Conditions Effecting Wine Storage

By | June 10, 2011

Wine making is a prolonged process. The longer the storage period, the higher will be the quality of the wine. So, it is not only enough to take care while aging the wine but after aging also it requires extra care and attention for the storage of wine. Most of the wine produced these days can be consumed even after the aging is done. But there are some other kinds, which need some more time to use them even after packing them in bottles. The quality of wine improves with its age. So, storage of these wine bottles do involve some process, in order to add pleasant flavor to the wine.

The three main factors which effects the wine the most are, light, temperature and humidity. Let us check these three factors in a more detailed way.

Light: These wine bottles are generally stored in wine cellars which are under the ground and in some cases they might be above the ground also. In all the storages which are above the ground some artificial systems are used to control the climatic conditions of the storage. Light shows a major impact on wine. Whether it is direct sunlight or artificial light, which ever is above the limits will adversely react with the compounds of the wine and produce wine faults. In order to reduce the light effect on the wine, it is packed in dark color bottles. But these bottles are of less use in case of white wine. The white wine packed in light blue and green colored bottles are more delicate and need extra care for storage. In wine cellars they are often stored in corrugated boxes and wooden crates to protect them from light.

Humidity: This factor is also important in wine storage. The wine gets damaged even if there is low humidity or high humidity. Humidity is required to prevent the corks of wine bottles from drying out. Drying of corks easily allows the oxygen to enter the bottle and then oxidation of wine takes place which will spoil the wine. Some experts say that it is not good to refrigerate wine because there will always be de-humidification in the refrigerator which makes the corks dry up quickly.

Temperature: Temperature also effects the life of the wine. At high temperatures, the wine will get spoiled and at low temperatures it freezes, expands and pushes the cork which allows high oxidation resulting in the damage of wine. In general the wine will become more aromatic and gets good flavor when aged slowly and in relatively cool environment. Wine exposed to high temperature will spoil very quickly.

Taking precautions in each and every aspect of climatic conditions gives a pleasant and good quality wine as an end product.

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