What is a common result of decanting wine?

Decanting wine is primarily a process used to separate the wine from any sediment that may have formed during aging, especially in older red wines. However, one of the notable benefits of decanting is the enhancement of a wine's aromas through aeration. When a wine is poured into a decanter, it is exposed to air, which helps to volatilize certain aromatic compounds. This exposure can improve the wine's bouquet and overall aromatic profile, allowing the drinker to enjoy a fuller sensory experience as the aromas become more pronounced and integrated.

The other options reflect misunderstandings about the effects of decanting. Increasing the wine's alcohol content is not possible through decanting, as this process does not alter the fundamental chemical composition of the wine. Similarly, decanting does not reduce acidity; acidity is inherent to the wine's structure and is not affected by the aeration process. Filtering out excess sugars is also not a result of decanting, as this method does not involve altering the sugar content, which is a factor of the wine's production and vintage. Therefore, the common result of decanting is indeed the enhancement of the wine's aromas through aeration, making option B the correct choice.