Decanting was originally used for wine residue filtration and interference elimination for wine appreciation. Moreover, during wine decanting, the original odor of wine can gradually emanate and some aroma components in wine can gradually diffuse to the air slowly mixing with the original odor. The combination of original odor with secondary aroma can change the taste of wine. Moreover, during decanting, such unpleasant odor substances as sulfur dioxide can volatilize, amply bringing out the aesthetic perception of fruit.