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- W2360956961 abstract "This paper proposes a new technology of brewing a low concentration beer in order to reduce its original quality defects by adding 2% roasted malt to mashing material,raising mashing temperature,and controling the ratio of reducing sugar to non|reducing sugar of the wort,and also by adding yeast extract during the mashing procedure so as to increase $α|$amino acid nitrogen and total nitrogen of the wort to improve the beer fermentation.Using this new technology,we obtained the finished beer crisp and pure in taste,white and durably fine in foam. Furthermore,its physical and chemical indicators accorded with the national standard GB4927|91." @default.
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- W2360956961 title "Studies on the brew of super light beer" @default.
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