3 Reasons Why Aerating Wine Enhances Its Aroma and Flavor Profile

Any oenologist, wine connoisseur, and sommelier worth their salt will attest to the importance of aeration in wine-making.

Aeration is a process that involves exposing the wine to oxygen to enhance its taste and develop its complexity. The oxidation causes chemical reactions that can alter the flavor profile of the wine, soften tannins, and release aromas, while the evaporation of harsher compounds reduces any bitter flavors that may have developed during the aging process. In this blog, we'll discuss three reasons why the process of aeration with a wine aerator or decanter affects the flavor and aroma of your wine.

» Wine aerator vs. decanter: see the difference

1. Wine Reaches Its Peak Sooner

By introducing oxygen to the wine, a wine aerator speeds up the evaporation process and helps the wine release its full aroma sooner. Rather than letting the wine breathe on its own, an aerator speeds up the oxidation process to allow you to enjoy the full bouquet of flavor right away. In addition, using an aerator also removes the sediments and any other impurities that can detract from the flavor of the wine.

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2. Volatile Compounds Are Eliminated

Aeration enhances the wine's flavor by speeding up the evaporation of volatile compounds, which are molecules in the wine that can contribute to bad hangover symptoms as well as compromised taste and quality. The leading culprits in this regard are:

• Sulfites – preservatives found in wine that help protect against spoilage. Although they're a natural byproduct of the fermentation process, some wines are further preserved by added sulfites. These can compromise the flavor by giving the wine an overly smoky aroma.
• Hydrogen sulfide – an undesirable byproduct in the wine fermentation process that gives off a strong, rotten egg smell.
• Ethanol compounds - the intoxicating ingredient of wine. When aerated, these compounds evaporate slightly, reducing the effects of hangover and alcohol on the body.
• Tannins - natural compounds found in red wine responsible for its astringent and bitter taste. While tannins are essential for the structure, flavor, and color of red wine, they can cause more severe hangover symptoms. Aeration speeds up the oxidation process and breaks down the tannins in the wine, making it more supple and less headache-inducing.

3. Underlying Flavors Are Elevated

The process of aerating wine is essential to the overall tasting experience. When exposed to oxygen, the molecules in the wine interact with each other, allowing for a fuller expression of the flavor profile.

You can access a wider variety of subtle and complex notes that may be hidden underneath the more pronounced textures and aromas. Aeration also rounds out the tannins in the wine, which could otherwise make it harsh on the palate.

Aeration can also work wonders for cheaper wines, which have a reputation for being dull and flavorless. Many inexpensive wines have fruity and floral notes or smoky and earthy undertones that are just waiting to be unlocked by adding a bit of air.

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Enhance the Wine's Flavor Profile With Aeration

Aerators will help you get the most out of your favorite wine, be it red or white wine, mature or young. Introducing the aeration process into your wine appreciation routine is quick and simple to do. To make wine aeration even easier, products like the Mayu Swirl will provide the perfect amount of oxygen to any type or quantity of wine you desire.

» Elevate your wine-drinking experience with Mayu Swirl