Oat was used as auxiliary material to produce wort. The effects of addition level of enzyme,addition phase,action time,and addition quantity of aux iliary materials on wort quality were studied by orthogonal tests.

• 以燕麦为辅料制备麦芽汁,采用正交试验设计研究酶的添加量、添加阶段、作用时间、辅料添加量对麦芽汁品质的影响。