13,703
edits
Changes
no edit summary
In sour beer, there might be other compounds that make the detection of DMS more difficult. For example, 2-phenylethanol and phenethyl acetate mask the perception of DMS in beer <ref name="bamforth"></ref>. Additionally, some tasters might be genetically predisposed to perceive the flavor of DMS more easily than others.
===DMS Prediction Models===
(To do)
===Considerations for Historical Examples of Raw Ale===