With the continuous improvement of technology, red wine contains almost no impurities. Theoretically, there should be no need to sober up, but in fact it is still necessary, even more than before. The cork of red wine has a loose and porous structure. In fact, the function of the cork of red wine is to promote the contact between the wine and the outside air, promote the oxidation of tannins, and sober up the wine in advance. The second reason for decanting is to soften the tannins, which will oxidize when in contact with air, making them smoother, more mouth-feeling, and enhancing the mouthfeel.

Decanting involves the cleavage and activation of larger molecules in the wine by oxygen, which allows firm tannins to soften and closed aromas to open up. Decanting is almost always necessary to remove harmful, but unpleasant, sediment from wine as it ages. Most cheap wines are meant to be drank straight from the bottle, and their flavors are usually straightforward and fruity. These flavors will be carried away by the wind after the bottle is opened, not to mention lost in the decanter. If the aroma itself is bland and makes us feel sour, then sober wine itself is of little benefit... People divide sober wine into two extremes, old wine on one side and young wine on the other.

There are no definite answers when it comes to wine, so some industry experts have some advice. When in doubt, just decant. Promote the evaporation of sulfur dioxide. When red wine is bottled and sealed, small amounts of sulfur dioxide are washed in. We all know that sulfur dioxide is a very irritating and smelly gas that can affect health. But a small amount of sulfur dioxide can keep red wine from spoiling. Therefore, after opening the bottle of red wine, pour it out and let it sober for a period of time to promote the volatilization of sulfur dioxide so as not to affect the taste.

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