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Part 6 of 6
Proper humidification is essential to conditioning and preserving wine. Excessive humidity will not harm the wine, but it can damage the labels, which can affect the wine’s value. Inadequate humidity can cause corks to dry out, lose their elasticity and allow air to get into the bottles. Because seasonal changes cause humidity to fluctuate, wine cellars typically need cooling and humidification units to prevent the damage created by either of these extremes.
There are three systems available for wine cellar conditioning: ducted systems, ductless split systems and through-the-wall units. All have digital controls and can cool to temperatures as low as 50 degrees Fahrenheit (10 Celsius) without dehumidifying the air in your storage room. The system you choose will depend on your performance standards and preferences, budget, cellar location and size and aesthetics.
Ducted systems and split systems use flex or hard duct work and a system compressor located outside the cellar to cool and humidify the air in the storage space. These systems are quiet and unobtrusive because only the intake and outtake grills are positioned in the cellar.
Through-the-wall units are installed into wine cellar walls and deliver humidified air into the storage space and transfer hot air to an adjacent room or space. These systems can be noisy. Also, with through-the-wall systems, the hotter air in the adjacent space can compromise the degree of cooling in the wine cellar.
Light can age a bottle of wine prematurely and make it smell and taste like wet cardboard. Clear bottles containing delicate white and sparkling wines are the most susceptible, but experts say that ultraviolet light can penetrate even dark glass. Though most modern bottles have ultraviolet filters built into the glass, long-term storage can still allow enough rays in and spoil your wine.
To avoid these situations, wine cellars should have few, if any, windows and low-voltage lighting systems with low outputs of UV rays. Incandescent or sodium vapor lights produce less ultraviolet light than fluorescents, as do low output LED lights. Some spot lighting is acceptable in certain areas, such as around a tasting table. Also, an automatic timer can prevent the lighting from being left on for a long period, which will generate excessive heat and tax the cooling equipment.
Wine cellars are frequently in basements, which are prone to smells that can penetrate cork and contaminate wine. But proper ventilation will help keep the cellar from giving the wine a musty taste. Also, keep the area free of debris, which can attract insects and infest the cork.
The opinions and positions expressed are the authors’ own and not those of Chubb. The information and/ or data provided herein is for informational purposes only and is not a substitute for professional advice. Insurance coverage is subject to the language of the policies as issued.