Temperature

Temperature control is an imperative consideration in wine storage since wine is very susceptible to heat. Like humidity level, experts also debate on the optimal temperature range.

The optimum temperature for wine storage ranges from 52°F to 55°F. One thing that the experts seem to agree on is that once a temperature is selected, it must be stable and must not fluctuate dramatically.

Wines stored at very low temperatures will cause wine to freeze and expand. This will push out the cork and allow more oxygen into the wine.

On the other hand, exposing wine to too high a temperature for long periods of time may result in completely oxidized or cooked wine. Wine may smell like a stewed fruit or burnt sugar, instead of having vibrant fruit flavors and aromas.

High temperature or temperature spikes can also cause the cork to protrude from the wine bottle thus, exposing the wine to too much oxygen. Heat damage can occur very quickly. Wine damaged by heat should be consumed immediately within 24 hours.

Note that the most damaging way to oxidize wine is through temperature fluctuations. Expansion occurs as the wine heats up, putting pressure on the cork. When the wine cools down, it contracts allowing air to enter into the bottle. The more drastic the fluctuations are, the greater the wine’s exposure to air. And once the integrity of the seal is compromised, ullage will occur. In that case, there will be less wine and more air in the bottle.

In general, wine has greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. On the average, the rate of chemical reactions in wine doubles with each 18 °F increase in temperature. The ideal daily variation in temperature is 1 – 3°F, with no more than 5 -10°F annual variation.

Ventilation

Wines, especially those that are stored in bottles sealed with corks, should be kept in an odor-free environment. The cork of a wine bottle is made of wood and is porous, therefore some air may enter the wine bottle through the cork, and the strong scent that can be absorbed through the cork will ruin the flavor and bouquet of the wine.