维多利亚大学的研究人员开发了一个芯片实验装置 分析谷类在啤酒口味中的作用 有可能改变酿酒业 Researchers at the University of Victoria develop a lab-on-a-chip device to analyze gluten's role in beer flavor, potentially transforming the brewing industry.

维多利亚大学的研究人员开发了一个方便用户的芯片实验室设备,分析谷类在稳定浮油乳液方面的作用,这可以增加啤酒的口味。 Researchers at the University of Victoria have developed a user-friendly lab-on-a-chip device to analyze gluten's role in stabilizing hop oil emulsions, which could enhance beer flavor. 这种微流体技术允许产生啤酒包油乳液，模拟较小规模的大规模酿造操作。 This microfluidic technology allows for the creation of oil-in-beer emulsions, mimicking large-scale brewing operations on a smaller scale. 创新的目的是帮助酿酒者改善啤酒品味、货架寿命和口味,从而有可能改变酿酒业。 The innovation aims to help brewers improve beer styles, shelf life, and flavor profiles, potentially transforming the brewing industry.