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Basic Types of Wine and Their Required Wine Storage Temperature

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Wines, Grapes and Wine Storage

Wines are produced by converting grape juice into alcohol through the process of fermentation.  Yeast strains are responsible for turning sugars in grapes into alcohol and carbon dioxide.  Wines are usually made with grapes from the Vitis Vinifera grape genus varieties.  Different grape varieties and yeast strains can yield different types of wine.

There are over a hundred varieties of wines, but they can all be classified into five types:  red, white, rosé, sparkling, and fortified wines.  Each type has its own unique characteristics, and requires different wine storage temperatures.

 

Wine Storage Temperature for Red Wines

Red wine is an alcoholic beverage made from black grapes.  Its distinctive red and deep purplish color comes from grape skins which are included during the fermentation process.  The color of red wine may vary depending on the grape variety and the way it is fermented.  The ideal temperature range for storing red wines is 50 – 55 degrees Fahrenheit.

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Red Wines – Proper Wine Storage

 

Common types of red wine are Bordeaux, Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel.  The flavor characteristics of red wine improve

further when allowed to aerate before serving.  They are best served below room temperature or between 60 – 65 degrees Fahrenheit.

 

Wine Storage Temperature for White Wines

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White Wines – Proper Wine Storage

White wines are made from black-colored or green-colored grapes.  When red grapes are used, the skins are removed before fermentation in order to keep the clear white color.  They are best paired with white meat, such as fish and poultry.

 

The optimal wine storage temperature is 45 degrees Fahrenheit.  Some well-known types of white wine are Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling, and Petite Arvine.

Wine Storage Temperature for Rose Wines

Rose Wines - Wine Cellar Refrigeration

Rose Wines – Wine Cellar Refrigeration

Rosé wines have a pink color, derived through the skin contact method, wherein grape skins are allowed to come in contact with the juice for a

very short period before being discarded.  This type of wine can also be produced by combining red and white wines.  The temperature range for Rosé wine storage is between 45 – 60 degrees Fahrenheit.

 

Wine Storage Temperature for Sparkling Wines

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Sparkling Wines – Proper Wine Storage

Sparkling wines have a bubbly and fizzy texture produced by significant amounts of carbon dioxide. This carbon dioxide is usually produced

during the process of actually making the wine.  A very popular type of sparkling wine is Champagne, from the Champagne region of France.

 

The sweetness level of sparkling wines can be described as brut (dry) or doux (a term used to denote the very sweetest of Champagnes).  The required storage temperature for sparkling wines is between 43 – 47 degrees Fahrenheit.

 

Wine Storage Environment for Fortified Wines

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Fortified Wines

Fortified wines are also known as dessert wines.  They are produced by adding a distilled beverage or spirit during fermentation.  Fortified wines are quite sweet which is why they are best paired with dessert.  Unlike other wines, they do not require storage in a controlled environment.  Port, Sherry, and Madeira are some of the most popular types of fortified wines.

 

Proper wine storage is important in maintaining the taste and flavor of wines.  The right storage environment should have minimum temperature fluctuations and the right level of humidity.  Installing a wine cellar cooling unit inside the wine storage room will help maintain the desired climate conditions.

 

Regardless of the types of wine you have in your collection, wine cellar refrigeration systems will make sure that the temperature range stays at 50 – 57 degrees Fahrenheit, and humidity levels remain within 50% – 60%.  A climate controlled environment is integral to preserving the quality of your wine collection over time.

 

To view the various types of wine cellar refrigeration systems that you can use for your wine storage room, click on these links:

 

Proper Sizing of a Wine Cellar Cooling System is Critical to its Efficiency and Longevity

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Take Me Straight to the Wine Cellar Cooling System - Heat Load Survey Form

Take Me Straight to the Wine Cellar Cooling System – Heat Load Survey Form

Most wine cellar cooling systems companies offer only a few sizes of wine cellar refrigeration units. These are often matched to a sizing standard of cubic feet. A very useful starting point when determining the volume to be a climate controlled wine storage area. However, this does not include ANY details specific to the Custom Wine Cellar.

The cubic feet method assumes basic standards in construction, usage, and operation. It assumes minimal insulation is used. Not more or NONE. That is generally the only consideration included. It does not account for many very common variables that can be incorporated into a Custom Wine Cellar which are calculated when using an actual heat load survey.

What are these variables that affect a wine cellar cooling systems choice and why are they important?

– Glass

Windows, doors, or walls are NOT considered when sizing by cubic feet.

