葡萄酒中的酸度可以减弱咸度，所以起泡酒通常比弱酸葡萄酒(例如多数的红葡萄酒)能够更好地匹配咸的食物。
Acidity in wine cuts saltiness, so sparkling wines generally pair with salty foods better than less tart wines such as most red wines.
利用半定量方法对组分进行定量，该方法可较好地对起泡葡萄酒中挥发性物质进行提取与定量分析。
The above methods could be applied for the extraction and the quantitative analysis of volatile substances in sparkling grape wine.
特种葡萄酒：起泡葡萄酒、利口葡萄酒、葡萄白兰地。
Special wines: sparkling wines, fortified (aperitif) wines, and brandy.
当这些部件暴露于水分（它们通常要吸收）并然后迅速地加热时， 它们往往不因所述水的汽化而起泡。
When these parts are exposed to moisture (which they usually absorb) and then suddenly heated they tend not to blister from vaporization of the water.
广泛适应于啤酒、香槟、葡萄酒、起泡酒、白酒、白兰地酒等。
It is widely used in various bottles such as beer, champers, wines, brandy, Chinese distilled spirit, etc.
对转移后胶层与基材的附着力进行了试验。研究表明，湿法转移技术可以较好地解决压敏胶干式转移中存在的附着力差、转移困难及起泡等问题。
The result showed that wetting transfer technology can resolve the problems existed in the process of dry transfer:weak binding, frothing and difficulty of transfering.
对转移后胶层与基材的附着力进行了试验。研究表明，湿法转移技术可以较好地解决压敏胶干式转移中存在的附着力差、转移困难及起泡等问题。
The result showed that wetting transfer technology can resolve the problems existed in the process of dry transfer:weak binding, frothing and difficulty of transfering.
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