Storing
wine: the effects of temperature and humidity
(This article is modified
from a piece I published in Harpers'
2005 Warehousing and cellaring supplement)
In researching this piece, I
came across a recurring theme: the science of wine ageing is poorly
understood. Surprising as it seems, no one has really researched the
effects of various environmental variables – such as temperature,
humidity, light and vibration – on the ageing trajectory of wine.
But if we look a little closer, potential reasons for this void become
apparent. First, fine wine takes a long time to develop, in the order
of years and even decades. That’s a long and rather boring timescale
for an experiment – you’d start it at the beginning of your career
and write it up in time for your retirement party. Second, fine wine
is expensive, and by the time you have enough replicates to achieve
statistical significance, and you have investigated a range of
different parameters, you’ve got through a lot of costly wine.
Third, there are many different ‘types’ of fine wine, and you’d
really have to do your experiments on representative samples of each.
That’s more expense. Which leads to the big question, who’s going
to pay for all this research?
As a result, we can guess at
which are the crucial environmental variables for successful ageing of
wines, but we can’t know for sure in the absence of solid data. What
we do know, however, is that wine ages the way we like in good
old-fashioned underground cellars. These offer a constant year-round
temperature of around 11 ºC together with dark, rather damp,
vibration-free conditions. So if we are thinking about storing wine
for any length of time, these are the conditions we should be aiming
at. It’s the gold standard of wine storage, around which the current
‘system’ of fine wine has developed.
However, what professionals
involved in storing wine commercially would really like to know is how
playing with these variables affects the wine in their care. Clearly,
to maintain a warehouse at 11 ºC is going to be more expensive than,
say 16 ºC, and both options are more expensive than a storage space
that has a low ambient temperature and which shows only a small
fluctuation with seasonal variation. Does variation in temperature
matter, and how will wine be affected by being kept at higher
temperatures than a classic cellar? And is humidity important? There
are clearly practical implications associated with keeping a warehouse
as humid as a cellar. In the absence of experimental data, the best
attempt to answer these questions we can make is to cobble together a
guess based on practical experience, scientific principles and our
relatively limited knowledge of the chemistry of wine ageing.
Of course, it’s only a
tiny fraction of wine that is kept for more than a couple of years.
Most wine is only warehoused for a short while – a brief-as-possible
stop-over in the supply chain. The big question here is how fussy do
we need to be about the storage conditions for short turn-over wines?
If you ask people in the trade about some of the warehousing
conditions big brands are subjected to, horror stories are common. One
commentator remarked that ‘all sorts of shitty sheds are being used
for warehousing: because of the need to save money in the supply
chain, warehousing isn’t on the agenda’. While we can guess that
large temperature fluctuations and extreme heat and cold are going to
damage wine, it would be helpful to have guidelines about the sort of
tolerances should be permitted for safe short-term storage of
fast-turnover wines to ensure they are reaching the consumer in good
condition. I’m beginning to repeat myself here, but in the absence
of data, we’re just making educated guesses.
Temperature
Everyone seems to agree that temperature is the crucial variable.
It’s likely that relatively few wines are spoiled by low humidity or
light exposure, but many are ruined through storage at high and/or
variable temperatures. Again, though, we don’t know how hot things
can get before wine is damaged. What is known is that the rate of
chemical reactions increases with temperature, and not just in a
linear fashion. That is, doubling the temperature doesn’t just
double the rate of the reaction; in fact, as a rule of thumb the speed
of chemical reactions doubles for every 10 ºC rise in temperature.
However, this doesn’t just
mean that wine ages faster along the same trajectory when the
temperature is higher. If it was as simple as this, we’d be able to
use temperature to hurry our fine wines along so that they are ready
for drinking sooner. The problem with elevated temperatures is that
reactions take place that wouldn’t take place otherwise, and these
are almost always undesirable.
