Grape storage is an important consideration for wine stored for long-term aging. While most wines are consumed within 24 hours of purchase, quality wines are often set aside for long-term storage. Wine is one of several commodities that can enhance taste and value with age, but wine can also quickly deteriorate if stored in inadequate conditions. The three factors that have the most direct impact on wine conditions are light, moisture, and temperature. Historically, wine storage was handled by wine merchants. However, since the mid-20th century, more and more consumers have kept their own wine in a home wine cellar.
Video Storage of wine
Conditions affecting wine
The three factors that have the most noticeable effect on wine in storage are light, moisture, and temperature.
Light
Strong direct sunlight or incandescent light can react negatively with phenolic compounds in wine and create potential wine errors. Delicate, light-bodied white wine runs the greatest risk of exposure to light, and for that reason, it is often packed in dark wine bottles that offer light protection. Wine packaged in bright green and blue bottles are the most vulnerable to light and may need extra action for storage. For example, Louis Roederer's Champagne house uses plastic wrap to protect its premium crystal from light, wine packed in clear bottles. In the basement, the wine is stored in corrugated boxes or wooden crates to protect the wine from direct light.
Humidity
Moisture levels are required to keep the wine with a cork cover so as not to dry. Even when the wine bottle is kept on their side, one side of the cork is still exposed to the air. If the cork begins to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to damage or oxidize. Excessive moisture may also pose a risk of damaging the wine label, which may inhibit the identification or injury of potential resale value. Grape experts such as Jiny Robinson noted that 75% of the moisture is often cited as ideal but also that there is very little significant research to determine definitively the optimal range. Concerns about moisture are one of the main reasons why wine experts like Tom Stevenson recommend that wine should not be stored in the refrigerator because the cooling process often includes dehumidifying, which can quickly drain the cork.
Some wine experts debate the importance of moisture for proper wine storage. In the Wine Spectator, author Matt Kramer cites French research stating that the relative humidity in the bottle is maintained at 100% regardless of the used closure or bottle orientation. However, Alexis Lichine believes that low humidity can still damage the quality of premium wine because of the risk of drying the cork. As a way to maintain optimum humidity, Lichine recommends spreading half an inch of gravel on the floor of the wine cellar and periodically sprinkling it with water.
Temperature
Wine is very susceptible to temperature changes, with temperature control being an important consideration in wine storage. If the wine is exposed to too high temperatures (more than 77Ã, Â ° F (25Ã, Â ° C)) for long periods of time, it may be damaged or become "ripe" and develop off-flavors that taste like raisins or boil.. The exact length of time that the wine is at risk of exposure to high temperatures will vary depending on the wine, with some grapes (such as Madeira exposed to high temperatures during the wine-making process) are able to sustain exposure to high temperatures more easily than other, more refined grapes (such as Riesling). If the wine is exposed to too cold temperatures, the wine may freeze and expand, causing the cork to be pushed out or (more often) a cracked bottle; this will allow more oxygen to be exposed to the wine. A dramatic turnover of temperatures (such as the recurrent transfer of wine from warm room to refrigerator) can also cause adverse chemical reactions in the wine that can lead to various wine errors. Most experts, such as Jancis Robinson, recommend that wine be stored at a constant temperature between 50 and 59 ° F (10 and 15 ° C). Tom Stevenson speculates that 52Ã, Â ° F (11Ã, Â ° C) may be the most ideal temperature for storage and aging.
In general, wine has a greater potential to develop more aromatic complexity and bouquet if left to aging slowly in a relatively cold environment. The lower the temperature, the slower the wine develops. On average, the rate of chemical reactions in the wine doubled with each of the 18 Â ° F (10 Â ° C) increase in temperature. Wine expert Karen MacNeil recommends keeping grapes intended for aging in cold regions with constant temperatures of around 55Ã, Â ° F (13Ã, Â ° C). Grapes can be stored at temperatures as high as 69 ° F (21 ° C) without long-term negative effects. Professor Cornelius Ough from the University of California, Davis believes that wine can be exposed to temperatures as high as 120 ° F (49 ° C) for several hours and is not damaged.
It is usually not possible to freeze wine in a bottle because there is not enough room to inflate because it freezes and the bottle will always crack.
