Aeration

Aeration (also called aerification or aeriation) is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid (such as soil).

Aeration processes create additional surface area in the mixture, allowing greater chemical or suspension reactions.

Utilizing extremely small bubbles or drops increases the rate of gas transfer (aeration) due to the higher contact surface area.

It refers to the lightness of cakes and bread, as measured by the type of pores they contain, and the color and texture of some sauces which have incorporated air bubbles.

Cider from Asturias is poured into the glass from a height of about 1 metre (el escanciado) to increase aeration.