Temperature control is the most important factor in wine aging. Wine is sensitive to temperature. Too high temperature (more than 25 degree Celsius) for longer period can spoil wine. Wine becomes cooked with some off flavors. The ideal temperature range is 10 – 15 degree Celsius. The length of time for which wine is exposed to high temperature depends upon wine. Wines like Madeira are more resistant to temperature than other delicate wines like Riesling. Temperature fluctuation can adversely affect wine. If wine is exposed to too cold temperature, the wine can freeze and expand, the cork gets pushed.
At cooler temperatures wine ages slowly and some complex flavors and aromas are developed. Aging at cooler temperature develop wines with more aromatic bouquet and complex structure.