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法啤酒发酵过程中组分进行动态分析，发现麦芽三的利是发酵度提高的关键所在。