综述了麦芽主要成分对啤酒质量的影响，有助于啤酒生产者及麦芽制造者更充分的了解麦芽的特性，从而指导啤酒生产。
The relationship of malt and beer was introduced in this paper. It is benefit for maltsters and brewers to understand malt properties and guide beer producing.
大多数啤酒就是由大麦芽制成，大麦芽也用于制造蒸馏饮料。
Most Beer is made from malted Barley, which is also used in distilled Beverages.
大麦是制造麦芽威士忌的最主要的成分。
Barley is the main essential ingredient in the creation of Malt Whisky.
制造啤酒的第一个步骤是将发芽大麦与水混合，并适当蒸煮此混合物(称为麦芽浆)，以便在容易地提取可溶性物质的同时使淀粉糊化。
The first step in beer-making is to combine the malted barley with water and mildly cook the mixture, known as mash, to extract readily soluble materials and to gelatinize the starches.
最近使用转化糖浆来代替葡萄糖、麦芽糖浆、蜂蜜的情形很多，如使用喜配多SP更能制造出优良的产品。
Recently, it is more often to use invert syrup to substitute glucose, maltose syrup and honey with invert syrup. By adding SpreadMount SP, the quality of final product could be better.
制造这种啤酒所用的麦芽浆中的固形物含量比常规中的要低。
It is prepared from a mask lower in solids than that used for regular beer.
大麦 麦芽是啤酒制造中最为重要的原料。
The most important ingredient in beer-making from the standpoint of quantity and function is barley malt.
大麦 麦芽是啤酒制造中最为重要的原料。
The most important ingredient in beer-making from the standpoint of quantity and function is barley malt.
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