FAQ

What is Wine Aeration?

 

When air and wine interact, two important processes occur evaporation and oxidation. Allowing these processes to occur can improve the quality of the wine by changing its chemistry.


Evaporation is the phase transition from the liquid state to the vapor state. Volatile compounds evaporate readily in air. When you open a bottle of wine, it often smells medicinal or like rubbing alcohol from the ethanol in the wine. Aerating the wine can help disperse some of the initial odor, making the wine smell better. Letting a bit of the alcohol evaporate allows you to smell the wine, not just the alcohol. Sulfites in wine also disperse when you let the wine breathe. Sulfites are added to wine to protect it from microbes and to prevent too much oxidation, but they smell a bit like rotten eggs or burning matches, so it's not a bad idea to waft their odor away before taking that first sip

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Oxidation is the chemical reaction between certain molecules in wine and oxygen from the air. It's the same process that causes cut apples to turn brown and iron to rust. This reaction occurs naturally during winemaking, even after it has been bottled. Compounds in wine which are susceptible to oxidation include catechins, anthocyanins, epicatechins, and other phenolic compounds. Ethanol (alcohol) can also experience oxidation, into acetaldehyde and acetic acid (the primary compound in vinegar). Some wines benefit from the changes in flavor and aroma from oxidation, as it can contribute fruity and nutty aspects. 

Returns & Refunds
 

If you are not satisfied for any reason with your purchase, you may return the item within 30 days of original purchase for a full refund of the purchase price and applicable taxes.  Shipping the item back will be your responsibility and at your cost.  The item must be returned undamaged in its original packaging in order to qualify for the refund.