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葡萄酒都不安于室,她们一旦遇上空气,那颗野性的心就会按捺不住,一番悸动之后,最终由风华绝代的天香国色,沦为风烛残年的酸醋。为了防止葡萄酒过早沦落,酿酒师们扭尽六壬,务求找出最好的方法,把她牢牢的封印在玻璃瓶里,隔绝花花世界的引诱。可是,酿酒师又发现,葡萄酒一旦与空气完全隔绝,同时被阻断的还可能会包括她在酒瓶内所经历的正常的化学反应过程,从而无法发展出丰富的层次和成熟的韵味。
Wine are not rest in the room, once they encounter the air, that wild heart will not hold back, after some throbbing, and ultimately by the magnificent nature of heaven, became a stalemate of vinegar. In order to prevent the wine from falling prematurely, the winemakers tried their best to find out the best way to seal her firmly in glass bottles and to seduce the world of flowers. However, the winemakers also found that once the wine is completely isolated from the air, it can also block the normal chemical reaction that she undergoes in the bottle and block the richness and maturity of the wine.