Minimize Wine Storage Vibration for Quality

Wine storage vibration remains a research area with relatively little data. Anecdotal information suggests it contributes to accelerated aging, with adverse effects. A study by Chung et al. (2008), cited, found that vibrations of different frequencies had distinct effects on the chemistry of red wine. This study concluded that "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized". The Australian Wine Research Institute (AWRI) has been unable to find literature on one point. That point is whether vibrations from a refrigerator's compressor harm wine in storage (AWRI Technical Note TN09). However, the Comité Champagne recommends protecting bottles from vibrations (Comité Champagne). Taken together, that advice points one way. Minimizing exposure to vibration is a prudent measure for preserving wine quality over the long term.

Does vibration affect wine aging?

Minimizing wine storage vibration is a recommended practice for preserving quality. The scientific data on its precise impact is limited. Anecdotal information suggests that vibration contributes to accelerated aging, with adverse effects. Chung et al. (2008) ran a study on red wine, cited. It showed that vibrations of different frequencies had distinct effects on the wine's chemistry. The study concluded that "Vibration could be used to accelerate the ageing of wine, but in most cases, this may lead to negative effects on wine quality. Therefore, to store red wines with limited changes in physicochemical properties, vibrations should be minimized".

Despite these findings, the AWRI has stated it cannot find any literature on one question. That question is whether a refrigerator compressor's vibrations harm wine in storage (AWRI Technical Note TN09). In contrast, the Comité Champagne advises that Champagne bottles must be protected from vibrations (Comité Champagne). It is the trade association for the Champagne region. So the exact mechanisms and extent of damage from vibration are still under research. Even so, avoiding unnecessary movement and vibration is a sensible precaution. It matters most for collectors focused on long-term preservation and the optimal development of their wines. Mature Bordeaux is the sensitive case, where sediment disturbance in mature Bordeaux can be a concern.

How does temperature impact wine storage?

Temperature is one of the most critical factors influencing a wine's condition during storage. High and low temperatures both pose risks. So do significant fluctuations. Excessive storage temperatures have a marked effect on the shelf life of bottled wine. They can lead to rapid aging and significant deterioration (AWRI). Marais (1986) observed the development of faulty flavors and decreasing overall quality after 12 months of storage at 30°C, the AWRI reports. Temperatures exceeding 40°C will induce visual and sensory changes to a wine in only a matter of days (Ough 1986, cited by AWRI). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short periods can affect wine quality (Ough 1992, cited by AWRI). Robert Parker (2008) suggests that somewhere between 10 and 25% of wines sold in the USA have been damaged due to exposure to extreme heat (AWRI).

Wine that gets too cold can freeze and expand. That pushes the cork out or, more commonly, cracks the bottle. More oxygen then reaches the wine. Temperature swings can cause adverse chemical reactions in the wine. Repeated transfers from a warm room to a cool refrigerator are one example. Avoid thermal cycling, where the temperature varies significantly between day and night (Hirlam 2019a,b, cited by AWRI). Such fluctuations can result in leakage of wine or movement of cork stoppers due to thermal expansion. That affects appearance and marketability, though not necessarily the quality of the wine itself (AWRI Technical Note TN09).

For long-term aging, a slow, cool environment gives a wine greater potential. It can develop complexity and a more aromatic bouquet. The lower the temperature, the more slowly a wine develops. The rate of chemical reactions in wine approximately doubles with each 18°F (10°C) increase in temperature. Most experts, such as Jancis Robinson, recommend constant temperatures between 50 and 59°F (10 and 15°C). Tom Stevenson speculates that 52°F (11°C) may be the most ideal temperature for storage and aging. Karen MacNeil recommends a cool area at a constant temperature around 55°F (13°C) for wine intended for aging. Wine can be stored at temperatures as high as 69°F (21°C) without long-term negative effect. Professor Cornelius Ough of the University of California, Davis, believes that wine can take temperatures as high as 120°F (49°C) for a few hours and not be damaged.

