Now many people drink wine. Drinking wine often is good for people's health. Drinking wine often can not only promote appetite, but also have the effects of anti-cancer and sterilization. Now there are many varieties of wine, and many people will brew at home. So how does a good wine need to be stored?
Wine in the bottle is also an aging process. The preservation of wine is naturally related to the aging quality of wine in the bottle. The preservation of wine should pay attention to several aspects: temperature, humidity, light and vibration.
The first and most important factor is temperature. The best preservation temperature of wine should be about 13 degrees. Some scholars once made a special analysis and thought that the ideal temperature is 12.8 degrees Celsius, which is too absolute. Alexander J. pardell, a professor in the Department of chemistry at the University of California, has done experimental research. If the temperature rises to 13 degrees Celsius and 17 degrees Celsius
The ripening speed of wine will be 1.2 ~ 1.5 times that of the original. If the temperature increases to 23 ℃, the ripening speed will become 2 ~ 8 times. If the temperature increases to 32 ℃, the ripening speed will become 4 ~ 56 times. Of course, the change of ripening speed is also different from the grape varieties used in wine making and brewing method. In addition, it is best to keep the temperature constant. The temperature with great changes will do great harm to the wine.
Some people may ask, if the temperature is a little higher, the wine ripens quickly. In this way, it takes a long time to mature. Can't you drink it soon? In fact, the fast ripening speed will make the flavor of the wine rough, and sometimes excessive oxidation may deteriorate the wine.
The influence of humidity mainly acts on the cork. It is generally considered that the humidity of 60 ~ 70% is more appropriate. If the humidity is too low, the cork will become dry and affect the sealing effect, so as to make more air contact with the wine, accelerate the oxidation of the wine and lead to the deterioration of the wine. Even if the wine does not go bad, the dry cork is easy to break or even break when opening the bottle. At that time, a lot of sawdust will inevitably fall into the wine, which is a bit annoying. If the humidity is too high, sometimes it is not good. The cork is easy to mildew. Moreover, in the wine cellar, it is easy to breed a beetle, which is the size of lice, and will bite the cork.
Ultraviolet rays in the light also cause great damage to wine. Therefore, wine that wants to be preserved for a long time should be placed in a place away from light as far as possible. Although the dark green bottle of wine can block some ultraviolet rays, it can not completely prevent the damage of ultraviolet rays after all. Ultraviolet light is also one of the culprits to accelerate the oxidation process of wine.
The damage of vibration to wine is purely physical. The change of wine in a bottle is a slow process. Vibration will accelerate the maturation of wine. Of course, the result is to make the wine rough. Therefore, it should be placed away from vibration and should not be moved often.