Liquor needs to sober up. But when sober up, we should reasonably control the sober up time. If the sober-up time is too long, and the contact time between liquor and air is too long, the original flavor of liquor will be lost.

The ideal drinking temperature of most white wines is lower than room temperature (about 25℃), and the taste will be better after being chilled. But sometimes the wine will be blocked if it is chilled for too long. At this time, if you can use the decanter, its temperature will rise rapidly, which will help the aroma to evaporate.

For liquor, another advantage of sobering up is that it can dilute the unpleasant smell in liquor. Because some wines contain sulfur dioxide, they have some unpleasant smells, such as rotten eggs, rotten things and rubber. If wine can be poured into the decanter, these substances will evaporate quickly.

However, not all white spirits are suitable for sobering up, especially those sealed with screw caps, and only need to sober up in bottles. Because many liquors are fruity and suitable for young people to drink, once the hangover is too long, the aromatic substances in the liquor will completely evaporate, and the taste will be bland and unattractive.

Extended data:

Not all wines need to sober up.

The judgment method is actually very simple: pour a little wine into the cup, smell it and taste it. If the aroma is complex, dim, unclear or has some unpleasant sulfur smell, you need to sober up. On the contrary, if the fruit is rich, simple, refreshing and pleasant, you can drink it directly.

For different types of wine, the way of sobering up is different, and it doesn't just depend on the sobering up device. The invention is suitable for red wine with full body and strong tannin. After opening the bottle, slowly pour the wine into the decanter along the wall, let it stand for about 30 minutes, or gently shake it to help sober up, and taste it every 15 minutes. When the aroma is gradually rich and the tannin is gradually fine, it is the best drinking time.

For inexpensive old white wine or fresh red wine, open the bottle 15~30 minutes before drinking, pull out the cork, and let it stand slowly to sober up.

If it is an old Burgundy with elegant style and weak tannins, or an old wine stored in a bottle for more than 20 or 30 years, then you must not use a decanter, otherwise its delicate and balanced flavor will be seriously damaged by oxidation. The best way to sober up is to pour it into a glass with a big belly and a narrow mouth and shake it gently. There is enough oxygen in the glass to help sober up.

References:

Xinhuanet-Does liquor need to sober up?