Quantcast
Namespaces
Variants
Actions
Personal tools

Dimethyl sulfides

(Difference between revisions)
Jump to: navigation, search
Line 5: Line 5:
 
[[Category:Glossary]]
 
[[Category:Glossary]]
  
'''Dimethyl sulfide''', or '''DMS''', is a set of compounds that give some beers character of '''cooked corn''' or '''creamed corn''' which is noticeable in the beer's aroma and flavor.
+
'''DIMETHYL SULFIDE (DMS)'''
 +
[[DMS]] ( Dimethyl Sulfide) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked or creamed corn.
  
 
==DMS in Beer==
 
==DMS in Beer==

Revision as of 05:57, 29 September 2007


DIMETHYL SULFIDE (DMS) DMS ( Dimethyl Sulfide) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked or creamed corn.

Contents

DMS in Beer

Some detectable level of DMS is characteristic of many lager styles, and is especially noticeable in light lagers. However, DMS is present in most beers at some level. It is excessive DMS that gives some home brewed ales a "cooked corn" character.

Causes of DMS

DMS is created whenever wort is heated, by the breakdown of precursors found in pale malts. Under ordinary circumstances, most of the DMS that is created by heat is then evaporated during the boil. Some DMS is also removed during vigorous ale fermentations, which is why higher levels are often found in lagers.

Preventing DMS

The most common causes of excessive DMS in finished beer are:

Covered boil
Covering the brew kettle during the boil prevents DMS from evaporating, and results in high levels of DMS in the finished beer. Leave the boil uncovered to reduce the levels of DMS.
Slow cooling
Because DMS is created at temperatures below boiling, cooling the wort too slowly means that excessive levels of DMS can be created which cannot be evaporated once the boil has stopped. Cool the wort faster to reduce the levels of DMS.

Creating DMS

DMS is naturally present in relatively high levels in many beers. There is no easy way to add DMS character to a beer artificailly, but to increase levels during brewing, simply cover the wort for part of the boil, taking care to avoid boilovers.

External Links

Dimethylsulfide and Truffles