Decanter, also known as the decanter, transfers the wine from the bottle to the decanter, so that the wine is in full contact with the air in the decanter, and the tannin softens and the aroma is emitted faster, much faster than the "bottle decanter" method. Decanter is the most ideal way to decant wine. It can not only soften tannin perfectly and quickly, release aroma and remove odor, but also remove precipitation of old wine. It is the most commonly used and most practical way.

When you make your own wine, you can observe the color and texture of the wine, and if the skin of the grapes is all floating on it, you can fish it out. Wine in the fermentation time, including primary fermentation and secondary fermentation initial fermentation, generally not more than 10 days. If the grape skin is sufficiently discolorated and tends to sink, the lid can be opened at this time to fish out the floating grape skin. You can also strain the grape seeds and excess wine puree from the bottom. The turbid wine is then poured back into the barrel for secondary fermentation. The second fermentation of wine does not need too much human intervention, only need to be fermented in a sealed environment.