Vibration
Although anecdotal information about the contribution of vibrations in wine storage states that it contributes to accelerated wine aging with adverse effects, it remains a research area with relatively little data. In certain studies, different frequency vibrations have been shown to have different effects on wine chemistry. The study concludes, "Vibrations can be used to accelerate the aging of wine, but in many cases, this can cause a negative effect on the quality of wine." Therefore, to store red wine with limited changes in physicochemical properties, the vibrations should be minimized.
Maps Storage of wine
Bottle orientation
Most wine racks are designed to allow wine to be stored on its side. The idea behind this orientation is that corks are more likely to remain moist and not dry if stored in constant contact with wine. Some wineries pack their wine upside down in the box for the same reason. Research in the late 1990s suggests that the ideal orientation for wine bottles is a slight incline, not entirely horizontal. This allows the cork to maintain partial contact with the wine in order to remain moist but also to keep the air bubbles formed by the wine ullage at the top rather than in the center of the bottle if the wine is lying on its side. Keeping the ullage near the top, has been debated, allowing slower and more gradual oxidation and maturation processes. This is because the air bubble pressure which is the ullage space rises and falls depending on the temperature fluctuations. When exposed to higher temperatures, the bubble pressure increases (becomes relatively positive against the air outside the bottle), and if the wine is tilted to an angle, this compressed gas will diffuse through the cork and not damage the grapes. As the temperature falls, the process reverses. If wine is really on its side then this action will issue wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen can be repeatedly inserted into the bottle and as a result, can react with the wine. Therefore, suitable and constant temperatures are preferred. In addition, oxidation will occur much faster at higher temperatures and the gases dissolve more rapidly into the liquid thereby lowering the temperature.
While most wines can benefit from lying on their sides, Champagne and other sparkling wines tend to be better if kept upright. This is because the internal pressure caused by trapped carbon gas provides enough moisture and protection from oxygen. Caterer Magazine claims that the preference for storing Champagne is directly shared by the ComitÃÆ'Â © Interprofessionnel du Vin de Champagne (CIVC) conducting an extensive study of Champagne stored under various conditions and orientations. The study found that Champagne was stored at its faster aging side because oxygen was allowed to seep after the corks Champagne lost its elasticity due to contact with wine. However, ComitÃÆ'Â © Interprofessionnel du Vin de Champagne (CIVC) still recommends saving the Champagne by its side, which can be read on their website at:
http://www.champagne.fr/en/tasting-and-appreciation/art-of-serving-champagne/storing-champagne-bottles
where it is stated:
"Champagne is ready to be drunk after being released, ripe for perfection in manufacturer's warehouse.
"However, it will remain good for several years if kept on its side in a cool and dark place, concept-free place, following the three golden rules of storage Champagne:
- Constant, low ambient temperature (about 10 Â ° C/50 Â ° F)
- Smooth humidity
- No direct exposure to sunlight, noise, or excessive vibration. "
Alternative wine closure
Storing bottled wine with an alternative wine closure other than a cork, like a bush, has many of the same considerations in terms of temperature and light sensitivity. Although moisture and worries about oxidation are not so pronounced, the relatively recent popularity and increased use of these closures have not provided many opportunities for research into the storage and aging potential of wine using these closures.
Where to save wine
Since the end of the 20th century, there has been a growth in the wine-related industry. Some wine connoisseurs may choose to store their wine at home in a special room, cupboard or small room. Other options involve purchasing and renting at off-site wine storage facilities specifically designed for the task.
Grapes will prematurely flourish if stored in environments that have large temperature variations, especially if this is common. The temperature control system ensures the temperature of the wine cellar is very stable. Variation causes the cork to expand and contract which causes oxidation of the wine.
If the wine is kept in too dry conditions, the cork will shrink and cause leakage. Too moist, and mold and contamination can occur. Climate Controlled Wine Storage maintains a moderate moisture level (55% -75%) to avoid this problem and help in optimal wine development conditions.
Some industries focus on the construction of a house wine cellar and wine grotto, a small room or a space for storing wine. Others produce smaller wine accessories, such as wine shelves and refrigerators. The equipment can feature a customizable temperature interface, two spaces for red and white wine and a material that protects the wine from the sun and the environment.
A system of wine preservation and expenditure has also been developed which stores the grapes at the optimum temperature and uses nitrogen gas to channel the wine. Nitrogen gas helps prevent grapes from oxidation and premature deterioration.
See also
- Blue Grotto, an underground wine cellar at the Brooklyn Bridge anchor, on the Manhattan side
- Speyer wine bottle
References
Source of the article : Wikipedia
0 Comments