Storage and Packaging of Wine
The process of making wine ends with packaging and storage. However, the material used for packaging and conditions in which the bottled wine is being held have great impact on the quality of wine as well as on its shelf life.
Wines are commonly left to age and stored in wine cellars (or wine rooms if being located above the ground) which are designed only for that purpose and can be divided into active and passive wine cellars. In an active wine cellar the climate control system maintains optimal temperatures and humidity, while passive wine cellars do not have any climate control. However, storage conditions are highly important because all wines can spoil if being exposed to unfavorable conditions, while fluctuations in temperature and humidity can also greatly affect wine's quality. According to some experts the optimal temperature in a wine cellar is 55 degrees Fahrenheit (13 degrees Celsius) although the majority agree that wine can be satisfactory stored if the temperatures are between 45-65 degrees Fahrenheit (7-18 degrees Celsius) under condition that any temperature changes occur gradually.
The majority of winemakers still sells their wines in glass bottles which are sealed
with corks. However, many wine producers also use other materials for wine packaging
such as Bag-In-Box (box wine), while the others use prefer screwcaps, crown caps or
plastic corks instead of the traditional corks. The alternative wine packaging is
less expensive and was also relatively well received by the consumers. Although
alternative wine packaging is commonly regarded less attractive and prestigious
there are no reports that they affect the quality of the wine in any way.