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法对低糖啤酒发中糖组分进行动态分析，发现糖的利用效率是发度提高的关键所在。