Maintenance and conditioning of wines

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That weekend I went through a situation that made me very sad … I went to visit my in-laws and we would taste some wines that they brought from France. We were anxious, but when we arrived we came across a broken cellar, setting 30 ° C !!! When we opened the bottles… It was already… The wines were oxidized… We lost them all.
First, there is a difference between the wine that oxidized due to the temperature variation and the one that spoiled due to contamination by microorganisms. In the latter case, we call wine “Wine Bouchonnè, whose expression originated from the French word bouchon (= cork), so the literal translation of the expression would be “corked wine”. This occurs when cork stoppers are contaminated by fungi, resulting in a “wet cloth” aroma, which a new lover will not always recognize when they are still at the beginning of the contamination!
This situation is also known as “Cork disease”, and it occurs through the production of TCA, a chemical component that alters the true aromas of the fermented drink. To avoid the effect bouchonnè, the correct packaging of the bottles is essential, however, as long as the cork stoppers are cork, this will be a very common problem (it is estimated that about 5% of the wines on the market are bochonnè). Now, you’re going to tell a traditional producer to exchange cork stoppers for screw cap (those with donuts) or plastic corks … Able to run after you with a rolling pin! lol
In the case of our bottles (oh how sorry!), What happened was that the great variation in temperature and the exposure to 30 ° C (up to 24 you can take… lol) the proteins in the wine underwent a denaturation process, and there was increased oxygen inside the bottle, leading to oxidation of the drink. The aroma and taste were unpleasant, but they didn’t smell like spoiled, just old wine (you know when we open a wine and store the rest in the refrigerator, and the next day it tastes like vinegar?). Another factor that interferes with wine storage is UV rays, which penetrate the bottles and also lead to product oxidation.
To avoid this very sad situation, here are some tips:

  • If you don’t have a cellar, don’t buy too many wines, buy those that you will consume in the period of 2 or 3 months;
  • In this case, keep them in a dark place, lying down (to keep the cork moist, reducing the chance of microorganisms penetrating);
  • Avoid shaking them! Shaking makes the wine “suffer”, so avoid drinking the wine as soon as it arrives from the market… Give it some time to “rest”;
  • If you go to buy a wine cellar, our country is very hot, I don’t like the ones that vary the temperature according to the outside temperature… So, do a lot of research before buying yours. There are great brands on the market, give preference to specialized stores, probably these places will have some specialist who will answer your questions!
  • Prefer to buy wines in specialized stores: win stores, cellars, cellars, emporiums, etc … They are very fond of the product, and generally respecting all of the above!

I believe that if you follow these tips, the chances of drinking an oxidized wine or bouchonnè will be greatly diminished …

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