On Dec 3, 2009, at 6:01 PM, do.rflex wrote: > Carbon dioxide is formed during the alcoholic fermentation of the grapes. > Because it is 1.5 times heavier than air it sinks to floor level - the bottom > of wine vats or in wine cellars. > > The gas is odourless and colourless, meaning that ventilation and carbon > dioxide testing during the wine-making process can become life-saving. > > A concentration of just eight per cent is enough to kill a human being.
But according to shemp, this is the world we should be striving for. Maybe he's just really into grapes. :) Sour ones, that is. Sal
