A wine cellar is a storage room for wine Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them in bottles A bottle is a rigid container with a neck that is narrower than the body and a "mouth". By contrast, a jar has a relatively large mouth or opening. Bottles are often made of glass, clay, plastic, aluminum or other impervious materials, and typically used to store liquids such as water, milk, soft drinks, beer, wine, cooking oil, medicine, or barrels A barrel or cask is a hollow cylindrical container, traditionally made of vertical wooden staves and bound by wooden or metal hoops. Traditionally, the barrel was a standard size of measure referring to a set capacity or weight of a given commodity. For example, a beer barrel was originally a 36 gallon capacity while an ale barrel was a 32 gallon, or more rarely in carboys, amphorae An amphora is a type of ceramic vase with two handles and a long neck narrower than the body. The word amphora is Latin, derived from the Greek amphoreus (αμφορεύς), an abbreviation of amphiphoreus (αμφιφορεύς), a compound word combining amphi- ("on both sides", "twain") plus phoreus ("carrier"), or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, passive wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar is often called a wine room, while a small wine cellar (less than 500 bottles) is sometimes termed a wine closet.
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Purpose
Wine cellars protect alcoholic beverages An alcoholic beverage is a drink containing ethanol . Alcoholic beverages are divided into three general classes: beers, wines, and spirits from potentially harmful external influences, providing darkness A dark object absorbs photons, and therefore appears dim in comparison to other objects. For example, matte black paint does not reflect visible light and appears dark, but white paint reflects all visible light and appears bright. For more information see color and a constant temperature Historically, two equivalent concepts of temperature have developed, the thermodynamic description and a microscopic explanation based on statistical physics. Since thermodynamics deals entirely with macroscopic measurements, the thermodynamic definition of temperature, first stated by Lord Kelvin, is stated entirely in empirical, measurable. Wine is a natural, perishable food product. Left exposed to heat, light, vibration or fluctuations in temperature and humidity Humidity is the amount of water vapor in the air. Relative humidity is defined as the ratio of the partial pressure of water vapor in a parcel of air to the saturated vapor pressure of water vapor at a prescribed temperature. Humidity may also be expressed as specific humidity. Relative humidity is an important metric used in forecasting weather, all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature.
Conditions
A sherry Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez solera over the groundWine can be stored satisfactorily between 7–18 °C (45–64 °F) as long as any variations are gradual. A temperature of 13 °C (55 °F), much like what is found in the caves used to store wine in France, is ideal for both short-term storage and long-term aging of wine. Note that wine generally matures differently and more slowly at a lower temperature than it does at a higher temperature.[citation needed] Between 10–14 °C (50–57 °F), wines will age normally.[1]
Active versus passive
Wine cellars can be either active or passively cooled. Active wine cellars are highly insulated The term thermal insulation can refer to materials used to reduce the rate of heat transfer, or the methods and processes used to reduce heat transfer. Heat energy can be transferred by conduction, convection, radiation or by actual movement of material from one location to another. For the purposes of this discussion only the first three and need to be properly constructed. They require specialized wine cellar conditioning Air conditioning is the cooling of indoor air for thermal comfort. In a broader sense, the term can refer to any form of cooling, heating, ventilation, or disinfection that modifies the condition of air. An air conditioner is an appliance, system, or machine designed to stabilise the air temperature and humidity within an area (used for cooling as and cooling systems to maintain the desired temperature and humidity. In a very dry climate, it may be necessary to actively humidify the air, but in most areas this is not necessary. Passive wine cellars must be located in naturally cool and damp areas with minor seasonal and diurnal temperature variations—for example, a basement in a temperate climate. Passive cellars may be less predictable, but cost nothing to operate and are not affected by power outages There are many causes of power failures in an electricity network. Examples of these causes include, faults at power stations, damage to power lines, substations or other parts of the distribution system, a short circuit, or the overloading of electricity mains.
Debate on humidity
Some wine experts debate the importance of humidity for proper wine storage. In the Wine Spectator, writer Matt Kramer noted a French France (pronounced /ˈfrænts/ frantss or /ˈfrɑːnts/ frahnts; French pronunciation (help·info): [fʁɑ̃s]), officially the French Republic (French: République française, pronounced: [ʁepyblik fʁɑ̃sɛz]), is a state in Western Europe with several of its overseas territories and islands located on other continents and in the Indian, study which claimed that the relative humidity The relative humidity of an air-water mixture is defined as the ratio of the partial pressure of water vapor (ew) in the mixture to the saturated vapor pressure of water at a prescribed temperature within a bottle is maintained 100% regardless of the closure used or the orientation of the bottle.[2] However, Alexis Lichine says that low humidity can be a problem because it may cause organic corks to dry prematurely. An inch of gravel covering the floor periodically sprinkled with a little water was recommended to retain the desired humidity.[1]
See also
- Storage of wine
- Aging of wine The aging of wine, and its ability to potentially improve in quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more
References
- ^ a b Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd.. Chp 6, p.22–24.
- ^ M. Kramer "Seeking Closure" The Wine Spectator pg 36 October 31st, 2007
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