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Storage conditions can influence a wine's aging ability.
The storage condition of the bottled wine will influence a wine's aging. Vibrations and heat fluctuations can hasten a wine's deterioration and cause adverse effect on the wines. In general, a wine has a greater potential to develop
complexity and more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine double with each
18 �F (8 �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 high as 69�F (20�C) without long term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine could be exposed to temperatures as high as 120 �F (49 �C) for a few hours
and not be damaged. However, most experts believe that extreme temperature fluctuations (such as repeated transferring a wine from a warm room to a cool refrigerator) would be detrimental to the wine. The ultra-violet rays of
direct sunlight should also be avoided because of the free radicals that can develop in the wine and result in premature oxidation.
Wines packaged in large format bottles, such as magnums and 3 liter Jeroboams, seem to age more slowly than wines packaged in regular 750 ml bottles or half bottles. This may be because of the greater proportion of oxygen
exposed to the wine during the bottle process. The advent of alternative wine closures to cork, such as screw caps and synthetic corks have opened up recent discussions on the aging potential of wines sealed with these alternative closures.
Currently there are no conclusive results and the topic is the subject of ongoing research.
April 14th, 2013
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