How to reduce the DMS in beer

Mar 11, 2017
helen

7998
dms in beer

How to reduce the DMS in beer

DMS means dimethyl sulfide, CH3-S-CH3, which is produced during fermentation. DMS and H2S affect beer flavor most, so it is necessary to keep suitable DMS content in the beer to guarantee the beer quality. Normally, the DMS should not exceed 30ug/L. Otherwise, there will be terrible smell of rotten cabbage and onion. Therefore, how to reduce DMS content becomes very important. Here, we list some measures for your reference during brewing. Hope it helps.

1.choose the barley with moderate protein use cool malting technology in order to reduce the formation of DMS-P.
2.Improve boiling intensity to facilitate the full evaporation of DMS.
3.The PH of mashing water is 5.2-5.5 to suppress the hydrolysis reaction of DMS-P.
4.Use yeast stain with more sulfide.
5.Control the fermentation conditions: dissolved oxygen 8-10mg/L; yeast (1.0-1.5)x10^7 pieces/ml; cool fermentation.
6.Use CO2 to wash the beer. In the way can DMS be decreased by 50%.
7.Protect the beer from sun and store beer in lower temperature.
8.After filling beer into bottle, do not pasteurize with too high temperature and too much time.

Edited by Vicky
Sales manager from Tiantai Beer Equipment Company
Email: tank@cnbrewery.com