|
Set out below is a list of practical rules and advice on the conditions required
by the refrigerated wine cabinets, cellars, refrigerated cellars... for the correct preservation
of the wine.
Crianza (aging wine), as a living being, evolves slowly and without any problem
thanks to the cellars built by man to this end, in which the wine reaches its maximum expression.
Today, the majority of the population is centred in large cities where there is a shortage of
houses or premises with a basement or cellar in good condition, i.e. isolated from natural light,
free of vibrations, with a relatively low temperature and where the relative humidity level is
moderately high (around 70%), not forgetting other factors such as the absence of draughts...
To solve this problem, various alternatives to refrigerated cabinets arose -
refrigerated wine cellars - until, after two years of research and study, in the middle of 1998,
OAK's presented its solution to the market,
OAK's Wine Cabinets, which in addition to cooling the wine,
used a vibration-free cooling system unlike the solutions found on the market and which were basically
based on compression systems.
Below is a list of the basic conditions for the preservation of red wine which
is more delicate and demanding than rosé and white wines and champagnes, with the exception, of course,
of certain Crianza white wines in barrel.
1º TOTAL ABSENCE OF VIBRATIONS
Vibrations are very harmful to red wine, not so much so to other wines, since they
produce the so-called wine fatigue. For this reason, vibrations should be completely avoided,
especially those that are produced on a regular and continuous basis. Therefore, systems that
produce vibrations, even if they use vibration reducing systems, are inadequate. This type of
refrigerated wine cabinet may be used for other types of wine.
On the other hand, there are external vibrations which do not make it advisable
to place the refrigerated wine cabinet where regular external vibrations are produced. In order
for these vibrations to be produced on an occasional basis, systems that absorb and reduce the
vibrations should be installed. For this, OAK's uses solid
oak shelves.
2º TEMPERATURE
This should be relatively low given that the speed of the chemical reaction
increases with temperature, leading to premature ageing after a certain temperature is reached
(depending on the wine in question) and a change in the colour of the wine. By contrast, an
excessively low temperature produces tartaric sediments. Being pragmatic and after analysing
scores of opinions of wine experts, we can say that for crianzas /reservas, the balanced/correct
temperature for storing the wine is between 14 to 16 ºCelsius (57 to 61 ºFarenheit).
On the other hand and more important than the above is that there are no sudden
changes in temperature of 1 or 2 degrees Celsius (1.8 to 3.6 ºFarenheit). For this reason, in
systems such as some of the so-called multitemperature systems (that have a range of temperatures
in one single cabinet body that go from 2 ºC (36 ºF) to approximately 17 ºC (63 ºF) ), the
opening and closing of the doors could displace the different air pockets and easily cause
fluctuations in temperature of more than 2 ºC (4 ºF), damaging the quality of the wine. In
keeping with the above, it should be indicated that the systems must be able to cool slowly and
progressively the first time they operate or when the system has remained unconnected for a
certain period of time.
3º RELATIVE HUMIDITY
The maintenance of adequate hygrometric conditions is quite important. In fact,
both too much and too little humidity entails problems. For this reason, an adequate range for
preservation would be between 65% and 75%.
A low relative humidity (less than 60%) causes the bottle cork to dry out and
contract permitting the wine to have destructive direct contact with the air. On the other hand,
excess humidity (over 85%), could result in mould and as a result, bad odour and bacteria that
are damaging to the wine, besides seriously damaging the bottle labels.
4º
CONTINOUS/CONSISTENT AIR CIRCULATION THROUGHOUT THE ENTIRE CABINET
To avoid air pockets forming at different temperatures and guarantee that the
temperature and humidity is consistent throughout the wine cabinet.
5º
POSITIONING OF THE BOTTLE
It is essential that the inside of the cork also remains damp. Therefore, it
necessary for the cork to be in contact with the wine and as a result, the wine must be stored
horizontally. Moreover, a slight inclination permits the sediments to deposit at the bottom of
the bottle. Therefore, ideally, the bottles should be in a horizontal position with an
inclination of approximately 5%.
On the other hand, the wine should not be unnecessarily disturbed when it is
resting. It is more advisable to use individual bottle racks and to avoid moving several bottles
(especially bottles of more mature wine) and disturbing the wine when taking out only one bottle.
NOTE: The conditions specified in points 1,4 and 5 are only obtained, in their
entirety, with the OAK's vertical bottle shelving system for
our wine cabinets.
6º
ABSOLUTE DARKNESS
This is advisable and deep down, ideal, since natural light encourages wine
oxidation, a phenomenon known as the "taste of light or oxide". For commercial and/or aesthetic
reasons, the market has demanded cabinets with glass doors. These must have an anti UV filter
since UV rays are very harmful to the wine. Moreover, it is advisable for these cabinets to be
placed in sites where there is no direct exposure to natural light. Lastly, we would like to
indicate that light is particularly damaging to the colour of white and sparking wines.
In addition, white wines are normally in transparent bottles.
7º
INSULATORS
Insulators are crucial in order to reduce leaks of heat or cold. They act as a thermal barrier thus
permitting the cooling performance of the refrigeration system. Worthy of mention is expanded
polyurethane which provides fireproof, thermal and acoustic insulation.
8º
OPTIMAL DURATION OF THE WINE IN THE WINE CABINETS
This begins with choosing the right place to shop. Therefore, great care must
be taken when buying wine in shops that do not have the bottles refrigerated since the life of
its wines will have been cut short.
Below, purely as a reference, is a table containing the average duration of
red wine for its consumption in good condition and bearing in mind, always, that the concentration
of tannin will be greater or lower depending on the type of crianza. The greater the concentration
of tannin, the longer the wine will last and more time will be required for the tannin to soften.
|
