Fondis Hygromaster Buklet Instruksi - Halaman 6
Jelajahi secara online atau unduh pdf Buklet Instruksi untuk Basahi Fondis Hygromaster. Fondis Hygromaster 8 halaman.
Halaman Cetak
Hygromaster août 2004
6
6.PRESERVATION OF WINE
Its preservation and ageing require an environment that satisfies certain
conditions.
More than temperature itself, it is the stability of the cellar temperature
which is important for the good preservation of wine.
The ideal temperature of a wine cellar is approximately 12 degrees.
Above twenty-five degrees, young white wines run the risk of a secon-
dary fermentation. On the contrary, for certain red wines, their ageing will
be accelerated.
The central heating pipes, the proximity of a boiler, parasite air entries,
refrigerators, freezers, are the worst enemies of wine.
A good cellar must neither be too dry, nor too humid.
The action of dry air is insidious: it dries out the corks, causes significant
evaporation of the wine through the corks and makes the bottle leak.
An excess of moisture will increase the development of moulds on bar-
rels and corks.
The ideal level of hygrometry is between 60 % and 80%, it can rise to 90
% without damage to the wine.
The cellar must be closed, without vibration. The racks or shelves are in-
sulated from any source of vibration, they rest on the ground rather than
fixed on a wall, more sensitive to vibrations.
The ageing of wine occurs away from light. The cellar must thus be dark
and the duration of lighting limited.
If these conditions are satisfied, wine will keep for a long time. The cellar
will provide good maturation and optimum ageing.
check the power supply
make sure there are no drying factors (central heating pipes, proximity of
a boiler, refrigerators, freezers, wine cooling cabinets... which are also to
proscribe in an air-conditioned wine cellar)
Wine is not as fragile as it is often believed, it must primarily be protected
from its main enemies: abrupt temperature variations, light... and those
who abuse it!