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How To Store The Wine That Has Not Been Finished?

Nov. 08, 2019

If we can't finish drinking immediately after opening a bottle of wine, it would be a violent thing to dump it directly; just put it, the wine exposed to the air will lose its original flavor and is wasted because of excessive oxidation.

So how can we effectively preserve these open bottles of wine and extend their lives? Before that, let's figure out the fact that for open wines, the oxygen in the air is their ultimate killer. Therefore, when storing open bottles of wine, you need to minimize the area or opportunity to contact with oxygen. The usual practices are as follows:

1. Reseal

If you are sure that a bottle of wine can't be finished, then immediately after pouring the bottle, put the stopper back into the bottle as it is, which may be the easiest way to store the bottled wine. If the stopper can not be re-plugged back, it can be used with plastic wrap. Of course, the resealed wine needs to be in an upright position to minimize the contact area between the wine and oxygen. Because the wine was first made with sterile, anaerobic Wine Fermentation Equipment.

2. Refrigeration method

The refrigerator is an ideal place for daily refrigeration. The low temperature of the refrigerator can effectively reduce the rate of chemical reactions and slow down the oxidation of wine after opening. In addition, cooling can also inhibit the viability of acetic acid bacteria and slow down their effects on wine. Therefore, if there is a refrigerator in the home, it is a more effective method to refrigerate the bottle after opening the wine in the refrigerator after resealing.

3. Bottle changing method

Change the bottle to replace the vial with a large bottle. If you have a small-capacity bottle (such as 375ml or 187ml), you can pour the unsalted wine into a small bottle, then add the wine stopper and put it in the refrigerator. The vial reduces the contact area between the wine and the air, slowing down the oxidation rate. It is important to remember not to wash the small-capacity bottle with detergent or detergent to prevent the residue from contaminating the wine.

4. Vacuum isolation method

The vacuum isolation method uses a vacuum pump to extract the air from the wine bottle to isolate the wine from oxygen. Although this method is effective, some people think that the vacuum pump will remove the carbon dioxide or aromatic substances in the wine, which affects its flavor.

5. Inert gas isolation method

An inert gas is a non-reactive gas that does not cause oxidation. Therefore, using a wine preservative to pump inert gas into the bottle can isolate the wine from oxygen and effectively avoid oxidation. Nitrogen and argon are the most commonly used inert gases for wine preservation. The inert gas filled will extend the shelf life of the bottled wine to approximately five days, depending on the type of wine. Professional wine making is done in professional Wine Storage Vessel.

It needs to be clear that these methods can only delay the life of the bottled wine to a certain extent, and cannot be stored for the same years or even decades as the unopened wine. For open bottles of wine, you still need to drink as early as possible.


Wine Fermentation Equipment


Wine Fermentation Equipment


How long can the resealed wine be kept? The Red Wine Tank Manufacturer can tell everyone.

When we have worked hard to re-seal the wine in various ways, how long can they be kept? I believe this is the most important issue for everyone. In fact, the tannin content and the degree of wine of the wine directly affect the shelf life. The following different categories of wine are further analyzed:

Red Wine

The more full-bodied red wine, the longer the shelf life; the full-bodied red wine can be kept for 5 days after opening.

White wine

White wines fermented or aged in oak barrels are more full-bodied and have a complex oak aroma, so these white wines have a longer shelf life.

In short, no matter what kind of wine, after opening the bottle, we do not recommend to save more than a week, especially some old-age wines, they lack vitality, and do not let too much oxygen erode it.

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