One of the great pleasures of wine is to choose a bottle of his wine cellar, perhaps one that has been storing for some years, remove the cork and enjoy with friends. You can marvel at the changes brought about by maturity and, as a bonus, you can presume that the price paid and congratulate you on the selection of that market!
However, wine is something that evolves and how it is stored directly affects the speed and manner in which the ages!
Storing wine is very simple ...
It requires a constant temperature, humidity, darkness, calm and well-ventilated and clean.
INSULATION
The key is to create a storage environment that provides the basics of stable temperature, no light and no vibration.
Overall, 4 "(100mm) of polystyrene is the equivalent of 3 feet (1 meter) of land. So if you try to choose between a building above ground and underground cavern, you must be prepared to drill down to the second.
Your closet, interior space or your outdoor construction must be well shaded, well insulated and with minimal air movement front and back.
TEMPERATURE
The aim is to provide stored wines with a constant temperature between 50 ° C and 59 ° F (10 ° C 15 ° C.
Seasonal changes in temperature will not harm your wine, although fluctuations in a larger degree a week should be avoided.
Wines subjected to temperatures above 77 ° F (25 ° C), are in serious danger of degradation of Fast.
Wines stored in less than ideal conditions will age at speeds quite different from those anticipated by winemakers when they offer proposed timetables for storage. A hygro thermometer to provide accurate temperature and humidity in your hold.
A well-built warehouse on the ground or dig a well, underground cellar will require an additional minimum despite its temperature climate control or position of your cellar may necessitate the use of a cooling device that will bring stability to the full temperature.
Another alternative is a cabinet temperature controlled wine. Some of them may contain up to 800 bottles but be aware that some manufacturers suggested bottle capacity can be misleading, and the media communication may be smaller than you need. Champagne bottles are larger than Riesling bottles!
Regarding assembled wine as your best cooling block. A high density of wine bottles, reducing the wine temperature fluctuations.
Consider keeping their wines to long term in a professional storage facility if your cellar can not conform to the optimum temperature ranges.
HUMIDITY
A dry atmosphere is an enemy of the natural cork seal. A natural cork is compressed and forced the bottle as a 100% natural seal.
The low humidity Combined with a result of defects in the wine cork out of the bottle (increased padding) and the natural movement of air in the bottle.
The humidity is moderate important to keep the CAP in good condition and prevent the reduction of resilience. Bottles with screw cap requires no moisture.
Excessive moisture not harm the wine but can cause labels to go moldy. The ideal humidity for your cellar is 70%, but any where between 5080% is acceptable.
DARKNESS
Birth prematurely age a bottle of wine. Transparent bottles are most susceptible to this problem, but UV light penetrates even dark colored glass.
Ultraviolet light can damage wine, causing the degradation of organic compounds also remained stable, especially the tannins in wine. These organic compounds contribute to the aroma, flavor and structure of the wine. Without them, the wine seems flat and thin.
So exposure to ultraviolet light results in changes adverse and irreversible their wine.
Sparkling wines require special attention because they are more sensitive to light of other wines.
LAY IT DOWN!
Keep your wine bottles horizontally so the wine is in contact with the cork. This keeps the cork moist. If the cork dries out and shrinks to leave the air with your wine. Keeping with the label side up. This helps you in three ways:
You can see what the wine is. There is no need to disturb the bottle to see what you have in your cellar.
Sediment is formed on the opposite side of the label and make it easier to see.
The label is less likely to suffer damage. If you are storing wine as an investment, a damaged label will reduce the value.
Follow these tips and you're on track to create a winery where the wine is aging to perfection and a cellar that is the envy of your friends!
About the Author:
Chris Miley is the author the popular ebook 'How To Build Your Own Wine Cellar' and also maintains the Wine Cellar Secrets blog
Article Source: ArticlesBase.com - 5 Tips for Starting your Own Wine Cellar
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