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updated "Bottle Orientation" with Fields and Goodwin podcast
===Bottle Orientation===
A study on still white wines found that in some cases, bottles stored on their sides had slightly less oxidation after 5 years or storage than if they were stored upright, however, the larger variable in the study was the type of cork (natural vs synthetic, with the synthetic cork allowing more oxidation over 5 years of storage than the natural corks). It has long been asserted that still wine should be stored on its side so that the cork remains wet, which expands the cork and limits oxidation over time. However, this study found that cork wetness and bottle orientation had only a small impact in how well the wine aged, and the two types of corks studied differed in how wet they were when stored upright. When comparing two different types of corks for the same wine and stored upright versus on their side, one cork type had relatively low wetness regardless of bottle orientation (~15% after 5 years), while the other cork type was less wet when stored upright (65% upright vs 90% horizontal after 5 years). Regardless of the wetness of the corks, they performed similarly as far as protecting the wine from oxidation regardless of the wetness and bottle orientation (bottle orientation had minor effects in some cases), however, a previous study found that wine bottles stored on their sides were preserved better <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1755-0238.2005.tb00036.x/full The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. G.K.SKOUROUMOUNIS, M.J. KWIATKOWSKI, I.L. FRANCIS, H. OAKEY, D.L. CAPONE, B. DUNCAN, M.A. SEFTON, E.J. WATERS. 2005.]</ref>. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2125390790822457/ this MTF discussion]. Inferring any results from these studies to carbonated beer is difficult because the internal pressure caused by carbonation will create a different dynamic of gas exchanges through the cork (see [[Aging_and_Storage#Corks_vs_Caps|Corks vs Caps]] above). However, this information might be helpful in understanding the wider picture, and it is directly relevant to uncarbonated beer that is stored in corked and caged bottles, such as some Belgian lambics or uncarbonated American sour beers.
In beer brewing, horizontal storage might only be done during the conditioning phase (1-3 months), and then longer storage will be vertical. Vertical storage will allow yeast and other compounds to settle to the bottom of the bottle and might be more ideal for long term storage than horizontal storage <ref name="fields_goodwin">[http://www.thebrewingnetwork.com/sour-hour-episode-87/ Ryan Fields and Jay Goodwin. The Brewing Network, The Sour Hour – Episode 87. 10/04/2018.]</ref> (~31:00).
* [https://embracethefunk.com/2011/09/29/stand-up-lay-down-upright-sideways-uggghhh/ Brandon Jones article on corked bottle storage (verticle vs horizontal) with comments from Belgian lambic brewers.]
* Jeff Porn observes accelerated flavor development (good or bad) when comparing bottles that are stored horizontally versus ones stored vertically. Interestingly, bottles stored on their side developed [[Tetrahydropyridine]] off-flavor while the vertically stored bottles did not (Jeff bottle conditions with a house culture) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1284779411550270/?comment_id=1284814231546788&reply_comment_id=1284815964879948&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Jeff Porn on horizontal corked bottle storage. 04/14/2016.]</ref>. Shawn Savuto also reported THP development only in bottles aged on their side <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2149235825104620/?comment_id=2149252968436239&reply_comment_id=2149261881768681&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Shawn Savuto. Milk The Funk Facebook group post on storing bottles sideways and THP development. 06/25/2018.]</ref>. Increased flavor development was also reported by [http://allaboutbeer.com/belgian-warm-rooms/ Brasserie Dupont].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1779034952124711/?comment_id=1779340158760857&reply_comment_id=1779452025416337&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Blake Tyers from Creature Comforts] reported no statistical significance been horizontal and vertical storage, however those that did identify a difference correctly noticed harsher flavors and "more edges" in the bottles stored upright.
* Ryan Fields reported not seeing a difference between horizontal versus vertical storage, however, they only tested this one time. He still prefers to age bottles vertically in cages because this requires less space than aging in stacked boxes, and aging in boxes can insulate from proper airflow and temperature <ref name="fields_goodwin" /> (~29:45).
* For equipment and methodology of using wire cages to store horizontally, see [[Packaging#Wire_Storage_Containers|Wire Storage Containers]].