The basic enemies, from a preservation standpoint, of a bottle of wine are temperature, humidity, and light. A wine cooler, also known as a wine refrigerator or a wine chiller, offers a great defense against these elements and enables a wine enthusiast to store, preserve and maintain wine.

Temperature: Temperature is by far the most important factor to watch. Wine needs a constant temperature to mature and or maintain its taste. Warm or fluctuating temperatures can cause wine to prematurely age and spoil. Wine should normally be stored between about 50 degrees - 60 degrees Fahrenheit (10 degrees - 15 degrees Celsius), although a range of 45 degrees - 65 degrees Fahrenheit (7 degrees - 18 degrees Celsius) is considered acceptable and is most easily maintained by the typical wine collector. A lower, colder temperature can cause the aging process to slow down, preventing wine from aging properly. A higher, warmer temperature causes premature aging in a bad way. Recommended temperatures for chilling different types of wine via a wine cooler are:

White wine: 49 degrees - 56 degrees Fahrenheit or 9 degrees - 13 degrees Celsius

Rose wine: 49 degrees - 51 degrees Fahrenheit or 9 degrees - 10 degrees Celsius

Humidity: Hygrometry is the branch of physics that deals with the measurement of the humidity of air. Humidity is the percentage of water in the air. In general, wine needs to be stored in a place with a hygrometry of 70% to 80%. A humidity measure below 70% can dry out the cork, even if the bottle is properly stored on its side in order to keep the cork moist. A dry cork can let air into the bottle, precipitating spoilage, and wine can evaporate from the bottle. The prime reason to avoid high humidity is the resale value of expensive wines. High humidity can damage wine labels which are a component of wine valuation. If wine is kept for a few months in a too dry or too humid place it can become damaged. A good wine cooler maintains a constant level of hygrometry.

Light: Ultraviolet (UV) light can damage wine by initiating chemical reactions within the wine and causing degradation to the wine’s otherwise stable organic compounds. Wine’s organic compounds contribute to its aroma, flavor and structure and thus changes caused by UV light can result in the deterioration of wine. Studies have shown that dark amber bottles can block up to 90% of harmful light but green and clear glass bottles only block about 50% and 10%, respectively, of harmful light. Wine stored in a dark place, such as a wine cooler, prevents UV light from reaching and damaging it.

Published 7/15/2009 12:00:00 AM

Tags: Temperature, Humidity