Decomposition kinetics of dimethyl sulphide. Issue 4 (8th September 2014)

• Record Type: Journal Article
• Authors: Scheuren, H.; Tippmann, J.; Methner, F.‐J.; Sommer, K.
• Is Part Of: Journal of the Institute of Brewing. Volume 120:Issue 4(2014)
• Page Start: 474
• Page End: 476
• Publication Date: 2014-09-08
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.156
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Dimethyl sulphide is a well characterized off‐flavour in the brewing industry. The thermal re‐creation of dimethyl sulphide by the decomposition of dimethyl sulphide precursor in standardized wort is measured using pressure‐controlled boiling processes at different temperatures. The results are used for the calculation of decomposition speed constants and Arrhenius activation energies. Using these data the re‐creation of dimethyl sulphide during the wort production processes can be calculated and thereby optimized. Copyright © 2014 The Institute of Brewing &amp; Distilling</p> </abstract>