This article deals with the impact of a vaporization surface in the brewing industry. The vaporization surface is deemed to have a positive impact on the evaporation quality of unwanted flavour components -especially dimethyl sulphide. Based on physicoprocedural considerations and trials, the current article deduces and verifies that an increased vaporization surface does not have an enhancing impact on evaporation quality.
Temperatures during mashing range from 50 to 80°C. An interesting observation is that not only desired flavours but also some unwanted components, such as the flavour compound dimethyl sulphide (DMS), are extracted and solved. During the mashing process, the content of DMS increases, which cannot be explained by the temperature-dependent decomposition of its DMS precursor. The current article deals with this particular question and offers an explanation by application of thermodynamic basics.
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