Storage of wine

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Wines stored in a rack Wine rack 7 storage.jpg
Wines stored in a rack

Storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commodities that can improve in flavour and value with age, but it can also rapidly deteriorate if kept in inadequate conditions.

Contents

The three factors that have the most direct impact on a wine's condition are light, humidity, and temperature. Historically, the storage of wine was handled by wine merchants. Since the mid-20th century, however, consumers have been increasingly storing their own wine in home-based wine cellars. [1]

Conditions affecting wine

The three factors that have the most pronounced effect on wine in storage are light, humidity, and temperature.

Light

Direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create "wine faults". When wine is exposed to the light from sunlight, fluorescent artificial lights or any other form of lighting, it can change its flavor and aroma.

Light-bodied white wines run the greatest risk from light exposure, and for that reason, they are often packaged in tinted wine bottles that offer some protection from light. Wines packaged in clear, light green and blue colored bottles are the most vulnerable to light and may need extra precautions for storage. In the cellar, wines are stored in corrugated boxes or wooden crates to protect them from direct light.

Humidity

Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to spoil or oxidize. Excessive humidity can also pose the risk of damaging wine labels, which may hinder identification or hurt potential resale value. Wine experts such as Jancis Robinson note that 75% humidity is often cited as ideal but also that there is very little significant research to definitively establish an optimal range. [1] Concern about humidity is one of the primary reasons why wine experts such as Tom Stevenson recommend that wine should not be kept in a refrigerator since the refrigeration process often includes dehumidifying, which can quickly dry out corks.

Some wine experts debate the importance of humidity for proper wine storage. In the Wine Spectator, writer Matt Kramer cites a French study which claimed that the relative humidity within a bottle is maintained at 100% regardless of the closure used or the orientation of the bottle. [2] However, Alexis Lichine contends that low humidity can still be detrimental to premium wine quality due to the risk of the cork drying out. As a way of maintaining optimal humidity, Lichine recommends spreading half an inch of gravel on the floor of a wine cellar and periodically sprinkling it with some water. [3]

Temperature

Madeira is exposed to high temperatures during its winemaking process and is thereby able to sustain exposure to higher temperatures more easily than other wines. Justino Henriques Madeira wine, colheita 1996.JPG
Madeira is exposed to high temperatures during its winemaking process and is thereby able to sustain exposure to higher temperatures more easily than other wines.

Wine is very susceptible to changes in temperature, with temperature control being an important consideration in wine storage. If the wine is exposed to too high a temperature (in excess of 77 °F (25 °C)) for long periods of time, it may be spoiled or become "corked" and develop off-flavors that taste raisiny or stewed. The exact length of time that a wine is at risk of exposure to high temperatures will vary depending on the wine, with some wines (such as Madeira which is exposed to high temperatures during its winemaking) being able to sustain exposure to high temperatures more easily than other, more delicate wines (such as Riesling). If the wine is exposed to temperatures that are too cold, the wine can freeze and expand, causing the cork to be pushed out or (more usually) the bottle to crack; this will allow more oxygen to be exposed to the wine. Temperature swings (such as repeated transferring a wine from a warm room to a cool refrigerator) can also cause adverse chemical reactions in the wine that may lead to a variety of wine faults.

In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops. [4] On average, the rate of chemical reactions in wine doubles with each 18 °F (10 °C) increase in temperature. Most experts, such as Jancis Robinson, recommend that wine be kept at constant temperatures between 50 and 59 °F (10 and 15 °C). [1] Tom Stevenson speculates that 52 °F (11 °C) may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine can be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged. [5]

Vibration

Although anecdotal information regarding the contributions of vibration in wine storage states that it contributes to the accelerated ageing of wine with adverse effects, this remains a research area with relatively little data. In a particular study, vibrations of different frequencies have been shown to have their own distinct effect on the chemistry of the wine. The study concludes, "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized." [6]

Orientation of the bottle

Most wine racks are designed to allow a wine to be stored on its side. The thinking behind this orientation is that the cork is more likely to stay moist and not dry out if it is kept in constant contact with the wine.[ citation needed ] Some wineries package their wines upside down in the box for much the same reason.[ citation needed ]

