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About Wines - cellar and store

•Temperature for storage

The ideal temperature of cellar is about 11, but the most important thing is to keep the temperature, because the expansion and contraction caused by changes of temperatures may let the wine exude out the cork and accelerate oxidation. So it is acceptable to keep the temperature between 5 and 20 棬but too cold cellars will make wine grows slowly and make the waiting time longer; too much heat will make the growth too quick and lose some delicate things. Usually the condition of constant temperature in underground cellars is the best. The best way is to set the exit on the negative side of the sun to ensure that the temperature not be influenced by ins and outs.

•Humidity for storage

The best humidity for storage of wine is 70%. Too much moist may rot the corks and labels, too dry may lead the corks lose elasticity and the bottle cannot be sealed tight.

It would be better not to leave any ray of light in cellars. Because light may deteriorate wine, especially fluorescent lamps and neon lights may cause reduction change of wine, and give out thick and foul smell. Champagne and red wine are most allergic to light. We should be cautious of that.

•Ventilation of storage

Wine is like sponge that always absorb surrounding smells into bottles. It would be better to have ventilation in cellars to avoid strong mildew.
•Shake of storage

Although there is no much scientific evidence, normal drinking people still believe over-shaking may affect the quality of wine. For example, wine after long-distance transportation can only get its stability of quality after several days is the best proof. So we should avoid the wine being moved on and on or put in some always vibrated place, especially for those wines that have been brewed for years.

•The way of putting wine

The traditional way of putting wine is to lay it flat, make the wine contact with the cork to keep the humidity. Because dry and wrinkled cork can not lock the bottle tight and make it easier for the wine to get oxidation. But recent studies discover that the left air in bottles is the main reason of expansion and contraction and wine flowing out bottles. And traditional flat way can aggravate this effect. The best way is to putting it at the angle of 45 degrees to ensure the corks contact with both wine and air inside. But this method is not convenient, so it has not been widely adopted.

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