BIO Web Conf.
Volume 15, 201942nd World Congress of Vine and Wine
|Number of page(s)||4|
|Published online||23 October 2019|
Wine-on-tap: A study on the conservation of wines in keg Ecofass®
1 Changins, Viticulture and Enology, University of Applied Sciences, Western Switzerland, route de duillier 50, 1260 Nyon, Switzerland
2 BIBARIUM, Rue Dizerens 5, 1205 Genève, Switzerland
3 CG INDUSTRY, 17 Rue Charles Favre, 39260 Moirans-en-Montagne, France
4 Institut Français de la Vigne et du Vin – IFV & SICAREX Beaujolais, 905 Route du Château de l'Eclair, 69400 Liergues, France
5 Ecole Hôtelière de Lausanne, HES-SO, University of Applied Sciences Western Switzerland
As more and more consumers around the world integrate the choice of healthier, more ethical and eco-friendlier food and beverages in their lifestyle, the wine industry is pushed to develop more sustainable production, distribution and consumption solutions. In search of wine preservation improvements that would have both economic and ecological positive impacts, the wine industry has been investing resources in research, development and innovation regarding alternative packaging and distribution solutions for years. The keg Ecofass® is made of recyclable plastic material, high density polyethylene (HDPE) in which there is an aluminium pouch containing the liquid food. It was a question of knowing if this type of container was adapted to the conservation of the wines during several months. The method of storage and distribution has also been studied to know the impact on the oenological and sensory quality of the wines. Likewise, the nature of the pressure gas (nitrogen or compressed air) has also been tested. The contents of free and total SO2 and CO2 were monitored, and sensory analysis tests were carried out. Nevertheless, at the sensory level, the judges were able to note significant differences between the wines.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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