浸麦度一定时，随着浸麦温度的提高，浸麦时间缩短。
Under given steeping degree steeping time is reduced with raising of steeping temperature.
主要制麦条件，如发芽温度、浸麦水温度、浸麦方式等，对这一过程有显著的影响，但影响程度及作用机制不。
Main malting conditions, such as germinating temperature, steeping temperature and air-rest time had significant effects on the process with different extents and mechanisms.
主要制麦条件，如发芽温度、浸麦水温度、浸麦方式等，对这一过程有显著的影响，但影响程度及作用机制不。
Main malting conditions, such as germinating temperature, steeping temperature and air-rest time had significant effects on the process with different extents and mechanisms.
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