and foreign odors can easily enter the bottle through the bottle stopper cap and even be absorbed by the liquor. In particular, attention should be paid to the prevention of the entry into the cellar of objects that emit strong odors such as detergents, pickles, stinky tofu, and cheese.
About 55% to 75% of the humidity can be stored on the wine. If it is too wet, cork stoppers and wine labels will rot. Too dry will make the cork stoppers dry and lose their elasticity. Accurate control of humidity is a problem that needs attention in the construction of cellars.
The temperature requirement of the wine is also very demanding. The normal storage temperature of wine is between 10°C and 16°C. The highest temperature should not exceed 24°C, otherwise the style of expensive wines will be damaged. However, the most important thing is that the temperature must be stable for a long time,
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