The aqueous bromic acid can be decanted removing the barium sulfate. After the wort is clarified it is decanted for fermenting. The liquid (alcohol with dissolved fat) is then decanted into water. Unfiltered LBVs are mostly bottled with conventional driven corks and need to be decanted. The beer is then decanted and cooled for an hour at 10 degrees Celsius. The wine is then usually decanted to eliminate the lees. The liquid above can then be decanted. The wines rarely need to be decanted. During aging, the wine is decanted several times from barrel to barrel. These ingredients, once blended, have to be decanted and aged for several months. From there they were decanted into amphoras sealed with pitch for retail sale. It is now allowed to stand for some time, and decanted from any sediment. This stored compressed air can be decanted into diving cylinders when needed. Like vintage port it needs to be decanted before drinking. There it was naturally decanted and sand settled out before the water continued its route.