Can’t drink anymore.

All the dates in the picture above refer to the freezer compartment.

Since wine contains alcohol, sulfur dioxide is often added to prevent oxidation. In this way, the probability of deterioration after opening the bottle is not high. Even if you drink it after opening the bottle for a month, you are unlikely to get upset - but the wine may not still taste good.

Whether it is good for health or makes us feel delicious, it is the effect of various phenolic substances in wine. The only troublesome part is that these phenolic substances are easily oxidized and decomposed when they come into contact with air...

For those wines that appear astringent just after opening the bottle (often because the wine has not been aged enough Years), proper oxidation will break large aroma molecules into more volatile small molecules, which will make the aroma more complex and diverse, and the taste will be smoother and easier to drink. But if it continues, small molecules will also be oxidized, and the aroma and wine structure will gradually disappear. Eventually, these oxidation products, acetaldehyde and acetic acid, accumulate in large quantities, producing the oxidized rust smell that occurs when a cut apple turns dark brown, as well as the unpleasant vinegar smell.

Normally aged wine does not require much oxygen. In fact, the longer a high-quality wine needs to be aged, the longer the cork is often chosen to reduce unnecessary over-oxidation.

The common saying that "two small holes can help ventilation and allow wine to age" is actually nonsense. The holes are the mechanical effect of the sealing machine...

Of course, Different wines have different resistance to the oxidation process. For example, the appropriate amount of sulfur dioxide added by the winery can play an antioxidant role, and the effect of sulfur dioxide will be more obvious in wine with a lower pH value. This means that the higher the acidity in a bottle of wine, the longer it will generally last after opening.

On the other hand, those wines that need to be aged for a long time have very strong "antioxidant ability". If the bottle is opened early, there will be enough raw materials for "oxidation", so after opening, It can also be kept for a long time after being bottled and produce complex changes. This is why fans of some Italian wines with relatively high acidity and tannins say they taste better the next day after opening the bottle, which makes sense.

Of course, the storage method will also affect the life of the wine after opening. All the above storage methods are to consider putting the cork back and throwing it in the refrigerator for low temperature storage, which can maximize your enjoyment. Time for this wine.