The quality of many products is affected by certain factors of the environment over time and so is wine. Proper wine storage can ensure that these environmental factors do not affect the quality of a good wine. This can be done easily by controlling the amount of light, temperature, air, humidity and variations that affect the wine. Air is one of the most prevalent factors known to reduce the quality of wine and should therefore be kept away. Air causes oxidation in the wine which then causes the quality of the wine to reduce. This makes the wine taste like vinegar and not wine. The best way to keep air locked out of a wine bottle is by using a proper cork because glass bottles are not permeable to air. There is a little air left in a bottle during packing and the cork should ensure that no other air leaks into the wine.

The best way to store wine is in a horizontal position because the cork will not crack and therefore let air into the bottle. Humidity in a room should also be regulated because when it is too high, the cork dries up and when it is too low, it becomes too moist and grows mildew. Storing wine in a bottle proportionate to the wine is also important as there is less air in the bottle. If not completely consumed, it should be put in a smaller bottle that is proportionate to the wine. The wine should also be stored in a room where there are little vibrations or movement. In addition, they should not be moved too much until they are ready to be served. This is mainly because vibrations causes the quality of the wine to reduce and should be avoided as much as possible.

Temperature is another factor that should be considered during wine storage. The temperature should be about 5 to18°C in order to keep the cork moist enough and therefore not shrink or to allow in air and cause the wine to age faster than normal. A wine cellar can maintain these temperatures and that is why most people store their wines there. With good temperature regulation, wine cabinets can also be used for wines being consumed in a year or less. In addition, the rate at which the temperature changes is also important because if it changes by more than 10°C on a frequent basis, the quality of the wine might be compromised. The amount of light seeping through a bottle should also be standardized. Many wine makers today use ultra violet filters on their bottles to ensure that light does not go through. An unpleasant aroma will be created if there is too much light passing through the wine bottle.