麦芽色度之浅谈

自从国际上流行淡爽型啤酒以来，麦芽色度越来越受到酿酒工作者的重视。本文通过实验，对色度形成机理，色度与煮沸色度柏关性，不同大麦品种的影响等问题进行了探讨，并介绍了国际上对麦芽指标的一些看法，以期对色度这一指标有更全面的认识。

Since the world - wide popularity of light type of beer, the wort color of malt has been more and more important for the beer - making workers. This article discusses a few questions through a lot of tests,such as the formation of wort color, the relation between wort color and boiled wort color, the influence of barley varieties and so on. It also introduces some opinions on the world towards malt specifications,so as to give a more comprehensive evaluat.on of wort color.