate culture based on these values is a necessary component for realizing a safe working environment.
