The fermentation degree of the specific syrup was lower than that of common wort and glucosidase maltsyrup. Besides, the syrup contained lower maltose and glucose.
低醇啤酒专用糖浆的发酵度比普通麦汁和低聚麦芽糖浆的发酵度低，且含有较低的麦芽糖和葡萄糖。
2
The ideal result was obtained by substituting 30% malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.