20 August 2014

Stripping DMS in the brewhouse

Unwanted aroma substance | The objective of this series of publications is assessment and control of evolution of dimethyl sulphide concentration in wort. This undesirable aroma substance is an acknowledged indicator used in assessing evaporative and hot holding processes in the brewhouse. In this and in the two subsequent articles, fundamentals are described and research data is presented which give a deeper understanding of stripping and formation processes of dimethyl sulphide in particular and aroma substances in general. The objective is to be able to calculate dimethyl sulphide and dimethyl sulphide precursor concentrations when wort preparation ends. This is meant to provide a method for operators to achieve better energy efficiency in the brewhouse, without making any equipment alterations [1].

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