Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Keg wine on tap: a sustainability-oriented innovation

Keg wine on tap: a sustainability-oriented innovation

Abstract

How could the wine industry be more sustainable? To answer this, an Interreg French-Swiss project gathered researchers to help a French keg producer and a Swiss wine distributor make their innovation more ecological, social and economical. What innovation? A reusable plastic keg with a disposable airtight pouch inside.

To assess the environmental impacts of this keg compared to glass bottles and help its eco-conception, IFV did a Life Cycle Assessment (LCA). Six indicators were considered as relevant. Results show an environmental benefit of the reusable keg except for resources depletion. A shift from aluminium to plastic pouch and from single use to washable pouch’s head could improve the keg ecological profile.

The Changins School of Viticulture and Oenology tested the suitability of the keg for the conservation and consumption of wines, by chemical and sensory analysis. The nature of keg materials was studied in different storage conditions. A HACCP was also carried out to ensure the quality of the wine, from conditioning step to dispensing system. Results confirmed the capacity of the keg to ensure wine quality and protect wines against oxidation, offering a real opportunity for sulphite free wines.

Market studies conducted by Ecole Hôtelière de Lausanne show that winemakers, as well as 64% of restaurateurs and 96% of wine consumers are in favour of kegged wine, mostly for economic savings, and for its sustainability, respectively. Kegged wine also results in optimal logistics from wineries to restaurants, more customer-centric staff, better service efficiency, and improved consumer experience, by meeting a growing demand for wine by the glass. Finally, keg wine served on tap is seen as a sustainable-oriented innovation that benefits all wine industry stakeholders.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

POUGNET Stéphanie1, BACH Benoît2,3,  ADOIR Emilie4

1 Ecole hôtelière de Lausanne, HES-SO 
2 Changins, Viticulture and Enology
3 University of Applied Sciences Western Switzerland
4 Institut Français de la Vigne et du Vin

Contact the author

Keywords

List of different keywords (keyword1, keyword2, keyword3)

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Monitoring of microbial biomass to characterise vineyard soils

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.
Read More

Colloidal stabilization of young red wine by Acacia Senegal gum: the major implication of protein-rich arabinogalactan-proteins

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).

Read More

Extraction-modelling approach demonstrates grapevine rooting patterns varies significantly as a result of contrasting ground management and growing environment in cover cropped vineyards

The use of cover crops in viticulture has increased in recent decades as growers seek to reduce herbicide use, improve soil organic matter and biodiversity, and minimize soil-related agronomic issues such as compaction and erosion.

Read More

Sensory and chemical phenotyping of wines from a F1 grapevine population

The European Green Deal, a concept of the European Commission, aims at the reduction of pesticides in EU agriculture for 2030 by 50%. Viticulture uses the largest amounts of fungicides in the EU

Read More

Full automation of oenological fermentations and its application to the processing of must containing high sugar or acetic acid concentrations

Climate change and harvest date decisions have led to the evolution of must quality over the last decades. Increases in must sugar concentrations are among the most obvious consequences, quantitatively. Saccharomyces cerevisiae is a robust and acid tolerant organism. These properties, its sugar to ethanol conversion rate and ethanol tolerance make it the ideal production organism for wine fermentations. Unfortunately, high sugar concentrations may affect S. cerevisiae and lead to growth inhibition or yeast lysis, and cause sluggish or stuck fermentations. Even sublethal conditions cause a hyperosmotic stress response in S. cerevisiae which leads to increased formation of fermentation by-products, including acetic acid, which may exceed legal limits in some wines.

Read More