There are two kinds of wine separators: red wine separator and white wine separator. Because the wine separator highlights the effect of "sobering up", it is used to call it "sobering up". The function of the wine separator is actually the same, which is also to sober up and add wine. Two large rolls, first pour a bottle of wine, then pour it into a glass and drink it later. In this process, when the bottle is opened, it will not fall for a while, and there must be a transition in the middle. This transition is mainly to sober up, followed by convenient pouring into the glass. There are three reasons: first, liquor is in a bottle, relatively closed and relatively static, and will not shake all day. The structure of the wine body is stable, and it is difficult to show the original flavor when poured into the cup for a period of time. That is to say, when it is opened, it is poured out. Therefore, if it is to contact with the air, the wine body must wake up and be active before it can completely release the fragrance of liquor. The wine is still in a static state, and the original wine aroma will not be completely released. Therefore, in order to make it contact with air, the wine body must wake up and be active before it can completely release its flavor. Second, it's easy to pour into a glass. Nowadays, there is no longer a full-time sommelier at the banquet, and the host or wine director will not pour wine glass by glass. There is a bartender in front of everyone, and the waiter makes it for him once or twice. Then pour it into the cup yourself, or drink it directly from the bucket. It's all convenient. Third, the current wine is not the original wine, but hundreds of thousands. Just like a mouthful of half a catty in a big glass in the past, it looks rude and uncivilized and hurts the owner. Find it useful. I like it.