Vienna malt contained large amount of high molecular substances such as melanoid etc. 浅色焦香麦芽含有较多的类黑素等高分子物质,研究采用添加6%的浅色焦香麦芽酿造低度淡爽型啤酒。
Maillard reaction and Brown reaction were strengthened in the boiling, melanoidin and melanoid compound contents increased, wort chromaticity improved, and the oxidation resistance of wort strengthened. 煮沸过程加强了美拉德反应、棕色反应,类黑精、类黑素化合物增加,麦汁色度增加,麦汁的抗氧化能力增强;