date:Jun 03, 2016
e fluid that is easily damages by temperate fluctuations. While temperatures that are too low (below 40 F) can slow down the aging process and possibly create freeze burn, the biggest problem will be high temperatures. Storing or transporting wine above 90 F can spoil the wine quickly. Since most of the temperature damage occurs during transport, foodservice operators and wine collectors often dont find out about a contaminated wine until years later. The damage is not visible from outside the b