Decantation , decantation - in chemical laboratory practice and chemical technology, the mechanical separation of the solid phase of a disperse system ( suspension ) from the liquid by draining the solution from the precipitate . The liquid separated from the sediment by decantation is called decantation.
Wine Decantation
The term is also widely used by bartenders and sommeliers to refer to the process of transferring wine from a bottle to a decanter in order to separate it from sediment, aerate young wine and to check the condition of mature wine after long-term storage. A candle is sometimes used during transfusion - its light allows you to see exactly when a suspension or sediment comes up to the neck of the decanter: at this moment, the transfusion stops.
As a rule, aged red wines are decanted, but there are varieties of white wines that open when saturated with oxygen. In addition, there has recently been a tendency to decant some sparkling wines. [one]
Winemakers also use this term to describe the procedure for accurately transferring wine from one container to another in order to separate a solid precipitate or suspension suspended during settling, when removing wine from a yeast precipitate after fermentation is complete, or, for example, after wine has been pasted to clarify and stabilize it.
Literature
- Voskresensky P. I. Technique of laboratory work. - M.: Chemistry, 1973.- 717 p.
Notes
- ↑ S. Sokolova. Master class: how to decant wine (neopr.) (November 25, 2009). Date of treatment February 9, 2010. Archived on August 27, 2011.