Evaluating the sustainability of electrochemical CO 2 capture technology through LCA and LCC: a winery industry application

Green Chemistry 2026 Open access

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Authors: Prince Sungdewie Adama Nopuo, Javiera Francisca Gutierrez-Espinoza, Carmen María Fernández, P. M. I. Canas, Esteban García-Romero, Manuel A. Rodrigo, Justo Lobato
DOI: 10.1039/d6gc00309e
Cited by: 1
References: 52

Abstract

An innovative electrochemical process for CO 2 capture in the wine sector achieved up to −0.88 g CO 2 -eq. per g CO 2 captured at 0.84 € per kg CO 2 captured, demonstrating the potential for low-carbon and economically viable winery decarbonization.

Fields of Study & Subjects

Carbon Dioxide Capture Technologies Chemical Looping and Thermochemical Processes CO2 Reduction Techniques and Catalysts

Publication details

Journal / source
Green Chemistry
Publisher
Royal Society of Chemistry (RSC)
Volume
28
Issue
17
Pages
7459–7474
Publication date
1 January 2026
Language
EN