Humidification for wine storage

Good soil, sunny slopes, passionate winegrowers: These are the optimum conditions for the production of good wines. To preserve or even improve their quality, storerooms and wine cellars must be kept at a constant temperature and the humidity must be strictly controlled.

Dry air — even air entering through the side of the barrel — causes the wine to evaporate, and this continues until the humidity inside the barrel is the same as the humidity in the ambient air in the storeroom.

Even bottled wine that has already been corked requires a constant climate, otherwise it will turn to vinegar. Cool, dark, and sufficiently damp — these are the optimum storage conditions for wine. Whether a stationary humidification system will create the appropriate climate or a system connected to the ventilation is required depends on the conditions in situ. But it is certainly a worthwhile investment.