Wine Knowledge: How to save the wine that has not been drunk after opening the bottle? How to save the wine that has not been drank after opening the bottle is a problem that people who love to drink wine often encounters.method one:...
How to save the wine that has not been drank after opening the bottle?
Wine Knowledge: How to save the wine that has not been drunk after opening the bottle? How to save the wine that has not been drank after opening the bottle is a problem that people who love to drink wine often encounters.
method one:
Use a clean bottle to stuff the wine bottle and put it in the refrigerator to relieve the oxidation of the wine.If it is a red wine, take the wine out of the refrigerator before serving the wine, and place it for a long time to restore the wine temperature to 18 ° C. This method is amazing and effective.
Method Two:
Pour the remaining wine into the 375ml wine bottle (half bottle volume), and then stuff the bottle again.This method is slightly complicated, but it is also the best way you can do so far.If the bottle is a spiral plug, then the method of method, the method two of the method, is more convenient.
Method three:
Using an inert gas replacement device, it can pull out all the oxygen in the bottle.This method is very popular in the catering industry in Europe, but I have not been persuaded yet.You need to pay a lot of inert gas to replace the oxygen remaining on the top of the half bottle of wine, and I very much doubt whether the container of this device can carry sufficient inert gas to replace the oxygen in several bottles of wine efficiently.
Method 4:
Use those who can take away the oxygen in the wine without oxygen, thereby protecting the wine.This vacuum pump can only take away 2/3 oxygen, so that the remaining 1/3 of the oxygen is still left in the bottle to destroy the wine.However, when you use this device to take away the oxygen in the wine, you also take away the sulfur dioxide specially added to the winemaker to prevent oxygen from destroying wine.In this way, 1/3 of the oxygen left will still destroy wine, and at this time, wine is more vulnerable to damage than before.In addition, you have taken away the carbon dioxide of the wine, and the effect of carbon dioxide is that it will not be aware of the taste and texture of non -oak barrels of white wine and red wine.
original:

Related tags： Catering