Negative Factors On Wines

Negative Factors On Wines

No doubt that you may have a few bottles of wine in your cellar that you want to grow old. However there are conditions to respect, namely the storage to maintain the quality of the wines.

So let us review the situation:

Wine is a living organism and even now, the chemistry that occurs in the bottle has not yet yielded all its secrets. We know that if we do not observe certain rules essential for the conservation of the bottles, we shall have some surprises when we open the bottles, something that may shatter your meals or luncheons with friends.

Indeed, like any living organism [we must admit this idea], wine will evolve over time and remains sensitive to environmental influences. To find the correct storage conditions for successful aging, we must consider what can be good and bad for the wine if we want it to retain all its organoleptic qualities:

– the bottles  must be stored in the dark with a relative humidity above 55%.

– no vibration, a good ventilation and low temperature are essential.

Temperature is the most important parameter and all parameters are required, namely you cannot choose a fine place to store your bottles and forget about its temperature

Indeed, the temperature conditions the oxygen consumption of the wine. If the temperature is high, the wine consumes its oxygen and shades of color changes appear as time goes by. Conversely, when the temperature is too low, there can be a precipitation of tannins and an unusual sediment down the bottle.

We also know that the wine freezes at its alcoholic level ( the one indicated on the body label) divided by two minus one. For example, if the label reads 12°C, the freezing point of the liquid will be 12 divided by 2 minus 1 is less than 5 ° C. It is for this reason that the wines can be transported in containers called “reefers” (containers that can be heated or chilled – with the engine at the front of the container), the container temperature being fixed at a relatively low point over zero (in general +5° C), as in a cellar, the aim being that the wine does not freeze during transportation.

Contrarily bottles stored at high temperatures may become sour because the wine is subjected to a high temperature and as a result it will expand in the bottle and push the cork forward, allowing air to come in. As a result of the air inlet, the fluid may oxidize over time.

We are talking about the wines we want to keep under ideal conditions. For table wines to be consumed quickly, the conservation criteria are irrelevant.

Storage conditions are very important when you wish to store and age these wines over the long term.

The ideal storage temperature is between 12 and 14° C.

In conclusion, bear in mind that bottles must be laid in a cool place and in the dark. Avoid direct sunrays to the bottles. Avoid popping in and out in the storage room for unnecessary reasons and let the bottles sleep..