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.
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.
天然软木塞数量有限，塞盖时的问题，以及葡萄酒容易沾染上橡木味，这些问题使得硅胶塞和螺旋毛条的使用日益广泛。
The issue of limited quantities of natural cork and the problem of corking, when the wine takes on a corked taste, are leading to the increasingly widespread use of silicon corks and screw tops.
而酸奶味归结于另一个称为乳酸杆菌属的有机体损坏，质量不好的木塞可能导致发霉或湿纸板味。
Faulty corks can cause a moldy or wet cardboard aroma, while a sour milk aroma is due to another spoilage organism called lactobacillus.
而酸奶味归结于另一个称为乳酸杆菌属的有机体损坏，质量不好的木塞可能导致发霉或湿纸板味。
Faulty corks can cause a moldy or wet cardboard aroma, while a sour milk aroma is due to another spoilage organism called lactobacillus.
应用推荐