Fuente: Green Chemistry Green Chem., 2026, Advance ArticleDOI: 10.1039/D6GC00309E, Paper Open Access   This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Prince S. A. Nopuo, Javiera Francisca Gutiérrez-Espinoza, Carmen M. Fernández-Marchante, Pedro M. Izquierdo-Cañas, Esteban García, Manuel A. Rodrigo, Justo LobatoAn innovative electrochemical process for CO2 capture in the wine sector achieved up to −0.88 g CO2-eq. per g CO2 captured at 0.84 € per kg CO2 captured, demonstrating the potential for low-carbon and economically viable winery decarbonization.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry