The Principles Of Glass Decanters

The principles of glass decanters mainly involve the Bernoulli principle and the Venturi principle. ‌

Bernoulli principle: The fast decanter uses the Bernoulli principle to reduce the pressure inside the fluid by increasing the speed of the fluid, so that the external air can enter the bottle and mix more fully with the red wine to achieve the purpose of rapid decanting. ‌This method can shorten the decanting process that originally took about 30 minutes to achieve by shaking continuously to a few minutes, effectively improving the efficiency of wine tasting1. ‌

Venturi principle: Another type of decanter, the fast decanter, is designed using the Venturi principle. ‌This principle first shrinks and then gradually expands the pressure difference of the fluid, and adds two straight small air holes in the middle section to bring negative pressure air into the wine, which accelerates the polymerization reaction of hydrophobic bonds and hydrogen bonds, thereby achieving the decanting effect. ‌When used correctly, you can hear a wow wow sound during the pouring process2. ‌

Both principles aim to accelerate the contact between red wine and air in different ways, promote the oxidation of tannins in red wine, improve the taste of red wine, remove possible sourness and other impurities caused by long-term storage, and make the taste of red wine more mellow and balanced.