Friends who love red wine must know that red wine needs to be decanted before drinking. After decanting, the red wine tastes more mellow and soft. Do you need to decant liquor to drink liquor?A good bottle of soy sauce wine, after decanting and drinking it to really feel its wonderfulness!
1. Decanting wine allows newcomers to better accept soy sauce wine
When many people drink soy sauce wine for the first time, they will feel that the taste of soy sauce wine is very "rushing". It is true that soy sauce wine has a strong taste, relatively large irritation, and is easier to catch, so many people are not used to drinking soy sauce wine at first.
However, if you sober up the wine properly before drinking, this irritation will be alleviated a lot, the nose flushing sensation will be reduced, and the drink will be more delicate and mellow. So that you can better taste the difference of soy sauce wine and feel the charm of soy sauce wine.
2. Decanting makes the taste of soy sauce wine better
The decanting process of soy sauce wine has an important impact on its taste. In the process of storage and transportation, the alcohol, acid, ester, water and other molecules in soy sauce wine will undergo Brownian motion, causing various molecules in the wine to become free small molecules, which will change the flavor of the wine. When you pour a freshly opened bottle of high-quality soy sauce wine into the glass, it will smell more nasal and slightly astringent.
Through the decanting process, the body temperature of the liquor is restored to room temperature, and the molecules such as alcohol, acid, ester, and water will undergo polymerization reactions, and the free small molecules will repolymerize into a macromolecular structure, releasing an elegant aroma and a more elegant and delicate taste.
>> How to decant soy sauce wine?
Generally speaking, a high number of wines around 53° needs to be decanted properly to enhance the comfort of drinking. However, low-alcohol soy sauce wines, such as 43° Feitian Moutai, do not need to be decanted. Because low-alcohol wine is not plump enough, it will taste even more tasteless after sobering up for a while. On the contrary, if you open the lid and drink it directly, you can feel the outstanding flavor of the soy sauce wine.
The process of decanting soy sauce can be roughly divided into the following three steps:
The first step, before opening, allows the wine to return to room temperature. Put the sauce wine on the table in advance, and during the resting process, the free small molecules repolymerize into large molecules, and the aroma and taste are getting better and better.
The second step, after opening the bottle, is to allow the wine to acclimatize to the environment and come into contact with oxygen. After opening the cap, shake it slightly, let it sit for a few minutes, and then tighten the cap again. This is repeated several times, and the aroma of the wine becomes more fragrant during the oxidation process.
In the third step, pour the wine into the decanter and shake it gently for half a minute. This allows the wine to smell more aromatic during the oxidation process. When pouring the wine into the decanter, you can pour the wine glass as needed to make the taste more consistent.
After patient decanting, the sauce-flavored liquor will show the characteristics of prominent sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in the empty cup. However, it should be noted that the decanting time of Moutai should not be too long. Because ethanol volatilizes quickly, it can take longer to decant under low temperature conditions in winter, and it is best not to decant for more than 20 minutes in high temperature conditions in summer.
In fact, the decanting before drinking soy sauce wine is to ensure that the taste of drinking is not destroyed, drinking wine is a pleasant thing, and the premise of a good taste and pleasant wine is a real bottle of high-quality soy sauce wine.