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2008 by Frank Chiorazzi from California for the decanting Brand system developed by Wein "DECANTUS Wine Aerator" works according to 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 thus aerate the wine. According to the manufacturer, according to a study, the wine is decanted up to 70% sulfur withdrawn. The wine can be decanted by the glass or on a carafe be put on. The video (click to view) clearly shows the process. Systems that operate on a similar principle are Venturi and Versovino,

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