软木塞味,是来自软木塞上的霉菌或微生物的衍生物。
Cork taste, from the mold or microbial derivatives on the cork.
至于产生嫩豌豆味或者土味的IPMP含量,螺旋盖子和合成软木塞分别下降了7%和19%,天然软木塞却增加了2-3%。
When it came to IPMP (associated with “green pea” and “earthy” flavours) the level increased by 2-3% for natural cork, but fell by 7% for screw cap and 19% for synthetic cork.
而对于瓶装葡萄酒,产生甜辣椒味的IBMP含量没像利乐包装葡萄酒那样下降很多:合成软木塞下降37%,螺旋盖子36%,和天然软木塞31%。
In wines stored in bottles, the levels of IBMP (which produces a characteristic "sweet pepper" taste) did not fall as much: by 37% for synthetic cork, 36% for screw cap and 31% for natural cork.
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