Research in the late 1990s suggested that the ideal orientation for wine bottles is at a slight angle, rather than completely horizontal. This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process. This is because the pressure of the air bubble that is the ullage space rises and falls depending on temperature fluctuation. When exposed to higher temperatures the bubble's pressure increases (becomes positive relative to the air outside of the bottle), and if the wine is tilted at an angle, this compressed gas will diffuse through the cork and not harm the wine. When the temperature falls the process reverses.[ citation needed ]

If the wine is completely on its side then this action will eject some wine through the cork. Through this "breathing" which can result from variations in temperature, oxygen may be repeatedly introduced into the bottle and as a result, can react with the wine. An appropriate and constant temperature is therefore preferred. Additionally, oxidation will occur more rapidly at higher temperatures and gases dissolve into liquids faster the lower the temperature. [7]

Champagne is often recommended to be stored upright rather than lying on its side. Moet and glass.jpg
Champagne is often recommended to be stored upright rather than lying on its side.

While most wines can benefit from lying on their side, Champagne and other sparkling wines tend to age better if they are kept upright. [1] This is because the internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. Caterer Magazine claims that the preference for upright storage of Champagne is shared by the Comité Interprofessionnel du Vin de Champagne (CIVC) who conducted an extensive study of Champagnes that were stored in various conditions and orientations. This study found that Champagne stored on its side aged more quickly because oxygen was allowed to seep in after the Champagne corks lost their elasticity due to contact with the wine. [8] However, the CIVC still recommends storing Champagne on its side, stating that: [9]

Champagne is ready for drinking upon release, matured to perfection in the producer’s cellars. It will, however, keep well for several years if stored on its side in a cool, dark, draft-free place, following the three golden rules of Champagne storage:

Alternative wine closures

Storing wine that is bottled with alternative wine closures other than cork has many of the same considerations in regards to temperature and light sensitivity. While humidity and concerns about oxidation are not as pronounced, the relatively recent popularity and increased usage of these closures have not given many opportunities for research into the storage and ageing potential of wines that use these closures. [1]

Places to store wine

Since the end of the 20th century, there has been growth in industries relating to wine storage. Some wine connoisseurs may elect to store their wine at home in a dedicated room, closet or cellarette. Other options involve purchases and rentals at off-site wine storage facilities that are specifically designed for the task.

Wine will prematurely develop if stored in an environment that has large temperature variations, particularly if these occur frequently. Temperature control systems ensure the wine cellar temperature is very stable. The variations cause corks to expand and contract which leads to oxidation of the wine.

If wine is stored in conditions that are too dry, the cork will shrink and cause leakage. Too moist, and mould and contamination may occur. Climate Controlled Wine Storage maintains moderate humidity levels (55%–75%) to avoid these problems and assist in the optimum wine development conditions.

Some industries focus on the construction of home wine cellars and wine caves, small rooms or spaces in which to store wine. Others produce smaller wine accessories, such as racks and wine refrigerators. [7] These appliances can feature adjustable temperature interfaces, two chambers for red and white wines and materials which protect the wine from the sun and ambient environment.

Wine preservation and dispensing systems have also been developed that store wine at their optimal temperatures and use nitrogen gas to dispense the wine. Nitrogen gas helps prevent wine from oxidation and premature spoilage.

See also

Related Research Articles

<span class="mw-page-title-main">Wine</span> Alcoholic drink made by fermentation of grapes or other fruits and foods

Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines can be made by fermentation of other fruit crops such as plum, cherry, pomegranate, blueberry, currant and elderberry.

<span class="mw-page-title-main">Champagne</span> French sparkling wine

Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.

<span class="mw-page-title-main">Port wine</span> Portuguese fortified wine

Port wine is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is typically a sweet red wine, often served with dessert, although it also comes in dry, semi-dry, and white varieties.

<span class="mw-page-title-main">Bottle variation</span>

Bottle variation is the degree to which different bottles, nominally of the same product, can have different taste, smell, etc.

<span class="mw-page-title-main">Oak (wine)</span> Barrel used in wine making

Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.