Chanut et al. (2023) studied microagglomerated cork stoppers in miniaturized bottle systems. The work gives specific insights into what temperature does to oxygen transfer:

• At a storage temperature of 20°C, the oxygen barrier properties of the bottleneck-cork system remained unchanged over 24 months of aging.
• At 35°C, a temperature "easily reached during bottle shipping" (Chanut et al., 2023), total oxygen transfer did not increase significantly for up to 9 months. Beyond this duration, a significant transfer at the glass-cork interface began to occur.
• At 50°C, this shift in oxygen transfer at the glass-cork interface occurred within the first 3 months of storage. After 6 months, the total diffusion coefficient reached 7.2 x 10^-6 m^2 s^-1. That approaches the diffusion coefficient of oxygen in the air (2.0 x 10^-5 m^2 s^-1), which indicates leakage at the glass-cork interface (Chanut et al., 2023).

The study offered one explanation for the increase in oxygen transfer at higher temperatures. A partial melting of the paraffin and silicone coating on the cork stopper could be the cause. The liquid:solid ratio of this coating was estimated as 6% at 20°C, 19% at 35°C, and 41% at 50°C (Chanut et al., 2023). Understanding these dynamics is crucial for protecting your investment, as reflected in the fine wine market index.

What role does humidity play in wine preservation?

Humidity is an important factor in wine storage. It matters most for bottles sealed with natural cork closures. Some degree of humidity is required to keep cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, oxygen can enter the bottle. It fills the ullage space, and the wine may spoil or oxidize.

However, excessive humidity also poses risks. It can damage wine labels. That may hinder identification or hurt potential resale value. Wine experts like Jancis Robinson note that 75% humidity is often cited as ideal. There is very little significant research to definitively establish an optimal range. The Comité Champagne recommends that humidity must be high and constant, between 60% and 80% (Comité Champagne).

Concern about humidity is one reason wine experts such as Tom Stevenson recommend against keeping wine in a refrigerator. The refrigeration process often includes dehumidifying, which can quickly dry out corks. Matt Kramer, writing in The Wine Spectator, cites a French study. It claimed that the relative humidity within a bottle is maintained at 100% regardless of the closure used or the orientation of the bottle. Alexis Lichine takes the other view. He contends that low humidity can still be detrimental to premium wine quality, because the cork may dry out. Lichine recommends spreading half an inch of gravel on the floor of a wine cellar. Sprinkling it with some water from time to time maintains optimal humidity. For more on how fill levels relate to cork health, see our guide on wine ullage levels explained.

Is bottle orientation important for long-term storage?

Recommendations on bottle orientation vary. They depend on the type of wine and closure. For most still wines, racks hold bottles on their side. The reasoning is that constant contact with the wine keeps the cork moist. Mas et al. (2002) investigated the impacts of different alignments. The test covered bottles sealed with six different closures for a white and red wine. As a general rule, after 24 months, wines stored upright had higher yellow/brown color than those stored horizontally. The differences were not significant. The study showed that oxidation was higher for upright samples sealed with agglomerated cork stoppers (AWRI). In another study, Skouroumounis et al. (2005) investigated the developmental characteristics of a wooded Chardonnay and Riesling wine. Samples sat under differing orientations. On the testing undertaken, bottle orientation (horizontal or upright) had little effect on the chemical composition and sensory properties of the two wines across a 60-month period (AWRI).

A recent study by Chanut et al. (2023) examined the effect of storage position on oxygen transfer through microagglomerated cork stoppers. The team compared two positions. One was vertical, with the cork in contact with the vapor phase of the model wine. The other was horizontal, with the cork in contact with the liquid phase. Neither position significantly influenced oxygen transfer through the cork or at the glass-cork interface over a 24-month period at 20°C (Chanut et al., 2023).

