The Vinturi Effect

Wine which has been allowed to breathe tastes better. As wine breathes, it opens up, and releases its intended aromas and flavors. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi’s patent pending design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass.

venturi_equation

Giovanni Battista Venturi discovered the Venturi effect in the late 18th century. The principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. When wine is poured in the vinturi, its design creates an increase in the wine’s velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with wine for perfect aeration. This has a very beneficial affect on the wine. One of the relevant formulas is shown above.
Simply hold vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. You’ll notice a better bouquet, enhanced flavors and smoother finish. It’s that fast. It’s that easy.
See the science by reading about the vinturi science.

Vinturi
Unit C, 2 Endeavour Way LondonLOSW19 8UH UK 
 • 0845 500 1215
 

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