Approcci innovativi interdisciplinari per la riduzione dell’impatto ambientale della vinificazione

The WINERED project, funded by MASAF (Ministry of Agriculture, Food Sovereignty and Forestry) and led by the Department of Biotechnology of the University of Verona, aims to reduce the environmental impact of winemaking through an interdisciplinary approach. Among the solutions proposed: the use of microalgae to capture CO₂ from fermentation, the recovery of nutrients from cellar effluent, the use of unconventional yeasts to reduce energy requirements, and the optimization of the use of sulphur dioxide and clarifiers.

LabICAB’s work focuses on the optimisation of biogas production from fermenting grape marc and the production and recovery of medium chain fatty acids (MCFA) through chain elongation processes.