The secret of wine preservation lies in reducing the degree of contact between wine and oxygen, or slowing down the oxidation reaction under the action of microorganisms, so as to achieve the purpose of delaying the natural oxidation process of wine.
Specific operations are as follows: 1, reduce the temperature, inhibit microbial activities, reduce the degree of oxidation of the wine cabinet with excellent thermal insulation performance is the best choice to help wine preservation, low temperature can not only reduce the speed of chemical reaction, but also inhibit the activity of acetic acid bacteria, so as to reduce the impact of oxygen on wine.
2, decanting and packaging, reduce the contact area between wine and oxygen put the wine in a smaller bottle or container, sealed and then put into a low temperature environment.
When decanting, minimize exposure to air.
3. Extract oxygen or fill with inert gas to reduce the oxygen content in the liquor environment.
But the process of removing oxygen may remove any volatile flavors or mouthfeel from the wine, affecting its overall quality.
If you have a hunch that you won’t finish the bottle, try to choose something more durable, like Italian red wines with high acidity and tannins, which tend to last longer.
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