Temperature is the most important factor in wine storage. Generally, the storage temperature of semi-sweet and sweet red wine is 14℃- 16℃, dry red wine is 16℃-22℃, dry white wine is 8℃- 10℃, and champagne (sparkling wine) is 5℃-9℃.
Wine should be placed horizontally. In fact, you can also tilt the bottle mouth upwards 15 degrees. For red wine that needs to be stored for a long time, it is not advisable to put the bottle mouth down. Because wine will precipitate when it is stored for a long time, it will gather at the bottom of the bottle when it is laid flat or the bottle mouth is slightly tilted upward.
If the bottle mouth is inclined downward, the sediment will gather in the bottle mouth and stick there for a long time. When pouring wine, it will be poured into the cup with the sediment, which will affect the taste of the wine.
Extended data:
White wine, sweet white wine and pink wine Most light-bodied white wines and pink wines can be kept in the refrigerator for about a week if they are opened and sealed with a cork. On the first day after opening the bottle, these wines will only undergo slight oxidation, and some wines rich in mineral flavor will even taste better because of slight oxidation.
For example, the grey Pi Nuo produced in northern Italy, Riesling and Sauvignon Blanc in France. Full-bodied white wine has a shorter shelf life than light-bodied white wine because of its lower acidity. Like Chardonnay and viognier, the bottles are sealed with oak plugs after opening, and the shelf life of the wine stored in the refrigerator is only 3 to 5 days.
Boxed wine boxed wine is a new packaging method. However, the wine is not really packed in a box, but in a bag, and the box is just its outer packaging. One advantage of putting wine in a bag is to prevent air from entering the bag to oxidize the wine. The shelf life of this wine is about one month.
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