While normal yeasts preferentially degrade sucrose rather than maltose, special rapidly fermenting yeasts are used which metabolize both disaccharides at the same rate, shortening the fermentation time.

• 正常的酵母通常会优先分解蔗糖而不是麦芽糖,而我们所使用的特殊的快速发酵酵母,可以使上述两种二糖以同一速率进行分解代谢,因而可缩短发酵时间。