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movement during the process?

Do you believe in "travel shock" per se -- i.e. that wine can show badly within a few days or weeks of undergoing shipping, transit or other physical disruption, because of the vibration or movement during the process?

Note that I am only asking about travel shock specifically, not about bottle shock (from the wine first being bottled), or the sediment in an older wine being disturbed and needing some days to settle back down after shipping, or about other ways wine might be affected by heat, cold, light or other things during transit.

Please help.

I didn't find the right solution from the internet.

Teaser video production agency

Thank you
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