WordNet
- small room in which a monk or nun lives (同)cubicle
- a device that delivers an electric current as the result of a chemical reaction (同)electric cell
- a room where a prisoner is kept (同)jail cell, prison cell
- (biology) the basic structural and functional unit of all organisms; they may exist as independent units of life (as in monads) or may form colonies or tissues as in higher plants and animals
- any small compartment; "the cells of a honeycomb"
- a small unit serving as part of or as the nucleus of a larger political movement (同)cadre
- be the winner in a contest or competition; be victorious; "He won the Gold Medal in skating"; "Our home team won"; "Win the game"
- a victory (as in a race or other competition); "he was happy to get the win"
- treat to wine; "Our relatives in Italy wined and dined us for a week"
- a red as dark as red wine (同)wine-colored, wine-coloured
- fermented juice (of grapes especially) (同)vino
- drink wine
- storage space where wines are stored (同)wine_cellar
PrepTutorEJDIC
- 〈C〉ぶどう酒貯蔵室 / 〈U〉〈C〉ぶどう酒の貯蔵;貯蔵されているぶどう酒
- (刑務所の)『独房』;(修道院の)小さい独居室 / (ミツバチの)みつ房,巣穴 / 小さい部屋 / 『細胞』 / 電池 / 花粉室 / (共産党などの)細胞
- (競争・競技などで)(…に)『勝つ』,優勝する《+at(in)+名》 / (…に対して)勝つ,勝利を得る《+against(over)+名》 / 〈戦争・競技など〉‘に'『勝つ』 / 〈賞・名声など〉‘を'『勝ち取る』,(努力して)獲得する / 〈人〉‘を'説得する,味方につける,の支持を得る / 《文》〈目標など〉‘に'到達する / (特にスポーツで)勝利,勝ち
- 〈U〉〈C〉『ワイン』,ぶどう酒 / 〈U〉〈C〉(種々の)果実酒 / ワインカラー,赤紫色 / 〈人〉‘を'ワインでもてなす / ワインカラーの,赤紫色の
- 『地下室』(basement)食料貯蔵室,穴蔵;(地下の)ぶどう酒貯蔵室 / 貯蔵ぶどう酒 / 《話》《the ~》(スポーツのチームなどの)最下位
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/06/06 19:10:31」(JST)
[Wiki en表示]
An underground wine cellar
A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, passive wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar is often called a wine room, while a small wine cellar (less than 500 bottles) is sometimes termed a wine closet.
Wine bottles stored in a wine cellar at Jesus College, Oxford
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Contents
- 1 Purpose
- 2 Conditions
- 3 Active versus passive
- 4 See also
- 5 References
|
Purpose
Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness and a constant temperature. Wine is a natural, perishable food product. Left exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature.
Conditions
A sherry solera over the ground
Wine can be stored satisfactorily between 7–18 °C (45–64 °F) as long as any variations are gradual. A temperature of 13 °C (55 °F), much like what is found in the caves used to store wine in France, is ideal for both short-term storage and long-term aging of wine. Note that wine generally matures differently and more slowly at a lower temperature than it does at a higher temperature.[1] When the temperature swings are significant, 14 degrees or more, it will cause the wine to breathe through the cork which significantly speeds up the aging process. Between 10–14 °C (50–57 °F), wines will age normally.[2]
Active versus passive
Wine cellars can be either active or passively cooled. Active wine cellars are highly insulated and need to be properly constructed. They require specialized wine cellar conditioning and cooling systems to maintain the desired temperature and humidity. In a very dry climate, it may be necessary to actively humidify the air, but in most areas this is not necessary. Passive wine cellars must be located in naturally cool and damp areas with minor seasonal and diurnal temperature variations—for example, a basement in a temperate climate. Passive cellars may be less predictable, but cost nothing to operate and are not affected by power outages.
Debate on humidity
Some wine experts debate the importance of humidity for proper wine storage. In the Wine Spectator, writer Matt Kramer noted a French study which claimed that the relative humidity within a bottle is maintained 100% regardless of the closure used or the orientation of the bottle.[3] However, Alexis Lichine says that low humidity can be a problem because it may cause organic corks to dry prematurely. An inch of gravel covering the floor periodically sprinkled with a little water was recommended to retain the desired humidity.[2] Of course the famous French caves naturally maintain about a 60% relative humidity.
See also
- Storage of wine
- Aging of wine
- CellarTracker (database)
References
- ^ "The Science of Aging Wine". Vintage Cellars. http://www.vintagecellars.com/science-of-aging-wine.asp. Retrieved 28 November 2011.
- ^ a b Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd.. Chp 6, p.22–24.
- ^ M. Kramer "Seeking Closure" The Wine Spectator pg 36 October 31st, 2007
UpToDate Contents
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English Journal
- Distributed Wireless Monitoring System for Ullage and Temperature in Wine Barrels.
- Zhang W1, Skouroumounis GK2, Monro TM3, Taylor D4.
- Sensors (Basel, Switzerland).Sensors (Basel).2015 Aug 10;15(8):19495-506. doi: 10.3390/s150819495.
- This paper presents a multipurpose and low cost sensor for the simultaneous monitoring of temperature and ullage of wine in barrels in two of the most important stages of winemaking, that being fermentation and maturation. The distributed sensor subsystem is imbedded within the bung of the barrel an
- PMID 26266410
- A wireless and portable electronic nose to differentiate musts of different ripeness degree and grape varieties.
- Aleixandre M1, Santos JP2, Sayago I3, Cabellos JM4, Arroyo T5, Horrillo MC6.
- Sensors (Basel, Switzerland).Sensors (Basel).2015 Apr 13;15(4):8429-43. doi: 10.3390/s150408429.
- Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry-The recognition and classification of musts coming from different grape ripening times and from different grape varieties-Are reported in this paper. These applications are very interesting be
- PMID 25871715
- The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas.
- Vigentini I1, De Lorenzis G2, Fabrizio V1, Valdetara F1, Faccincani M3, Panont CA4, Picozzi C1, Imazio S5, Failla O2, Foschino R6.
- Microbiology (Reading, England).Microbiology.2015 Feb;161(Pt 2):362-73. doi: 10.1099/mic.0.000004. Epub 2014 Dec 5.
- A three year survey on the dominant yeast populations in samples of air, must and wine in different vineyards and cellars of two northern Italian vine-growing territories (six sites in Franciacorta and eight sites in Oltrepò Pavese areas) was carried out. A total of 505 isolates were ascribed to 31
- PMID 25479840
Japanese Journal
- 422 ワイン貯蔵庫の内部温湿度その2 : 倉の収蔵環境に関する研究第68報
- 311 ワイン貯蔵庫の内部温湿度 その1 : 倉の収蔵環境に関する研究 第67報(3.環境工学)
- Ecological study of lactic acid microbiota isolated from Tempranillo wines of Castilla-La Mancha(BREWING AND FOOD TECHNOLOGY)
- Canas Pedro Miguel Izquierdo,Perez Patricia Ruiz,Prieto Susana Sesena [他],Herreros Maria Llanos Palop
- Journal of bioscience and bioengineering 108(3), 220-224, 2009-09
- … The presence of a well-adapted cellar microbiota is confirmed, with MLF dominated by a limited number of O. … oeni strains exists in the Castilla-La Mancha wine-growing region. …
- NAID 110007386286
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