Online Google Dictionary

decant 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/diˈkant/,
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decants, 3rd person singular present; decanted, past tense; decanted, past participle; decanting, present participle;
  1. Gradually pour (liquid, typically wine or a solution) from one container into another, esp. without disturbing the sediment
    • - the wine was decanted about 40 minutes before being served
  2. Empty out; move as if by pouring
    • - she had learned to decant her seizures of feeling into theatrical performances
  1. pour out; "the sommelier decanted the wines"
  2. (decantation) the act of gently pouring off a clear liquor (as from its original bottle) without disturbing the lees
  3. A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters are normally used as serving vessels for wine. Decanters vary in shape and design. ...
  4. Decantation is a process for the separation of mixtures. This is achieved by carefully pouring a solution from a container in order to leave the precipitate (sediments) in the bottom of the original container. ...
  5. To pour off gently, as liquor, so as not to disturb the sediment; or to pour from one vessel into another; as, to decant wine; To remove a clone from its chamber, vat, or artificial womb; To rehouse people while their buildings are being refurbished or rebuilt
  6. (Decanting) The process of pouring a wine out of its bottle into a decanter or jug, for the purpose of removing its sediment or just letting it breathe.
  7. (Decanting) The process of removing the liquid from a bottle to a decanter in order to aerate the wine, to allow the wine to breathe.
  8. (Decanting) Pouring a wines directly from its bottle in a jug, in order to separate it of its sediment and to oxygenate it and liberate its aromas.
  9. Decanting is done for two primary reasons.  If there is sediment in the bottle, decanting will allow sediment to be separated from the wine (older red wines and vintage ports), or to “open” wines that are “closed” (red or white wines). ...
  10. (Decanting) The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
  11. (DECANTING) A method by which cellar-aged bottled wine is poured slowly and carefully into a second vessel, usually a glass decanter, in order to leave any sediment in the original bottle before serving. Almost always a treatment confined to red wines. ...
  12. (Decanting) A technique, which removes sediment from wine and allows the wine to open up by exposing it to oxygen.
  13. (Decanting) Process of separating a wine from any sediment that may have formed. This is essential for Vintage Port and for older reds (which naturally throw a deposit). Aeration is a by-product of decanting, though wine is most efficiently aerated ('allowed to breathe') by swirling in the glass.
  14. (Decanting) The act and art of pouring wine from one vessel into another. Often accompanied by much posturing and pretentiousness. A candle is sometimes also employed.
  15. (Decanting) The mere act of taking wine from one container and placing it in another. The main benefit of doing this is to introduce more oxygen to the wine, thus changing the chemical structure of the wine and releasing its aromas and flavors.
  16. (Decanting) The process whereby existing residents, either tenants or owners, are temporarily rehoused during the improvement of their original property. This can involve them being moved back into the original property after improvement or moved to another permanent home.
  17. (decanting) pouring from one container into another. Here, Huxley's term for birth.
  18. To draw off the upper layer of liquid after the heaviest material (a solid or another liquid) has settled.
  19. a wine is decanted either to separate the clear liquid from the solids an old wine might have accumulated, or to aerate a wine, to oxygenate it. It usually involves candles or bright lights and steady hands as well as a good eye.
  20. The process of transferring wine from a bottle to another holding vessel. The purpose is generally to aerate a young wine or to separate an older wine from any sediment.
  21. To pour clear wine gently from a bottle into a serving container (decanter or carafe) so as not to disturb its bottle sediments and thereby leave them behind. Also, to allow a wine to "breathe" before serving.
  22. the process in the laboratory when a liquid is transferred into a different container and the solid is left behind
  23. To draw off or remove. The removal of water from the top of the water/solids slurry once settling of solids has occurred. At the tailings storage facilities excess water is decanted and returned to the water treatment plant.
  24. To pour off gently from the top of a liquid so as not to allow sediment or solid material to leave the bottom of the container.
  25. Pouring a wine into a container made of glass or some other inert material, for the purpose of either a) getting rid of the sediment that forms with an older wine or b) giving a younger wine time to air out or 'breathe.' See also Double Decant.