Any glass in a Wine Cellar or Wine Cabinet is hugely important to compensate for when sizing. The insulation value of dual pane glass is ~R2. This allows a good deal of the cooling to be transferred through the glass. Increasing the amount of equipment required to keep the temperature stable. If it is not considered and smaller equipment is used the chance it will keep up with the needs of the space are slight. However, it is very likely that the equipment will run all the time. This will cause additional problems of very low humidity, extremely high cost of operation, or premature equipment failure not covered by the warranty.

Single pane glass should be avoided like the plague! The slightest leak in a door seal can cause your beautiful cellar to look more like a restaurant pie case. When the cold and warm air mix the water vapor instantly condenses to water droplets. This causes a ‘fog’ on the glass and can eventually lead to staining of the surrounding areas if left unattended. It is not the fault of the equipment and cannot be compensated for. It is a construction issue.

– Insulation

R value, above or below grade, ambient temperature all makes a difference.

Cubic feet estimates R11 insulation as the only factor in the equation. Obviously if there is no insulation to be used this estimate will be wrong. No company ever suggests it is acceptable to use no insulation in a Wine Cellar. Just the same it happens all the time. If a wine room like this is insisted upon by the client, even against better judgment, at least plan for it. Just the same as underestimating glass a larger system will be required or there will be problems.

On the other hand, if more insulation is being used a smaller system may be recommended. This is especially true if the Wine Cellar is to be below grade. Ground temperatures tend to be considerably lower than normal “ambient temperatures” or the conditioned air surrounding the cellar. Therefore much less equipment is required to maintain a stable temperature.

Over-sizing can create problems of a different kind. If the refrigeration system is too large it will only need to run a fraction of the time it should to keep temperature. This may sound great at first but it is not. Commonly known as “short-cycling” will damage the equipment causing failures that may not be protected under the warranty. In addition, the equipment running a predetermined cycle is how the humidity is balanced in the room. If the equipment runs too little the wine cellar’s humidity will increase. Condensation could occur especially if there are defects in the construction. If left alone labels could fall off bottles, water staining wood surfaces, and mildew and/or mold will grow.

– Lighting

Type, # of fixtures, hours used impact the heat of the Wine Cellar.

It used to be quite common to use can lights in a Wine Cellar. Anyone who has ever changed a light bulb knows lights can get very hot, pretty quickly. Imagine you intend to leave these on so you can show off your beautiful Custom Wine Cellar at a summer dinner party lasting several hours. Maybe you just want to leave it on to enjoy it yourself for a few hours each evening after a hard day’s work. Now think of that heat that the refrigeration has to overcome. This is another question in the heat load survey that should be answered as accurately as possible.

If in doubt USE LED LIGHTING! It produces so little heat it does not need calculated into the heat load. Modern LED lighting is now available in many designs, colors, and shapes. It does not have to look like a disco or a Christmas tree. Bulbs can fit in standard fixtures and even work with dimmers or remotes.

– Set Point

Activity, recovery and thermal mass are all things to consider when committing to a “Set Point” temperature for a Wine Cellar.

It is agreed by most experts that 55f is the ideal temperature to store wine, red or white. Both are SERVED at different temperatures. White wines or champagnes should be served preferably below 45f and reds at room temperature. Long term storage warmer than this can accelerate or damage the aging process, colder can slow or even stop it.

Wine Cellar Cooling Systems – Whites Wines & Champagnes

Some Wine Cabinets are designed with the intention of using a serving temperature for whites and champagnes. This would not be allowable with a cubic feet estimate alone. Especially since most Wine Display Cases like this are primarily glass and in hospitality locations. In a restaurant it is very possible that during peak hours the doors will be opened many times per hour. This requires a careful choice of which system is best suited to improve the recovery time and bring the Wine Storage Unit back to normal temperature.

Wine Cellar Cooling Systems – Thermal Mass

Thermal mass describes the temperature of the liquid within the bottles, cases, or even barrels stored in a Cellar. Thermal mass adjusts about 75% more slowly than air temperature does. If there is a lot of room temperature wine loaded into a cellar at one time it is perfectly normal to take up to several hours for the refrigeration to gently bring the temperature to where it is set. Once that is achieved the thermal mass reacts to changes slowly and will assist the stabilization in the room. The equipment will return to normal operation. Setting the thermostat to go colder WILL NOT make it go FASTER. It will put unnecessary stress on the equipment especially if a lower set point was not used in the heat load survey.

Sudden and drastic changes to the temperature of wine are far more detrimental than having it too cold or too warm for a short while.

– Additional features

Refrigerators, TV, Electronics, Fireplaces

Many designers like to add unique features to custom cellar designs. It is important to note that all appliances and electronics give off heat. These things should be considered carefully and are strongly discouraged.

