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Master Brewers Association of the Americas > BREWING RESOURCES > Ask the Brewmaster > Posts > DMS breakdown during wort boiling
November 03
DMS breakdown during wort boiling

Q: What time is needed for DMS breakdown during wort boiling?

A: Dynamic low-pressure boiling uses a temperature range of 100–103°C for wort boiling. Necessary parameters of wort boiling, such as the stripping of dimethyl sulfide (DMS), can be widely influenced by a number of factors including the number of pressure build-up intervals, the intensity of the pressure, and the rate of alteration of the pressure (Δp/ΔT). With all these factors in mind, total evaporation can be reduced to 4–5%. In this case, boiling and DMS reduction can be done in 60 minutes.

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