Winemaking is risky business. During our first two years in Corvallis, while Dave began the enology & viticulture program at Oregon State University, I worked in occupational medicine diagnosing and treating on the job injuries. So, it’s no wonder that the first time I toured a large wine production facility with Dave, the first things that caught my eye were the material safety data sheets (MSDS) and major work related hazards.
Winemakers, cellar workers, and harvest interns are asked to perform a multitude of tasks, much of which come with its risks. Check out this list of common tasks in the cellar and their dangers:
- Cellar and equipment sanitation – The use of chemicals like caustic require strict use of personal protective equipment (PPE). Caustic soda is sodium hydroxide and is extremely corrosive, can cause severe burns, and eye damage.
- Fermentation monitoring – The gas byproduct of fermentation is carbon dioxide. Workers are exposed to confined spaces with low oxygen and high carbon dioxide levels which can be deadly. Five years ago, during his first harvest, Dave remembers feeling lightheaded digging out a tank after fermentation – someone failed to mention the dangerously high CO2 content to the rookie.
- Grape sorting and processing – standing for LONG periods of time in the same position.
- Performing punch downs or pump overs – Dave probably will be embarrassed reading this, but I remember on his first day volunteering at Temecula Valley Winery Management Company, he lost his car keys while performing his first punch downs. Luckily, the next day, he found his keys gently resting on the cap of a tank.
- Barrel filling, topping, stirring, racking – Barrels are heavy! Be sure to wear your back brace for support.
- Pulling samples for analysis – Barrels are stacked four or five or even six high. There’s a risk for falls, so watch out. It’s true, Dave will often think of escape plans if an earthquake were to hit while pulling samples.
- High pressure steam machine operation – high heat and pressure. Once, Dave forgot to release pressure on a compressed airline and a metal part smacked him in the face (see facial wound above). Luckily, it wasn’t at his eye!
- Forklift operation – watch out!
- Dental erosions – Wine is acidic and tasting wine daily will lead to dental erosion. True story: one of Dave’s molars shattered just biting into a pastry. The dentist thought he might have acid reflux because he had no enamel. No reflux, just wine.
- Repetitive strain injuries – Dave’s ankle had started acting up last weekend and he had to come home and rest for a couple days – looked like insertional tendonitis of the Achille’s tendon, probably from the long hours on his feet.
- Viticulture workers are at risk for injuries of the hands and wrists from pruning and exposure to pesticides, insect pests, and allergic diseases from exposure to the elements.
Like any job, winemaking has it’s risks but overall it’s a pretty incredible job to have. A refreshing beer after a long day of winemaking (because who wants to drink wine after tasting and working with wine all day) and ibuprofen may be your best friends during the harvest.
