Storage of wine
Consumers of grape wines is useful to know, how to store wine, in what order, if any temperature, in any glass and with a snack submit drink to the table.
Each group, and in many cases individual brands and types of wines, have their optimal duration of exposure. The content of the wine in oak barrels after this deadline will inevitably lead to losses of alcohol - partly by evaporation through riveting, partly through the oxidation and education esters.
In the process of extracts wine ripens, it forming complex volatile compounds, improves the quality of the beverage. When long-term storage of wine in the bottle on the inner walls of the dishes formed a film (shirt), and at the bottom - sediment (binning). This is not a vice wine, and vice versa, - is the indicator of its normal evolution, the result of the further maturation and aging.
Leave the wine in aging after the completion of the the process of maturation and ageing can be only in research the purpose, as a marked improvement of quality is not followed, and the individual types and brands of wines can start to die and decompose.
The optimal duration of exposure without the lower the quality for different wines are different. White dry (dry wine) preferably use at the age of extracts 2-3 years, red tableware from 3 to 5, strong wines (ports, madeira, jerez, malaga) saved tens of years, without compromising the quality, dessert - 15-18 years.
Crimean muscats you can withstand, not worsening of quality, from 10 to 12 years. However, with an increase of excerpts in muscat wine forms a complex fragrant bouquet, a peculiar sort of grapes moschatus fragrance is considerably reduced.
In the wine-growing industry practice the following tested in factory conditions and confirmed by the conclusions of the tasting commissions time the shutter speed: dry table wines - from 2 to 3 years, strong - from 3 to 5, dessert, including muscat, from 3 to 4 years.
Small quantities of high-quality strong and dessert wines additionally aged in bottles of about 3 years to a total period of exposure was not less than 6 years. Such wines produced in the implementation of the collectible.
When storing bottles of wine in a standing (vertical) position at the expense of the access of oxygen through the cork wine oxidized and worsens its quality. Therefore keep grape wines it is recommended that the horizontal (supine) position of the bottle.
It is not recommended to store for a long time champagne and other sparkling wines. For champagne and sparkling wines the deadline storage of up to 4 months, counting from the issue of wine with the expedition of the plant prior to the filing on the table. In a more long-term storage of these wine worsen its quality due to leakage and oxidation through the plug.
Transport and storage of grape wines and champagne should be carried out at a temperature in the range from 8 to 16 °C.
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