Why do you need to sober up before drinking red wine?

Dozens of pieces of dry red wine also need to sober up, because red wine has just opened, it will have a bad and blocked taste and is not suitable for drinking. After red wine comes into contact with air for a period of time, the quality of the wine will become mature and soft, the aroma will start to emit, and the tannins will become smooth. However, it should not be too long to sober up. If the time is too long, the liquor will be fully oxidized by the air, full of soy sauce flavor and poor taste.

The purpose of sobering up is to volatilize sulfur dioxide because it has a pungent smell. Although it is very weak, opening a bottle of red wine will have a taste, so it is better to volatilize it. After sobering up (volatilizing), the rest is fruity.

Some knowledge about sobering up.

For different types of wine, the way of sobering up is different, and it doesn't just depend on the sobering up device. Ordinary ship decanter is suitable for red wine with full body and strong tannins;

After opening the bottle, slowly pour the wine into the decanter along the bottle wall, let it stand for about 30 minutes, or gently shake it to help sober up, and taste it every 15 minutes. When the aroma is gradually rich and the tannin is gradually fine, it is the best drinking time. For inexpensive old white wine or fresh red wine, open the bottle 15~30 minutes before drinking, pull out the cork, and let it stand slowly to sober up.

Refer to the above? Why do you need to "sober up" before drinking red wine?