H2: The USCS Heat Load Survey Form

Click here to go to the USCS Heat Load Survey Form. This information should be collected as accurately as possible and sent to us for a free load calculation and estimate. It will help us provide to you the correct equipment options for each unique design.

It will save you the money, time, and aggravation of improperly sized equipment.

Wine Cellar Cooling Units – How Do They Prevent Mold Growth?

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Mold growth in wine cellars? That is a big no-no.

Wine cellars typically have a cool and dark environment, a condition that molds love as it favors their growth.

Molds rapidly grow in moist environments, most especially indoors, and they create a foul odor within their surroundings.  In wine cellars, they commonly thrive on carpets, wooden fixtures, ceilings and even on wine labels.

Wine cellars must maintain an environment which is ideal for the optimum aging of wines. Environmental factors such as temperature, lighting and humidity are the most important considerations in building and maintaining wine cellars.

Among the three factors, humidity has the most major influence on mold growth. This means that humidity must be controlled to prevent molds from accumulating inside the wine cellar.

Humidity levels must be maintained at 60-75%, an ideal range for optimum wine aging and best to prevent mold growth as well. If humidity goes too high the moisture will peak as well, and this can trigger the growth of molds. If humidity goes too low, the cork may be damaged which can lead to air entering the bottle and cause oxidative changes to wine.

Thus the relative humidity must not fluctuate beyond these levels in order to ensure that your wines, wine labels and wine cellar furniture and accessories are well protected.

This is one of the reasons wine cellar cooling units are critical for every wine cellar. The type of wine cellar cooling unit that you choose for your wine cellar must be able to constantly maintain the ideal humidity levels.

Here at US Cellar Systems, we offer wine cellar refrigeration systems that are highly efficient in creating an environment that favors proper wine aging while simultaneously preventing the growth of molds. Our wine cellar cooling units are designed to complement the style of every wine cellar and function with high efficiency to ensure that your wines are well protected from different environmental factors.

Consider, for example, our High Static Series Wine Cellars Cooling Units.

High Static Wine Cellar Coolers

High Static Series Wine Cellar Cooling Units

 

It is featured with a factory installed automatic expansion valve that ensures humidity balance. Humidity balance is one of the most important features to look for when planning to purchase a wine cellar cooling system for your residential wine cellar or commercial wine storage.

To check out other wine cellar refrigeration systems with this kind of feature, visit these sites:

http://www.winecellarrefrigerationsystems.com/dq-wine-cellar-cooling-unit-spec.aspx

Should I heat my wine cellar?

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An uncommon question we get from time to time, about wine cellar cooling systems, that we believe is very important to address is: Should I heat my wine cellar?

The short answer is NO.

While this issue does not come up much in California in some parts of the US and Canada such as Maine, New Hampshire and New York all of which are prime wine cellar markets it can be a real concern.

It should be noted that the above answer and the explanation below are heatedly debated in the Wine Cellars Cooling Equipment industry.

Any outdoor components of a wine cellar refrigeration system should always be protected from weather.  For most of the country an outdoor enclosure is sufficient.  It keeps out foliage and critters like rodents or lizards in search of a warm place when the temperature dips.  In areas that will see temps below 40°F for more than a couple days at a time a Low Ambient kit should be added.  We install it prior to shipping and it will protect the condensing unit from harsher conditions.

For indoor components, some companies offer heating elements to go along with their wine cooling equipment.  This is an easy way to short cut genuine issues with the construction of a Residential Custom Wine Cellar or Commercial Wine Display Cabinet Enclosure.  Issues that can threaten the longevity of your investment in both a wine collection and the long-term operational cost of your cellar.  Northern areas with basement wine cellarsthat have little or no insulation can see temperatures below what is optimal for storage in the colder months of the year.  These wine rooms are likely to not have a vapor barrier.  In the long run not installing a good vapor barrier is far more risky.  Adding a heating element or “re-heater” is a band-aid on a gunshot.

Adding a “re-heater” does not address the very real problems associated with lack of insulation or a missing vapor barrier.  It may initially be cheaper to add a heater but in the long run it is very likely to cost significantly more.  Insulation will keep the temperature more consistent, consistency is more important than the temperature itself.  Temperature variance can be more damaging than absolute temperature.  The great thing about basements is they have so much thermal mass the liquid temperature barely budges!

For more info on temperature measurement see our wine cooling systems tech page.

Some experts go as far to say that cooler temps merely slow down the aging process, not change it or stop it.  This is more of an argument with white wines than it is reds.  Whites are slightly more fragile at very cold temperature for long term storage.  Even still it is widely agreed upon that sudden changes and stability matter far more than the annual gradual dip and slowing of the aging process.