The influence of brewing processes on volatile sulphur compounds in beer.

Owades, J.L. and Plam, M.

Abstract
A Sievers Model 300 Sulphur Chemiluminescence Detector has been used to analyse and compare levels of volatile sulphur compounds in lagers and ale, beers brewed with different yeast strains, beers from different breweries, different brewing processes, varying levels of caramel malt addition, dry hopped beer, light and regular US beer, imported beers and beers with fermenter infections. The sulphur detector is capable of analysing a broad spectrum of volatile sulphur compounds, including methyl mercaptan, ethyl mercaptan, dimethyl sulphide, diethyl sulphide, dimethyl disulphide, and dimethyl trisulphide. Except for dimethyl trisulphide the detector is capable of sensing the presence of sulphur compounds at levels one to two orders of magnitude below taste threshold.
Keywords : analysis beer chemiluminescence sulphur compound volatile compound