The impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
The factors influencing malt crushing degree mainly include malt quality, saccharifying methods, and filtration methods.
影响粉碎度控制的主要因素有麦芽质量、糖化方法和过滤方法；
The main influencing factors of malt quality during the storage covered storage mode, storage temperature, ambient humidity, and storage time.
在贮存过程中，影响麦芽质量的环境条件主要是贮存方式、贮存温度、空气湿度、贮存时间。
All above variation will benefit to the malt quality of the beer barley and the work laid the foundation of obtaining the high-quality beer barley.
上述变化有利于提高啤酒大麦的麦芽品质，为获得优质啤酒大麦新品系奠定了基础。
The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
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