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They also established that the volatility of DMS is the same regardless of the concentration of DMS, and that it is effected by temperature, atmospheric pressure, and the concentration of DMS (higher concentration of DMS slightly raises the volatility of DMS <ref name="Scheuren2016mbaa"></ref>). A larger top surface area will allow for faster evaporation of the total DMS present in the wort, but the total DMS present in the wort would eventually be evaporated off regardless of what the top surface area of the kettle is <ref name="Scheuren2016"></ref>. In order to limit DMS in the end product, it is advised to allow no more than 100 µg/L of DMS into the fermenter <ref name="Scheuren2016mbaa">Influence of Extract on Volatility of Flavor Components in Wort During Open and Closed Boil. Hans Scheuren Roland Feilner, Frank-Jürgen Methner, and Michael Dillenburger. MBAA website. 2016.</ref>.
Much of the DMS in wort from the SMM precursor is volatilized off during fermentation due to off-gassing of CO2. However, if high amounts of DMS survive the boil then off-gassing from fermentation may not be enough to volatilize all of the DMS. Shape and type of the fermenter also play a role in how much DMS is volatilized during fermentation, for example Anderson et al. and Booer & Wilson showed that open fermentation leads to less DMS production compared to closed fermentation. DMS can spike towards the end of fermentation from yeast metabolizing DMSO into DMS (see [[Dimethyl_Sulfide#DMSO_Precursor|DMSO Precursor]])<ref name="Anness"></ref>.
==Short Boils and Raw Ale==