The fermentation degree of the specific syrup was lower than that of common wort and glucosidase malt syrup. Besides, the syrup contained lower maltose and glucose.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
The ideal result was obtained by substituting 30% malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.
采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。
The ideal result was obtained by substituting 30% malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.
采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。
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