<span class="mw-page-title-main">White wine</span> Wine fermented without skin contact

White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.

<span class="mw-page-title-main">Bottling line</span> Production line for filling bottles

Bottling lines are production lines that fill a product, generally a beverage, into bottles on a large scale. Many prepared foods are also bottled, such as sauces, syrups, marinades, oils and vinegars.

Wine accessories are things that may be used in the storage or serving of wine. Wine accessories include many items such as wine glasses, corkscrews, and wine racks.

<span class="mw-page-title-main">Decanter</span> Vessel to hold a liquid

A decanter is a vessel that is used to hold the decantation of a liquid which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equivalent to one standard bottle of wine.

A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to be of issue. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing. Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.

The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.

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A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, passive wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar is often called a wine room, while a small wine cellar is sometimes termed a wine closet. The household department responsible for the storage, care and service of wine in a great mediaeval house was termed the buttery. Large wine cellars date back over 3,700 years.

<span class="mw-page-title-main">Alternative wine closure</span> Alternative methods for wine closure

Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to protect against "cork taint" caused by the presence of the chemical trichloroanisole (TCA).

<span class="mw-page-title-main">Sparkling wine production</span> Method in wine production

Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ancestral method.

<span class="mw-page-title-main">Fermentation in winemaking</span> Wine making process

The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide. In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.

CellarTracker is a website that stores information about wines and wine collections. Created in 2003 by Eric LeVine, a former Microsoft program manager, CellarTracker has grown to be one of the world's most comprehensive wine databases. CellarTracker is free to use and relies heavily on its users for data input, constantly increasing the number of tracked bottles as well as user tasting notes.

<span class="mw-page-title-main">Aging of wine</span> Overview of the aging of wine

The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years.

This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.

<span class="mw-page-title-main">Ullage (wine)</span>

Ullage is a winemaking term that has several meanings but most commonly refers to the headspace of air between wine and the top of the container holding the wine. It can also refer to the process of evaporation that creates the headspace itself or it can be used as a past tense verb to describe a wine barrel or bottle that has gone through the evaporation process. The headspace of air is a mixture mostly of alcohol and water vapors with carbon dioxide that is a by-product of the fermentation process. In containers that are not completely air-tight, oxygen can also seep into this space. While some oxygen is beneficial to the aging process of wine, excessive amounts can lead to oxidation and other various wine faults. This is why wine in the barrels is regularly "topped up" and refilled to the top with wine in order to minimize the head space. In the bottle, the ullage or "fill level" of the wine can be an important indicator of the kind of care and storage conditions that the wine was kept in. After-market resellers and wine auction houses will often inspect the ullage levels of older vintages to determine the potential quality and value of wine.

References

  1. 1 2 3 4 5 J. Robinson (ed), "The Oxford Companion to Wine," Third Edition, p. 664. Oxford University Press, 2006. ISBN   0-19-860990-6.
  2. M. Kramer, "Seeking Closure." The Wine Spectator, p. 36. 31 October 2007.
  3. Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd. 22–24.
  4. J. Robinson (ed) "The Oxford Companion to Wine" Third Edition, pp. 5–7. Oxford University Press 2006 ISBN   0-19-860990-6.
  5. K. MacNeil The Wine Bible, pp. 79–82. Workman Publishing 2001 ISBN   1-56305-434-5.
  6. Effect of vibration and storage on some physicochemical properties of a commercial red wine; Chung, Hyun-Jung | Son, Jin-Ho | Park, Eun-Young | Kim, Eun-Jeong | Lim, Seung-Taik; Journal of Food Composition and Analysis, ISSN   0889-1575, Vol: 21, Issue: 8, December 2008, pp. 655–659.
  7. 1 2 J. Robinson. Jancis Robinson's Wine Course Third Edition, pp. 42–44. Abbeville Press 2003 ISBN   0-7892-0883-0.
  8. Caterer Magazine "The lay down on storage" 26 July 2001.
  9. "How to store Champagne the right way". champagne.fr. Comité Champagne. Retrieved 25 May 2022. Champagne is ready for drinking upon release, matured to perfection in the producer's cellars.