Explanation for the increase in free dimethyl sulphide during mashing

Explanation for the increase in free dimethyl sulphide during mashing

Temperatures during mashing range from 50 to 80 °C. An interesting observation is that not only desired flavours but also some unwanted components, such as the flavour compound dimethyl sulphide (DMS), are extracted and solved. During the mashing process, the content of DMS increases, which cannot b...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of the Institute of Brewing 2015-07, Vol.121 (3), p.418-420
Hauptverfasser: Scheuren, H., Sommer, K., Dillenburger, M.
Format: Artikel
Sprache:eng
Schlagworte:
Brewing
Decomposition
Dimethyl sulfide
dimethyl sulphide
dimethyl sulphide precursor
Flavour compounds
Flavours
Mashing
Precursors
Sulfides
Thermodynamics
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Temperatures during mashing range from 50 to 80 °C. An interesting observation is that not only desired flavours but also some unwanted components, such as the flavour compound dimethyl sulphide (DMS), are extracted and solved. During the mashing process, the content of DMS increases, which cannot be explained by the temperature‐dependent decomposition of its DMS precursor. The current article deals with this particular question and offers an explanation by application of thermodynamic basics. Copyright © 2015 The Institute of Brewing & Distilling
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.234