Product Description
Sensory Terms
– Sweetcorn
– Creamed corn
– Tomato sauce
– Vegetable like
– Sulphurous
Cause of Flavour
Caused in alcoholic beverages by the fermentation process – DMS is a common flavour and a desirable characteristic of some beers. At higher concentrations this is seen as an off-flavour that should be managed by the fermentation process.
In non-alcoholic beverages and this flavour occurs for several reasons – organic matter breakdown and decomposition, bacterial and yeast contamination.
Other Information
Beer Flavour Wheel Number: 0732
Flavour Level: 10-150 ug / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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