The low temperature treatment of wine can improve and improve the quality of wine on the one hand. The shorter the new wine, the more effective the effect of cooling to improve the sensory quality. On the other hand, cooling is particularly effective in improving the stability of wines, and is the most important process for improving the stability of bottled wines.
Therefore, if conditions are limited, it must be stored in accordance with the following principles:
First, keep constant temperature. Store wine at a constant temperature of 8-13 ° C. Second, keep constant humidity. Red wine is best stored in a humidity of 70% to 80% of the space. Third, avoid the light. Avoid direct sunlight. Fourth, avoid vibration. The shock will disturb the molecular structure of the wine and affect its aroma. Fifth, keep no smell. Keep the room smell free to prevent the smell from getting into the wine. Sixth, keep wine flat. The flat release ensures that the stopper is often wet and does not shrink to allow air to enter.
The effect of cooling to improve the stability of wine is mainly reflected in the following aspects:
1. The
wine refrigeration units can accelerate the crystallization of the tartar in the wine, and the precipitated tartar can be separated by filtration or centrifugation;
2. The wine refrigeration units can make the unstable colloidal pigment in red wine precipitate, which can be separated by cold filtration;
3. The wine refrigeration units can promote the precipitation of phosphate, tannic acid, protein colloid and other colloids of regular-valent iron. After cooling at a low temperature, the low-temperature-cooled wine has a significantly improved stability.
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