The method of sobering up red wine is as follows:

1. Bottle sobering: Just open the cork of the wine and let it stand, allowing a small area of ??the bottle mouth to come into contact with the air. This method It's called "bottle awakening". Decanting softens tannins and releases aromas slowly, but it can evaporate reducing odors. However, the disadvantage is that it cannot remove tartaric acid precipitation in aged wines. This method is generally used on new vintage wines or wines with off-flavors.

2. Decanter: The wine is transferred from the bottle to the decanter, allowing the wine to fully contact the air in the decanter. The tannins are softened and the aroma is dissipated faster, which is faster than the decanter. The "bottle wake-up" method is much faster. Decanting wine with a decanter is the most ideal way to decant wine. It not only perfectly and quickly softens tannins, releases aromas and removes odors, but also removes the sedimentation of aged wines.

3. Sober up the cup: Pour the wine into the cup and let it fully contact with the air to sober up. Because the contact surface between the wine liquid and the air is very large, the decanting speed of the cup is very fast. Disadvantages: It is difficult to taste the various changes in the wine sobering process, and it is difficult to experience the peak quality of the wine; a bottle of wine needs to be sobered many times, which is too troublesome; it cannot remove the sediment in the wine.

The purpose of sobering

1. Moderate oxidation: it can make rough tannins softer. When tannins come into contact with air, they undergo a series of oxidation reactions and become smooth and delicate.

2. Aroma recovery: When some wines are young, the aroma will appear in a closed state, but after contact with the air, the aroma slowly takes off the veil and gradually emits.

3. Remove precipitation: Decanting and changing bottles can remove the precipitation accumulated over the years in old wine, and avoid the precipitation of residual tartaric acid in the wine, which will affect the taste.

4. Removal of odor: Some wines will add excessive sulfur dioxide during the brewing process, which can easily form reducing sulfur smell, rotten egg smell, etc. During the sobering process, this unpleasant smell will disappear quickly. disappear.