During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.

运HPLC法对低糖啤酒过程中糖组分进行动态分析，现麦芽三糖的利效率是提高的关键所在。