During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒发酵
程中糖组分进行了动态分析，发现麦芽三糖的利用效
是发酵度提高的关键所在。
During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒发酵程中糖组分进行了动态分析，发现麦芽三糖的利用效是发酵度提高的关键所在。
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