Do you need to sober up after drinking liquor? Why do you need to sober up after drinking old liquor?

Liquor is a traditional alcoholic beverage in my country and is also the type of alcoholic beverage we usually drink more. We all know that red wine and wine need to be sobered up to fully emit the fruity aroma. In fact, liquor and aged wine also need to be sobered up, but not all wines need to be sobered up.

Do you need to sober up after drinking liquor?

Depending on the brewing process and raw materials, some wines need to be decanted, while others do not and can be kept at room temperature.

For example, you can decant the sauce-flavor liquor before drinking it, especially the strong-flavor liquor. After decantation, the alcohol can evaporate and the smell will not be so pungent. The strong-flavor liquor can also be properly decanted before drinking, which can effectively release the alcohol content.

The trace elements that contribute to the aroma and flavor of liquor brewed from pure grains have a lower density and will float on the surface of the liquor. Experienced wine lovers will shake the wine when pouring it from the bottle, so that the trace element content of the poured wine will be more uniform.

However, low-alcohol liquor or some newer liquors do not need to be decanted at all, because the body of low-alcohol liquor is not that full and has more water. If it is decanted, the taste will be even bland.

Why do we need to decanter old liquor?

Old wine contains many large molecules, and in addition, there are many small molecules around. By decanting the wine, we can reorganize all the large and small molecules in the wine to achieve a balance, otherwise it is difficult to achieve a kind of coordination. Therefore, if you do not decant some wines, especially old wines, when you drink them, their taste will be relatively bland, not moist, and the taste will not be so rich.

For old wine, because of its age, the alcohol has already evaporated during the storage process, and the wine body is more mellow. Aged sauce-flavor liquor always tastes salty, but it will taste better after a while. However, this is only suitable for high-end sauce-flavor liquor, because different old wines need to be awakened, and some can be drunk directly.

What are the types of liquor flavors?

Maotai-flavor liquor: Maotai, Langjiu, Guotai Liquor, Diaoyutai, etc.

Light-fragrance liquor: Fenjiu, Tongshanshao, Baofengjiu, Qingkejiu, etc.

Luzhou-flavor liquor: Luzhou Laojiao, Wuliangye, Jiannanchun, Yanghe, etc.

Medicinal aroma liquor: Dongjiu

Fengxiang-style liquor: Xifeng Liquor

Rice-flavored liquor: Guilin Sanhua, Bingyu Manor rice liquor, Zhuji private cellar liquor, etc.

Rich-flavor liquor: Jiugui Liquor, Neican Liquor, Xiangquan Liquor, Dongzang Liquor, etc.

Special aroma liquor: Si Te liquor, Linchuan Gong liquor, etc.

Soybean-flavor liquor: red rice wine

Laobaigan-flavor liquor: Hengshui Laobaigan

Sesame-flavored liquor: Jingzhi, Baotuquan, Bandaojing, Shuihu, Jindu, Taishan Shengliyuan, etc.

Blended-flavor liquor: Baishaye, Kouzijiao, Yunjiu, Jinggangjiu, Taibaijiu, Baiyunbianjiu, etc.