The method using dipping refractometer to determined the beer original wort concentration is described. The advantages of this method are rapid, accurate and continuous.
本文叙述用浸入式折光计测定啤酒的原麦汁浓度具有快速、准确、连续测定的优点。
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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