As the temperature continues to rise in the past two days, what should I do with wine storage?

Generally, the shelf life of bottled red wine is 6 8 years, during this period, it is best to put it in a cool and humid place, it is best to keep it at about 12°, ventilated, avoid direct sunlight, and place the bottle mouth flat or facing down, so that the wine can soak in the cork. That's basically OK.

Wine can be drunk after two days of high temperature storage, and it is recommended to drink it as soon as possible after high temperature storage, otherwise it will be easy to spoil.

The storage of wine is very demanding on the environment, especially for top wines, and the slightest carelessness can have a huge impact on the quality of the wine. Wine should be kept at a constant temperature of around 12 °C. If the temperature is too high, it will accelerate the ripening and oxidation of the sake, giving the sake a boiled taste.

When a wine is subjected to high temperatures, its taste and quality change.

Of course, 1 no, because the wine is stored at a constant temperature, and the wine can easily cause fermentation at high temperatures.

Really drink it and there is no great damage to the body, but the wine is not drinkable, when it encounters high temperatures, and in contact with the air, the aroma substances and tannins in the wine are all volatilized, and the taste is very poor, just like airless Coke and Sprite, you can feel it in your mouth.

You can't drink it, because if you simply plug it with a wooden cork, you will essentially come into contact with the air, so at high temperatures, the tannic acid in the red wine will easily react with the oxygen in the air and produce new germs, which is not good for the body.

Can't drink it! Wine has a very strict temperature requirements, generally about 16 degrees, after high temperature, two days, it is estimated that the inside has been completely fermented, that is, a lot of germs have been deposited, of course you can't drink it, of course it's harmful!

Even if you open the wood in a 16-degree environment, you can't put it for a long time.

You can't drink it for half a day, let alone two days.

It's not harmful, but it's fine if you didn't open it in the first place.

Now that it's opened, it's in the trunk, it's definitely not good, the aroma and taste are basically in a state that can be thrown away, and it should still be a little sour.

But don't throw it away, you can add some when you take a bath, wash your feet or wash your face. Dead skin is good.

Or you can cook. Related stuff is available online.

It is best to keep the wine at a temperature of around 12-15. Small fluctuations have no effect on the wine, and sudden and sharp temperature changes can be detrimental to the wine.

1.Avoid excessive temperatures.

High temperatures are the number one "enemy" of wine. If the wine is left at temperatures higher than 21, it will age faster. If the temperature is much higher than 21, it will become as if it had been "cooked", and its aroma and flavor will fade.

The ideal storage temperature for wine is 7-18, and 12 is generally considered to be the most ideal. However, if your wine is stored a few degrees warmer than the ideal temperature, there is no need to worry, as long as it is not stored for a long time, it will generally not have much effect.

2.Avoid temperatures that are too low.

If you just keep the wine in the home fridge for a few months, that's no problem; But if it's for long-term storage, it's not going to work. The average temperature of the refrigerator is well below 7, and its humidity is not enough, which can cause the cork of the wine to dry out completely, causing air to seep into the bottle and damage the quality of the wine. Also, don't keep the wine in a place where it will freeze (you can keep the wine in the freezer compartment of the fridge for a few hours, but not too long).

As the wine begins to freeze, it grows in volume and eventually squeezes the cork out.

In terms of color, wine can be divided into red wine, white wine, rose wine, rosé wine, champagne sparkling wine, etc. The first step is to "discriminate" the wine before storing it.

For still wines that are sealed with cork, such as dry red, dry white and sweet white wines, it is best to store them with the bottle facing up at 45° or directly horizontally, so that the wine can maintain "close contact" with the cork, because the cork will be in a puffed state after contact with the wine, which can make the bottle more closed and block the invasion of air. At the same time, these "disappearing pores" can cause the aroma of the cork to blend with the aroma of the red wine during the long storage years, and the subtle changes can make the wine more fragrant and richer when opened.

In addition, wines with screw caps, which were popular in New World countries, also need to be stored upright, as screw caps do not have tiny gaps that allow air to penetrate like cork, so they do not need to be placed horizontally.

Champagne and other types of sparkling wines are also sealed with corks, but they are not suitable for storing them horizontally. The air pressure in the bottle of champagne and sparkling wine can reach 6 8 atmospheres, and the carbon dioxide in it has allowed the cork to reach enough humidity to prevent oxygen from entering the bottle. So it doesn't need to be laid flat like other wines.

If they are placed horizontally, the wine will soak through the cork, reducing the elasticity of the cork, allowing outside oxygen to sneak into the bottle through the tiny gaps, accelerating the oxidation process of the wine. Therefore, when storing champagne and various sparkling wines, it is not necessary to lay them horizontally, but to stand them upright.

In addition to the need to "differentiate" the placement, it is also necessary to "differentiate" the temperature of the storage of light white wine 8 10 degrees, and the temperature of full-bodied white wine should not be too low, 12 13 degrees. Light red wines are slightly cooled to 10 to 13 degrees, and full-bodied red wines are fine at room temperature, 15 to 18 degrees.

Storing too much temperature can cause the wine to age too quickly, and at 30 years, the wine can age up to 50 times faster. As a result, many good wines with aging value will be "cooked", which will cause the wine to lose its richness and value.

Of course, the temperature of the wine should not be too low, as the temperature may freeze when the temperature is below freezing. Once the wine is frozen, it will also age faster. When the wine is frozen and returns to normal temperature, there will be lumpy sediment in the wine, which is not the tartaric acid precipitation that can only be precipitated in the aged wine, but the tannins, pigments and some tartaric acid in the wine are forced to be discharged due to physical reasons, thus condensing and forming a precipitation.

This sediment can have a significant impact on the wine's ageing potential and taste. Therefore, it is important to store alcohol at home not only to avoid overheating, but also to avoid overheating.

The best temperature is below 25 degrees, the temperature does not change too much, and it is a ventilated and dry place.

There are special wine storage cabinets, the temperature can be self-adjusting, and the optimal storage temperature for wine is 10-18 degrees.

It is better to maintain the temperature of the wine storage environment at a constant temperature of about 11 degrees, otherwise if the temperature changes too much, it will not only destroy the wine body, but also affect the cork and cause wine seepage under the action of cold shrinkage and heat expansion. Therefore, if the wine storage environment can be maintained at a constant temperature of 5 to 20 degrees, this is an acceptable range.

Full-bodied red wine: 15-20 ( ).

Light red wine: 12 (.)

Dry white and dry rosés: 10 (.)

Sweet White Wine: 5 (.)

Champagne and sparkling wine: 6-8 (.)

From: Guangdong Emgrand Liquor.