Fuente: Green Chemistry Green Chem., 2026, 28,7459-7474DOI: 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.The content of this RSS Feed (c) The Royal Society of Chemistry