In the Chinese wine culture, before drinking red wine, it needs to be slowly poured into a special decanter to make the body fully contact with oxygen, releasing bitter phenolic compounds, and getting an elegant and comfortable taste. In recent years, lovers of fragrant sake have also drawn inspiration from them, and when tasting, they also used special utensils to sober up. Teacher Huang believes that some liquors really need to be properly hanged. Today we are going to discuss the main thing about the “wake up” of high-quality sauce liqueur. Mr. Huang takes everyone to see how the premium sauce is “wake up”. Better!
As we all know, the storage of all white wine, in the packaging instructions of the bottle, reads: store in a cool place. Stored in a cool place, mainly to make the alcohol molecules and other substances in the wine fully polymerized, the wine is mature and the structure is stable. However, in an environment with large temperature changes (high temperature, low temperature) and vibration, the degree of binding of alcohol molecules to water molecules and other substances changes, and alcohol molecules decompose from macromolecular substances to form free small molecule alcohol. Water molecules, as well as esters and phenolic substances, also form free small molecules, and the interaction between molecules changes, and the volatilization speed of the wine also changes.
So how should the sauce wine be "wake up" to have a better flavor?
The first step is to return the wine to room temperature before opening the bottle. Put the Moutai on the table in advance, and during the process of standing, the free small molecules re-aggregate into macromolecules, and the aroma and taste are getting better and better. The second step, after opening the bottle, let the body adapt to the environment and contact with oxygen. After opening the cap, shake it a little, let it stand for a few minutes, and tighten the cap. This is repeated several times, and the scent is more fragrant during the oxidation process. The third step is to pour the wine into the decanter. When the wine is passed between the tables, under the influence of the speed of shaking and the temperature of the palm, the taste of the same wine that different people drink is also different. Pour the wine into the decanter and pour the wine into the glass as needed. The taste will be more consistent.