Stripping DMS in the brewhouse
Calculation of concentration | Boiling off unwanted DMS is both labour and cost intensive. The objective of this series of publications is aimed at calculation of DMS formation in the brewhouse in order to predict DMS and DMSP contents at the end of wort preparation. In part 1 (BRAUWELT International no 4, 2014, pp. 217-219), equations for calculating evaporation and reconstitution were detailed. The present article describes the necessary equation parameterisation and provides an overview of various combinations of these equations in order to calculate and thus predict the unit operations in the brewhouse in terms of DMS stripping and reconstitution.
Select offer and read on
6 print issues
