Keeping wine cool delays the ageing process
Research by The University of Auckland's Wine Science Programme has found that cold storage of Sauvignon Blanc can triple its shelf-life and reduce the loss of fruit aromas over time. The study shows that temperature is more important than oxidation in retaining fruity characteristics during storage. Well-managed refrigeration could help to improve the consistency of quality wines and help producers, exporters, retailers and consumers to manage their wines better.