Kvasny Prum. 1986; 32(5): 98-101 | DOI: 10.18832/kp1986021

Dimethyl sulphide in beer and malt.Peer-reviewed article

B. ŠPINAR, V. KELLNER, J. ČULÍK

Dimethyl sulphide (DMS) is a significant component affecting sensorial properties of beer. DMS is formed from a splitting of thermal labile precursors of DMS during the brewing process and in the yeast metabolism during a fermentation of wort. Also the residual quantity of non-splitted precursors in wort affects the level of DMS in beer. These precursors are splitted during pasteurization and storage under higher temperatures that results in an increased level of DMS in the bottled beer. The DMS level in beer can be influenced by the technology of the malting, the beer production and the storage. The head-space technique of GLC with the flame-photometric detector (FPD) was used for the determination of DMS in beer. The mean level of DMS in beers tested was 40 mg.l^-1.
(In Czech, English summary only)

Keywords: malt, malting, beer, production, yeasts, dimethylsulfide, gas chromatography

Published: May 1, 1986