Tasting a fine wine and perceiving its exquisite aroma is a unique experience that does not depend solely on the specific characteristics of the grapes. Crafting this beverage is a true art, and many factors are involved. In this article, we will discuss some of them, with special emphasis on environmental conditions.

Attention to detail

A delicious and sparkling wine is not obtained by chance. Rather, it is the result of following a rigorous process from start to finish.

Oenologists must pay attention to many details, including vineyard care, choosing the right time for harvesting, and closely monitoring the processes of destemming, crushing, pumping over, and maceration.

Likewise, it is necessary to ensure that fermentation, pressing, wine transfers between barrels, clarification, bottling, and facility cleaning are all carried out according to the highest standards.

At the same time, there are oenological products that can be used to optimize results. These include enzymes, bacteria, yeasts, correctors, and compounds that assist in clarification and stabilization.

As we’ve seen, it is very important to carefully monitor each element involved in the winemaking process. In this regard, humidity and temperature play a fundamental role. Below, you will find more information on how to control these two variables inside wine cellars.

Environmental conditions

Wine cellars must be equipped to recreate the ideal environment. For example, it is necessary to control lighting and eliminate strange odors through the use of fans. Additionally, the facilities should be built with materials capable of minimizing vibrations.

However, temperature and humidity are two highly variable environmental factors. They change depending on the time of year, time of day, and weather conditions. This presents a challenge during storage and aging processes, as a stable environment is required to obtain a quality product.

Winemaking cannot be left to the whims of nature. Therefore, temperature and humidity must be artificially controlled. Discover the specific techniques used in wineries.

Temperature

Facilities must be equipped with cooling or heating systems to maintain a constant temperature throughout the year. It should not fall below 12 °C nor rise above 15 °C. These conditions apply to all types of bulk storage, bottle and barrel aging cellars, and finished product warehouses.

To favor the fermentation process of the grape product, the production area should maintain the lowest possible temperature within the aforementioned range. Monitoring this variable is also important at the time of bottling, as it ensures optimal leveling of the containers before sealing.

Humidity

For proper wine aging, the humidity level in winemaking facilities should be around 80%. Depending on local conditions, dryers or humidifiers may be used.

If the level is far below the recommended percentage, up to one-tenth of the liquid stored in barrels may be lost. On the other hand, if it is significantly above the recommended standard, water may seep into the barrels, affecting the alcohol content of the stored wine. Essentially, precise humidity control helps maintain product quality.

Poor control in facilities located in very humid regions could encourage the growth of mold on aging containers. In turn, water condensation (resulting from excessive humidity in the environment) could damage the labels and interfere with their proper adhesion.

It is clear that controlling ambient humidity and temperature is essential in the winemaking process. The final quality of the wine depends on it.