Optimizing brewhouse tech nology with reference to dimethyl sulfide
Free dimethyl sulfide (DMS) can produce an aroma in finished beer, which is reminiscent of cooked vegetables. DMS splits off from S-methylmethionine (DMS-P) above approximately 70 °C and is therefore present throughout all thermal handling steps in the production of malt and wort. In this article, the thermokinetic conditions under which S-methylmethionine decays will be described by means of an example involving a reduction in the duration of the wort boiling process for purposes of time and energy saving measures. The decay of DMS-P over the course of thermal brewing processes is examined and defined by Zürcher et al. as a reaction of the first order. A number of experimental trials were carried out, which made quantifying DMS-P degradation during thermal brewing processes possible. Additionally, for a defined period during boiling, the wort was not heated, reducing the total evaporation from eight to approximately five percent.
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