Abstract
The current article investigates the impact of wort refeeding between the boiler and the wort kettle on the efficiency of unwanted flavor compound evaporation. “Wort refeeding” for these particular considerations means refeeding of boiled wort from the boiler back into the wort kettle. It must be distinguished between refeeding above the wort level on the one hand (above surface trial) and refeeding below the wort level on the other (below surface trial). Both processes are considered theoretically as well as qualified for a technical scale. The results show that for a given total evaporation the evaporation of dimethyl sulfide can be improved by refeeding of wort below the wort level.
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