Abstract
Temperatures during mashing range from 50 to 80 °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 © 2015 The Institute of Brewing & Distilling
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