Optimal temperature range, for the proper wine maturation, is between 10 °C and 18 °C, while the permissible range is between 7 °C and 19 °C. Wine stored in the above temperature has a tendency to mature too fast and is characterized by no balance of taste palette and bouquet. If the temperature is too low, wine matures too slowly, which also has negative impact on its taste and aroma structure. The most dangerous are however sudden changes of these values. They can cause in a short time irreparable damages in delicate structure of the wine. Taste and aroma became flat, many nuances typical of wines disappear, by which they loose their individuality.