Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why do wine drinkers have to consume the wine soon after it is opened?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do wine drinkers have to consume the wine soon after it is opened?),it will help you,my kids.
Answer:
so part of wine is corking. once it's uncorked air gets in and turns the wine into a more vinegary taste. There are exceptions. cooking sherry often can be re-corked and kept. but you wouldn't be drinking that anyways, well you shouldn't. red wines should breath a bit after opening, this allows all the flavors to fully come out.
they like to pretend they are not hooked on the wine but they are just a richer form of alcoholic.
some do let the wine breath. but most often its right into the glass a fake sniff and then start getting drunk.
As far as I know, wine turns to vinegar when exposed to fresh air for too long.
The wine oxidises and turns to vineagar in a few days. So the wine tastes the best within the first 304 days. However, I have had wine last a week or more if the cork is fully inserted especially if the bottle is more than half full and or kept cool.
it's just like any other food product. air causes decay. i don't want to eat guacamole that's been out too long; nor do i want to drink wine that has turned to vinegar.
Mike R and Cookie have it. Best to drink it in a few days, and to keep in a cool dark place.
Cooking wines and cooking sherries (like the Holland house brand found in the grocery store) contains salt and is very expensive considering the quality of wine and size of the bottle. The rule of thumb is if you wouldn't drink it, you shouldn't cook with it. Much better to find a regular sherry (the inexpensive brands are fine) or a decent lower end wine. Then you can put a little in the cook and the recipe!
It's like a ceremony! First you open the bottle, then you drink it!
Wine is essentially a fruit so think about what happens to a peach or apple when left exposed to air over time. Oxidation is not so much turning to vinegar; it takes quite a while and a great deal of exposure not to mention the introduction of bacteria for that to happen. But the flavors will deaden and the fresh fruit flavors will receed over time.
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
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Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why do wine drinkers have to consume the wine soon after it is opened?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do wine drinkers have to consume the wine soon after it is opened?),it will help you,my kids.
Answer:
so part of wine is corking. once it's uncorked air gets in and turns the wine into a more vinegary taste. There are exceptions. cooking sherry often can be re-corked and kept. but you wouldn't be drinking that anyways, well you shouldn't. red wines should breath a bit after opening, this allows all the flavors to fully come out.
they like to pretend they are not hooked on the wine but they are just a richer form of alcoholic.
some do let the wine breath. but most often its right into the glass a fake sniff and then start getting drunk.
As far as I know, wine turns to vinegar when exposed to fresh air for too long.
The wine oxidises and turns to vineagar in a few days. So the wine tastes the best within the first 304 days. However, I have had wine last a week or more if the cork is fully inserted especially if the bottle is more than half full and or kept cool.
it's just like any other food product. air causes decay. i don't want to eat guacamole that's been out too long; nor do i want to drink wine that has turned to vinegar.
Mike R and Cookie have it. Best to drink it in a few days, and to keep in a cool dark place.
Cooking wines and cooking sherries (like the Holland house brand found in the grocery store) contains salt and is very expensive considering the quality of wine and size of the bottle. The rule of thumb is if you wouldn't drink it, you shouldn't cook with it. Much better to find a regular sherry (the inexpensive brands are fine) or a decent lower end wine. Then you can put a little in the cook and the recipe!
It's like a ceremony! First you open the bottle, then you drink it!
Wine is essentially a fruit so think about what happens to a peach or apple when left exposed to air over time. Oxidation is not so much turning to vinegar; it takes quite a while and a great deal of exposure not to mention the introduction of bacteria for that to happen. But the flavors will deaden and the fresh fruit flavors will receed over time.
Cooking Resources from yahoo answers cooking and drinking question and answer channel:
[CaRP] XML error: Comment not finished at line 9 - This appears to be an HTML webpage, not a feed.
correctness,It's Non-profit and only for informational purposes.
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