| The basic enemies, from a preservation | | | | that deals with the measurement of the humidity |
| standpoint, of a bottle of wine are temperature, | | | | of air. Humidity is the percentage of water in the |
| humidity, and light. A wine cooler, also known as a | | | | air. In general, wine needs to be stored in a place |
| wine refrigerator or a wine chiller, offers a great | | | | with a hygrometry of 70% to 80%. A humidity |
| defense against these elements and enables a | | | | measure below 70% can dry out the cork, even |
| wine enthusiast to store, preserve and maintain | | | | if the bottle is properly stored on its side in order |
| wine. | | | | to keep the cork moist. A dry cork can let air |
| Temperature: Temperature is by far the most | | | | into the bottle, precipitating spoilage, and wine can |
| important factor to watch. Wine needs a constant | | | | evaporate from the bottle. The prime reason to |
| temperature to mature and or maintain its taste. | | | | avoid high humidity is the resale value of |
| Warm or fluctuating temperatures can cause wine | | | | expensive wines. High humidity can damage wine |
| to prematurely age and spoil. Wine should normally | | | | labels which are a component of wine valuation. If |
| be stored between about 50° - 60° | | | | wine is kept for a few months in a too dry or |
| Fahrenheit (10° - 15° Celsius), although a | | | | too humid place it can become damaged. A good |
| range of 45° - 65° Fahrenheit (7° - | | | | wine cooler maintains a constant level of |
| 18° Celsius) is considered acceptable and is | | | | hygrometry. |
| most easily maintained by the typical wine | | | | Light: Ultraviolet (UV) light can damage wine by |
| collector. A lower, colder temperature can cause | | | | initiating chemical reactions within the wine and |
| the aging process to slow down, preventing wine | | | | causing degradation to the wine's otherwise stable |
| from aging properly. A higher, warmer | | | | organic compounds. Wine's organic compounds |
| temperature causes premature aging in a bad | | | | contribute to its aroma, flavor and structure and |
| way. Recommended temperatures for chilling | | | | thus changes caused by UV light can result in the |
| different types of wine via a wine cooler are: | | | | deterioration of wine. Studies have shown that |
| Red wine: 55° - 60° Fahrenheit/13° | | | | dark amber bottles can block up to 90% of |
| - 15°Celsius | | | | harmful light but green and clear glass bottles only |
| White wine: 49° - 56° Fahrenheit | | | | block about 50% and 10%, respectively, of |
| 9° - 13° Celsius | | | | harmful light. Wine stored in a dark place, such as |
| Rosé wine: 49° - 51° Fahrenheit | | | | a wine cooler, prevents UV light from reaching |
| 9° - 10° Celsius | | | | and damaging it. |
| Humidity: Hygrometry is the branch of physics | | | | |