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
酵过程中糖组
进行了动态
，现麦芽三糖的利用效
是酵度提高的关键所
。
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法对低糖啤酒酵过程中糖组进行了动态，现麦芽三糖的利用效是酵度提高的关键所。
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