Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Microbes in Beverage Production

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

Necrosis

Necrosis

Necrosis is considered as an “accidental” or unexpected form of cell death that ends in cell lysis. The first noticeable mention of “necrosis” was in 1859 when Rudolf Virchow used this term to describe advanced tissue breakdown in his compilation titled “Cell Pathology”.
Morphological Manifestations of Necrosis
Necrotic cells show different types of morphological appearance depending on the type of tissue and infection. In coagulative necrosis, cells become anucleated and die, but their...

Microbial Spoilage of Food

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...

Major Losses in Pipes

Major Losses in Pipes

When a fluid flows through a pipe, it experiences energy losses due to frictional resistance along the pipe walls, known as major losses. These energy losses result in a pressure drop, which varies based on the flow conditions — whether laminar or turbulent — and the specific physical properties of the fluid and pipe.
Fluid flow can be classified as laminar or turbulent, primarily based on the Reynolds number. This dimensionless number reflects the relative influence of inertial to viscous...

Hypothesis Test for Test of Independence

Hypothesis Test for Test of Independence

The test of independence is a chi-square-based test used to determine whether two variables or factors are independent or dependent. This hypothesis test is used to examine the independence of the variables. One can construct two qualitative survey questions or experiments based on the variables in a contingency table. The goal is to see if the two variables are unrelated (independent) or related (dependent). The null and alternative hypotheses for this test are:
H0: The two variables (factors)...

Minor Losses in Pipes

Minor Losses in Pipes

In pipe systems, minor losses refer to energy losses arising from components such as valves, bends, fittings, expansions, and other features that disrupt the steady flow of fluid. These disturbances cause energy dissipation through turbulence and resistance, which engineers quantify to manage system efficiency effectively.
Valves play a significant role in generating minor losses by obstructing or redirecting the fluid flow. When a valve is closed or partially closed, it restricts the flow...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Female Child and Adolescent Sexual Abuse Cases Reported at the Geneva University Hospitals Between 2006 and 2014: A Retrospective Study.

Journal of pediatric and adolescent gynecology·2019

Same author

In-hospital care prior to assisted and unassisted suicide in swiss older people: a state-level retrospective study.

BMC geriatrics·2019

Same author

Revue medicale suisse·2019

Same author

Factors Influencing the Filing of Complaints, Their Investigation, and Subsequent Legal Judgment in Cases of Sexual Assault.

Journal of forensic sciences·2018

Same author

Death by anaphylactic shock in an institution: an accident or negligence?

International journal of legal medicine·2018

Same author

Postmortem CT Angiography Compared with Autopsy: A Forensic Multicenter Study.

Radiology·2018

Search research articles

Related Experiment Video

Updated: May 11, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Fatality in a wine vat.

Romano La Harpe¹, Kebede Shiferaw, Patrice Mangin

¹Centre Universitaire Romand de Médecine Légale, Genève, Switzerland. Romano.Laharpe@hcuge.ch

The American Journal of Forensic Medicine and Pathology

|May 1, 2013

Summary

Carbon dioxide (CO2) intoxication can be fatal, especially in enclosed spaces like wine vats. Accidental CO2 poisoning, often linked to food industry uses like dry ice, highlights the need for safety awareness.

More Related Videos

Intravital Widefield Fluorescence Microscopy of Pulmonary Microcirculation in Experimental Acute Lung Injury Using a Vacuum-Stabilized Imaging System

Intravital Widefield Fluorescence Microscopy of Pulmonary Microcirculation in Experimental Acute Lung Injury Using a Vacuum-Stabilized Imaging System

Published on: April 6, 2022

A Porcine Model of Acute Respiratory Failure with a Continuous Infusion of Oleic Acid

A Porcine Model of Acute Respiratory Failure with a Continuous Infusion of Oleic Acid

Published on: March 8, 2024

Related Experiment Videos

Last Updated: May 11, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Intravital Widefield Fluorescence Microscopy of Pulmonary Microcirculation in Experimental Acute Lung Injury Using a Vacuum-Stabilized Imaging System

Intravital Widefield Fluorescence Microscopy of Pulmonary Microcirculation in Experimental Acute Lung Injury Using a Vacuum-Stabilized Imaging System

Published on: April 6, 2022

A Porcine Model of Acute Respiratory Failure with a Continuous Infusion of Oleic Acid

A Porcine Model of Acute Respiratory Failure with a Continuous Infusion of Oleic Acid

Published on: March 8, 2024

Area of Science:

Environmental Health
Occupational Safety
Toxicology

Background:

Carbon dioxide (CO2) is an odorless, colorless gas with widespread industrial applications, particularly in the food and beverage sector.
CO2 intoxication is often asymptomatic, with rare exceptions like sudation, making early detection challenging.
Accidental fatalities from CO2 exposure commonly occur in confined environments or during food industry operations involving dry ice.

Observation:

A case report details the death of a 42-year-old winemaker engineer.
The individual was discovered deceased with their head submerged in a wine vat.
The wine vat had been filled with grapes the preceding day and dry ice was added to enhance wine flavor.

Findings:

The case suggests a fatal outcome due to carbon dioxide intoxication.
The use of dry ice in a confined space (wine vat) likely led to a dangerous accumulation of CO2.
The lack of immediate clinical symptoms associated with CO2 exposure contributed to the fatal accident.

Implications:

This incident underscores the significant risk of CO2 intoxication in occupational settings, especially within the food and beverage industry.
Enhanced safety protocols and awareness are crucial when handling dry ice or working in enclosed spaces where CO2 can accumulate.
Preventive measures should be implemented to mitigate accidental CO2 poisoning in industrial and commercial environments.