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HPLC法低糖啤酒酵过程中糖组分进行动态分析，现麦芽三糖的利效酵度提高的关键所在。