Mulberry wine how to sober up?
Ⅰ. Firstly, ensure that the mulberry wine, which has aged for a certain number of years and contains a relatively high amount of sediment, is changed from a diagonal position to an upright one, allowing the sediment to settle at the bottom.
Ⅱ.Prepare a clean decanter and a flashlight or candle.
Ⅲ.You can peel off the foil wrapping around the bottle to clearly observe the sediment at the neck. If you are pouring the wine, you can place the flashlight next to the decanter so that you can also observe whether there are any sediments in the wine body.
Ⅳ. Once all the above preparations are done, you can start pouring the wine. Hold the bottom of the bottle with one hand and support the decanter with the other. The pouring motion must be slow; otherwise, the sediment will flow into the decanter along with the wine, indicating that the decanting process is not properly executed.
Ⅴ.When you see sediment appearing at the neck of the bottle with your eyes, stop pouring. If there is a lot of sediment at the bottom of the bottle, use a clean filtering device to remove it.
How to judge the hangover in place?
Ⅰ.Tasting: If the mulberry wine lacks sufficient aroma or fruitiness, it indicates that the decanting time is not enough and needs to be extended.
Ⅱ. Tasting again: If the mulberry wine does not have a smooth and mellow taste, you may need to wait for a while longer or shake it evenly in the glass.
Ⅳ. After proper decanting: Proper decanting brings the wine to its optimal drinking state. Taking "Bagui Zilin" mulberry fruit wine as an example, fully decanted mulberry fruit wine naturally possesses a unique fruity aroma, mellow flavor, smooth and rich taste, and a dry and refreshing mouthfeel.