Wine is an indispensable condiment in our daily lives. Some people like to drink red wine, while others like to drink white wine. Each has its own attitude towards wine tasting.
Everyone knows that red wine needs to be sobered up - gently shake it in a goblet, which looks very stylish. So does white wine need to be sobered up?
In our daily lives, we almost always drink liquor after pouring it down. It seems we have never heard of sobering up, so do we need to sober up liquor? Could it be that we have been drinking wrongly for so many years?
In fact, there is also the saying of sobering up in the liquor culture. By sobering up, sauce wine can have a better flavor and taste. However, there are ways to sober up the wine and how to sober it up. Xiaoshe will take you to find out. after all!
01Why do you need to sober up the sauce wine?
1. The alcohol, acid, ester, water and other molecules in high-quality Maotai-flavor wine are undergoing Brownian motion during the storage and transportation process.
However, due to the less oxygen in the closed container and the large temperature change, these molecules become free small molecules, which changes the flavor of the wine. When a freshly opened bottle of high-quality Maotai-flavor wine is poured into a cup, it will smell more pungent and taste slightly astringent.
2. After sobering up, the temperature of the Maotai-flavor wine returns to room temperature, and molecules such as alcohol, acid, ester, water, etc. will undergo polymerization reactions. The free small molecules will re-polymerize into macromolecular structures, releasing an elegant aroma, and the taste will be better. Soft and delicate.
3. In addition, usually high-quality Daqu Kunsha sauce wine is made from red tasseled glutinous sorghum originating from Maotai Town . It contains high tannin content, and the sauce-flavor liquor has the same astringent taste as the tannins. Ning content has a great relationship. During the process of sobering up, the tannins in the Maotai-flavor liquor are oxidized by oxygen in the air, which will produce some substances.
These substances react with alcohols, esters, phenols and other substances in the Maotai-flavor liquor. , the taste and flavor of the wine will also change to a certain extent. The body of the wine will be richer and fuller, and the taste will be softer, more delicate, and richer.
02How to sober up the wine?
The so-called sobering up of wine is to fully contact the wine with the air, release the bitter taste of tannin through oxidation, and obtain a more comfortable taste.
In fact, not all wines need to be sobered. The wine we usually talk about is a wine with an altitude of about 53°. It has a rich taste and a strong taste. Properly sobering up can make the wine molecules combine just right and improve the comfort when drinking. But low-alcohol sauce wine, such as 43° sauce wine, does not need to be decanted.
Decanting soy sauce wine is very particular, and it can be roughly divided into the following three steps:
The first step is to allow the wine to return to room temperature before opening the bottle. Put the Maotai-flavor wine on the table in advance. During the resting process, the free small molecules will re-polymerize into large molecules, and the aroma and taste will get better and better.
The second step is to allow the wine to adapt to the environment and be exposed to oxygen after opening the bottle. After opening the bottle cap, shake it slightly, let it sit for a few minutes, and then tighten the cap again. Repeat this several times, and the wine will become more fragrant during the oxidation process.
The third step is to pour the wine into the decanter and shake gently for half a minute. When the wine is passed between the tables, the taste of the same wine that different people drink is also different due to the influence of the speed of shaking and the temperature of the palms. Pour the wine into a decanter and pour it into the wine glass according to your needs. In comparison, the taste will be more consistent.
After patiently sobering up, the sauce aroma of the sauce-flavor liquor will be more prominent - elegant and delicate, full-bodied, with a long aftertaste, empty cup lasting aroma. It should be noted that the sobering time of the sauce wine should not be too long. The ethanol in wine evaporates quickly. The sobering time can be slightly longer under low temperature conditions in winter. It is best not to exceed 20 minutes under high temperature conditions in summer.
