Control of the Dimethyl Sulphide Content of Beer by Regulation of the Copper Boil

Wilson, R. J. H.; Booer, C. D.

doi:10.1002/j.2050-0416.1979.tb06845.x

Cited by 16 publications

(11 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This information is very useful to predict the DMS content of wort throughout the brewing process, until the end of wort cooling. In 1979, Wilson and Booer () examined that SMM has a half‐life of approximately 35 min at pH 5.4. Zürcher et al .…”

Section: Introductionmentioning

confidence: 99%

Non‐Isothermal Kinetic Models of Degradation of S‐Methylmethionine

Huang

Tippmann

Becker

2015

J Food Process Engineering

View full text Add to dashboard Cite

Dimethyl sulfide (DMS), which has a characteristic taste and aroma of cooked celery, is one of the most studied off-flavors in wort and beer. Although there have been many kinetic studies conducted with different wort boiling systems under isothermal conditions, the results are difficult to apply to the heating up process, in which the decomposition of the DMS precursor (DMS-P), S-methylmethionine (SMM) also takes place. And it is not easy to define the time of the beginning of wort boiling (t = 0) under isothermal conditions. In this study, the kinetics of thermal decomposition of SMM was studied using multiple dynamic measurements under non-isothermal conditions. Wort was heated to 140C in sealed test tubes with different heating rates (1-6 K/min). The activation energies (Ea) and the pre-exponential factors (A) for the decomposition of SMM were investigated using Coats-Redfern, Kissinger and Flynn-Wall-Ozawa method, respectively. The reaction mechanism follows first-order kinetics. The kinetic triple (Ea, A, G(α)) obtained from the non-isothermal method is compared with the results from isothermal method. In order to predict the formation of DMS and provide a better control during brewing process, a kinetic model was developed, which is applied to the heating up process and boiling process. PRACTICAL APPLICATIONSThe assessment of a wort boiling system and the improvement of a brewing recipe should be based on chemical kinetic perceptions. Dimethylsulfide (DMS) is a typical leader substance and evaporation factor and also an off-flavor in wort. The knowledge about kinetic analysis on the formation of DMS is one of the important keys in order to control the brewing process and to guarantee the final beer quality. The results in this study can be used to calculate the optimal wort boiling to achieve the desired wort quality and final beer taste under atmospheric boiling conditions. In addition, the results can be used to improve the control of other heating parameters during heating and boiling of the wort.

show abstract

Section: Introductionmentioning

confidence: 99%

Non‐Isothermal Kinetic Models of Degradation of S‐Methylmethionine

Huang

Tippmann

Becker

2015

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…SMM is dissolved from malt during mashing, but the precise extent of its conversion to DMS is very much dependent on the temperature regimes involved as well as pH. The kinetics of heat-induced decay of SMM into DMS was addressed by Wilson and Booer (51) and by Dickenson (14). The latter concluded that the half of life of SMM at 100 o C is 38 minutes at pH 5.2, but 32.5 minutes at pH 5.5.…”

mentioning

confidence: 99%

“…Similarly, in the hot wort receiver (whirlpool), a well-insulated system will lead to the continued breakdown of that SMM surviving the boil, but the non-turbulent conditions lead to the accumulation of DMS in the wort (25,46,51).…”

mentioning

confidence: 99%

Dimethyl Sulfide – Significance, Origins, and Control

Bamforth

2014

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

Dimethyl sulfide (DMS) is a substantial contributor to the aroma of many lager-style beers.Opinion varies on its desirability. It can be derived in beer from two sources: the thermal decomposition of S-methylmethionine (SMM) produced in the embryo of barley during germination; (b) the reduction of dimethyl sulfoxide (DMSO, derived from the breakdown of SMM during the curing of malt) by yeast.The enzyme that effects DMSO reduction is a reductase whose primary function is the reduction of methionine sulfoxide and which competes for reducing power with several other cellular systems.Control of DMS production from SMM is achieved by specifying precursor levels in malt, by attending to the vigor and duration of the boil and by controlling the length of the whirlpool stand. Control of DMS production from yeast is achieved by specifying yeast strain, wort gravity, free amino nitrogen and pH, the type of fermenter (ergo the extent of volatilization) and the fermentation temperature.

show abstract

“…There exist various measurements and qualitative analyses for DMS formation and evaporation for different scopes: impact of malting and malt ; behaviour of DMS during evaporation processes ; trend of DMS content from malt via wort to beer . …”

Section: Introductionmentioning

confidence: 99%

“…• behaviour of DMS during evaporation processes (9)(10)(11)(12); • trend of DMS content from malt via wort to beer (6,8,(12)(13)(14)(15)(16).…”

Section: Introductionmentioning

confidence: 99%

Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review

et al. 2016

View full text Add to dashboard Cite

The current article describes the evaporation behaviour of dimethyl sulfide (DMS) in wort. All thermodynamic and technological basics and DMS data are listed. However, the article's target was not just the collection, editing and reviewing of information but also how to predict DMS evaporation behaviour from wort for different temperatures based on the data in the literature. For that particular purpose, a function was first set up that combined all of the information available on evaporation behaviour. In this context, the so‐called activity coefficient (γi) is of crucial interest. Owing to the broad basis of literature evaluated, the function set‐up as described can be deemed to be a current and accurate tool for predicting DMS evaporation behaviour, in general, as well as in particular for different boiling systems. Copyright © 2016 The Institute of Brewing & Distilling

show abstract

Control of the Dimethyl Sulphide Content of Beer by Regulation of the Copper Boil

Cited by 16 publications

References 13 publications

Non‐Isothermal Kinetic Models of Degradation of S‐Methylmethionine

Non‐Isothermal Kinetic Models of Degradation of S‐Methylmethionine

Dimethyl Sulfide – Significance, Origins, and Control

Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review

Contact Info

Product

Resources

About