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
啤酒发酵过程
进行了动态析，发现麦芽三的利用效
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法对低啤酒发酵过程进行了动态析，发现麦芽三的利用效是发酵度提高的关键所在。
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