Light ray is harmful to wine; in particular, ultraviolet ray will damage wine quality. first, light ray can lead to color change of wine, making the natural color and luster fade and dull; second, light ray can raise the wine temperature and make such nutrient substances as sugar, organic acid, nitrogen substances, polyphenols, vitamins and amino acids contained in wine changed, thus reducing the nutrition and health-care effect of wine and dampening the flavor of wine. Raised temperature can trigger microbial action, change the quality of wine and shorten the storage duration. Therefore, wine is generally packaged by such dark-color bottles as brown or green bottles. Wine should be laid down or inversed in a light-proof and shade area with small temperature variation.