The other impact of
temperatures is of variation, either over the short term (e.g. diurnal
variation) or longer term (e.g. seasonal). Temperature variation is
likely to be more critical for older wines where the seal of the cork
is less tight (corks lose some elasticity with age). The problem with
temperature swings is that the volume of the wine expands as
temperature rises, decreasing the ullage volume, and then contracts as
temperature falls, increasing the ullage volume. If the closure is
providing a completely airtight seal then this is of relatively little
consequence. But closures don’t, generally. Thus the change in
ullage volume increases the oxygen transmission by mass transfer of
gas.
Oxygen transmission is
important in wine ageing, which is partly oxidative (I should add here
that this is a subject of current controversy). Recent studies have
made it clear that a very low but measurable rate of oxygen transfer
is needed for successful ageing of red wines. [We are referring here
to incredibly small amounts, so it’s wrong to talk of wine
‘breathing’ through the cork.] This transfer occurs through the
interface between the cork and the inside of the bottle neck, a fact
that can be demonstrated by sealing the uppermost interface between
the cork and glass with a ring of oxygen-impermeant Araldite (an epoxy
resin). This transfer normally takes place by diffusion, which can
work against a pressure gradient (hence, counter-intuitively, this
oxygen transfer also occurs into the pressurized contents of a
Champagne bottle). It’s worth pointing out here that the capsule
(whether it is metal, plastic or wax) does not prevent oxygen
transfer. As corks age over decades they lose their natural elasticity
and although no data exist, it is almost certain that their seal
becomes less tight. This makes the possibility of mass transfer of gas
due to pressure changes caused by swings in temperature much more
likely, and this may well cause ingress of harmful quantities of
oxygen.
This leads to another
subject relevant to this piece, which is ullage level. It’s
considered by many to be a reliable indicator of the past history of
fine wines, and hence the wine’s condition. Low ullage level by its
very existence indicates that more has come in and gone out of the
bottle than a higher ullage level, yielding information about the
condition of the cork and the variation in temperature the wine has
been exposed to.
This prompts a further
question. Are wines sealed with tin-lined screwcaps, which
provide a tighter seal than almost all corks (as natural
products corks vary in their oxygen transmission properties),
less susceptible to temperature variation? One would suspect
that the answer is yes, but this hasn’t yet been demonstrated.
One of the dirty secrets of
the wine trade is that a proportion of product is damaged during
the supply chain through exposure to high and variable
temperatures. Of course, it’s hard to get people to go public
on this sort of information, but one anecdotal report I heard
concerned the placement of a temperature data logger in a
container of wine sent to the UK from South Africa, destined for
a major high street chain. As you might expect, the temperature
wasn’t a constant 11 ºC centigrade. In fact, it wasn’t a
constant anything, peaking in the 40s centigrade. Just an
anecdote, of course. |
Practical
questions in need of answers |
-
How does the ageing
trajectory of fine wine differ at a steady 11 ºC (classic
cellar temperature), versus 15 ºC, versus 18 ºC?
-
Does wine age better at a
higher, constant temperature (say 16 ºC) versus a
temperature that fluctuates seasonally (say between 10 and
16º C)?
-
What effect does a short
period of abuse (e.g. two weeks at 30 ºC) have on the
condition of a wine, and also its long-term ageing
prospects?
-
How do current supply chain
conditions affect the quality of short-rotation commercial
wines?
-
Are screwcapped wines less
susceptible to swings in temperature?
-
Do humid storage conditions
really extend the useful life of corks?
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But the signs of neglect
aren’t limited to transport of the wine. A retail shop I visited
last week in central London was uncomfortably warm on a modestly sunny
day in May. Goodness knows what the temperatures are like in
mid-summer. The staff cool themselves with fans – if it’s too hot
for people, it’s too hot for wines.
Of course, consumers
themselves do a good job in cooking wine. Storage at ambient
conditions, such as in closets or under the stairs, isn’t ideal, but
I suspect most of the time UK residents aren’t going to be killing
their wine, as long as it isn’t kept this way for too long. But the
prospects for any wine stored ambiently during the freakishly hot
summer of 2003 aren’t great.
