What should be avoided to preserve the quality of stored wine?

To preserve the quality of stored wine, it is crucial to avoid contact with air. When wine is exposed to air, oxidation occurs, which can lead to off-flavors and spoilage. Oxidation changes the chemical composition of wine, diminishing its quality and complexity. Proper storage methods aim to minimize air exposure, such as using corks that create a tight seal and storing bottles on their sides to keep the cork moist, preventing it from drying out and allowing air to enter.

The other factors such as vibrations, high altitudes, and frequent temperature changes can also negatively impact wine quality, but they primarily affect stability and flavor profile in different ways. For instance, vibrations can disturb the sediment in wine, leading to a less refined taste over time. High altitudes, while not typically harmful, can affect drinking preference rather than storage viability, as the atmospheric pressure can alter the perception of flavor. Frequent temperature changes can lead to expansion and contraction of the wine, causing corks to loosen and increase the risk of air contamination, but the primary concern remains direct contact with air.