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Home
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Working Papers
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Kegged Wine: Current Perceptions and Experiences within the U.S. Wine Industry

Working Paper No. 199

Published: 2016
Category:
Business

Kegged Wine: Current Perceptions and Experiences within the U.S. Wine Industry

Michaela Nuebling, Rhonda Hammond, Carl Behnke, Barbara Almanza & Sandra Sydnor
Full Text PDF
Abstract

o The purpose of this paper was to investigate perceptions and current experiences with kegged wine (also known as wine-on-tap). Winery owners, winemakers, and other winery employees from various U.S. wine growing regions responded to an online survey.
o Some wineries produce kegged wine on their own, while others use third-party kegging facilities. Eco-friendliness and wine quality preservation were considered important, yet not identified as primary motivators. Increasing sales volume and competitive advantages, on the other hand, were driving the adoption of kegged wine.
o On average, the estimated sales price for a keg (5.16 Gallons) of white wine was US$ 174 and for a red wine keg US$225. Kegged wine accounted for almost 9% of the wineries’ annual production volume. Most wineries used the same brand for their kegged wine as for their bottled wine.
o The findings of this study provide initial insights into experiences, reasons, and perceptions related to the adoption of a recent wine packaging innovation: kegged wine. The sample was mostly comprised of California wineries, a market where distances between wineries and third party kegging specialists are relatively short; therefore, the generalization of the results may be restricted.

Submission

Please send your papers as PDF files to the editor, Victor Ginsburgh, at vginsbur@ulb.ac.be
Papers will be quickly reviewed, prior to potential posting on the website. Decision will be to post or not, possibly with short comments, but without referee reports. The decision will be based primarily on the suitability of the paper’s topic to the aims of the Association.
Such decisions are independent of publication decisions for the Journal of Wine Economics.

Working Paper publication requires that at least one author
is a regular member of AAWE.

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