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CAMBRIDGE PRIZE LECTURE DIMETHYL SULPHIDE—ITS ORIGIN AND CONTROL IN BREWING
Author(s) -
Dickenson C. J.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04142.x
Subject(s) - brewing , dimethyl sulfide , chemistry , food science , organic chemistry , sulfur , fermentation
The fate of dimethyl sulphide (DMS) and its precursors, S ‐methylmethionine (SMM) and dimethyl sulphoxide (DMSO), in the malting and brewing processes, has been studied on both a laboratory and a production scale. The information gained has been used to show how the level of DMS in beer may be controlled. The principal determinant of the beer DMS level was the SMM present in malt. DMSO was not a significant precursor of DMS in normal lager production.