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    Warehousing of wine

    Warehousing of wine

    The balance of acids and sugars is a very important factor for the warehousing of wine. It is always more prudent to store more bottles of the same kind of wine. This way it is possible to check continuously if the wine has reached its full quality. There is a certain disadvantage which is price of archive wine which is usually very high, but it rises even further with the passage of time.

    The most important factor of the correct wine warehousing is constant temperature. The quality of wine and most importantly its taste can be very much influenced by the temperature variations. The optimum temperature is between 9 and 14°C. The lower temperature prevents wine from ripening. The higher temperature makes the ripening process too quick.

    The wine should be warehoused in dark premises with no sunshine. The wine should be also protected from general daylight and artificial light which can damage it.