quarta-feira, 21 de janeiro de 2015

Just how quickly do wines get ruined by heat?

I have a question about heat affecting wine during shipping. I understand that you don’t want to ship wine in the middle of summer when it’s 100 degrees outside for fear that it will cook. However, if a day starts around 60 degrees, goes into the mid-80s for about 5 hours and then back down, is that enough time to damage wine?

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