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Anonymous users2024-02-10You have to drink it within a week, the sooner the better, preferably within three days. It does not deteriorate, but due to contact with air, the sake oxidizes and becomes a little sour, but it is not bad and loses its good taste. You can put the wine in.
Wine racks. Or find a place to let the bottle mouth face down, so that the bottle mouth will be naturally sealed without wine, and it will not circulate with the outside air through the gap in the cork, which will be better.
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Anonymous users2024-02-09Red wine can be opened and drunk, it can be stored for 1-5 days, and the specific number of days can be stored is also related to the preservation method.
In general, the higher the content of polyphenols and tannins, the more acidity there is, the stronger the antioxidant capacity of the wine, and the longer it can be stored after opening. Some good barolos don't even open fully the day after they open the bottle. Organic and biodynamic wines, on the other hand, have a much shorter freshness after opening because they contain very little antioxidants added during the vinification process.
Precautions after opening the wine
When opening the wine, do not pour it all into the decanter, that is, after the decanter is partial, leave a part in the bottle, because when you pour out the red wine, through the red wine and the air are fully contacted, the oxidation time will destroy some of the original taste and flavor of the wine.
You can stuff the remaining wine with a wine stopper and put it in the refrigerator, and one of the core points is not to let the wine juice come into too much contact with the air to avoid excessive oxidation of the wine and cause differences in taste.
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Anonymous users2024-02-081. The wine can not be drunk after opening for 1 month, and the red wine of the open bottle is recommended to be drunk within 1 week. If it doesn't work, switch to a small bottle, so that there will be very little air in the bottle.
2. It is recommended to place the red wine horizontally, so that the contact between the cork and the wine can be guaranteed, and the role of sealing the wine can be maintained. If the bottle is standing, the stopper will dry out and become thinner over time, causing the wine to oxidize. Open the bottle a few hours in advance and place it upright so that the sediment will fall to the bottom of the bottle.
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Anonymous users2024-02-07Generally after opening the bottle is best in.
Drink it in two or three days. There are very advanced professional sealers and oxygen extractors abroad, which can extract the oxygen in the bottle after opening and then sealing the bottle, without contact with the wine, so that the wine will be stored for a longer time.
Wine storage principles:
Constant temperature: Store at a constant temperature of 13 degrees Celsius. Constant humidity:
Red wine is best kept in a space with a humidity of 70 to 80 percent. Protect from light: Avoid direct sunlight.
Shock absorption: ** can disturb the molecular structure of the wine and affect the aroma. No peculiar smell:
Keep the room odor-free to prevent odors from soaking into the wine. Lay flat: Laying flat ensures that the stopper is always moistened and does not dry out and shrink for air to enter.
If yesHigh temperaturesAfter opening, the bottle is not sealed and placed in a cool place (not a freezer).It began to deteriorate in half a day, no more than one day at most, and the next day it is already completely changed. So inRoom temperatureUnder (18-25 degrees), the opened wine is immediately sealed after pouring the glass, so as not to let the air continue to enter, and put it in a cool placeThis can be left in place for around 2 to 3 days, if it is put inside the wineThe air is also pumped out immediately(because we cannot let the air in the bottle oxidize prematurely with the wine which I did not drink), I canSave for about 5-6 days >>>More
I've also attached the home-brewing method of the wine, and it talks about how long it takes to drink it, so take a look! How to make a wine bar, the steps are as follows: >>>More
First of all, you confuse fermentation and oak barrel aging First, in general, the wine fermentation vessel is stainless steel fermentation tanks or traditional large oak barrels, usually for a few days or weeks, in this process, the sugar is converted into alcohol and carbon dioxide, this process is called maceration fermentation. Second, you are talking about 18 months in oak barrels, which is actually a process called oak barrel culture, using small oak barrels, not fermentation. This process is also called oak barrel aging, which is mainly used to modify the fermented wine to make it stable and peaceful, and malolactic fermentation will occur in this process, but this fermentation is not the main fermentation that turns the grape juice into the wine, we usually call it post-fermentation or sub-fermentation. >>>More
As one of the representatives of New World wines, Australia has become more and more influential in China in recent years, such as Penfolds and Yellowtail Kangaroo, which are relatively famous. I think there are a number of reasons why Australian wines have gained such popularity: >>>More
Friend, I propose that you drink it all at once, preferably within two days, if you can't. >>>More