Optimization of determination of dimethyl sulfide in wort and beer

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000050" target="_blank" >RIV/60193697:_____/17:N0000050 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/03.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/03.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201714" target="_blank" >10.18832/kp201714</a>

Result language
angličtina
Original language name
Optimization of determination of dimethyl sulfide in wort and beer
Original language description
Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in beer can adversely affect its organoleptic properties. Dimethyl sulfide (DMS) is one of the most studied volatile sulphur compounds in beer; therefore a suitable analytical method for monitoring DMS content is necessary.The static headspace method coupled to gas chromatography with fl ame photometric detector (HS-GC-FPD) used for the determina-tion of DMS content in wort and beer was optimized and validated. Optimal yield of HS extraction was achieved after 30 minutes at 50 °C. DMS contents moved from 9.6 to 59.6 μg.l-1 in the analysed worts, from 6.1 to 34.9 μg.l-1 in beers.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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