The aroma and taste properties of aged wines were appreciated by man from ancient times. For thousands of years the drink was surrounded by mystery and symbolism, and at the same time the culture of wine consumption developed. Today, not only the prepared sommelier knows how to improve the taste of wine, but also to ordinary consumers. In many ways, the modern invention - the aerator for wine contributes to the disclosure of taste. Thanks to the wine aerator the drink is saturated with oxygen and opens on the new side.
Why should wine "breathe"?
The fact that wine changes the taste for the better after the interaction with oxygen has been known for a long time. In this case we are not talking about long-lasting wines that have already acquired a velvety taste, but about a young wine that, due to the content of tannins, has rather sharp and tart flavor tones. Polyphenols of tannins contained in grapes are necessary for the wine to be stored for a long time and not to be oxidized, but before consuming it is important to get rid of their vapors so that the drink can open. For what an aerator is needed, it is for instant transformation, when, when in contact with air, the wine becomes soft and pleasant.
Decanter or aerator?
For the purpose of aeration, special vessels - decanters have long been invented. They are distinguished by a wide flat bottom and a narrow neck, so that the wine can stand before consumption, "breathe" and at the same time preserve its fruit flavors. The difficulty lies in the fact that in the decanter wine should spend a lot of time - from half an hour to several hours, and the wine aerator allows you to shorten the duration of the process to several seconds.
What is the working principle of a wine aerator?
To understand what an aerator is for wine is not at all difficult, since it does not have any tricky mechanisms. The inventor of the aerator Rio Sabadicci was not a connoisseur of wine, but the engineering brain made him think of a design that would allow the beverage to be contacted with air throughout its volume, and not just on the surface, as in a decanter. As a result, a glass bulb appeared, through which wine is poured into glasses. The peculiarity of the bulb is air channels. When wine under pressure is spilled through a flask, a vacuum is created and oxygen is drawn through these channels, which mixes with the wine, "extra" vapors are then removed. The aerator for red wine and the aerator for white differ in the size of the inner funnel and throughput, which is due to the different properties of the drinks.