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.
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