The Art of Aeration

The science behind each sip.

1. Wine aeration can change the perceived flavor of wine, as exposure to oxygen increases oxidation of phenolic compounds.
2. Polyphenols react with saliva, causing users to experience astringency or bitterness.
3. Increased aeration reduces polyphenolic content of wine, resulting in decreased bitterness, and a“smoother” finish.
4. A 2011 Cornell study found that the swirling motion increases the surface area of liquid exposed to oxygen most efficiently - making the“swirl” the optimal motion for faster natural aeration.

1. Laurie, V. F., Salazar, S., Campos, M. I., Cáceres-Mella, A., & Peña-Neira, Á. (2014). Periodic aeration of red wine compared to microoxygenation at production scale. American Journal of Enology and Viticulture, 65(2), 254-260.
2. Day, M. P., Espinase Nandorfy, D., Bekker, M. Z., Bindon, K. A., Solomon, M., Smith, P. A., & Schmidt, S. A. (2021). Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research.
3. Russell, K., Zivanovic, S., Morris, W. C., Penfield, M., & Weiss, J. (2005). The effect of glass shape on the concentration of polyphenolic compounds and perception of Merlot wine. Journal of food quality, 28(4), 377-385.
4. Reclari, M., Dreyer, M., Tissot, S., Obreschkow, D., Wurm, F., & Farhat, M. (2011). “Oenodynamic”: Hydrodynamic of wine swirling. arXiv e-prints, arXiv-1110.