致        辞

实现啤酒纯种酿造的关键是真正解决“已经被污染”的事实；企业只有采取“准确、快速、经济”的手段才能认清系统“正在污染”的过程有害菌的品种、数量；防止“潜在污染”的有效措施必须保证种子不能污染、CIP工艺中的消毒剂品种和剂量要与本企业所污染的过程有害菌相对应。

伊斯蒙特(yeast&malt)致力于中国啤酒实现纯种酿造，控制“过程有害菌”超低水平的技术创新和研发。近年来，先后在北京、青岛、哈尔滨、杭州等地单独或与有关专业机构联合，成功面向全国啤酒企业举办了12次“啤酒纯生化管理”专题研讨班；先后61次进驻啤酒企业内部，现场与一线技术人员进行了“啤酒纯生化管理”的专题培训和交流；先后在啤酒行业专刊上发表了14篇专题论文；先后以内部发行方式出版了4本专著。与行业专业技术人员面对面进行研讨的超过3000人次；与企业专业技术人员面对面进行交流或手把手进行指导的超过600人次（其中多数企业是3次以上的合作）；与啤酒行业或相关行业的专家、学者、技术人员以文字或电话形式进行学术交流或探讨的超过900人次。

所有这些数字并不代表我们过去取得了多大的成绩，而只是作为今后与更多啤酒企业进行真诚、有效合作的经验和基础。深信，我们的合作必将使贵公司酿造系统微生物控制水平提高到一个更新、更高的层次。

It is the key to real reduce and avoid infect by any different from pure yeast in brewing procedure, in fact. To find out the variety and quantity of the strains who is infecting by the method on accurate speed and economic in every possible. To guarantee the yeast strains keeps from any infect is taking measures, and to prevent the potential infect the way is adopt the variety and level of the effective disinfectant properly. Yeast&Malt devotes them to develop in greatly methods efficiency and high sense media for check spoil microbial during the beer process and its shelf life. Recent, we have already hold 12 training and exchanging in pure yeast brewing in Beijing Ting Tao Hang Zhou Herbing, 61 breweries technicians has received our trained, 14 special article and 4 monograph published. More than 900 technicians make information with us.

We have rich experience and good basic on cooperate with brewery. I believe beyond all doubt, it was satisfied with your product and our friendship. Pure taste and high quality is our aim.