Wine On Tap

Tapping the Vintners Art

Introduction

Previous releases of wine in kegs lacked synergy for success. There was not a code of “best
practices” or set of identified equipment to ensure wine was dispensed properly.

How do these key players view Wine On Tap:

 Wine maker
 Distributor
 Installer
 On-premise/retailer
 But finally – how does the consumer perceive it.

Mandate – wine to be a sustainable package in keg. Wine in keg is relevant in today’s

marketplace. Fits the #1 theme from a recent NRA survey of restaurants: sustainability.
 Direct to consumer: Cellar to keg to glass.
 Eco-friendly package – no glass, no cork,
 Extended freshness compared with opened bottles
 70% skeptics – think of box wine
 Overcoming 20 years of box wine

Best Practices for Dispensing Wine On Tap

KEY ELEMENTS
1. Temperature: storage & serving
2. Equipment
3. Gas Pressure & Gas Type
4. System Hygiene

STORAGE TEMPERATURE
AGREED: 55°F storage temperature
 Consider where bottles are stored as a good start. (Also an issue for bottles)
 The keg is less susceptible to variations in temperature.
 Range: minimum temperature of 40°F with a maximum temperature of 75°F
 Keg package because of the liquid volume can withstand temperature fluctuations
 Red or White – same storage temperature
 Suggest using a keg jacket to insulate and protect keg from extremes

How long on tap?

 60 days at cellar temperature of 60ۜ°F maximum with a range of 40-60°F
 Turning the cooperage – if the keg is on tap too long is that a viable account.

45-60 days on tap may change flavors:

 White – deterioration of fruit flavor
  Reds – deterioration of oak flavor
 Kegs are tasted weekly compared with bottles that may not be served as soon.
 Whites can loose their sparkle at the bottom of the keg if on too long

SERVING TEMPERATURE
At the dispense location it is more allowable for whites to be warmer than reds to colder
 WHITES: 40-45°F
 REDS: 55-65°F

GAS TYPE/SOURCE
 General preference is N2 over argon
 Blended gas combination of 75% Nitrogen/25% CO2 (the most agreeable blend for a
variety of situations) readily available because Guinness is in many establishments
 Argon adds to the dispense cost of WOT
 Dissolved CO2 - more in pinot grigio & sauvignon blanc
 Longer on tap, CO2 comes out of solution
 Build in a “protection factor”

GAS PRESSURE
 Direct draw (short runs) a pressure setting of 4-7 PSI
 0-15 PSI gauge offers the best solution for accuracy
 Best flow rate? There is no standard – depends on length of run and flow rate desired
 Negative: Turbulence
 Training Issue: Accounts adjusting pressure, over-pressurize kegs.

DISPENSE EQUIPMENT
 HARDWARE
AGREED: 304 Stainless Steel or better grade
Lesser stainless steel grades contain too much sulfur, tainting the wine

 TUBING
AGREED: prevent oxygen permeation and flavor migration
5 Hour Test Period Results
Brewmaster Flavourlock (Wine Tubing) Brewmaster 2 (Beer Tubing)
Oxygen Permeation 0.15 Oxygen Permeation 3.0

Installation tip: Brewmaster Flavourlock can kink easily. To prevent kinking use an over layer of
½” I.D. vinyl tubing

HYGIENE

Set of Procedures
 Frequency – lines and hardware to be cleaned every 3 months, or change of product
 Length of cleaning time can vary depending on if the wine is sterile filtered, cold & heat
stable
Validate type of cleaning chemicals:
 Sodium hydroxide and a citric acid
 Peracetic acid for sterilization at winery
 Potassium hydroxide

WHERE ARE WE TODAY? WHAT TYPE OF EQUIPMENT IS NEEDED?

Installation Types

Direct Draw (Short Run) Dispensing

 Divider Panel, honeycomb piece of aluminum

Modified Kegerator or Back Bar Refrigerator

 Dual temperature box
 Most practical, turn-key sale

Cooling Coil System

 Mount inside refrigerator coiled Flavourlock tubing or stainless steel
 Determine the correct length of coil required – 50’ or 30’?
 Integrated with factory dispenser
 Retrofit an existing installation for additional cooling
 Match the cooling requirement with the venue/installation

Clamp-On Font
 Chill with a coil in an ice cooler

Remote - Glycol Cooled (Long Draw)

 Creating a specific/dedicated trunk line for wine
 Separate power pack for maintaining wine temperature
 Polar32 (wetblock) within 5’ of the point of dispense, need power pack for cooling

Wine Specific Dispense Fonts

 Unique styling and imagery
 Distinctive designs for Wine On Tap

Dual temperature font

 Chilled whites
 Room temperature reds

How do we get there…what are the next steps?

Wine industry must create its own legacy and not follow what beer has done.

Value to the Operator

  Install that fits the retailers budget.
 Need economic analysis payback.
 Less accounts dispensing quality versus quantity placements. Show success rather than
compromise quality.

Marketing Wine On Tap

Need materials (POS)
 Inform the customer of what’s available on tap, table cards, menu item
 Train the bartender and wait staff

On-Premise Perception
 Top of the bar, look of the font
 Unique decanter/carafe
 Logo glassware

Training & Education

 Include Wine On Tap materials into Dispense Institute
 On-site workshops

Distinguish Regional Differences

 90% of wine volume is produced in CA
 WA is second and then NY

Wine On Tap at home potential

 Over 1 million home draft beer dispensers

Publish “Code of Practice” Quality Manual - Standards of Conformance

 Form a Technical Committee to Set Quality Standards
For distributors, wholesalers, retailers and installers
 Certify the on-premise account

Develop an APP
 Find a venue, click here to find WOT
 Upload where found – plotted on Google maps

How Do We Measure Success?

5 years from now – sustainability of package in marketplace

It’s about stewardship – seeing the product through

The Wine On Tap message: Consistency in every glass.