Red wine improves when stored at higher temperatures, as the rate of aging improves and its shelf life is extended. This was the finding of a recent research on the role of storage and packaging in the quality of red wines.

• A team of researchers wanted to find out if packaging plays a role in preserving red wine quality.
• To test this, the team stored two packages of wine at two different temperatures – one at 4 C and the other at 20 C – and stored these for 12 months.
• The resulting chemical and sensorial evolution of the wine was studied by storing it in two kinds of packaging materials: glass bottles and multilayer Tetrabriks.
• They found that the quality of red wine can be preserved and its shelf life extended through a set of storage conditions.
• The chemical compounds’ kinetic qualities with the passing of time served as a measure of wine oxidation rate. This, in turn, can be a factor in improving the taste of the wine and enhancing consumer satisfaction.

The experiment proved that wine aged better when it is stored in higher temperatures.

JOURNAL REVIEW:

Venturi F, Sanmartin C, Taglieri I, Xiaoguo Y, Andrich G, Zinnai A. A KINETIC APPROACH TO DESCRIBE THE TIME EVOLUTION OF RED WINE AS A FUNCTION OF PACKAGING AND STORAGE CONDITIONS. Acta Alimentaria. 10 February 2017;46(3):336–345. DOI: 10.1556/066.2017.0001