Chad laster Wine Storage: Protecting Your Wine against its Enemies wine

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There are four factors that wine lovers - if collectors or just regular consumers - should know about when choosing just how to put away their wine: temperature, lighting, humidity, and vibration.

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Wine Storage: Protecting Your Wine against its Enemies

There are four factors that wine lovers - if collectors or just regular consumers - should know about when choosing just how to put away their wine: temperature, lighting, humidity, and vibration. We'll wonder why these are concerns, and how to minimize the impacts, in each circumstance.

Many experts concur that temperature is the main factor in preserving wine. Generally, the perfect temperature is thought to be approximately 55 degrees F, even with minor alterations of a degree or not as over time.

In the aging process of wine, lots of complex chemical changes occur over time. Every one of these reactions occurs at a particular speed. Just like the majority of chemical reactions, heat causes or increases the rates of these reactions. As a result, less than ideal temperatures change the rate at which wine pops.

Consider the desirable changes - the changes that enhance the odor and flavor of this wine - the reason we age wine at the first place. This also contributes to your wine peaking in caliber much sooner than anticipated, and falling thereafter, even faster as well. Furthermore, due to the complexity of connections between these numerous reactions, they may be out of synch with one another, upsetting the balance in the wine.

Along with the effect of the normal temperatures, the temperature modification should likewise be taken into consideration. As the warmth of the bottle (and wine) climbs and drops, the pine extends and contracts slightly, loosening overtime. The worst changes are those that occur each day - that the more often the cork contracts and expands, the longer it loosens. This loosening leads to the leaking of wine out and air in, leading to oxidation and also the undesirable scents and tastes which oxidation causes. Temperature fluctuations over the seasons are not quite as much of a problem, however, as they don't occur often.

Estimates are that increasing the memory temperature to room temperature (around 72 degrees F, when compared with the ideal 55 degrees F), escalates the aging speed somewhere between 2 and 8 times, more likely to the high end. That translates to the storing of wine in room temperature for 36 months being comparable to storing it in 55 degrees for between 6 and 24 decades. And, naturally, it gets worse, that the warmer the storage temperature. Storing a wine at a closed car on a hot day can have a very similar impact on the wine just as storing it for years; actually, a "cooked" wine can lead, destroying it completely.

Since the range of the impact of temperature on wine aging is wide and difficult to predict (how could you realistically compare a wine that's been stored ideally for 20 years with another jar of the identical batch that had prematurely dated after, say 3 yearsago) , it's extremely tricky to ascertain when a wine has peaked, and diminished, and also to what extent. Obviously, you'll not want to permit these effects to hazard the quality of your precious wines.

Light can be a concern when keeping wine, because ultra violet light can break down certain chemicals in the wine, which makes it unwanted off-tastes and scents. Sunlight, and to a somewhat lesser extent, fluorescent lights, emit considerable ultraviolet light, so are the most annoying light origins. Incandescent light (from non-fluorescent light bulbs) are not just as much of a problem, but should still be limited whenever you can. Darkness could be the perfect lighting requirement for preserving wine.

Humidity is a concern as a result of the fact that low humidity may lead to the drying out of traditional cork stoppers, letting in air, that results in evaporation and oxidation of their wine. Some evaporation of wine is more inevitable if preserving wine very long-term, but relatively significant humidity in the closet could minimize the problem. Too significant humidity may lead to mold on the tag and cork, however this really more of a decorative issue compared to a threat into this wine itself.

At length, vibration can be cited as a concern when keeping wine, as it may bring about any sedimentation that may lie in the base of the jar to circulate, responding with your wine, and giving it off-tastes. Although this could be actually the least problematic of those four factors, it should nevertheless be considered, and commanded as soon as potential.

In summary, it's ideal to store your precious wine in a cool, dark, humid place, where it will not be disturbed. One of the best places to store wine is where it's traditionally been stored - in a cave or basement. A basement will do, when it is always cool, dark, and humid. For those who don't have access into a real cellar or decent basement, then you may want to put money into a wine cooler - a distinctive ice box for storing blossoms - rather one without a glass or at least dark glass, and reliable temperature and humidity controls. Like that, your wine will get ready to enjoy once you are ready to enjoy it.