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Magic Decanter Wine Aerator

As we know that wine which has been performed breathing process tastes better. As wine breathes, it opens up, and releases its intended aromas and flavors.

Traditionally, decanter is used to aerate wine and the whole decanting process generally costs half hour to one hour.
Can we shorten the wine decanting process?
Yes, Magic Decanter is specially designed to speed up this process.
Just simply hold magic decanter over a glass and pour wine through. It's that fast. It's that easy.

WINE NEEDS TO BREATHE

We all know that decanted Wine tastes better. The wine decanting process is actually a breath process. The traditionally decanting way is inconvenient and time consuming.

Magic Decanter’s creative design speeds up this process with ease and convenience.
Perfect aeration can be achieved in the time it takes to pour a glass.

Wine decanting process

Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a larger volume of "clear" liquid, which is free of such. In the process, the sediment is left in the original vessel, and the clear liquid is transferred to the decanter.
Decanters have been used for serving wines that are laden with sediments in the original bottle. These sediments could be the result of a very old wine or one that was not filtered or clarified during the winemaking process. In most modern winemaking, the need to decant for this purpose has been significantly reduced, because many wines no longer produce a significant amount of sediment as they age.

Wine aeration
Another reason for decanting wine is to aerate it, or allow it to "breathe". The decanter is meant to mimic the effects of swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma compounds. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or potential wine faults like mercaptans). Many wine writers, such as author Karen MacNeil in the book The Wine Bible, advocate decanting for the purposes of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti and Pinot Noir.

However the effectiveness of decanting is a topic of debate, with some wine experts like oenologist Émile Peynaud claiming that the prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds than it stimulates, in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has. In addition it has been reported that the process of decanting over a period of a few hours does not have the effect of softening tannins. The softening of tannins occurs during the winemaking and oak aging when tannins go through a process of polymerization that can last days or weeks - decanting merely alters the perception of sulfites and other chemical compounds in the wine through oxidation, which can give some drinkers the sense of softer tannins in the wine.

Some wine experts, like writer Jancis Robinson, tout the aesthetic value that using a decanter, especially one with an elegant design and made with clear glass, can have and believe that for all but the most fragile of wines that there is not much significant damage to the wine by decanting it.

What is decanting? Simply put, it means transferring (decanting) the contents of a wine bottle into another receptacle (the decanter) before serving. It may sound silly (how can pouring wine from one vessel into another make it taste better?), but it works.

Wine geeks love to sit around for hours and debate the pros and cons of this procedure, but I'm confident -- based on my experience of opening, decanting and tasting hundreds of thousands of bottles of wine -- that careful decanting can improve most any wine.

     
     

 

 
 
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