The produced beer had the same quality as the pure malt beer by traditional techniques,which proved that the method was feasible in small or medium-size breweries.

The affection of high-short mashing method nehich was applied to brew low-concentration malt beer was introduced in this paper.

Analysis on the application of domestic malt in brewing beer;

Development of malt aloe lactic acid drink;

Effects of growth substances on the enzymatic activities of malt;

The relationship tetween the acivity of α amylase,descend value,the content of reducing sugar and non reducing sugar in geminant wheat and its germination temperature and time are studied by analyzing the activity of α amylase,descend value,the content of reducing sugar and non reducing sugar in germinant wheat flour which are cultured at different germinant temperature and time.

Total content of phenolic compounds and antioxidant activity of 35 barley malts samples which had different modification degree from each other,and corresponding convention mashing wort samples were investigated.

Wheat beer was produced from wheat malt (accounting for 40% of the raw material) by top fermentation yeast.

In this paper,the influence of different initial drying temperature and kilning temperature on the quality of wheat malt is studied.