Work

Trace Volatile Constituents of Beer Dimethyl Sulphide Formation in Malt

Year: 1975

Type: article

Abstract: Dimethyl sulphide formation in malt occurs primarily during the kilning process, and is significantly dependent upon the maximum kilning temperature. During mashing a considerable fraction of the dimethyl sulphide of malt is transferred to the wort. Since this is not always completely removed by the wort boiling process, the remaining dimethyl sulphide, although decreased during fermentation, may be sufficient to impart a noticeable dimethyl sulphide aroma to the finished beer.

Source: Journal of the Institute of Brewing

DOI: 10.1002/j.2050-0416.1975.tb03700.x

Authors: T. E. Kavanagh, S. R. Steward, R. P. Hildebrand, B. J. Clarke, F. J. Meeker

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,450

OpenAlex ID: W1999686643

FWCI: 5.666

Cites: 13

Cited by: 22

Related to: 10