Opened wine pick

The reason why it is difficult to pick up wines by the glass without taking damage is oxygen. Wine oxidizes in air and is therefore relatively fast inedible. All methods, the wine after opening a few more days must be stored, thus preventing the flow of oxygen as effectively as possible.

Simple closure

Even a simple, air-tight seal is enough to make white wines in particular are sometimes even dawned on for weeks without having to suffer significantly less. Here, the liquid level in the bottle is important. A nearly full bottle holds a relatively long time, because the nature and little air in the bottle. A relatively empty bottle holds considerably shorter.

Plain White wines can be quite a day or two, better white wines, are also available for several weeks Sun

Red wine is more sensitive and spends most of her much longer than a day. Especially young wines with high acidity and tannin but it might take several days remain capable enjoyable.

Vacuum pump

There are vacuum pumps, which make it possible to escape, the bottle the air. A suitable lock then ensures that this condition is maintained for several days.

There have been wine lovers, the good experiences. Other voices say, however, go through this treatment also lost flavor.

Gas

Another system replaces the air in the bottle by a gas mixture. This effectively prevents the oxidation, but in the purchase and consumption does not come cheap.

Decant

A very effective method is relatively unknown - and yet very simple and inexpensive. An opened bottle can decant into a smaller bottle (eg, in a small water bottle with screw cap) - ideally so that no air remains in the smaller bottle. This significantly reduces the oxidation problem, and the wine keeps considerably longer than under an air cushion.

If you umfüllt the wine immediately after opening a large bottle, then the "new" bottle is actually quite durable. Can to reduce the oxidation during the transfusion (particularly in older wines), before you pour into a small bottle of an inert gas (see above), which increases the durability of the decanted bottle again. For the same reason, it is also advisable to use a funnel for decanting whose trunk extends down to the bottom of the bottle.

Wines can be aware of?

It may well make sense, an open wine and deliberately confront over several days with oxygen (eg with a simple closure). You could say that this treatment does speak a little anticipating the future, ie the changes that are going through an opened wine in the course of a day or two, allow up to a certain extent, an estimate of how the wine will develop in the future.

Utz Graafmann