Fermentation grid

Term for a wooden or metal grille, usually attached to one half of the cellar door. It allows the fermentation gases (carbon dioxide) to escape during fermentation despite the wine cellar or press house being closed. However, if the fermentation room is lower than the cellar entrance, this can still be dangerous. Such devices used to be widespread, especially in cellar alleys in the Weinviertel (Lower Austria). Fermentation gas was also removed via the so-called steam pipe. However, both devices are only suitable to a limited extent because the toxic carbon dioxide is heavier than air and therefore collects at the bottom or at the lowest point. Today, the carbon dioxide is extracted via exhausters (ventilators) and fed into the open air or, in large wineries, into containers and utilised. The presence of fermentation gas in the wine cellar used to be determined by means of a candle sample.

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