High temperature is the nemesis of wine. The ideal temperature for storing wine is 11-13 degrees Celsius. Above this temperature, the ripening of wine can be accelerated, and the wine will rapidly age, accompanied by the browning of the wine and the disappearance of the fruity flavor of the wine. Excessive temperatures can even increase the pressure inside the wine bottle, dislodging the cork and causing the wine to leak and oxidize.
Wine is also sensitive to light, as the UV rays in sunlight can break down many of the organic molecules in the wine, which play a key role in the aroma, taste and texture of the wine.
Wines that are overexposed to light can smell of wet cardboard or wet wool, depriving the wine of fruity and fruity aromas. Tannin and champagne in red wine are the most sensitive to light, so they are often packaged in dark brown glass bottles to protect from light. Weekday wine should be kept out of light for the same precautionary purpose.
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