Available wines:
Features & Benefits
- 100% Glera (a.k.a. Prosecco) from Veneto - 11% alc.
- Glera is the name of the Prosecco grape and it has to be used because the new Prosecco DOC/DOCG laws do not allow the use of the name Prosecco on kegs
- Creamy and refreshing with a delicate combination of acidity and fruit
- 100% Pinot Grigio from Veneto - 12% alc.
- Crisp and clean with a nice bouquet of white peaches, apples and flowers
- 50% Cabernet / 50% Merlot from Veneto - 13% alc.
- Medium to full bodied with delicate aromas of leather, spices and wild herbs
Features & Benefits
- Light-weight container housing a special flexible inner bag containing the wine
- Wine is dispensed by pressurizing the space between the inner bag and the PET container with air
- As the pressurizing gas does not come in touch with the wine, any gas can be used for the purpose, even a simple air compressor
- Lower pouring cost vs 750 ml or 1.5L glass on a per oz basis
- Unlike steel kegs, Unokegs are disposable (no returns) and can be recycled
- Spoilage not a factor due to open bottles or cork taint...true profit pour cost
- Perfect size for large volume chain restaurants, stadiums and other special event facilities. Caterers, Casinos, etc.
- Perfect for hotel catering business to accommodate large groups
- Ease of serving for staff. No pulling corks, just pull the tab handle!
- Perfect for filling carafes for the tables
- Less space utilized in coolers. Whites chilled thru cold plate at the bar or in backroom
- Environmentally friendly: Unokegs are fully recyclable (paper and plastic)
Facts
All kegs can be recycled once empty (they are made mostly of plastic and cardboard): No need to return empty-yet-heavy metal kegs to the supplier
Existing draft beer can be adapted...but:
Plated-brass components often used in beer draughts should not be used for wine. Only 304 stainless steel or plastic components should be used.
Stainless steel components other than 304 should not be used as they might contain sulphur.
An oxygen barrier hose is recommended for wine dispensing to prevent oxidation
An adaptor is needed to connect the keg to the tap system. The adaptor costs about $60 and it can be re-used many times (it's made of metal). The adaptors can be purchased from the supplier by the distributor (or locally from taprite.com)
Once attached to the draft line, sparkling wine kegs should be consumed in 2 weeks. Still wines in 2-3 months.
Pressure
The pressure to dispense the wine out of the keg can be provided by the same system used for the beer or by any kind of pressurization like an air compressor; expensive gasses like argon and nitrogen are NOT necessary
The restaurant simply has to devote a line to the wine or add a tap (there are companies that can add a tap for about $80 to $100).
For people used to set up a beer-keg system, it take minutes to rig a wine-keg up, test it and get it ready.
The pressure needed for the still wines is the similar to what is needed for beers:
1atm or 15 PSI if the keg is near the tap; more pressure is needed if the kegs are distant from the tap (up to 2atm / 30 PSI if the keg is far and in the basement).
For the sparkling the recommended pressure is 3atm or 45 PSI. Proximity to the tap is recommended for the sparkling wine. Maximum allowed pressure is 3.5 atm or 50 PSI.
Warning: kegs are pressurized, do not puncture them; Do not move kegs after connecting them
All kegs can be recycled once empty (they are made mostly of plastic and cardboard): No need to return empty-yet-heavy metal kegs to the supplier
Existing draft beer can be adapted...but:
Plated-brass components often used in beer draughts should not be used for wine. Only 304 stainless steel or plastic components should be used.
Stainless steel components other than 304 should not be used as they might contain sulphur.
An oxygen barrier hose is recommended for wine dispensing to prevent oxidation
An adaptor is needed to connect the keg to the tap system. The adaptor costs about $60 and it can be re-used many times (it's made of metal). The adaptors can be purchased from the supplier by the distributor (or locally from taprite.com)
Once attached to the draft line, sparkling wine kegs should be consumed in 2 weeks. Still wines in 2-3 months.
Pressure
The pressure to dispense the wine out of the keg can be provided by the same system used for the beer or by any kind of pressurization like an air compressor; expensive gasses like argon and nitrogen are NOT necessary
The restaurant simply has to devote a line to the wine or add a tap (there are companies that can add a tap for about $80 to $100).
For people used to set up a beer-keg system, it take minutes to rig a wine-keg up, test it and get it ready.
The pressure needed for the still wines is the similar to what is needed for beers:
1atm or 15 PSI if the keg is near the tap; more pressure is needed if the kegs are distant from the tap (up to 2atm / 30 PSI if the keg is far and in the basement).
For the sparkling the recommended pressure is 3atm or 45 PSI. Proximity to the tap is recommended for the sparkling wine. Maximum allowed pressure is 3.5 atm or 50 PSI.
Warning: kegs are pressurized, do not puncture them; Do not move kegs after connecting them
