The "DECANTUS Wine Aerator" brand system developed in 2008 by Californian Frank Chiorazzi for decanting wine works according to the Bernoulli or Venturi effect. Due to the reduced pressure in the flow of the wine, air is drawn through diagonal, thin tubes inside the Decantus. The resulting small bubbles allow air to be absorbed evenly, thus aerating the wine. According to a study by the manufacturer, up to 70% sulphur is removed from the wine during decanting. The wine can be decanted by the glass or placed on a carafe. The video (click to view) clearly shows the process. Systems that work on a similar principle are Venturi tube and Versovino. See also under wine enjoyment as well as drinking culture.