Explanation for the increase in free dimethyl sulphide during mashing

被引：5

作者：

Scheuren, H.

Sommer, K. ^{[1
]}

Dillenburger, M. ^{[2
]}

机构：

[1] Tech Univ Munich, Lehrstuhl Verfahrenstech Disperser Syst, D-85354 Freising Weihenstephan, Germany

[2] Dillenburger & Hertel GmbH, D-85354 Freising Weihenstephan, Germany

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2015年 / 121卷 / 03期

关键词：

dimethyl sulphide; dimethyl sulphide precursor; mashing; DMS;

D O I：

10.1002/jib.234

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Temperatures during mashing range from 50 to 80 degrees 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 (C) 2015 The Institute of Brewing & Distilling

引用

页码：418 / 420

页数：3

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