Changes

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 work cork remains wet. However, this study found that the two types of corks differed in how wet they were when stored upright. One cork remained wet, while the other did not. Regardless of the wetness of the corks, they performed similarly regardless of 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. ROUMOUNIS, M.J. KWIATKOWSKI, I.L. FRANCIS, H. OAKEY, D.L. CAPONE, B. DUNCAN, M.A. SEFTON, E.J. WATERS. 2005.]</ref>. 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 is helpful in understanding the wider picture and this information might be relevant to uncarbonated beer that is stored in corked and caged bottles, such as some Belgian lambics or uncarbonated American sour beers.