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Constant wort boiling leads to a homogenous wort and is a major quality criterion during beer production. The topic of this article is the determination of wort boiling constancy, and of wort homogeneity, via measurement of dimethyl sulfide (DMS) residue curves. Three states of wort homogeneity are introduced and calculated procedurally in terms of the evaporation of DMS. As an example, evaporation of DMS from water is measured for a falling-film evaporator operating as an external boiler on a technical scale during defined trials. Measurement results are further compared with results of (pre-)calculated states of wort homogeneity. It can be stated that the postulated states were precalculated and simulated within the trials successfully. The current article thus conveys a tool enabling any practitioner to investigate and evaluate wort homogeneity of its particular brewery. Keywords: Homogeneity, Wort boiling, Wort homogeneity, Dimethyl sulfide (DMS)
