Wine cellar is actually a general term for some wine-related spaces. These include: wine cellars and wine storage cellars. Pictures of wine cellars
What we mean by wine cellars are mainly wine cellars and white wine cellars. Generally speaking, whether it is wine or foreign liquor, it needs to be aged in a wine cellar before it can be shipped out of the factory. As for whether it will continue to be stored in the winery's wine cellar or in a private wine cellar after leaving the factory, it is different.
The wine cellar aging process is a very important part of the wine. At this time, the requirements for the wine cellar are also very high, but the requirements after leaving the factory are relatively lower, just like when a person becomes an adult. Said to have strong adaptability to the environment.
What is mentioned below mainly refers to private wine cellars, that is, the wine storage places required for wine aging after leaving the factory, mainly for the about 10% of good wines with long-term aging capabilities.
Whether wine can be successfully brewed has a lot to do with the wine cellar. But whether it can be more exciting depends on the impact of the wine cellar on him.
What can a wine cellar do for wine? What should be done? To sum it up in the simplest sentence - provide the most ideal storage conditions for wine! Easier said than done. First of all, there must be suitable humidity and temperature; good ventilation must be ensured, vibration must be avoided, and the cleanliness of the environment must be very high. For example, near the wine producing areas in France, there are many places where the natural environment itself is very conducive to wine storage. A semi-underground cabin, a semi-enclosed empty wine cabinet. Wine collectors will buy wine cabinets to store wine for a long time, but the wine cabinets are often filled up quickly, and the price of top-quality wine cabinets is not cheap. More on that later. Collectors have begun to choose to build their own private wine cellars at home, but a professional wine cellar cannot be achieved by installing an air conditioner or a humidifier. Because the air conditioner cannot keep the indoor temperature constant, the humidifier cannot meet the 75% humidity requirement. However, the most fearful thing about wine is the sudden high and low temperature changes. If the humidity is insufficient when stored for a long time, the cork will easily shrink, causing the wine to oxidize and leak. A real wine cellar is a very complicated matter for collectors. Psychologically, they will worry about every little mistake they make and fear of affecting those treasures. Sometimes it is difficult to achieve the best even if they exhaust their energy. state. Wine Cellar
Generally speaking, larger shopping malls and hotels should have their own wine cellars as a place to store wine. Due to the special storage properties of wine, the design and arrangement of the wine cellar must be scientific, and you must not make it as simple as you want.
The storage space of a wine cellar should be commensurate with the size of the business. If the space is too small, it will affect the variety and quantity of wine stored. Many wines need to be stored for a long time, so the older they get, the better they get. This will take up a certain amount of space; besides, long-term wine and temporary wine must be stored separately, and the storage space must be adapted accordingly. The benefits of a reasonably spacious activity space include: it can reduce labor intensity, avoid accidents, facilitate ventilation, facilitate the entry and exit and movement of goods, etc.
The purpose of ventilation is to maintain good air in the wine cellar. Too much alcohol evaporates and the air is not flowing smoothly, which will cause the accumulation of flammable gases, which is more dangerous. Better air also helps workers breathe and helps keep the wine cellar dry. In addition, many wines breathe strongly, and foreign odors can easily enter the bottle through the cork and cap, and even be absorbed by the wine. Special attention should be paid to prevent items that emit strong odors such as detergents, pickles, stinky tofu, cheese, etc. from entering the wine cellar.
Humidity of about 55% to 75% is acceptable for wine storage. If it is too humid, it will easily cause the cork and the wine label to rot. If it is too dry, it will easily cause the cork to dry out and lose its elasticity, making it impossible to store wine. Tight bottle day. Humidity control is also an issue that needs attention during the construction of a wine cellar.
Natural lighting is very detrimental to wine storage. Natural light, especially direct sunlight, can easily cause alcoholism (such as alcoholism caused by excessive protein caused by light). Natural light may also intensify the oxidation process of wine, causing the wine to have a weak taste, turbidity, discoloration, etc. Artificial lighting is best used in wine cellars, and the intensity and pattern of lighting should be properly controlled.
Vibration interference can also easily cause premature wine ripening. For example, wine cellars located near railways or close to the earthquake source will often reduce the quality of wine. According to wine experts, the style of wine that has been shaken can change dramatically.
Many "delicate" wines often need to "rest" for two weeks before they can return to their original style after long-term shocks (such as transportation shocks).
Wine has strict temperature requirements. The normal aging temperature of wine is 10℃~16℃, and the maximum temperature should not exceed 24℃, otherwise the style of the precious wine will be damaged. But the most important thing is that the temperature must be constant and stable, because temperature changes not only cause thermal expansion and contraction, which can easily cause the wine to seep out of the cork and accelerate the oxidation of the wine, but the most important thing is that sudden changes in temperature will cause the wine to age during the aging process. Unnecessary substances are produced in the food, causing flavor variation or even deterioration. Therefore, as long as the temperature can be maintained at a constant temperature of 5°C to 20°C, it is acceptable. However, a wine cellar that is too cold will cause the wine to grow slowly and require a longer wait. If it is too hot, the wine will mature too quickly and will be less rich and delicate. Therefore, constant temperature control is the key to wine cellar design.
Regarding the stacking of wine. Bottles with corks need to be placed horizontally. When the wine bottle is placed horizontally, the wine liquid soaks into the cork, which isolates the air. Tilt placement at a certain angle is also acceptable. Horizontal is the primary way wine is stacked. Most of the bottles of distilled wine must be placed vertically to facilitate the evaporation of the liquid in the bottle, thereby reducing the alcohol content and improving the quality and style of the wine. If possible, measures such as cork replacement should be taken for high-end and valuable wines that have been aged for more than 25 years. Otherwise, accidents will occur and all efforts will be wasted.
