Literature Cited
- Annes, B. J. The role of dimethyl sulphide in beer flavour. Monogr. Eur. Brew. Conv. 7: 135–142, 1981.
- Arkima, V., Jounela-Eriksson, P., and Leppanen, O. The influence of volatile sulphur compounds on beer flavour. Monogr. Eur. Brew. Conv. 7: 89–102, 1981.
- Dercksen, A. W., Carter, C., and Torline, P. A. Rapid, quantitative, and automated headspace analysis of beer volatiles. J. Am. Soc. Brew. Chem. 44: 110–113, 1986.
- Dickenson, C. J., and Anderson, R. G. The relative importance of 5-methyl-methionine and dimethyl sulphoxide as precursors of dimethyl sulphide in beer. Proc. Congr. Eur. Brew. Conv. 17: 413–414, 1981.
- Gaines, K. K., Chatham, W. H., and Farwell, S. O. Comparison of the sulfur chemiluminescence detector and flame photometric detector for high resolution gas chromatographic determination of atmospheric sulfur gases. J. High Resolut. Chromatogr. 13: 489–493, 1990.
- Gunst, F., and Verzele, M. On the sunstruck flavour of beer. J. Inst. Brew. 84: 291–292, 1978.
- Leppanen, O. A., Denslow, J., and Ronkainen, P. P. Determination of thiolacetates and some other volatile sulfur compounds in alcoholic beverages. J. Agric. Food. Chem. 28: 359–362, 1980.
- Nakajima, S., and Narziss, L. Der Einfluss des Würzkochens und der Würzebehandlung den DMS-gehalt in Würze und Bier. Brauwissenschaft 31: 254–259, 1978.
- Narziss, L., Miedaner, H., and Zinsberger, P. Über das Verhalten flüchtiger Schwefelsubstanzen bei der Bierbereitung. 1. Mitteilung; Analytik. Monatsschr. Brauwiss. 3: 72–79, 1988.
- Narziss, L., Miedaner, H., and Zinsberger, P. Über das Verhalten flüchtiger Schwefelsubstanzen bei der Bierbereitung. 2. Mitteilung: Bestandsaufnahme von Bieren und Einfluss der Rohstoffe. Monatsschr. Brauwiss. 3: 224–252, 1988.
- Narziss, L., Miedaner, H., and Zinsberger, P. Über das Verhalten flüchtiger Schwefelsubstanzen bei der Bierbereitung. 3. Mitteilung (Ende): Einfluss technologischer Parameter auf den gehalt an flüchtigen Schwefelverbindungen van Wüsrze und Bier. Monatsschr. Brauwiss. 4: 148–160, 1989.
- Owades, J. L., and Plam, M. The influence of brewing processes on volatile sulfur compounds in beer. Tech. Q. Master Brew. Assoc. Am. 25: 134–136, 1988.
- Peppard, T. L. Development of routine investigational tools for the study of sulphury flavours in beer. J. Inst. Brew. 91: 364–369, 1985.
- Priest, F. G., and Hough, J. S. The influence of Hafnia protea (Obesumbacterium proteus) on beer flavour. J. Inst. Brew. 80: 370–376, 1974.
- Shearer, R. L., O'Neal, D. L., Rios, R., and Baker, M. D. Analysis of sulfur compounds by capillary column gas chromatography with sulfur chemiluminescence detection. J. Chromatogr. Sci. 28: 24–28, 1990.
- Soltoft, M. Flavour active sulphur compounds in beer. Brygmesteren 2: 18–24, 1988.
- Stewart, G. G., and Russell, I. The influence of yeast on volatile sulphur compounds in Beer. Monogr. Eur. Brew. Conv. 7: 173–187, 1981.
- Thorne, R. S. W. The contribution of yeast to beer flavour. Tech. Q. Master Brew. Assoc. Am. 3: 160–168, 1966.
- Torline, P. A. Beer quality assessment using multi-variant analyses of both sensory and analytical parameters. Tech. Q. Master Brew. Assoc. Am. 22: 13–18, 1985.