Variable-Frequency Electric Field Wine Decanter
By exciting the dipole oscillation of polar molecules (such as tannins and esters) in wine through an alternating electric field, molecular motion and chemical reactions (such as oxidation and polymerization) are accelerated as follows:
1. The astringency of tannins is reduced by 30%, and the oxidation rate of anthocyanins is doubled;
2. The concentration of ethyl caproate increased by 15%, and the inlet softness was significantly improved;
3. The release efficiency of vanillin and lactones increased by 40%;
4. Non contact - no need to come into contact with alcohol, clean and hygienic, no need to clean the decanter.
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