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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