Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling KU Leuven
The formation and removal of dimethyl sulfide (DMS) was studied during a new method for wort production, without classic wort boiling. This was compared with classic brewing trials comprising one hour of wort boiling. The new wort production method consists of fi ne milling of malt under water to minimize LOX reactions, mashing-off at 95 °C, membrane assisted thin bed fi ltration, in-line injection of clean steam in the filtered wort and ...