The disturbing topic: How to prevent mold in the wine cellar?

class=”sc-29f61514-0 fQbOYE”>

In general, you should not demonize mold. They work as decomposers in nature and make a vital contribution to the matter cycle. Molds are also used in the production of antibiotics.

Some foods, such as blue cheese, cannot be made without mold. However, mold is less welcome in wine cellars. They do not look appetizing and, under certain conditions, multiply extremely quickly.

High humidity increases the risk of mold growth

Wine bottles like to be stored in moist and cool environments. Keep it moist to prevent the cork from drying out and refrigerate to allow for controlled aging of the wine. Problem: Mold also likes cool and moist. Therefore, mold in the wine cellar is unfortunately not uncommon.

From a humidity of about 80 percent, the risk of mold increases. Therefore, controlling humidity is the most important point for prevention. Wine doesn’t need to be that moist, as humid conditions cause discoloration on wine labels.

For this reason, the ideal humidity in the wine cellar should be between 50 and 70 percent. Regular ventilation or air conditioning with simultaneous dehumidification helps here. Since moisture tends to accumulate in cool environments, you need to ensure proper ventilation in the wine cellar, which tends to be the coolest place in the house.

It’s best to get a combined thermometer and hygrometer to keep track of both temperature and humidity. If the mold has still spread, it’s best to use at least 70 percent alcohol from the pharmacy or other source to remove the annoying fungus.

Source : Blick