▁negative ▁effect . ▁Professor ▁Corn el ius ▁O ugh ▁of ▁the ▁University ▁of ▁California , ▁Davis ▁bel ieves ▁that ▁wine ▁could ▁be ▁exposed ▁to ▁temper atures ▁as ▁high ▁as ▁ 1 2 0   ° F ▁( 4 9   ° C ) ▁for ▁a ▁few ▁hours ▁and ▁not ▁be ▁dam aged . ▁However , ▁most ▁exper ts ▁believe ▁that ▁extreme ▁temperature ▁fl uct u ations ▁( such ▁as ▁repeated ▁transfer ring ▁of ▁a ▁wine ▁from ▁a ▁warm ▁room ▁to ▁a ▁cool ▁re fr iger ator ) ▁would ▁be ▁det r iment al ▁to ▁the ▁wine . ▁The ▁ult ra - v io let ▁ray s ▁of ▁direct ▁sun light ▁should ▁also ▁be ▁avoided ▁because ▁of ▁the ▁free ▁radical s ▁that ▁can ▁develop ▁in ▁the ▁wine ▁and ▁result ▁in ▁prem ature ▁ox id ation . ▁ ▁W ines ▁pack aged ▁in ▁large ▁format ▁bott les , ▁such ▁as ▁mag num s ▁and ▁ 3 ▁liter ▁Jer ob o ams , ▁seem ▁to ▁age ▁more ▁slowly ▁than ▁w ines ▁pack aged ▁in ▁regular ▁ 7 5 0 ▁m l ▁bott les ▁or ▁half ▁bott les . ▁This ▁may ▁be ▁because ▁of ▁the ▁greater ▁proportion ▁of ▁o xygen ▁exposed ▁to ▁the ▁wine ▁during ▁the ▁bott le ▁process . ▁The ▁advent ▁of ▁alternative ▁wine ▁clos ures ▁to ▁c ork , ▁such ▁as ▁sc rew ▁caps ▁and ▁synth etic ▁c ork s ▁have ▁opened ▁up ▁recent ▁discuss ions ▁on ▁the ▁ag ing ▁potential ▁of ▁w ines ▁se aled ▁with ▁these ▁alternative ▁clos ures . ▁Currently ▁there ▁are