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REDwine

CO2 concentrations are at the highest level in over 800,000 years. This emissions have led global temperatures to an increase more than 1ºC since pre-industrial times. Climate change is reflected in grapes in several ways: sunburn, drought, less chilling hours, pests and diseases and changes in crop physiology, like harvest too early or difficulties in fruit ripening. There is an urgent need for the reduction of Green House Gases (GHG) emissions through the creation of a low-carbon emission economy - either by avoiding/reducing fossil-based carbon emissions or capturing theses emissions for storage/use as feedstock source.

The REDWine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 emissions produced in the winery industry value chain by utilizing biogenic fermentation CO2 for microalgae biomass production

 This project is part of the BBI JU programme supported by the European Union’s Horizon 2020 research and innovation programme .

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