DMS could be eliminated at the kilning stage?

[Hermit]

"Other substances that may be estimated include the dimethyl sulphideprecursor (DMS-P), which is S-methyl methionine (SMM), and N-nitrosodimethylamine (NDMA). Different styles of beer require different amounts of dimethyl sulphide in the final product. As the precursor can be destroyed during kilning it is important that its levels are regulated."

Source: http://www.amazon.com/Brewing-Practice-Woodhead-Publishing-Technology/dp/0849325471

 

[david_42]

I'd expect there is a fine line between destroying the precursors and not destroying the conversion enzymes.

 

[remilard]

It is in most malt.

 

[Hermit]

I'd expect there is a fine line between destroying the precursors and not destroying the conversion enzymes.

The author/author's don't go into detail, but the wording indicates that they make an effort to NOT destroy those precursors.... Seems strange that since it is generally not wanted that they would make an extra effort instead of making it a specialty grain.

 

[remilard]

The author/author's don't go into detail, but the wording indicates that they make an effort to NOT destroy those precursors.... Seems strange that since it is generally not wanted that they would make an extra effort instead of making it a specialty grain.

The vast majority of maltsters do make an effort to eliminate most DMS precursor in everything but lager malt. Precursor is valued in lager malt. That is exactly what your quote says, nothing mysterious is going on.

 

[Tom]

The vast majority of maltsters do make an effort to eliminate most DMS precursor in everything but lager malt. Precursor is valued in lager malt. That is exactly what your quote says, nothing mysterious is going on.

For sure. Pale-colored malts like pilsner malts have enough SMS to worry about, but anything darker like a pale ale malt or more won't have enough SMS to worry about.