The method using dipping refractometer to determined the beer original wortconcentration is described. The advantages of this method are rapid, accurate and continuous.
本文叙述用浸入式折光计测定啤酒的原麦汁浓度具有快速、准确、连续测定的优点。
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The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.