Hans Scheuren
YOU?
Author Swipe
View article: Optimization of the vaporization of flavour components during wort boiling in the brewery by implementing a rectification column
Optimization of the vaporization of flavour components during wort boiling in the brewery by implementing a rectification column Open
Boiling the wort is an energy-intensive step during beer production. The central objective of the process is the evaporation of unwanted flavour components, above all the flavour component dimethyl sulphide (DMS). To reduce the required ov…
View article: Pre‐calculation of the thiobarbituric acid
Pre‐calculation of the thiobarbituric acid Open
The current article introduces a calculation instruction, which enables pre-calculation of thiobarbituric acid for a boiling process (internal and external boiler). By use of this particular calculation instruction a brew master will be ab…
View article: Determination of a kinetic factor influencing the vaporescence of flavour components from wort
Determination of a kinetic factor influencing the vaporescence of flavour components from wort Open
The current article considers the question of whether vaporescence during wort boiling affects evaporation via the vapour side mass transport. Thereby the vaporization of unwanted flavour components (such as dimethyl sulphide or benzaldehy…
View article: Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review
Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review Open
The current article describes the evaporation behaviour of dimethyl sulfide (DMS) in wort. All thermodynamic and technological basics and DMS data are listed. However, the article's target was not just the collection, editing and reviewing…
View article: Validation and discussion of the vaporization surface
Validation and discussion of the vaporization surface Open
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. Ba…
View article: Explanation for the increase in free dimethyl sulphide during mashing
Explanation for the increase in free dimethyl sulphide during mashing Open
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 …
View article: A new proposal for the quantification of homogeneity in the wort boiling process
A new proposal for the quantification of homogeneity in the wort boiling process Open
For an efficient wort boiling process, a homogenous wort treatment is important.In this publication a new method for quantifying wort homogeneity is proposed.A differential equation for wort heating was formulated, which was validated by t…