High temperature will engender too quick maturity of wine, leading to coarse, less elegant and premature wine.10°Cof temperature increase will double the ageing of wine. Less than5°Cof temperature variation for the whole year is optimal. Rapid rising temperature can speed up the ageing of wine and final deterioration of wine and also result in expansion and contraction of the cork, loss of sealing up of the cork and oxidation of wine.