Every year the production of wine leads to the release of a large amount of carbon dioxide in the atmosphere and this contributes to the amount of greenhouse gases.
The CO2 reabsorbed by photosynthesis is only a small part of the total amount produced; therefore it is necessary to reduce this issue.
In order to succeed in this challenge, a project called E-CO2 was kicked off in June 2011: it aims at the considerable reduction of emissions in the step of fermentation. The CO2 is collected, purified and compressed, restoring the important value of the resource (which is free because it results from process waste and left into the atmosphere) and the project assesses the CO2 re-use in various ways in the wine industry as well as in other sectors that usually consume large quantities.
The paper reproduced in this video-seminar was presented at the 2013 International SIVE Awards “Research for Development” (8th edition of Enoforum; 7-9 maggio 2013, Arezzo, Italy)
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