Modeling of Dimethyl Sulfide Stripping Behavior When Applying Delayed Onset of Boiling during Wort Boiling

Literature Cited

• Anness, B. J., and Bamforth, C. W. Dimethyl sulfide—A review. J. Inst. Brew. 88:244–252, 1982.
   Web of Science ®Google Scholar
• Arfi, K., Spinnler, H. E., Tache, R., and Bonnarme, P. Production of volatile compounds by cheese-ripening yeasts: Requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Appl. Microbiol. Biotechnol. 58:503–510, 2002.
   PubMed Web of Science ®Google Scholar
• Bamforth, C. W. Dimethyl sulfide—Significance, origins, and control. J. Am. Soc. Brew. Chem. 72:165–168, 2014.
   Web of Science ®Google Scholar
• Baranyi, J., Pin, C., and Ross, T. Validating and comparing predictive models. Int. J. Food Microbiol. 48:159–166, 1999.
   PubMed Web of Science ®Google Scholar
• Barnes, Z. C. Brewing process control. In: Handbook of Brewing, F. G. Priest and G. G. Stewart, eds. CRC Press, Boca Raton, FL, 2006.
   Google Scholar
• Berger, C., Martin, N., Collin, S., Gijs, L., Khan, J. A., Piraprez, G., Spinnler, H. E., and Vulfson, E. N. Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components. J. Agric. Food Chem. 47:3274–3279, 1999.
   PubMed Web of Science ®Google Scholar
• Briggs, D. E. Malts and Malting. Springer, London, 1998.
   Google Scholar
• Briggs, D. E., Boulton, C. A., Brookes, P. A., and Stevens, R. Brewing Science and Practice. Woodhead and CRC Press, Cambridge, U.K., 2004.
   Google Scholar
• Burmeister, M. S., Drummond, C. J., Pfisterer, E. A., Hysert, D. W., Sin, Y. O., Sime, K. J., and Hawthorne, D. B. Measurement of volatile sulfur compounds in beer using gas chromatography with a sulfur chemiluminescence detector. J. Am. Soc. Brew. Chem. 50:53–58, 1992.
   Google Scholar
• De Schutter, D. P., Saison, D., Delvaux, F., Derdelinckx, G., Rock, J.-M., Neven, H., and Delvaux, F. R. Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. J. Chromatogr. A 1179:75–80, 2008.
   Web of Science ®Google Scholar
• Dercksen, A., Laurens, J., Torline, P., Axcell, B. C., and Rohwer, E. Quantitative analysis of volatile sulfur compounds in beer using a membrane extraction interface. J. Am. Soc. Brew. Chem. 54:228–233, 1996.
   Web of Science ®Google Scholar
• Desobgo, Z. S. C., Stafford, R. A., and Metcalfe, D. J. A. Dimethyl sulfide stripping behavior during wort boiling using response surface methodology. J. Am. Soc. Brew. Chem. 73:84–89, 2015.
   Web of Science ®Google Scholar
• Dickenson, C. J. The relationship of dimethyl sulphide levels in malt, wort and beer. J. Inst. Brew. 85:235–239, 1978.
   Web of Science ®Google Scholar
• Firor, R. L., and Quimby, B. D. A comparison of sulfur selective detectors for low level analysis in gaseous streams. In: Application Note, Agilent Technologies, 2001.
   Google Scholar
• Fix, G. Sulfur flavors in beer. Zymurgy 15:40–44, 1992.
   Google Scholar
• Giovanni, M. Response surface methodology and product optimization. Food Technol. 37:41–45, 1983.
   Web of Science ®Google Scholar
• Goupy, J., and Creighton, L. Introduction aux plans d'expériences. Dunod, Paris, 2006.
   Google Scholar
• Hill, P. G., and Smith, R. M. Determination of sulphur compounds in beer using headspace solid-phase microextraction and gas chromatographic analysis with pulsed flame photometric detection. J. Chromatogr. A 872:203–213, 2000.
