Many people know the precautions of wine storage, such as horizontal placement, constant temperature, constant humidity, and no vibration. However, there are still some conditions that most people are not familiar with. If they are referred to in the process of wine storage, they will create a more ideal storage environment for their love of wine.

　　

1. The label must face down

　　

Most people, including me, put the label up. Because the identity of the wine is clear at a glance. However, this will cause dust and moisture to fall on the label. In years of storage, labels will be unknowingly damaged. When you want to share wine with your friends one day, the vague label will greatly weaken the attraction of a bottle of wine. Moreover, if you want to change hands, the incomplete label is bound to affect its price.

　　

2. Don't put the carton or wooden case of wine directly on the floor

　　

Don't put the wooden box or carton containing wine directly on the floor, as it will damp the box and wine label. Moreover, it will be even more troublesome if the storage room accidentally loses water.

　　

3. It is best to place it horizontally and slightly inclined

　　

The cork of a wine bottle placed vertically will dry, causing air to enter the bottle. Most people store wine horizontally or upside down to keep the cork moist. However, it is more suitable for wine aging if the cork is partially exposed to air. Because this can make the air inside and outside the bottle exchange slowly - the bad gas in the bottle is released, and a small amount of oxygen enters the bottle at the same time. This is also conducive to hydrolysis.

　　

Note: a slightly inclined horizontal position is not suitable for Madeira. Madeira should be placed upright and upward. Otherwise Madeira's high alcohol and acid will erode the cork.

　　

4. Complex wine needs lower storage temperature

　　

The process that the young and fresh aroma of wine slowly transforms into complex and attractive aroma is called hydrolysis. In this process, the esters of wine are converted into acids and alcohol, and the glycosides are converted into glycosides and sugars. Aglycones are extremely aromatic. The slower the transformation process, the more complex the wine aroma will be. Low temperature is a necessary condition to slow down the transformation process.

　　

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