Wine Cellar
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 (less than 500
bottles) 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.
Three
factors that have the most pronounced effect on wine in storage: light,
humidity and temperature.
Light
Strong,
direct sunlight or incandescent light can adversely react with phenolic
compounds in wine and create potential wine faults. Delicate, light-bodied
white wines run the greatest risk from light exposure and are often packaged in
darkly tinted wine bottles that offer some protection from the light. Wines
packaged in clear, light green and blue colored bottles are the most vulnerable
to light and may need extra precautions for storage. For example, the Champagne
house of Louis Roederer uses cellophane wrap to protect its premium cuvee
Cristal from light, the wine being packaged in a clear bottle. In the cellar,
wines are stored in corrugated boxes or wooden crates to protect the wines 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. 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 spoil or
oxidize. Excessive humidity can also pose the risk of damaging wine labels,
which may hinder identification or hurt potential resale value. 75% humidity is
often cited as ideal but there is very little significant research to
definitively establish an optimal range.
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.
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 (25 °C) for long periods of time, it may become spoilt or
"cooked" 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; this will allow
more oxygen to be exposed to the wine. Dramatic temperature swings 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. On average, the rate of
chemical reactions in wine doubles with each 8 °C increase in temperature. Wine
can be stored at temperatures as high as 21 °C without long-term negative effect.
Vibration
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