Essentially, you're attempting to limit the amount of chemical reaction occurring; e.g. oxidisation. I wouldn't refrigerate, personally, unless both temperature and humidity were strictly regulated - at which point you're into the world of wine coolers rather than household kitchen fridges. Our fairly mild, constant climate in this country doesn't really justify the cost/hassle and - unless your collection runs into many hundreds or thousands of pounds sterling, or you have many, many irreplaceable bottles - neither does the juice. Light, iirc, is as much an issue affecting the longevity of perfume.
Somewhere dry and dark, in a cool and constant temperature. Away from the bathroom, perhaps in a drawer or wardrobe, and kept sealed in their original boxes.