Wine bottles are often opened and allowed to stand before serving with the belie

Question

Wine bottles are often opened and allowed to stand before serving with the belief that this improves the taste of the wine. One possible explanation for this occurrence is that oxygen is diffusing into the wine, oxidizing some bad tasting components. Another explanation is that bad tasting compounds are diffusing out of the wine into the air. Assume a bottle has been open for one hour and estimate the distance a molecule could have traveled in the wine. Do you think either of these explanations makes sense? Explain. Is there a better way to aerate wine should this be necessary?

Explanation / Answer

Yes !

Aeration of wine make two things, Oxidation & evapuration. The winw contains undesirable volatile coumpounds whichs is evapurated faster then aromatic & flavorful compounds by aeration.

The compounds like sulphites which smellsa like burning matchsticksaare reduced by aeration.

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