Changes

Using the exact same wort composition but with a 60 minute boil, this example in "Principles of Brewing Science: A Study of Serious Brewing Issues" computes only 92 µg/L of DMS, mostly because a lot more of the SMM is converted to DMS during boiling , which is then volatilizedduring the boiling, and leaving less SMM to convert to DMS during cooling. Even with the higher SMM during cooling in our heat pasteurized wort example, that hardly seems fair considering that the half-life of SMM is ~300 minutes at the pasteurization temperature of 82°C.