随着蒸发液体挥发性能的减弱，新建模型的预测精度增加。
And the prediction precision of the mathematic model also increases as volatility of evaporation liquid decreases.
讨论与葡萄酒平衡有关的酸度调整，增加糖度及减少酒精度。
Discuss acid adjustment, chaptalization and dealcoholisation with regard to balance in wine.
早期的开发活动应该旨在去掉不确定性，并且按计划的精度逐渐的增加。
Early development activities should aim to drive out uncertainty and enable gradual increases in planning precision.
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