因?yàn)榕缕咸丫剖プ罴扬L(fēng)味，很多人打開(kāi)葡萄酒后都是一次喝完，但是如果實(shí)在喝不完，也不必勉強(qiáng)，事實(shí)上葡萄酒開(kāi)蓋后的保質(zhì)期沒(méi)有你想象的那么短。

There are many stuffy rules about wine, from the type of container it should come in to how expensive it should be. One common myth is that a bottle of wine should be fully consumed the same day it's opened. While it's true that vino does start to oxidize the moment the cork comes out, that's no reason to guzzle a liter of it all by yourself, or pour your leftover liquid down the drain. According to Bon Appétit, an open bottle of wine is still good for several days—as long as you know how to store it properly.

從裝酒的容器到酒的價(jià)格，關(guān)于葡萄酒有很多老講究。一個(gè)常見(jiàn)的誤解是一瓶葡萄酒必須在開(kāi)蓋的當(dāng)天喝完。盡管一開(kāi)蓋酒就會(huì)開(kāi)始氧化，但是沒(méi)有必要因此獨(dú)自干掉一整瓶，或者將剩余的葡萄酒倒進(jìn)下水道。據(jù)美食雜志《好胃口》稱(chēng)，只要儲(chǔ)存方法得當(dāng)，葡萄酒開(kāi)蓋后可以保鮮好幾天。

If you pop open a new bottle of cabernet just to have a glass or two, hold onto the cork. Corks have been an important part of the wine-making process for centuries. The material is dense enough to keep liquids fresh without sealing off air altogether. A minimal amount of oxygen allows the flavors of the wine to continue to develop, while too much oxygen creates an acrid, unpleasant taste.

如果你打開(kāi)一瓶新的赤霞珠紅葡萄酒只是為了喝上一兩杯，那么不要丟掉木塞。幾個(gè)世紀(jì)以來(lái)，木塞一直是紅酒釀造流程的一個(gè)重要部分。木塞材質(zhì)的密度足以在不完全隔絕空氣的情況下保持酒的新鮮。瓶中有少量氧氣可以讓葡萄酒繼續(xù)發(fā)酵，而氧氣過(guò)多則會(huì)導(dǎo)致葡萄酒變得酸澀，口感不佳。

Once you've finished pouring your wine, squeeze the cork back into the bottle to prevent any more oxygen from reaching the drink. If you've damaged or accidentally tossed out your cork, a bit of plastic wrap with a rubber band, aluminum foil, or a reusable wine bottle stopper will work, too.

一旦你倒完酒，就要立即用木塞密封酒瓶，防止更多氧氣進(jìn)入瓶中酒。如果你損壞或不小心扔掉了木塞，你可以用橡皮筋和鋁箔包住一團(tuán)保鮮膜作為瓶塞，或者用可重復(fù)使用的酒瓶塞。

Storing your opened wine in the fridge limits its exposure to other damaging elements like heat and light. Once it's refrigerated, most red and white wines will last two to five days before their flavors take a turn for the worse. Sparkling wines, however, have about one to three days before they're no longer drinkable, and some natural wines can go bad in a day. The highly tannic red wines available at the supermarket generally last the longest after being opened, with a lifespan of up to seven days.

將開(kāi)蓋后的葡萄酒放在冰箱里，可以減少葡萄酒接觸熱和光等其他會(huì)導(dǎo)致葡萄酒變質(zhì)的因素。只要放在冰箱中，大多數(shù)紅葡萄酒和白葡萄酒都可以保持2到5天不變味。不過(guò)，起泡葡萄酒開(kāi)蓋后只有1到3天的保質(zhì)期，有些天然起泡葡萄酒開(kāi)蓋后一天就變質(zhì)了。超市賣(mài)的高單寧紅葡萄酒通常開(kāi)蓋后保質(zhì)期是最長(zhǎng)的，最多可以保鮮7天。

Because expiration dates vary so greatly between wine varieties, the best way to judge the freshness of what's in your bottle is to give it a taste. Overly oxidized wine doesn't taste great, but drinking a test sip of it won't make you sick. If you'd rather avoid drinking potentially spoiled wine, you can also judge its quality by sight and smell. Wine that's developed a brown tint and/or a vinegary smell has oxidized, meaning it's time to toss it and open a fresh bottle.

由于不同的葡萄酒品種保質(zhì)期差別很大，判斷葡萄酒是否新鮮的最佳方式就是嘗一嘗。過(guò)度氧化的葡萄酒口感不佳，但是試喝一口不會(huì)讓你生病。如果你實(shí)在不想喝可能變質(zhì)的葡萄酒，你也可以通過(guò)外觀和氣味來(lái)判斷它的品質(zhì)。顏色轉(zhuǎn)為褐色或散發(fā)出酸味的葡萄酒已經(jīng)氧化了，這說(shuō)明你該把它扔掉，再開(kāi)一瓶新酒了。

英文來(lái)源：Mental Floss

翻譯&編輯：丹妮