Wine decanting

Decantation (in chemistry) is a process wich seperate layers: sediment and liquid, or murky liquid and crystal liquid. Wine lovers have added another meaning of decantation - "airing" of wine. You can find definition " wine decanting" instead of "wine airing". Decantantation -- this is just careful pouring wine to carafe.
As a result of a few years maturing, espacially in good quality wines, one can find very often the sediment. This sediment is certainly harmless, but for the sake of visual impressions it is recommend to remove it from the wine. While wine maturing, it is very important how and where we store the wines. Storing conditions are essential to guarantee good quality. It could be happened that inappropriate conditions, sudden changes of temperature or defective cork will be cause of wine ruining. If this process is not very advanced, you need not throw the whole bottle of wine away. Using our device you can separate crystal liquid from bottom murky liquid.

Wine airing

Second purpose of wine decantation is wine airing. Red wines should be opened a few hours before consuming, and then they should be poured into carafe. This is performed in order to exalt the aromas, overtone and flavour. The decanting process should be reserved for wines with sediment and young immature wines whose bouquet must be drawn by exposure to oxygen at time of decantation. It is recommended to avoid double decanting. One time is enough. Multiple decantation can lead to excessive airing and wine can lose its aromas.

How we decant

If the purpose of decanting is wine airing, you should remove top part of metallic capsule from the neck of bottle. Contacting wine with metal is not allowed during pouring wine to carafe! If the purpose of decanting is layers separating, you should remove entire metallic capsule from neck of bottle. Because of that you can precisely observe pouring wine throughout the neck.

Common problems

The common problem of decanting process is usually starting pouring. To avoid dropping wine on the neck of the bottle you ought to perform smooth crank motion. Controlling this situation is easy and you shouldnt have problems with it. Another problem is to control deviation of wine stream.
If wine stream is bended from the vertical it means that pouring is too slowly, as a result of liquid characteristic the wine. It can follow wine to dropping and spilling. When stream is bending from the vertical you ought to increase strength of stream by tilting the bottle by means of the crank. Such situation is presented below.
On the left side you can see the right situation, and on the right side you can observe unwelcome situation.