Why cooking wine can’t be stored for a long time after opening?

Cooking wine is also called “yellow rice wine”, and the good quality is called “Shaoxing wine”. Cooking wine is made of glutinous rice or millet. It is a special product of our country. The alcohol content is between 13 and 20 degrees. It is clear and transparent with strong fragrance. In cooking, it can remove fishy smell and increase fragrance. It is used as Fragrance seasoning. When it is opened, it should not be kept for a long time.

Because cooking wine has low alcohol precision and belongs to brewing wine, it is easy to cause bacterial infection and rancidity. Especially in summer, when it is opened, it is often placed next to the stove. The temperature is high, coupled with long-term contact with the air, cooking wine will become turbid, produce sour taste, and can no longer play the role of flavoring.

Therefore, when keeping cooking wine, it should be placed in a cool and ventilated place, and the most suitable temperature is 15-25 ℃. It should not be placed on the hearth. After opening the lid, it should be covered at any time, and should not be stored for a long time. It should not only prevent bacteria and dust from mixing, but also prevent cooking wine from deteriorating. But sometimes it is found that there are also precipitates in the unopened bottle. This is due to the insufficient purity, time and long-term production of the wine itself. We usually call it “wine foot”. It is not a deterioration phenomenon and can still be eaten. However, if this phenomenon occurs after opening, and the cooking wine has a sour taste, it is not edible. Therefore, cooking wine can not be stored for a long time after opening the bottle.

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