decanted

Decanted refers to the act of pouring liquid from one container into another, typically to separate sediment from the liquid or to expose the liquid to air. The term comes from the Latin decantare, meaning to pour out or drain away. In chemistry, medicine, and domestic use, decanting describes a similar operation in which a liquid is transferred away from settled solids or a layer of immiscible liquid.

In wine, decanting serves two main purposes: to separate the wine from sediment that may have formed in the bottle, and to aerate the wine to enhance aroma and flavor. The process usually involves standing the bottle upright to let sediment settle, then slowly pouring the wine into a decanter while maintaining the flow to avoid disturbing the sediment. The duration and necessity of decanting vary with the wine: many older wines benefit from brief decanting to remove sediment, while some younger red wines may require longer exposure; white wines are sometimes decanted to remove lees or to improve clarity.

In other contexts, decanting is a method of separating a liquid from solids after settling, or of separating immiscible liquids. It relies primarily on gravity, though the process can be aided by siphons, funnels, or separating vessels. If solids remain suspended or emulsions form, decanting may be ineffective and alternative techniques such as filtration or centrifugation may be used.

A decanter is the vessel commonly used for decanting wine and other beverages, typically made of glass or crystal. In laboratory settings, decanting may involve specialized equipment such as separating funnels or other containers suited to the specific separation task. The verb decant and the noun decanting describe the action, while decanter refers to the vessel employed.