Besides, prolonging boiling time and strengthening boiling intensity could greatly decrease acetic acid content on the premise that wort quality was guaranteed.

  • 另外,在保证煮沸麦汁质量的前提下,增加煮沸时间和强度能大量减少乙酸含量。

  • 互联网摘选 2025-01-20 13:02:10

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