1. WINE CARE
Ideally, wine should be stored in an environment that is able to provide certain basic conditions: a constant
ideal temperature and humidity level, minimal light, and no vibration. Within certain limits, the stability of the
temperature in the cellar is even more important for good wine preservation than the actual temperature
itself. Many factors govern the conditions in a cellar. Depending the season, the temperature may vary
between 11 and 18 °C. At temperatures above 25 °C, the young white wines may have a secondary
fermentation while some red wines may have their ageing accelerated.
Central heating pipes or boilers nearby can be damaging to wine conservation. An ideal cellar must neither be
too dry nor too wet for the following reasons: Dry air can be insidious; it dries the corks and can cause a
significant evaporation of the wine. Furthermore, a humidity level that is too high will promote the growth of
mildew on the labels and corks. Ideal humidity is approximately 70% but it can safely rise to 90% without
damaging the wine.
The cellar should be completely sheltered from vibration. This includes all shelving units. Shelves should be
freestanding on the floor rather than attached to a wall, since the walls are more sensitive to vibration.
Wine ages rapidly when exposed to light. It is for this reason that the cellar should remain dark with only
limited and very dim lighting periods.
Wine is not as fragile as we often believe it to be, but it is essential that it is sheltered from its principal
enemies: sudden temperature or humidity changes, vibration, and light. With the proper conditions, you will
be able to conserve your fine wines for a long time while allowing for proper maturation and optimal ageing.
2. PRINCIPLES OF CELLAR AIR-CONDITIONING
The WINEMASTER C50 (SR) is designed upon a relatively new basic refrigeration concept known as “No Frost”
or “Ventilated Cold”. WINEMASTER, a product created in France, uses the latest most innovative technologies
to provide a product which is reliable, practical, and easy to use.
“Ventilated Cold” or “No Frost" Air circulates around the wine before passing through the evaporator, where it
cools again and loses its moisture thereby providing humidity before starting
the cycle again.
The advantages of “ventilated cold”
- No frost other than on the evaporator
- Automatic defrosting and maximized refrigeration efficiency
- Cold distribution improved by a permanent air circulation (without air stratification)
- The circulation of air allows you to maintain the pre-selected temperature throughout the cellar
