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…

Nematode vectors, grape fanleaf virus (GFLV) incidence and free virus vine plants obtaining in “Condado de Huelva” vineyards zone

The « Condado de Huelva » Registered Appellation Origin Mark (RAOM) is located in the Province of Huelva, in the southwest of Andalucía (Spain), being limited by the Atlantic Ocean and the Province of Sevilla. « Zalema », a white high productive grapevine plant is its major cultivar. The predominant rootstocks used are « Rupestris du Lot », « Castel 196-17 », « Couderc 161-49 », Couderc 33-09 », « Richter 110 » and « Millardet 41-B ». Traditionally, « Zalema » cv. has been dedicated to the elaboration of amber, bouquet-flavoured wines and in the last years mainly to young, fruit-flavoured white table wines.
Read More

Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Read More

Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Vine cane extracts are a valuable byproduct due to their rich content of polyphenols, vitamins, and other beneficial compounds, which can affect and benefit the vine and the grapes. This study aims to evaluate the response of grapevine plants to irrigation with water supplemented with a vine cane extract, both at physiology response and phenolic composition in different parts of the plant (root, trunk, shoot, leaf, and berry).
Cane extract was obtained by macerating crushed pruning residues with warm water (5:1) and pectolytic enzymes. Two-year-old potted plants were irrigated with water (Control) while others were irrigated with cane extracts, either at 1:4 (w/v, cane extract/water; T 1:4) or at 1:8 (w/v, cane extract/water; T 1:8).

Read More

Effects of auxin treatment on compositional and molecular ripening dynamics in grape varieties of northern Italy

Context and purpose of the study. The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

Read More

Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

In this study macro and micro nutrients of plants (N = NH4 + NO3 , P, K, Ca, Na, Zn, Mn, Fe and Cu) were determined both in soil solution and bleeding sap and compared each other. Bleeding sap was collected from the nine varieties of grapevine Cvs. grafted on 5BB rootstock and grown in different soil conditions. For all varieties, plant nutrients content in bleeding sap as higher than in soil solution except for Ca and Na. While in soil solution Ca content was found at 10209 ppm, this value in bleeding sap was 49.20 ppm (Kozak Beyazy), 55.38 ppm (Trakya Ylkeren), 50.37 (Cardinal) and 74.27 ppm (Tekirdaô Çekirdeksizi) respectively. For the same varieties the Na values were as follows : 7.16 ppm (in soil solution) : 4.8, 3.23, 4.21,4.58 ppm (in bleeding sap) respectively. K content in bleeding sap was higher than in soil solution for a few varieties, and lower in some varieties. Traces of Fe and Cu were found in both media.

Read More