How do the Profesional guys store bottled wine ?

[slimslam]

Just a curious question on how the wineries store thier bottled wine in cases while waiting to be sold?? do they store them on there sides or straight up and down ? just curious really, as wine could be be waiting a year or more in bottles before it gets to a persons house.

And how does the quality of a cork help in this if its not in constant contact wiht the wine during that period???

Thanks Guys and Gals

Slim

 

[Khan]

Corks allow air-flow, regardless if they are wrapped or not. it is best to store wine on its side so that the cork absorbs some liquid and becomes air-tight, that way your wine doesn't oxidise while it's being stored long-term.

 

[slimslam]

so how do big wineries do that with bottles waiting for delivery/sale ????

 

[Yo momma]

Store them upside down. At least thats how Bnektar does it when we bottle.

 

[youngmeadman]

Is that not the big thing about synthetic corks? As for actual cork, I see the story upside being the absolute solution. In addition, even with bottles being stored on the side, some air-flow occurs (this slow oxidation is what ages the wine). If stored up, like in the retail stores, I don't see much problem with air-flow until the cork really dries and cracks. I am sure wine is off the shelf far before then.

my 2 cents,

Young

 

[slimslam]

Yeah i know with the better solid corks they have a better life span and seal the neck of the bottle better and i dont see big wineries storing thousands of cases on there side while they wait to be sold to distributors and then wait to be sold to stores.

 

[Noe Palacios]

How storage your mead is a real big problem if you make mead for living.

First decision - Natural Cork - Synthetic Cork - Screw caps

I use synthetic corks, Nicaragua's weather won't allow natural corks do their job. Although screw caps could be the best option to my weather conditions I didn't choose them because I don't want to look cheap.

This year I started to use Vintage Seal to avoid damage that I noticed that my mead suffers during our dry season.

I think that induction sealing has a huge potential in mead and wine making. My first trials on this path had negative results, but I don't give up so easy, I'm sure I did few mistakes, I'm analyzing my videos, something will come up.

Finally I need to make my "warehouse" colder, I'm working on "free cold weather". I'm close to get there, very, very close. Hopefully by the end of 2012 I'll start my first trial, at least during 2013's first third. I think that with this my storage conditions would be as good as it should be.

Saludos,