The wine industry has tried various ways to remove alkyl-methoxypyrazines, but none has been particularly successful.
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。
Scientists had to wait until the development of a technique called gas chromatography/mass spectrometry to identify traces of methoxypyrazines.
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。
High levels of chemicals called alkyl-methoxypyrazines can make wines taste as though the fruit from which they were made was under-ripe or low-quality.
如果酒中有高含量的甲氧基有机化合物，我们尝起来觉得是酿制酒的水果没有成熟或是质量低劣的。
High levels of chemicals called alkyl-methoxypyrazines can make wines taste as though the fruit from which they were made was under-ripe or low-quality.
如果酒中有高含量的甲氧基有机化合物，我们尝起来觉得是酿制酒的水果没有成熟或是质量低劣的。
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