Cavist 7 Manual De Usuario página 9

Loading the wine cabinet
o IMPORTANT: Your appliance is ideally suited to store 0.75 litre Bordeaux style wine bottles. While
the cabinet can store larger bottles, you must make sure that they do not prevent the door from
shutting properly.
o Always check that you can close the door without it fouling on a wine bottle, before shutting
it.
o When loading several bottles of wine at once, it will take longer for the appliance to cool the
individual bottles.
o As many bottles may differ in size and dimensions, the actual number of bottles you are able
to store may vary. The maximum storage number is based on standard 0.75 litre Bordeaux
style wine bottles.
o You can place 7 standard size bottles in your appliance with 1 bottle on each shelf.
Wine storage problems
Corking- a tiny percentage of bottled wine (about 1%) will suffer from this. The cork reacts with the
wine and gives it a musty, unpleasant taste. It is the most common wine storage problem and is
caused by harmless bacteria growing on the cork. As unfortunate as this is, there is nothing to do but
to discard all of the wine in the affected bottle. This is not to be confused with small fragments of cork
floating in the wine itself, which will not impair the flavour.
Oxidisation- when wine has been opened and left for longer than a day; it tends to lose its aroma and
colour, giving an overall flat taste. The only way to avoid this, it to either drink the wine on the same
day it was opened or to use a vacuum device specially designed for removing oxygen from opened
wine bottles. If you use such a device, the wine should still be consumed shortly afterwards.
Ullage- this is loss of wine from the bottle by evaporation or leakage. Signs of ullage include wine
seeping around the cork, a protruding cork or a stained label. It can happen if the bottle has been
allowed to get too warm. The wine may still be drinkable, if the leakage was recent; however, you
should be aware that if the wine cools down again, contraction can cause more air to be sucked into
the bottle and result in further deterioration.
Slight effervescence in still wine- this isn't really a problem with the way the wine has been stored,
but as a result of incomplete malolactic fermentation before the wine was bottled. A good way to get
rid of the effervescence is to let the wine breathe. Alternatively you can use a bottle vacuum device,
after about five minutes the effervescence will vanish.
Sediment- this is not normally a problem, however both red and white wines can produce sediment
after a number of months in a bottle. The sediment consists of tartrate crystals and is totally harmless.
If anything the building of sediment can be considered a good sign because it means that the wine
was not subjected to much (if any) filtering, meaning that the flavours and aromas should be preserved
better.
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