Hi there!
I would love to hear opinions or experiences about the recommended temperature for grape juice and wine storage.
I need to store juice and wine samples for further chemical analyses (Somers assay, Solid Phase Extraction separation, HPLC for monomers and mDp).
The samples will be stored for about 6 to 12 months, so I'm concern about the stability of the compound during this period of time.
There are opinions about store the samples at -20 Celsius will compromise the compounds stability, so for this reason it's necessary to store everything at -80 C.
Contrary to this, there are many others of the opinion to store the samples at -20 C it's good enough.
What is your opinion? Can you recommend some papers about temperature storage and stability of organic compounds?
Thanks!
Hi Constanza,
Generally the storage of food samples at -80 °C is more appropriate for further analysis because some enzymes keep its activity at -20°C.
Dear friend,
The ideal temperature range for storing red wine is between 45°F and 65°F (8°C and 18°C) with the sweet spot of 55°F (12°C). For long-term storage (wines you'll hold for a year or longer), you'll want to pay strict attention to maintaining that ideal temperature of 55°F.
The ideal temperature range for storing red wine is between
(45°F - 65°F ) , wines you'll hold for a year or longer that ideal temperature of 55°F.
Thank for your answer, but I want to store wine samples through fermentation (from day 0 to end of alcoholic fermentation). It means has to be under 0 degrees to don't allow microorganisms to modify the compounds.
As a general rule of thumb wine should be stored around 11-14˚c (52-57°F). Wine storage temperatures should never go over 24˚c as otherwise wines begin to oxidise and this negatively affects the wine.
Wine should be stored around at about 11-14˚cC where as grape juice can be stored for 7–10 days in the refrigerator . should be .
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