After storing the bottled wine, in addition to the conventional requirements of avoiding light and avoiding shock and avoiding high temperature, it should also isolate or reduce the contact between wine and oxygen as much as possible. The following are some practical methods.
1. Reseal and refrigerate
Refill the stopper into the bottle, then place the wine upright in the refrigerator to reduce the contact area between the wine and the air and slow down the oxidation rate. If the stopper can not be re-plugged, you can also use plastic wrap to seal the bottle.
2. Big bottle for vial
If you have a small-capacity (such as 375ml) bottle in your home, you can clean it first. After the bottle is air-dried, pour the un-wine wine into it. This will also reduce the contact area between the wine and the air. It is important to note that do not use detergent or detergent to clean the bottle to avoid contamination of the wine.
3. Use a vacuum pump or a fresh bottle stopper
The vacuum pump draws out the oxygen from the bottle and reduces the contact between the wine and the air. The fresh-keeping stopper is a special stopper that can be insulated from the air and can be reused. Both tools can be purchased at a supermarket or wine store. (Tips: Vacuum pumps are not suitable for sparkling wine because it causes bubbles to disappear.)
4. Inject inert gas
Conditional drinkers can also use professional tools to inject inert gases such as nitrogen into the bottle. An inert gas covering the surface of the wine can be isolated from oxygen to prevent oxidation.
