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法对低啤酒酵过程中进行动态，现麦芽三的利用效率是酵度提高的关键所在。