The Bernoulli Principle was formulated by Daniel Bernoulli who was born in the Netherlands. He was a mathematician and physicist of the 1700’s in Switzerland where he applied mathematical principles into mechanics, more specifically, fluid mechanics. How this theory works in terms of wine aerating is simple. As the speed of flowing liquid increases, the pressure within that liquid decreases. So, as wine is poured through an aerator, its velocity is increased and the pressure is decreased. This pressure difference draws air into the wines to improve the flavor, texture and bouquet of wine.\r