Storage of wine
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Storage of wine is an important consideration for
The three factors that have the most direct impact on a wine's condition are light, humidity, and temperature. Historically, the storage of wine was handled by wine merchants. Since the mid-20th century, however, consumers have been increasingly storing their own wine in home-based wine cellars.[1]
Conditions affecting wine
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The three factors that have the most pronounced effect on wine in storage are light, humidity, and temperature.
Light
Direct
Humidity
Some degree of humidity is required in order to keep wines with
Some wine experts debate the importance of humidity for proper wine storage. In the
Temperature
Wine is very susceptible to changes in temperature, with temperature control being an important consideration in wine storage. If the wine is exposed to too high a temperature (in excess of 77 °F (25 °C)) for long periods of time, it may be spoiled or become "corked" and develop off-flavors that taste
In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops.[4] On average, the rate of chemical reactions in wine doubles with each 18 °F (10 °C) increase in temperature. Most experts, such as Jancis Robinson, recommend that wine be kept at constant temperatures between 50 and 59 °F (10 and 15 °C).[1] Tom Stevenson speculates that 52 °F (11 °C) may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged.[5]
Vibration
Although anecdotal information regarding the contributions of vibration in wine storage states that it contributes to the accelerated ageing of wine with adverse effects, this remains a research area with relatively little data. In a particular study, vibrations of different frequencies have been shown to have their own distinct effect on the chemistry of the wine. The study concludes, "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized."[6]
Orientation of the bottle
Most wine racks are designed to allow a wine to be stored on its side. The thinking behind this orientation is that the cork is more likely to stay moist and not dry out if it is kept in constant contact with the wine.[citation needed] Some wineries package their wines upside down in the box for much the same reason.[citation needed]
Research in the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature fluctuation. When exposed to higher temperatures the bubble's pressure increases (becomes positive relative to the air outside of the bottle), and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine. When the temperature falls the process reverses.[citation needed]
If the wine is completely on its side then this action will eject some wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen may be repeatedly introduced into the bottle and as a result, can react with the wine. An appropriate and constant temperature is therefore preferred. Additionally, oxidation will occur more rapidly at higher temperatures and gases dissolve into liquids faster the lower the temperature.[7]
While most wines can benefit from lying on their side,
Champagne is ready for drinking upon release, matured to perfection in the producer’s cellars. It will, however, keep well for several years if stored on its side in a cool, dark, draft-free place, following the three golden rules of Champagne storage:
- Constant, low ambient temperature (around 10 °C/50 °F)
- Generous humidity
- No direct exposure to sunlight, noise or excessive vibration
Alternative wine closures
Storing wine that is bottled with alternative wine closures other than cork has many of the same considerations in regards to temperature and light sensitivity. While humidity and concerns about oxidation are not as pronounced, the relatively recent popularity and increased usage of these closures have not given many opportunities for research into the storage and ageing potential of wines that use these closures.[1]
Places to store wine
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Since the end of the 20th century, there has been growth in industries relating to wine storage. Some wine connoisseurs may elect to store their wine at home in a dedicated room, closet or cellarette. Other options involve purchases and rentals at off-site wine storage facilities that are specifically designed for the task.
Wine will prematurely develop if stored in an environment that has large temperature variations, particularly if these occur frequently. Temperature control systems ensure the wine cellar temperature is very stable. The variations cause corks to expand and contract which leads to oxidation of the wine.
If wine is stored in conditions that are too dry, the cork will shrink and cause leakage. Too moist, and mould and contamination may occur. Climate Controlled Wine Storage maintains moderate humidity levels (55%–75%) to avoid these problems and assist in the optimum wine development conditions.
Some industries focus on the construction of home
Wine preservation and dispensing systems have also been developed that store wine at their optimal temperatures and use nitrogen gas to dispense the wine. Nitrogen gas helps prevent wine from oxidation and premature spoilage.
See also
- Blue Grotto, former underground wine storage vaults in the anchorages of the Brooklyn Bridge, on the Manhattan side
- Speyer wine bottle
References
- ^ ISBN 0-19-860990-6.
- ^ M. Kramer, "Seeking Closure." The Wine Spectator, p. 36. 31 October 2007.
- ^ Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd. 22–24.
- ISBN 0-19-860990-6.
- ISBN 1-56305-434-5.
- ISSN 0889-1575, Vol: 21, Issue: 8, December 2008, pp. 655–659.
- ^ ISBN 0-7892-0883-0.
- ^ Caterer Magazine "The lay down on storage" 26 July 2001.
- ^ "How to store Champagne the right way". champagne.fr. Comité Champagne. Retrieved 25 May 2022.
Champagne is ready for drinking upon release, matured to perfection in the producer's cellars.