Our Research
Wine & Temperature
Despite the great care that goes into the making of fine wine, most wineries, importers and collectors don't have consistent data to assure their wines have been shipped and stored with optimal care.
eProvenance conducted extensive research that determined when wine is exposed to high temperatures, several chemical reactions are sped up and begin to degrade color, taste, aroma and aging ability.
eProvenance Score
As wine is exposed to temperatures above 25° Celsius (77°F) several chemical reactions are accelerated:
- Oxygen uptake (aroma oxidation)
- Free sulfur dioxide decline
- Ethyl carbamate formation
- Anthocyanin decline (browning)
These reactions have been measured, and all have a common characteristic:
- They proceed linearly with time
-
They proceed exponentially as temperature rises, at somewhat different rates
Over time, these reactions begin to degrade color, taste, aroma and aging ability.
eProvenance has developed a unique, scientifically-based system to calculate the impact of these reactions and provide the eProvenance Score, which reflects any meaningful changes in the wine quality.