A method of using decanter to decant wine and apparatus thereof are disclosed the method mainly comprises: using a pump to continually supply air into a wine bottle through the channel of a cork, so as to increase pressure inside the wine bottle using the increased pressure inside the wine bottle to force the red wine entering via an input terminal of a first conduit into a first passage of the first conduit, and flowing out through the output terminal of the first conduit, the out-flown red wine flows into a receiving unit along the outer edge of the first conduit using the siphon effect to suck, through a gap between the receiving unit and the first conduit, the red wine in the receiving unit into a diversion unit therein such that the red wine affected by gravity will flow from a leading end of a relatively low position to a wineglass located below the leading end. The present invention is based on principles of fluid engineering to enable the flow process of red wine achieving rapid release of internal pressure in the red wine molecular structure by making the flow rate of the red wine inversely proportional to the internal pressure in the red wine molecular structure, thereby facilitating the rapid oxidation of tannic ingredient in red wine.一種利用醒酒器進行醒酒的方法及其裝置,其主要係利用一泵浦將空氣經由一瓶塞之通道持續輸入酒瓶之內,使酒瓶內之壓力增加,並藉由酒瓶內增加之壓力迫使紅葡萄酒經由一第一導管之輸入端進入該第一導管之第一通道,並由該第一導管之輸出端流出,流出之紅葡萄酒沿著該第一導管外緣流入一盛接部,再利用虹吸效應將該盛接部內之紅葡萄酒,經由該盛接部與第一導管間之間隙吸入導流部,而進入導流部之紅葡萄酒受地心引力影響,由導流部相對位置較低之導引端流入放置於導引端下方之酒杯中,本發明依據流體工程學之原理,使紅葡萄酒流動之過程,藉由紅葡萄酒的流動速度與紅葡萄酒分子結構內部承受的壓力成反比,使紅葡萄酒的分子結構內部壓力迅速釋放,而令紅葡萄酒成分中單寧快速氧化。S01‧‧‧當紅葡萄酒開瓶後,將第一導管之輸入端伸入酒瓶內,並將醒酒器之瓶塞塞設於該酒瓶之瓶口S02‧‧‧利用該泵浦將空氣經由該瓶塞之通道持續輸入酒瓶之內,使酒瓶內之壓力增加S03‧‧‧藉由酒瓶內增加之壓力迫使紅葡萄酒經由第一導管之輸入端進入第一通道S04‧‧‧透過持續進入第一通道之紅葡萄酒推擠,而先進入第一通道之紅葡萄酒由第一導管之輸出端流出,並沿著第一導管外緣流入該盛接部S05‧‧‧利用虹吸效應將盛接部內之紅葡萄酒,經由盛接部及第一導管間之間隙吸入導流部S06‧‧‧進入導流部之紅葡萄酒受地心引力影響,而由導流部相對位置較低之導引端流入放置於導引端下方之酒杯中
