Diseases of the wine
Diseases of dry and semi-dry wines cause aerobic microorganisms - wine mold and acetic bacteria. These micro-organisms can evolve with abundant access of air and temperatures above 15 °C in wines fortress below 15 °C.
Wine fungus develops in a dry wine, in incomplete swelling tanks in the form of a gray pleated film, destroys acid wine to carbon dioxide and water. Acetic bacteria in the same conditions can turn wine into vinegar.
Table wines poured into the bottle, as well as wine for semi-sweet and sweet wines (if they are not yet added sugar), the last bottled pasteurization, best kept lying down. The Rest Of The wine with sugar, poured into the bottle, you need to store in a vertical position.
It is very important to take care that the wine that is the long-term storage was poured into a container up to half of height cap. Crockery must be tightly blocked up, and cork (cork, wooden dowels) - filled resin and wax.
The best conditions for storage of wines: temperature about 10 °C for dry and semisweet wines, about 16 °C for sweet wines and complete darkness.
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