by Matteo Cavallito<\/p>\n
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CO2 produced in the wine fermentation<\/strong> process can be successfully used to grow microalgae<\/strong>. A circular bioeconomy strategy that contributes to \u201cto both carbon<\/strong> capture and the valorization of a valuable by-product.\u201d This is supported by a study<\/a> involving several researchers from the Universidad Nacional de San Juan<\/strong> and the Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas (CONICET<\/strong>) in Buenos Aires.<\/p>\n The investigation, published in the journal Fermentation, thus brings additional knowledge on the topic of the potential of algae<\/a> starting with their aptitude for carbon sequestration<\/strong>. Which, the authors recall, makes these plants \u201can effective tool for mitigating greenhouse gas emissions, particularly when cultivated on non-fertile lands using photobioreactors<\/a>.\u201d<\/p>\n