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…

Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años
Read More

Pedicel lenticel diversity of cultivars and their influence on cell death and berry shrivel

Shrinking berries are the common symptoms of Berry Shrivel (BS) and Late-Season-Dehydration (LSD) in grapevine cultivars.

Read More

100 ans d’évolution des règles relatives à l’encépagement des AOC viticoles françaises : quelles perspectives face aux enjeux contemporains

To characterize a wine, the most frequently used criteria describe its color, its origin, the grape varieties from which they come, or even for white wines its residual sugar content (dry, semi-dry, sweet). In france, the system of appellations of origin set up in 1919 was initially based solely on the notoriety and origin of the wines. But given the unfavorable consequences that this lack of details generated, the public authorities quickly integrated in 1927 into the “capus” law criteria for access to designations of origin, relating to the specific characteristics of the soils of the vineyards and the grape varieties used, in particular exclusion of interspecific hybrid varieties. In 1935 the creation of the aoc system confirmed the interest in precisely defining all the production conditions that must be implemented to be able to claim the benefit of an aoc, and grape varieties were an essential condition for acquisition.

Read More

Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference

The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.

Read More

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Read More