Drama in Partinico, in the province of Palermo, where mother and son were found lifeless in a garage. The cause of the death would have been toxic fumes, which investigators are shedding light on.
From the first reconstructions, it would seem that the 21-year-old son was the first to go down to get the nets for the olive harvest. The 37-year-old mother, not seeing him return home, apparently went into the garage, also ending up intoxicated in an attempt to help him. The most concrete hypothesis is that behind the death there was intoxication from fermenting must in the tanks under the house.
The ambulance intervened on site together with the Fire Brigade and the Carabinieri to investigate and investigate the tragedy that shook the community of Partinico.
Accidents like these are more frequent than you might imagine. Just last Saturday a family, made up of father, mother and daughter, was rescued after falling ill caused by fumes produced by the fermentation of grape must in a cellar in Cinquefrondi, in the province of Reggio Calabria.
The three were inside the room when they began to experience symptoms compatible with gas inhalation. The firefighters entered the cellar after putting on self-contained breathing apparatus and provided first aid with their own equipment and then oxygen thanks to a cylinder provided by the healthcare staff of Suem 118.
Because the must can become dangerous
In these cases the danger arises from must fermentation, the natural process through which the sugars present in the grapes are transformed by yeasts into alcohol. During this reaction it is produced carbon dioxide (CO₂), a colorless and odorless gas which, especially in closed and poorly ventilated environments such as cellars, can accumulate rapidly.
CO₂ is not toxic in itself, but it replaces oxygen in the air and, if inhaled in high concentrations, can cause breathing difficulties, loss of consciousness and, in the most serious cases, suffocation. For this reason, during the harvest, cellars can become places at risk and require particular attention, especially when entering spaces where the must is fermenting.
How to protect yourself from the risk of toxic fumes
To avoid risks during the fermentation of the must, it is essential not to enter cellars or closed rooms where the process is underway without first checking that the environment is safe. It is important to ensure good ventilation of the rooms, avoid working alone and not underestimate symptoms such as headache, dizziness, nausea, confusion or breathing difficulties: they can be signs of the presence of carbon dioxide. In places where wine production is common, it is advisable to use gas detection instruments and follow safety procedures; if a person feels ill in a cellar during fermentation, you should not go in to help them without adequate protection, because you risk being hit yourself. The first thing to do is go outside and call for help.
