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The 2008 from Californian Frank Chiorazzi for the decanting wine system developed by Wein "DECANTUS Wine Aerator" works after the Bernoulli or Venturi effect, Due to the reduced pressure in the flow of the wine, air is drawn through diagonal, thin tubes inside the decantus. The resulting small bubbles allow even air absorption and aerate the wine. According to the manufacturer, according to a study during decantation, the wine is up to 70% sulfur withdrawn. The wine can be decanted by the glass or on a glass carafe be put on. The video (click to view) clearly shows the process. By similar principle functioning systems are Venturi and Versovino,

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