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.
用HPLC法对低糖啤酒
酵
程中糖组分进行了动态分析，现麦芽三糖的利用效率是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.
用HPLC法对低糖啤酒酵程中糖组分进行了动态分析，现麦芽三糖的利用效率是酵度提高的关键所在。
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