Exercising; promotion of respiration.
When air can be seen or heard to come out of the mouth or nose. Associated with rise and fall of chest. Needs to be established for CPR and EAR
Allowing a bottle of wine stand for several minutes (to several hours) after the cork is removed, but before serving it. It is believed that wines may be improved by air exposure prior to serving.
A wine is allowed to "breathe" after it has been opened as contact with the air enhances the bouquet.
The practice of uncorking a bottle a half-hour or more before serving, or of decanting it (see decanting), or of simply pouring it into a glass ten minutes or so before consumption, in order to introduce air into the oxygen-starved wine. Allowing the wine to "breathe" may "improve" it by releasing flavor complexities and toning down angularities. Applied almost exclusively to red wines.
The practice of aerating a bottle of wine (particularly red wine) before consuming it. Although the neck of a bottle of wine is so small that it really allows little air to mix with the content of the bottle. The proper way to aerate wine (when possible) would be to pour the contents into a decanter or other clean container. Uncorking and leaving a bottle of wine to "breathe" is largely ineffective.
the bodily process of inhalation and exhalation; the process of taking in oxygen from inhaled air and releasing carbon dioxide by exhalation
passing or able to pass air in and out of the lungs normally; sometimes used in combination; "the boy was disappointed to find only skeletons instead of living breathing dinosaurs"; "the heavy-breathing person on the telephone"
Allowing a wine to stand after opening. Does it improve a wine? Some say - 'let the young wines breathe, but an older wine will not improve'. (Even the experts disagree on this one.)
(structure) material which allows the slow passage of air and/or water vapor
The practice of letting old red wines stand for a time after opening to reduce bottle staleness prior to consumption. No scientific evidence that it actually works or benefits the wine.
bree-thing Taking in air and blowing out air.
The process of enhancing the bouquet by allowing air to come in contact with the wine by removing the cork and or decanting it prior to serving. A young red wine will benefit from being given at least an hour to breathe. Older wines benefit less.
Passage of gases into or out of a package. Certain films are designed to permit it.
Movement of gas, vapors or air in and out of an enclosure as a result of expansions and contractions induced by temperature or altitude change.
Allowing a wine to mix with the air. Aeration occurs by pouring the wine into a larger container, such as a decanter or large wineglass. Breathing can be beneficial for many red wines and also for some young white wines. Chemically, breathing enables oxygen to mix with the wine, which hastens the aging process. If a wine stands open for more than 12 hours, it will begin to turn to vinegar as the oxygen continues to work. Whether to let a wine breathe before serving depends on the wine. Contrary to popular belief, it is not always beneficial to let older wines breathe prior to drinking, as this can cause them to "turn" - or go bad - before dinner is over.
Paint film's ability to give moisture vapor without causing blistering, cracking, or peeling.
aerating wine before drinking it – best done by decanting
The process of respiration, during which air is inhaled into the lungs through the mouth or nose due to muscle contraction, and then exhaled due to muscle relaxation.
Allowing a wine to be exposed in the air by uncorking the bottle before serving. Generally, red wines require more breathing time than whites, and naturally too much oxygen is no good either (if you leave it out for days). Sparkling wines do not need to breathe.
The process, after opening a bottle, during which the wine has contact with air. This contact animates the bouquet and enhances its effects.
Also known as aeration. Allowing a wine to breathe means opening the bottle (usually red wine) 30 minutes or more before drinking so that the flavors can open up as they are exposed to the oxygen. Decanting also achieves this goal.
A term used to describe an engine's ability to fill its cylinders with air-fuel mixture and then discharge the burnt exhaust gases.
Allowing a wine to come in contact with air before serving.
The act of creating the opportunity for wine and oxygen to interact. Releases pent up aromas and intensifies the scents of the wine. Note: just opening the bottle will not cause much change to the wine, more surface area must be exposed so decanting or pourig the wine into glasses is much more effective.
Letting a bottle of wine stand for awhile after uncorking, before serving it. Sometimes wines which exhibit off odours or tastes when first opened can be improved by exposure to air. Old red wines are often improved by opening an hour or so before serving, but very young wines rarely need air contact.
when you first open some wines (reds in particular) you leave them open at room temperature for a half hour or so (some say longer) and let the air mix with the wine to enhance flavor and aromas.
The opening and closing of a mould to allow gases to escape early in the moulding cycle. Also called Degassing. When referring to plastic sheeting, breathing indicates permeability to air.
Exposing a wine to the air by uncorking the bottle before serving. Generally, red wines require more breathing time than whites, which sometimes require none. Sparkling wines, for instance, do not need to breathe.