Do you need to sober up to drink liquor? Does liquor wake up? These wines need to be decanted

Wine is a culture. China's 5,000 years is a wine culture and a wine history.

Decanting has always existed in red wine culture. In the liquor culture, there is also such a thing as sobering, and the details are one by one.

1. What is sobering?

Decanting refers to the sealed wine, from the opening of the bottle to the pouring of wine into the wine dispenser (decanter.

and then to the process of static oxidation of the wine. Decanting is to let the wine come into contact with the air, so that the aroma of the wine is more prominent and the taste is more mellow.

2. Why "sober up"?

The main ingredient of liquor is "ethanol, which becomes acetaldehyde after oxidation."

Acetaldehyde is oxidized again to acetic acid, which is often referred to as acetic acid.

Produces a sour taste. If in a closed environment, acetic acid and ethanol will undergo esterification reaction, and the fragrance will be produced.

In the process of aging, storing, packaging, and transporting liquor, various molecules in the liquor body are impacted and there are some irregular movements (called Brownian motion in physics).

The phenomenon of irregular motion of suspended particles struck by molecules). In a closed container, due to the lack of oxygen in the wine body, and the temperature of each process changes greatly, many macromolecules decompose into free small molecules, resulting in changes in the flavor and taste of the wine. As soon as the cap of the liquor is opened, it will smell more nasal and a little astringent to drink, which is the reason.

When the sake in an airtight container is poured out of the decanter (decanter), the sake gradually returns to room temperature, and molecules such as the aroma of the sake slowly polymerize.

That is, the free small molecules are repolymerized into large molecules, and the aroma of the wine is prominent, and the taste becomes delicate, elegant, mellow and full.

3. How to "sober up"?

Through years of summary and practice, a set of decanting steps has also been summarized, and the aroma of the wine is prominent after decanting, and the taste becomes delicate and elegant, mellow and full.

1. Before opening the airtight container, put it on the wine table or next to it for about 10 minutes to reduce the temperature difference between the wine body and the room temperature.

2. After opening the lid, shake it slightly, let it stand for 1-2 minutes, tighten the lid again, and repeat it several times.

3. When pouring the wine into the decanter, leave a certain distance between the bottle mouth and the mouth of the decanter to make the wine body contact with oxygen.

4. The wine body is in the decanter, and the decanting time should not be too long; Do not exceed 20 minutes when the room temperature is high, and longer when the room temperature is 20-25.

4. What kind of wine needs to be decanted?

1. Red wine: Before drinking, you need to slowly pour it into the "decanter" and shake it gently to make the wine fully contact with oxygen, release bitter phenolic compounds, and get an elegant and comfortable taste.

2. Aged sauce-flavored liquor.

Because of the presence of undesirable odor molecules and alcohol taste, the aroma of the wine will be stronger and the taste will be smoother after decanting.

3. High soy flavor liquor: The alcohol taste of high liquor is heavy, and decanting can effectively volatilize alcohol, which will slow down the feeling of flushing the nose and make it more comfortable to drink.

4. It should be noted that it is a fragrant liquor.

Rice-flavored liquor and low-degree liquor do not need to be decanted.

No, only red wine needs to be decanted, and other wines are not needed.

Need. The first thing is to drink some yogurt, which can protect the stomach well and keep it from being harmed, and you can also drink some vinegar, which contains some substances that can dissolve some ingredients in the liquor, which can make people's brains in a sober state.

No, but baijiu generally needs to be warm, especially in winter, a little hot, can make the taste of baijiu better, after drinking it will not be very fishy and spicy, and the taste will be softer.

You need to decant only drink red wine. The process of pouring the wine into the decanter smoothly and slowly, leaving the sediment at the bottom of the bottle, is called decanting, commonly known as "bottle change". Full-bodied red wines need to be "rebottled", while fine red wines need to be cautious; Younger red wines need to be "decanted", aged red wines need to be decanted, and white wine does not need to be decanted.

Chinese drink liquor, and many drink it directly. But historically speaking, there are also people who wake up, and those who drink liquor also hold a small pot to burn it, and we now drink liquor in China, culturally or procedurally, we don't wake up, we don't feel awake, and in essence, we are also waking up. Because liquor is first of all cultural, cultural level, we now talk about healthy drinking, healthy drinking includes at least two levels, the first is to moderate amount, the second is to cultural drinking, civilized drinking is not to say to take it and open the bottle to drink, now more civilized occasions, or everyone thinks that more high-end, more elaborate occasions, liquor is not poured directly in the cup, must be poured in the wine dispenser, the process of pouring in the wine dispenser is actually a process of awakening.

The last time I saw the national flower porcelain Qingyun 20 wine dispenser, like an elegant and noble vase, the interesting thing is that a wine vessel is exactly 10 small glasses, very literati and elegant feet.

