THE LIFE OF WINE. (Not Brian)
Typically the rule for whites, roses and reds is that they will only keep for 2-3 days maximum once opened.
Red wine can be very temperamental. Pinot Noir is super sensitive to oxygen. Aged red wines will also have a low tolerance to oxygen and light coloured red wines & organic/sulphite-free red wine will also die off quicker than other red wines.
Champagne and bubbles can die very quickly due to the carbonation being released from the bottle as soon as that cork is popped.
Fortified wines like port and sherry, last a lot longer once opened due to the higher alcohol and sugar content which work as preservative. Store these in the fridge to help preserve them once opened. Therefore a cool, dark place for up to 28 days should keep it in good shape. Store bottles standing to reduce surface area.
EFFECT OF HEAT ON WINE
Industry Development and Support Technical Note
Page 1 of 4 in
Technical Note TN09—The effects of heat and light on wine during storage
TN09 — The effects of heat and light on wine during storage
The following is a brief review of the literature on the topic of the effect of heat on wine.
The Institute has recently received several enquiries regarding the effects of heat and light on bottled wine during
storage, and it was considered worthwhile to provide a brief summary of our findings and recommendations in
Excessive storage temperatures will have a marked effect on the shelf life of bottled wine. Marais (1986) observed
the development of faulty flavours and decreasing overall quality after 12 months’ storage of wine at 30°C.
Temperatures in excess of 40°C will induce visual and sensory changes to a wine in only a matter of days (Ough
1986). In general, any storage place where the temperature exceeds 25°C for long periods and 40°C for short
periods can affect wine quality (Ough 1992). Amon and Simpson (1986) recommend that bottled wine be stored
with the cork in contact with the wine in a cool (15–20°C), dry location.