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A good way to open the cork of red wine

Here are three methods for opening red wine corks:

1. Heating method

Use a lighter to light the area around the bottle cap. The cap will expand when heated. , then use a knife or other tools to pry it open. However, if you do this, the neck and mouth of the bottle may be temporarily heated, so be careful not to burn your hands.

2. Screw method

Screw the screw into the middle of the bottle stopper, leaving a little (about one centimeter) outside, and then use a hammer to pull out the screw head to pull out the bottle. plug. This also uses screws to imitate the principle of the Seahorse bottle opener.

3. Towel opening method

Prepare a towel, tear off the plastic cap of the red wine bottle, fold the towel into squares and place it on the wall, so that the red wine bottle and the wall Face at a 90-degree angle, hold the towel in your right hand and the red wine bottle in your left hand, and rhythmically hit the towel area on the wall.

You can stop when more than half of the cork of the wine bottle is knocked out. Just hold the exposed part of the cork with your hands and rotate it left and right to unscrew it.

Extended information:

Cork stopper production process

1. It usually takes 6 months to 1 year to produce a cork stopper, from peeling off the bark to start. In Portugal, the world's largest cork producer, the harvest season starts in May and ends in June.

When harvesting, workers very carefully peel off the cork layer of the cork oak (a kind of oak-like deciduous tree with a particularly developed light, soft and elastic "cork layer" in the bark). It cannot be too deep, otherwise the tree will die because it cannot resist the parasites.

After each harvest, it takes 9 years to peel off the cork layer from the same cork oak. The lifespan of a healthy cork oak is 200 years, and it can only be peeled a maximum of 18 times.

2. Store the peeled cork layer in the open air. The good sunshine in summer can dry out the moisture in the cork layer; the continuous rain in autumn will clean the tannin contained in the cork layer. Clean, in jargon, this period of time is called the "stable period" of cork, which can last up to half a year. Any longer and there is a risk of mold.

3. The dried cork board can be cut into cork stoppers. Cutting is also an art. Experienced workers can judge the quality of a board with just one look. The cut scraps must not be wasted. They are collected and are good materials for processing polymer cork.

4. The finished cork stoppers must be sterilized and selected to remove products with defects such as fine edges or cracks on the surface. A high-quality cork must have a smooth surface and small pores.

Reference: Baidu Encyclopedia-Cork