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The lower the temperature, the more slowly a wine develops. [4] On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as ...
Tom Stevenson speculates that 52 °F (11 °C) may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect. Professor ...
Wine generally matures differently and more slowly at a lower temperature than it does at a higher temperature. [2] When the temperature swings are significant, 14 degrees or more, it will cause the wine to breathe through the cork which significantly speeds up the aging process. Between 10–14 °C (50–57 °F), wines will age normally. [3]
The physiological processes of a lot of grapevines begin when temperatures reach around 10 °C (50 °F). Below this temperature, the vines are usually in a period of dormancy. Drastically below this temperature, such as the freezing point of 0 °C (32 °F) the vines can be damaged by frost. When the average daily temperature is between 17 and ...
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...
The wine industry has long considered a constant temperature between 55 °F and 60 °F (13.0 °C and 15.5 °C) to be optimal for wine storage and aging. The air temperatures in Northern California result in a uniform underground temperature of about 58 °F (14.5 °C), optimal for wine caves.
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Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. [3] Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. [ 2 ]