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Storing temperatures in winter

I keep my wine in a store temperated to 14 degres C (aprox. 57 F) all year. But as I would like to help the world in using a little less energy I have wondered about this: I would like to decrease the temp. to 8 degrees C (46,4 F) in the winter period (dec-feb). If I avoid fluktuations in temp. what would then the implications of the lower winter temperature be? My guess is, that it would give an slow down in developement of the wine and nothing else. My concern is of cause the quality of the wine. What would You very knowledgeable gentlemen out there say? Am I planning something stupid?

regards Jan

Reply to
Jan Bøgh
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Reply to
Richard Neidich

DaleW skrev i snipped-for-privacy@m7g2000cwm.googlegroups.com dette:

Thats a very sad story: Yes - it's terribly cold up here (off cause a very subjective statement) last Year 50 days below zero!

Yes.

Yes - its in the back of my garage.

Thank You for Your contribution to my enlightment.

regards Jan

Reply to
Jan Bøgh
Reply to
Anders Tørneskog

Richard Neidich wrote: [...]

Correct. It is called cold stabilization, causes tartrates to fall out of solution so they do not do so after bottling. Also said to help retain fruit flavors and retard spoilage, if I am not mistaken.

Reply to
AyTee

Most wines are cold stabilized by the winemaker if needed - simply stated, they are stored, during bulk aging, in cold storage which promotes the the crystallization of potassium tartrate. The resultant crystals are colorless and tasteless - they do not affect the wine, but are considered unsightly by some so winemakers prefer to remove them. You're right - at storage temps in the mid to high 40's, most commerical wines should not develop any precipitates.

As for the lower temp storage, shouldn't hurt any wines - but will retard the aging characteristics of some reds, which may be desirable. I would recommend avoiding big temp swings in storage - for instance, from mid 40's to mid 60's. Try to keep the range to around a total of 10 degrees. Easier said than done without comsuming power. I have a half submerged concrete walled cellar room, which I keep adding insulation to every year. Seems like it's never enough. But I've been able to hold temps to roughly a range of 57 to 65. Now if I could stabilize the humidity quite as well ....

Reply to
Ric

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