   PubMed Web of Science ®Google Scholar
• Hough, J. S., Briggs, D. E., Stevens, R., and Young, T. W. Malting and Brewing Science. Chapman and Hall, London, 1982.
   Google Scholar
• Krottenthaler, M., Rübsam, H., and Becker, T. Optimizing brewhouse technology with reference to dimethylsulfide. Brauwelt Int. 28:138–145, 2010.
   Google Scholar
• Kunze, W. Technology Brewing and Malting. VLB, Berlin, 2004.
   Google Scholar
• Leppänen, O. A., Denslow, J., and Ronkainen, P. P. Determination of thioacetates and some other volatile sulfur compounds in alcoholic beverages. J. Agric. Food Chem. 28:359–362, 1980.
   PubMed Web of Science ®Google Scholar
• Lewis, M. J., and Bamforth, C. W. Essays in Brewing Science. Springer, New York, 2006.
   Google Scholar
• Louvet, F., and Delplanque, L. Design of experiments: The French touch/Les plans d'expériences: Une approche pragmatique et illus-trée. Expérimentique, 2005.
   Google Scholar
• Meilgaard, M. Effects on flavour of innovations in brewery equipment and processing: A review. J. Inst. Brew. 107:271–286, 2001.
   Web of Science ®Google Scholar
• Mezger, R. Betrachtung moderner Würzekochsysteme bezüglich ihres Einflusses auf technologisch und physiologisch bedeutende Würzein-haltsstoffe. In: Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt. Technische Universität München, München, Germany, 2006.
   Google Scholar
• Miracle, R. E., Ebeler, S. E., and Bamforth, C. W. The measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations J. Am. Soc. Brew. Chem. 63:129–134, 2005.
   Web of Science ®Google Scholar
• Mitani, Y., Suzuki, H., Abe, T., Nomura, M., and Shinotsuka, K. Performance of wort boiling with inert gas sparging for the energy reduction. Pages 619–626 in: Proceedings of the EBC Congress, 1999.
   Google Scholar
• Narziss, L., Miedaner, H., and Schneider, F. Some aspects of the technology of wort boiling today. Brauwelt Int. 4:346–355, 1992.
   Google Scholar
• Poreda, A., Czarnik, A., Zdaniewicz, M., Jakubowski, M., and Antkiewicz, P. Corn grist adjunct—Application and influence on the brewing process and beer quality. J. Inst. Brew. 120:77–81, 2014.
   Web of Science ®Google Scholar
• Ross, T. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81:501–508, 1996.
   PubMedGoogle Scholar
• Scheuren, H., Tippmann, J., Methner, F. J., and Sommer, K. Decomposition kinetics of dimethyl sulphide. J. Inst. Brew. 120:474–476, 2014.
   Web of Science ®Google Scholar
• Seaton, J. C. Special malt types and beer quality. Pages 29–30 in: Proceedings of the International Symposium-Malting and Brewing Technology: Progress Through Increased Knowledge, Brussels, Belgium, 1993.
   Google Scholar
• Ullrich, S. E. Barley: Production, Improvement, and Uses. Wiley-Blackwell, London, 2011.
   Google Scholar
• Vavilin, V. A., Fernandez, B., Palatsi, J., and Flotats, X. Hydrolysis kinetics in anaerobic degradation of particulate organic material: An overview. Waste Manag. 28:939–951, 2008.
   PubMed Web of Science ®Google Scholar
• White, F. H., and Wainwright, T. The measurement of dimethyl sulphide precursor in malts, adjuncts, worts and beers. J. Inst. Brew. 82:46–48, 1976.
   Web of Science ®Google Scholar
• Wilson, R. J. H., and Booer, C. D. Control of the dimethyl sulphide content of beer by regulation of the copper boil. J. Inst. Brew. 85:144–148, 1978.
   Web of Science ®Google Scholar