Cool storage of wines increase shelf Life.

Interestingly Auckland scientists have found that cold storage of sauvignon blanc can triple its shelf-life.

 The University of Auckland’s Wine Science Programme, which has been studying New Zealand sauvignon blanc, found keeping sauvignon blanc cool reduces the loss of fruit aromas over time.

 Associate Professor Paul Kilmartin says the study shows temperature is more important in retaining fruity characteristics during storage than oxidation.

 ”Our results show that wines in cold storage retain these desirable characteristics for much longer, and this has important implications for how producers, exporters, retailers, and consumers handle their wines.”

 He says well-managed refrigeration could help to improve the consistency of quality wines sold in New Zealand and overseas and allow the wine industry to cope with changes in supply and demand from year to year.

www.wineandhampers.com

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