只有柚木才能达到橡木的膨胀系数，并保持水密性。
Only teak matches oak's expansion coefficient and stays watertight.
之后，在这些混合物中加入水和糖，并放入一个橡木桶中存放两个月。
The mixture is then combined with water and sugar and placed in oak barrels for two months.
这个理论认为干燥的空气会使橡木塞变干燥，从而使空气进入酒瓶并破坏葡萄酒。
The theory goes that dry air will dry out the corks, which would let air into the bottle and spoil the wine.
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