There are four aspects that wine lovers – whether regular consumers or just collectors – should be aware of when selecting how to store their wine: temperature, humidity, light and vibration. We'll cover why these are concerns, and how to lessen their effects, in each case.
In the aging process of wine, many composite chemical changes occur over time. Each of these retorts occurs at a certain rate. As with most chemical reactions, heat causes or quickens the rates of these reactions. As a result, less than perfect temperatures change the rate at which wine develops. You can look at http://www.griffinwinestorage.com/ for commercial wine aging with right climate control technology and materials along with the advice of leading experts.
Consider the desirable changes – those changes that improve the aroma and taste of the wine – the reason we age wine in the first place. When the temperature is complex than ideal, these changes occur faster than expected. This leads to the wine peaking in quality much former than expected, and deteriorating afterward, much faster as well.
Light is also an anxiety when storing wine, because ultraviolet light can break down sure compounds in the wine, giving it unwanted off-tastes and odors. Sunlight, and to a somewhat smaller extent, fluorescent lights, produce considerable ultraviolet light, so are the most worrying light sources. Incandescent light (from non-fluorescent light bulbs) are not as much of a problem, but should still be restricted whenever possible. Darkness is the perfect lighting condition for storing wine.