It usually takes some time for the aroma of wine to spread out obviously, so people with good capacity for drinking will wait for a period of time as usual after opening the bottle, which depends on the "physique" of the wine, especially some wines with complex taste and heavy tannins, which take a long time to sober up.

For young wine, the purpose of sobering up is to get rid of peculiar smell and miscellaneous taste, and to oxidize with air; The purpose of sobering up is to diffuse mature and closed aroma substances through oxidation. The difference is that old wine may be more likely to "catch a cold" than young wine because it is old and weak. For example, the old wine may obviously be over-oxidized and become vinegar the next day, while the young wine may still be healthy and healthy three days later. Usually, the sober-up time of old wine is shorter than that of young wine (but not absolutely), and heavy and rich wine takes longer than soft wine. As for strong liquor and expensive and rotten sweet liquor, it's best to take some time to sober up.

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