This article discusses a few questions through a lot of tests, such as the formation of wort color, the relation between wort color and boiled wort color, the influence of barley varieties and so on.

本文通过实验，对色度形成机理，色度与煮沸色度柏关性，不同大麦品种的影响等问题进行了探讨，并介绍了国际上对麦芽指标的一些看法，以期对色度这一指标有更全面的认识。

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The hot water will break down the starch in the grain, turning it into a sugary substance called wort, which is then diluted, boiled, and transferred to a fermentation tank.

热水会打断谷物中淀粉的分子链，将其裂解为一种类似糖的物质，称为麦芽汁。然后经过稀释、煮沸之后，麦芽汁被转移到一个酿造箱中。

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The spores are boiled to extract the raw material called bubble wort.

把泡孢煮沸后，可以从中提取一种叫“泡汁”的原料。

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