In Austria common name for the ventilation shaft, the from the wine cellar for venting upwards into the open; the degree is called a roof whistle (see picture). The steam tube also served for the withdrawal of fermentation gas produced during fermentation ( carbon dioxide ). The discharge of the fermentation gas was also via the so-called Gärgitter, However, both devices are only partially suitable because the toxic carbon dioxide is heavier than air and collects at the bottom or at the lowest point.
To determine the degree of available fermentation gas, the extremely uncertain method of candles sample applied. Today, the carbon dioxide is exhausted via exhausters and released into the open or in large cellars in containers and recycled. The wine cellar was a popular meeting place for friends and like-minded people, in which they discussed, philosophized and politicized with a good glass of wine and "gossiped" about other (absent) people. It should have happened again and again that over the roof pipe or opening so many controversial discussions have been overheard. See also below Customs in viticulture,
Picture left: Weinviertel tourism Horst Krönigsberger