Wine, just like many other products, is affected by certain factors over time and therefore compromises on its quality. The way wine is stored affects the way these changes are manifested. Temperature, air, light and variations are the factors that should be regulated for a wine to maintain its freshness. Air is known to spoil the quality of wine and it should therefore be stored in a way that air is kept away. Air is known to oxidize wine and reduce its freshness. This makes the wine taste like vinegar and not wine. Glass bottles are impermeable to air and therefore using the right cork is the best way to ensure that air is locked out of a wine bottle. The cork should be moist and also ensure that other than the air left in the bottle during packaging, no other air leaks into the wine.
The best way to store wine is in a horizontal position because the cork will not crack and therefore let air into the bottle. Another wine storage tip is ensuring that the humidity in the room is just right to ensure that the cork does not dry out or become too moist and grow mildew. When wine is stored in a very large bottle, there is more room for air and it should therefore be stored in a proportionate bottle. Wine should be transferred to smaller bottles if not consumed. The wine should also be stored in a room where there are little vibrations or movement. They should also not be moved too much until they are almost being served. Vibrations are known to make the quality of the wine go down and should therefore be avoided or left at a minimal.
Another factor to consider when storing wine is temperature. The temperature should be about 5 to18C in order to keep the cork moist enough and therefore not shrink or to allow in air and cause the wine to age faster than normal. A wine cellar can maintain these temperatures and that is why most people store their wines there. Other people store their wine in cabinets and ensure that they regulate the temperatures as required. In addition, the rate at which the temperature changes is also important because if it changes by more than 10C on a frequent basis, the quality of the wine might be compromised. The light that seeps through the wine bottle should also be reduced. Most bottles today are made with ultraviolet filters and therefore reduce the amount of light allowed in the bottle. With too much light, the wine could acquire a distasteful aroma.