Wine storage conditions

Wine storage conditions

Wine refers to beverages that require strict adherence to storage conditions. Their violation can worsen the taste and aroma of wine. Providing optimal storage conditions depends on the features of the wine cellar and significantly affects the choice of the optimal model.

Wine types

Each wine has a certain optimum temperature for maximum disclosure of its flavor. The temperature for the different wines has the following values:

– sparkling wine 6° C;

– young red wines from 12 to 16° C;

– young white wines from 8 to 10° C;

– aged wine from 16 to 18° C.

Category of wine depends on the aging period and is classified as follows:

– young wine.

This drink is a natural dry wine made by conventional technology. It’s realized before December 31 of year grape harvest.

– wine without aging.

It’s realized from 1 January of the following harvest year.

– aged wine.

This wine has a higher quality due to special technology. Such wine necessarily is stored in special packagings before bottling at least 6 months.

– vintage wine.

The wine is made by special technology only from certain varieties of grapes or a specially selected mix. It’s characterized by high quality with a delicate taste and aroma. Mandatory aging before bottling is not less than 1.5 years.

– collectible wine.

Collectible wine is made from vintage wine. The vintage wine additionally ripens at least 3 years after bottling from a stationary tank.

Storage conditions.
Temperature.

The ideal wine storage temperature ranges from 10 to 15° C. Heady wines are stored at a temperature from 14 to 16° C. Reduced temperature slows the ripening of the drink. Increased temperature causes the rapid drink aging and wine loses its taste. A sharp temperature change also very bad influences on the palatability of the wine. Temperature stability depends essentially on the thermal isolation of a wine cellar. Standard inexpensive models have an insulation layer of 20 mm, and elite models are protected by a layer with a thickness up to 50 mm. This is equivalent to thermal insulation of the cellar with a depth of 6,5 ft. The process of maturation of young wine continues at a temperature from 18° C and above.

Position of the bottle.

Wine bottles are stored in horizontal position only.

In this position the cork is wetted by a wine, that prevents the cork from drying out and accordingly from oxidation by air due to microcracks.

Air humidity.

The optimal humidity level inside the wine cellar is one of the basic conditions for proper storage. Air humidity affects the preservation of wine corks and beverage storage period. The optimum value varies in the range from 50% to 75%.

Stable humidity sometimes is maintained with the help of container with water and lava stone. This stone effectively absorbs and evaporates moisture. Needless high or low humidity causes the formation of mold on the cork or to its drying out.

Lighting.

Artificial lighting and sunlight provoke an increase of the enzymes oxidation rate in wine. Therefore, the wine is stored in the dark, that is provided by an opaque door with tinted or mirrored glasses. Additionally, door with such glass provide a very stylish design.

Vibration.

Winemakers say that wine experiences shock during transportation. Vibration causes the biochemical reactions down to the sediment falling out. As a result, the wine acquires sour or bitter taste. Therefore the expensive models of wine cellars are often equipped with wooden shelves, because this material good absorbs vibration.

Ventilation.

The constant influx of fresh air protects the wine from the smell of mold, preventing its formation. This is important because the bottle сork partly absorbs odors and can worsen the aroma of wine.