葡萄酒业尝试了很多种方法去除烷基-甲氧基吡嗪，但是没有一种特别成功。

The wine industry has tried various ways to remove alkyl-methoxypyrazines, but none has been particularly successful.

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科学家们只得一直等到叫做气相色谱或是质谱的技术的出现，才得以识别出痕量的甲氧基吡嗪。

Scientists had to wait until the development of a technique called gas chromatography/mass spectrometry to identify traces of methoxypyrazines.

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在浆果成熟的阶段，典型的新西兰式的凉爽气候条件会比那些较温暖地区产生出更多的甲氧基吡嗪。

Cool climatic conditions like those typically found in New Zealand generate much higher levels of these chemicals at comparable stages of berry ripening than do warmer climes.

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