影响啤酒糖浆极限发酵度的因素探讨

摘要

研究了不同啤酒厂家的酵母对不同啤酒糖浆极限发酵度的影响。结果表明，不同啤酒厂家的酵母，啤酒糖浆中的麦芽糖、麦芽三糖、可发酵糖的含量都会对啤酒糖浆的极限发酵度造成不同程度的影响。%This article is mainly about the research on final RDF (real degree of fermentation)of syrup for beer brewing. We applied the same method to detect the samples with different components. According to the analysis of the results, we draw a conclusion that brewer's yeast, components of syrup for beer brewing such as maltose, maltotriose, and fermentable Sugar can affect the value of final RDF.