As you can see from the above, storing your fine wine is not an easy task. Wine cellars do not necessarily have to be located underground. However, underground wine cellars can provide better conditions for wine storage. Underground wine cellars have unique conditions in terms of constant temperature, light protection, and shock resistance. Wine cellars located on the ground should take certain protective measures to ensure the safety of wine storage.
A professional constant-temperature wine cellar will be designed according to the actual storage conditions of wine, and a wine cellar and wine room constant temperature system will be installed to accurately achieve the conditions of constant temperature, constant humidity, ventilation, shock absorption, and light avoidance, so that it can Let the wine live longer. Real red wine lovers and collectors deserve it! The cost of building a wine cellar of about 25 square meters is generally about 150,000 yuan, but it can store 3,000-5,000 bottles of wine. In the long run, this is a great value for money. investment. A well-designed wine cellar not only has these benefits, scientific design can also help you find the wine you want faster and more accurately in the future. Wine Cellar
[Edit this paragraph] Fine Wine Cellar 1: Conditions for an ideal wine cellar
Generally speaking, larger shopping malls and hotels should have their own wine cellars as a place to store wine. Due to the special storage properties of wine, the design and arrangement of the wine cellar must be scientific, and you must not make it as simple as you want.
An ideal wine cellar should meet the following basic requirements: ① Have enough storage space and activity space. ②Good ventilation performance. ③The environment is easy to keep dry. ④Isolate natural light. ⑤Anti-vibration and loud noise interference. ⑥ Have relatively constant temperature conditions.
The storage space of a wine cellar should be commensurate with the size of the business. If the space is too small, it will affect the variety and quantity of wine stored. Many wines need to be stored for a long time, so the older they get, the better they get. This will take up a certain amount of space; besides, long-term wine and temporary wine must be stored separately, and the storage space must be adapted accordingly. The benefits of a reasonably spacious activity space include: it can reduce labor intensity, avoid accidents, facilitate ventilation, facilitate the entry and exit and movement of goods, etc.
The purpose of ventilation is to maintain good air in the wine cellar. Too much alcohol evaporates and the air is not flowing smoothly, which will cause the accumulation of flammable gases, which is more dangerous. Better air also helps workers breathe and helps keep the wine cellar dry.
The relatively dry environment of the wine cellar can prevent mildew and rot of the cork, as well as the peeling off and quality change of the wine bottle label; however, being too dry will cause the wine cork to dry out and crack, resulting in excessive loss of wine evaporation. The way to keep it dry is to focus on the ground covering materials, which should be materials that easily absorb and seep water.
Natural lighting is very detrimental to wine storage. Natural light, especially direct sunlight, can easily cause alcoholism (such as alcoholism caused by excessive protein caused by light). Natural light may also intensify the oxidation process of wine, causing the wine to have a weak taste, turbidity, discoloration, etc. Artificial lighting is best used in wine cellars, and the intensity and pattern of lighting should be properly controlled.
Vibration interference can also easily cause premature wine ripening. For example, wine cellars located near railways or close to earthquake sources will often reduce the quality of wine. According to wine experts, the style of wine that has been shaken can change dramatically. Many "delicate" wines often need to "rest" for two weeks before they can return to their original style after long-term shocks (such as transportation shocks).
Wine has strict temperature requirements. The normal aging temperature of wine is 10℃~14℃, and the maximum temperature should not exceed 24℃, otherwise the style of the precious wine will be damaged.
Wine cellars do not necessarily have to be located underground. However, underground wine cellars can provide better conditions for wine storage. Underground wine cellars have unique conditions in terms of constant temperature, light protection, and shock resistance. Wine cellars located on the ground should take certain protective measures to ensure the safety of wine storage.
[Edit this paragraph] Wine Cellar 2: Internal Facilities of the Wine Cellar
1.
Internal Facilities of the Wine Cellar
Wine The requirements for the internal facilities of the cellar are not too high. The following equipment is required:
1. Wine rack. It can be made of wood or metal. To make it easier to access, the shelves don’t have to be too deep or too high. There should be racks on each floor, and the racks should be divided into a number of small compartments vertically so that wines can be stacked according to variety.
2. Ladder. Used for stocking and picking up goods.
3. Cart. Used to carry goods.
2. Notes:
1. Stacking of wine. All corked bottles need to be placed horizontally. When the wine bottle is placed horizontally, the wine liquid soaks into the cork, which isolates the air. Horizontal is the primary way wine is stacked. Most of the bottles of distilled wine must be placed vertically to facilitate the evaporation of the liquid in the bottle, thereby reducing the alcohol content and improving the quality and style of the wine. If possible, measures such as cork replacement should be taken for high-end and valuable wines that have been aged for more than 25 years. Otherwise, accidents will occur and all efforts will be wasted.
2. Registration. All wines stored in the warehouse must be registered. Each type of wine must be marked with a card on which the age, origin, price, etc. of the wine are registered. Once the wine is placed, do not move it around. In particular, do not sweep dust off wine bottles, especially for high-end wines.
3. Do not mix with other goods. Many wines breathe strongly, and foreign odors can easily enter the bottle through the cork and cap, and even be absorbed by the wine. Special attention should be paid to prevent items that emit strong odors such as detergents, pickles, stinky tofu, cheese, etc. from entering the wine cellar.
3. About "Daily Wine Cellar":
Some large enterprises have additional "Daily Wine Cellar", which is located in the consumption place to cope with daily consumption. of wine storage. Most daily wine cellars are in the form of wine cabinets, and some wine cabinets are also equipped with refrigeration equipment to directly control the storage temperature of wine. Daily wine cellars are convenient for use and service work, reducing many unnecessary trips to and from picking up goods, and avoiding too much interference with the important areas of the wine cellar.