Like many other products, the character of a wine is affected by numerous factors over time, many of which may compromise its quality. The way wine is stored affects the nature and degree of the changes that these factors can cause. Controlling the amount of air, light, humidity, vibration and variations in temperature is the one toward storing wine properly.

Air

Exposure to air is one of the surest ways to spoil the quality of wine. In addition to the dangers of airborne contaminants and evaporation, exposure to air causes oxidation in the wine which then causes the quality of the wine to decline.  The need to keep air locked out of a wine bottle of course led to the use of corks and bottles, and this is still the most common way to prevent wine coming into contact with air.  While newer corking materials are less prone to drying, the cork should be kept moist enough to ensure that the only air in the bottle is the little bit trapped in the bottle at the time of it was corked. Keeping the cork moist (and thus airtight) by keeping it in contact with the wine explains why most bottles are stored in a horizontal position.

Light

Exposure to light is also detrimental to wine quality. Light exposure causes undesirable chemical reactions in the wine which will reduce the quality or even completely spoil the wine. Ultraviolet (UV) light can cause the development of undesirable hydrogen sulfide compounds in wine. The use of different colors and types of glass can control for these problems to a certain degree, but the ideal solution is to store wine where there is no sunlight and all artificial lighting is certified to be “UV free”.

Humidity

Another important factor in wine storage is controlling the humidity in the storage facility. The ideal humidity level for the storage of wine is between 60 and 75%. Insufficient humidity in a storage facility can lead to corks drying out and shrinking and eventually, oxidation due to exposure to air, and even leakage can occur. An overly damp environment (eg, above 75% humidity) can cause labels to fall off, and, even worse, cause mold to grow on corks and labels. Therefore, humidity must be carefully controlled if wine is to be stored for any length of time.

Vibration

There is still much debate about vibration and the negative effect it has on wine. However, many connoisseurs and experts feel that constant vibrations can upset the equilibrium and normal development of wine, and that wines that are shaken throw off their sediment too soon. So most agree that a quiet, if not vibration free, storage area is preferable, and stored wines should generally be disturbed at little as possible.

Temperature

Another factor to consider when storing wine is temperature. It is well known that excessively high or low temperatures are detrimental to wine and its development. Although opinions vary as to exactly what the perfect temperature is, it is generally agreed something in the area 10°C to 13°C is probably optimal, but several degrees either side of this is quite safe. Wines stored at lower temperatures, while remaining mostly undamaged, will mature much more slowly. Wines exposed to slightly higher temperatures will mature a bit faster, though many feel this also reduces the complexity of the wine, but excessive heat will quickly destroy any wine. Frequent, sudden or extreme variations in temperature are likewise harmful.

So these are the primary factors that need to be considered in the storage of wine. The best way to control each of them depends on your budget, the amount of wine you have to store and the value of your collection. These factors, and a variety of storage solutions to fit any situation and budget, will be considered in future posts.