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.
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%。
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.
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%。
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.
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%。
The manufacturer also needs to put a cardboard cork under the cap, for when you shake it (as is very important) that it doesn't leak out.
制造商应该在盖子里面放一个软木塞，这样当你摇它的时候就不会漏了。
Who Will Win, Cork or Screw Cap?
软木塞与拧盖，谁才是瓶口的将来？
Who Will Win, Cork or Screw Cap?
软木塞与拧盖，谁才是瓶口的将来？
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