There is no need to decant liquor to drink liquor, and high-grade liquor is basically brewed from grain, and the grain is fully in contact with the atmosphere during the whole brewing process. As long as it is a low-alcohol liquor that meets the food safety regulations of the People's Republic of China, it is basically made of high-grade liquor brewed from grain, and there is no need to decant the liquor. The above is just a personal opinion.

In general, liquor can also be "decanted", but it is not suitable for all liquors with a refreshing taste that does not need to be decanted, such as light-flavored liquor and rice-flavored liquor, the fresher the two types of liquor, the better. Low-degree liquor does not need to be decanted, and low-alcohol liquor generally has a watery taste, and the original body is not plump enough.

You need to decant only drink red wine. The process of pouring the wine into the decanter smoothly and slowly, leaving the sediment at the bottom of the bottle, is called decanting, commonly known as "bottle change". Full-bodied red wines need to be "rebottled", while fine red wines need to be cautious; Younger red wines need to be "decanted", aged red wines need to be decanted, and white wine does not need to be decanted.

The Chinese New Year is coming soon, and it is time for relatives and friends to gather, drinking alcohol is essential, and everyone knows that they need to be sobered up before drinking red wine. So does liquor have to wake up?

Does liquor wake up?

The flavor of the liquor after waking up is indeed better. The essence of wine is ethanol, and the oxidation of ethanol will turn into acetaldehyde, and the oxidation of acetaldehyde will turn into acetic acid, that is, acetic acid! The wine turned sour!

In a closed environment, acetic acid and ethanol will undergo a lipidation reaction, and the liquor will become fragrant! That is to say, when the liquor is fully oxidized, it will become sour; If the liquor is not fully oxidized, it will generate flavor substances with the help of sour molecules. Therefore, baijiu can be "decanted", but it is not applicable to all baijiu.

Which liquors do not need to be awakened.

Generally speaking, refreshing liquor does not need to be decanted, such as light-flavored liquor and rice-flavored liquor, and the fresher the two flavored liquors, the better they taste. Low-degree liquor does not need to be decanted, low-degree liquor generally has a watery taste, and the original body is not plump enough, and the taste is nondescript if it is "awakened". In addition, low-quality and low-end wine does not need to be decanted, and such wine is generally added with spices, which basically does not have any aroma.

Of course, this type of wine is not worth drinking.

Which liquor needs to be awakened.

Highly sauce-flavored liquor can be appropriately "decanted", because this kind of liquor is too strong for people who are not used to drinking, and the proper "decanting" can emit the pungent smell of alcohol and reduce the nasal sensation, which is beneficial.

In addition, some aged sauce-flavored liquor can be appropriately "decanted", because the old liquor is old, the alcohol flavor has already volatilized during storage, and the liquor body is thicker, and the aged sauce-flavored liquor is always salty to drink. If you open the bottle a little and leave it for a while, you will get a better taste. But this kind of liquor is really only suitable for high-end aged sauce-flavored liquor.

The best way to decant liquor.

After opening the cap, leave the bottle open for a few minutes, shake it slightly, close the cap, and try to seal it tightly. This can be repeated several times in between. Half a month later, the quality of the wine was much better, and it completely improved a whole grade.

If some old wine has precipitation, do you need to use a decanter at this time? In this case, it is not necessary to decant the wine in another container. Allow it to sit upright (in a cellar or cool place, of course) for a few days before drinking such an old wine, so that the sediment will fall to the bottom of the bottle.

Once the bottle is opened, you only need to be careful when pouring the wine and the sediment will remain at the bottom of the bottle. If you must decant the wine, remember to take a sip before decanting. This way, you'll be sure you don't miss out on any delicious treats.

The ethanol in liquor volatilizes quickly, and the decanting time can be longer under low temperature conditions in winter, and it is best not to decant for more than 20 minutes in high temperature environment in summer.

Some types of liquor need to be decanted, and some types are not, such as fragrant liquor and rice-flavored liquor, which do not need to be decanted, while some liquor can make its alcohol taste be emitted after decanting, and the taste will be more supple, and there are also some liquor that taste more sweet and mellow after decanting. If you want to continue to understand whether liquor needs to be decanted, you can continue to read.

1. The purpose of decanting liquor is to make liquor more mellow when drinking, and decanting is to pour the liquor into the decanter before drinking, so that the liquor can be in contact with the air for oxidation reaction, so that the peculiar smell and miscellaneous flavors of the liquor will volatilize and disperse, so that the aroma of the liquor itself and some unique aromas will gradually be released.

2. Liquor decanting can make the taste of liquor more complex, mellow and supple, and the length of liquor decanting time needs to be determined according to the type of liquor and the specific taste preferences of drinking consumers.

3. Baijiu is a Chinese liquor, which is a general term for fruit wine and rice wine, also known as shochu, laobaigan, burning knives, etc., and the main ingredient is alcohol.

4. According to the flavor type, Chinese liquor can be divided into: sauce flavor type, light fragrance type, strong fragrance type, Laobai dry flavor type, rice flavor type, phoenix fragrance type, concurrent fragrance type, Dong fragrance type, and other flavor types.