DIMETHYL SULPHIDE AS A FEATURE OF LAGER FLAVOUR

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Abstract
Dimethyl sulphide is a normal flavour component of many lagers, particularly Continental lagers, but is not present in ales in sufficient quantity to affect flavour. The kilning stage of malting determines the extent to which a precursor capable of being converted to dimethyl sulphide by yeast will be present in wort. Worts prepared from Continental malts appear to contain more of this precursor than worts from British malts and the derived beers thus contain more dimethyl sulphide. Amounts of dimethyl sulphide formed from the precursor during fermentation depend on the strain of yeast employed, whilst the amounts retained in solution depend on physical factors such as temperature and rate of evolution of carbon dioxide.

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