The reason why wine can be deodorized is directly related to the sugar, organic acids, alcohol compounds and amino acids in wine. During the cooking process, these substances and the food in the fishy substances, complex chemical reaction and physical reaction, so as to achieve the fishy, fragrant and unctuous effect .

Organic acids in cooking wine. Acidic and alkaline substances are neutralized at a certain temperature and with the participation of oxygen, which is the acid-base neutralization reaction. A certain amount of oxidized trimethylamine and trimethylamine is present in the bodies of various freshwater and seawater organisms, which have a strong fishy odor, and when the aquatic organisms die, the level of trimethylamine is higher and the fishy odor is even heavier. Sufficient amounts of wine involved in the cooking process can produce salt compounds and water, and the fishy odor disappears.

Sugar in cooking wine. The sugar compounds in cooking wine are very complex, and some of the sugar in the high-temperature cooking process will hydrolyze with the acid to form better-tasting glucose and fructose, which will add flavor to the dish, although this effect is minimal.

Alcohols and lipids in cooking wine. The basic components in cooking wine are ethanol and other alcohol compounds. During the cooking process the alcohols and the acids in the wine will undergo esterification, resulting in the production of lipid compounds, which will evaporate at high temperatures, thus increasing the flavor of the dish. White vinegar and cooking wine need to be used in conjunction with each other in the cooking process.

Amino acids in cooking wine. The changes in amino acids during cooking are the most complex. There are a lot of proteins and a small amount of amino acids in meat, and the amino acids and proteins in cooking wine will react with carbonyl ammonia under the action of high temperature to produce a variety of compounds with unique flavors. And amino acids will also combine with sodium ions to produce sodium amino acids, which is one of the main components of MSG.

Choose a good cooking wine. In order to improve the effect of the cooking wine to remove fishy and increase the flavor, you must choose the cooking wine with a high content of yellow wine. The alcohol content of the wine must be between 10 degrees and 15 degrees. Always choose brewing wine, this kind of wine will make better dishes.