U-Line Wine Captain 1000 Series User Manual & Service Manual page 31

USER GUIDE
SAFETY • INSTALLATION & INTEGRATION • OPERATING INSTRUCTIONS • MAINTENANCE • SERVICE
Balance A desired trait where tannin, fruit and
acidity are in total harmony. Wines with
good balance tend to age gracefully.
Body The weight and presence of wine in the
mouth provided by the alcohol and tannin
level. Full-bodied wines tend to have this
strong concentration.
Bouquet The blending of a wine's aroma within the
bottle over a period of time, caused by
volatile acidity.
Complex A subjective term often used in tasting. A
wine is said to be complex if it offers a
variety of flavors and scents that continue
to evolve as it develops.
Flabby A wine that lacks structure, or is heavy to
the taste, lacks acidity.
Full-Bodied Wine high in alcohol and extract,
generally speaking, fills the mouth,
powerful.
Lean Generally describes wines that are slim,
lacking of generosity or thin.
Oaky A desirable flavor imparted to wine if
done in moderation. Most wines are aged
in oak barrels one to three years, thereby
receiving this toasty oak characteristic.
However, if a weak wine is left in contact
too long with an oak barrel it will tend to
be overpowered with an oaky taste.
Tannin Tannins are extracted from the grape
skins and stems and are necessary for a
wellbalanced red wine. Tannins are easily
identified in wine tasting as the drying
sensation over the gums. Tannins
generally fade as a wine ages.
Temperature:
The most important element about
storage temperature is stability. If wine is kept in a stable
environment between 40°F (7°C) and 65°F (21°C), it will
remain sound. A small 1-2 degree temperature fluctuation
within a stable environment is acceptable. Larger
temperature fluctuations can affect the corks ability to seal,
allowing the wine to "leak" from the bottle.
Humidity:
The traditional view on humidity maintains that
wines should be stored on their sides in 50% - 80% relative
humidity to ensure cork moisture and proper fit in the bottle.
Contemporary wisdom suggests that the cork surface is too
small to be impacted by humidity. Further the cork is sealed
with a metal or wax capsule making humidity penetration
impossible. The concept of a humid storage environment was
derived from the necessity of wineries to maintain moisture
in their cellars to keep wooden barrel staves swollen,
preventing wine evaporation and product loss. In fact,
vineyards estimate as much as a 10% product loss per year
due to evaporation while wine is aging in the wooden
barrels. Humidity, however, was not intended for the modern
home cellar where wine is stored in glass bottles with sealed
corks.
Light:
UV rays are not only harmful to people, they are
damaging to wines - especially those in clear bottles. Since
oxygen molecules in wine absorb UV rays, wine should never
be stored in direct light for long periods of time.
Vibration:
Provided that sediment is left
undistributed and particles are not suspended,
vibration in a storage environment is not an issue.
Wines can become flat or tired when voids and
vacuums are created inside the wine bottle. In order
to create voids and vacuums within a liquid,
aggressive motion or shaking of the wine bottle
would have to occur.
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U-Line Wine Guide 3