现在普遍被支持的“空气接触”理论是:醒酒的过程中我们可以让酒体中比较粗粝的口感(主要是单宁以及酒体中生成的不必要的硫醇)被打磨得更平滑而适合饮用。但是也有相当多的人认为,醒酒是让葡萄酒“呼吸”的过程。唤醒“睡美人”为什么人们要把葡萄酒倒进一个大的器皿里面?为什么很多人在葡萄酒开瓶后往往直接饮用,结果总是觉得很好的酒也不好喝?为什么他们会那么起劲地摇着杯里的葡萄酒? Now generally supported “air contact ” theory is: the process of sober we can make the relatively coarse wine body taste (mainly tannin and the body of unnecessary thiol generated) was polished more Smooth and suitable for drinking. However, there are quite a few people who think that soberness is the process of making wine “breathe.” Wake up “Sleeping Beauty ” Why do people want to pour the wine into a large vessel? Why many people often drink directly after opening the bottle of wine, the result is always feel good wine is not good? Why they will be so energetic Shake the glass of wine?