The Storage Environment
High Temperature: Wines cannot support variations and extreme temperatureshe. The best temperature is between 16 and 20 degrees.
Too hot: too hot tempetures risk to damage the wine flavors by increasing its aging rate
Too cold: too cold temperatures risk to increase the astringency of the wine causing dry and puckery mouthfell.
Too Much: Encourage mold growth and damage the label. But it won't be very dqngerous for the wine quality.
Too Little: A storage environment with too little humidity with make dry and shrivel the cork allowing the air to enter the bottle. If the wine is in contact with too much air it will cause oxidation and spoilage making your wine taste like vinegar. The ideal level of humidity is 70%, but between 50% and 80% of humidity is considered as safe for your wine.
Horizontaly: horizontql position keeps the corks moist, wich prevent them from drying and spoiling the wine flavors.
Odors: Strong odors qnd odors of fermented food can affect your wine. Through the cork, the wine is breathing and can integrate these strong unwanted flavors.
Darker the Better: Direct light can cause premature aging. The flavor of the wine is impacted significantly, if exposed to direct light for a long period of time. Though most wine bottles have UV protected layer, that still doesn't protect it at 100%.