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%。
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%。
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