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法对低糖啤酒
酵过程中糖组分进行了动态分析，现麦芽三糖
率是酵度
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HPLC法对低糖啤酒酵过程中糖组分进行了动态分析，现麦芽三糖率是酵度关键所在。
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