For Champagne and other sparkling wines, the recommendations differ. Most wines can benefit from lying on their side. Champagne is often recommended to be stored upright. The internal pressure caused by the trapped carbonic gas provides enough humidity and protection from oxygen. However, the Comité Champagne states that bottles can be stored upright or on their sides (Comité Champagne). For a full overview of best practices, consult our guide on how to store wine.

How does light exposure affect wine quality?

Light exposure is a significant factor. It can negatively impact wine quality during storage. Direct sunlight or incandescent light can adversely react with phenolic compounds in wine. That creates "wine faults". The AWRI notes that light exposure can also affect the taste of a wine. It produces volatile sulfur compounds, known as "lightstruck" flavour (AWRI).

Light-bodied white wines run the greatest risk from light exposure. Producers often package them in tinted wine bottles, which offer some protection. Wines in clear, light green, and blue colored bottles are the most vulnerable to light. They may need extra precautions for storage. In the cellar, corrugated boxes or wooden crates protect wines from direct light. Amber glass is most effective in excluding wavelengths below about 450 nm (Rankine 1989, cited by AWRI Technical Note TN09).

Dozon and Noble (1989) exposed still and sparkling white wines, bottled in green glass, to light from fluorescent lamps. That produced the lightstruck flavour. The intensity of the flavour was statistically significant in the still and sparkling wines after 31.1 hours and 18 hours, respectively. The same wines in clear glass reached a statistically significant level of the off flavour after only 3.3 hours and 3.4 hours, respectively. Sensory assessment of the affected wines indicated a decrease in "citrus" aromas. It also showed a rise in "cooked cabbage," "corn," "wet wool/wet dog," and "soy/marmite" aromas (AWRI Technical Note TN09).

Light exposure can also worsen copper instability in susceptible white wines. That leads to haze. The AWRI has investigated cases where bottles on the uppermost layer of bins developed a haze while underlying bottles did not. It invariably found the haze attributable to copper instability. The AWRI recommends that white wines containing a concentration of copper greater than approximately 0.5 mg/L are likely to be susceptible to copper haze. Above that arbitrary limit, protection from exposure to light will only delay the inevitable (AWRI Technical Note TN09). Protecting your wines from light is a key part of a sound fine wine investment strategy.

What are the ideal conditions for storing wine?

Ideal storage conditions preserve the quality and aging potential of your fine wines. Expert recommendations and scientific studies point the same way. Stable temperature, appropriate humidity, protection from light, and minimal vibration create the optimal environment.

Condition	Still Wine (General)	Champagne
Temperature	Constant 50-59°F (10-15°C)	Constant 10-15°C (Comité Champagne)
Humidity	Some humidity needed; 75% often cited	High and constant, 60-80% (Comité Champagne)
Light	Protected from direct light	Protected from light (Comité Champagne)
Vibration	Minimize vibrations	Protected from vibrations (Comité Champagne)
Orientation	On its side	Upright or on its sides (Comité Champagne)

Amon and Simpson (1986) recommend storing bottled wine with the cork in contact with the wine, in a cool (15-20°C), dry location (AWRI). The Comité Champagne advises a cool place, at a constant temperature of between 10 and 15°C. It asks for high and constant humidity between 60% and 80%. It also specifies that the bottle must be protected from light, vibrations, and odors. The storage place must be well ventilated (Comité Champagne).

For still wines, storing bottles on their side helps keep the cork moist. That is crucial for preventing oxygen ingress. However, for Champagne, the Comité Champagne states that bottles can be stored upright or on their sides (Comité Champagne). A study by Chanut et al. (2023) looked at microagglomerated corks at 20°C. It found that bottle orientation, vertical or horizontal, did not significantly impact oxygen transfer over 24 months.

Ultimately, the goal is a stable environment. It allows your wines to evolve gracefully. Monitor temperature fluctuations, keep humidity adequate, and shield bottles from light. Keeping any wines entering their drinking window free from unnecessary movement will help preserve their sensory properties and market value. When considering new acquisitions, factor in these storage needs as part of your all-in cost calculator.