Humidity
Why is humidity important?
As discussed above, when corks dry out they lose elasticity. When
wines are stored lying down the cork is in contact with wine at one
end. Storing wines in humid conditions is thought to be beneficial
because they prevent the other end of the cork drying out. But herein
lies a dilemma: these high levels of humidity are damaging to labels
and packaging. If you are cellaring wine for your own consumption and
you aren’t the sort of tart who likes to stroke labels, then
you’ll be delighted with the damp conditions of underground cellars
because they are optimum for maintaining the condition of the corks,
which are the guardians of wine quality. Replicate these damp
conditions in a commercial warehouse and you’ll have complaints from
customers, in particular from fine wine merchants who have to sell
fine wine to the American and far-East markets, where unblemished
labels are demanded by most collectors. Interestingly, this aspect of
fine wine storage – the preservation of the label – has recently
gained greater significance as fine wine brokers are increasingly
relying on detailed digital photography of bottles as a prelude to a
sale: the client can see the ullage level and the condition of the
label, removing a lot of the subjectivity from the transaction.
Controlling wine
storage conditions~
How do the various
commercial warehouses and cellars control environmental variables? If
you were under the impression that in bond warehouses were kept at a
constant 11 ºC, thus closely replicating the conditions of a classic
underground cellar, then it’s time for that illusion to be
shattered.
‘Warehousing companies
often claim that their warehouses are temperature controlled’, says
Jeremy Pearson of London City Bond (LCB), ‘but there are no
temperature controlled warehouses around: they all rely on the fabric
of the building to maintain a constant temperature.’ The reason is
simple: the air conditioning needed to maintain a steady 11 ºC would
be prohibitively expensive in a big warehouse. ‘Temperature in our
warehouses moves seasonally’, says Pearson. ‘In some there is the
best part of 6ºC variation.’ [It should be added here that the
claim about the lack of temperature control is disputed by others.
Marcus Titley of Seckford Wines points out that their warehouse is
actively temperature controlled; Seckford however only store their own
stock and that of their private customers.]
London City Bond have 21
warehouses in all, but there are three large London-based ones, in
Barking, Silvertown, and Tilbury (the largest, at 420 000 square
feet). Barking and Tilbury were originally built as chill stores,
which means they are well insulated. They also still have functional
cooling facilities. ‘We could haul down the temperature to whatever
we wanted’, says Pearson, ‘but this would cost a lot, and the wine
trade won’t pay for it.’ Although the temperature in these units
is not actively controlled, the maximum last summer at Tilbury, for
example, was 16 ºC. Long term reserves are usually kept at LCB’s
Vinoteque warehouse in Burton-on-Trent, which was purchased a year ago
from Lay & Wheeler: this is built on a grain store and shows the
most static temperature of all LCB’s sites, with only a small
seasonal variation.
Pearson points out that
small day-to-day variations aren’t likely to be problematic because
of the buffering effect of wine packaging. ‘We have put sensors
inside cartons and wooden cases and found out that you have to work
quite hard to move the temperature,’ he explained.
Octavian is one of the most
well known warehousing facilities in the wine trade. It’s an
underground facility formerly owned by the Ministry of Defence, and
was originally used for storing and making armaments. Because the
storage area is 90 feet underground, it sits at a steady 13 ºC all
year. The problem here is the high humidity: great for cellaring
unlabelled wines, but under these conditions labels would deteriorate
rapidly. ‘We have had to spend a lot of money making it fit for
purpose’, explains Octavian’s Jeff Stanton. ‘We have a computer
system that monitors the temperature and humidity, both below ground
and above ground’. He explained that when these parameters need
adjusting below ground and the conditions are right above ground, air
is then shifted in. Interestingly, Stanton thinks that the market for
cellaring fine wine is likely to expand in the UK in the next few
years. ‘More and more people are investing in wine, and from April
2006 the rules will change allowing people to put wine into their
SIPPs [self-invested personal pensions]: we’re anticipating quite a
demand for this.’
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