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* Avoid allowing wort to stand between 80-100°C (176-212°F).
* If the wort is allowed to stand in the above mentioned temperature range, boil the wort rigorously for a few minutes afterwards, and then quickly cool it below 80°C (176°F).
* Use open and/or shallow fermenters <ref name="bamforth"></ref>.
* Increase fermentation temperature <ref name="bamforth"></ref>.
* Allow the beer to age longer, particularly if it contains ''Brettanomyces''. Studies in lambic brewing has shown that DMS will volatilize over time if left in the fermenter.