(Food-Beverage-News.Com, August 30, 2015 ) Fredericksburg , Texas -- With the introduction of a new, multi-functional device for wine, the sellers of the Wine Aerator Decantiere present some of the science behind wine decanting. Aeration or allowing a wine to breathe is a step wine drinkers employ to enhance the flavor of wine. But why does that matter?
From a scientific and chemistry point of view, wine is complex, containing hundreds of different types of molecules. Some of these are less desirable than others. Among the undesirable compounds in wine are sulfites. Many wine makers add sulfites to their wine to help kill microbes. But when first opening a bottle, the drinker who encounters a rotten egg type of odor will need to let his/her wine be exposed to air. The smell is simply the sulfides in the wine evaporating. To enhance the drinking experience, the people at Unbiased Wine suggest aeration with their new decanter so those elements that detract from wine drinking are eliminated sooner and more completely than with other methods.
Aeration of wine exposes it to air. Air, or more accurately oxygen in the air, creates oxidation. Over time this reaction will be very negative and adversely impact the taste of wine. But in a shorter period of time, exposure to the air will cause undesirable parts of the wine to evaporate.
There are many opinions about the importance or lack of importance of aeration of wine. For those who believe that their wine drinking is better when their wine is aerated, the Unbiased Wine Decantiere provides an alternative to funnels, high pours or letting the wine breathe on its own.
About Unbiased Wine
Unbiased Wine is the pinpoint for hip, vintage, elegant, brutally honest, wine reviews and quality accessories. (http://www.unbiasedwine.com)
