During the brewing process, what remains after brewhouse processing of DMS?

During the brewing process, the compound dimethyl sulfide (DMS) is typically formed from its precursor compound, S-methylmethionine (SMM), present in malt. During the boiling stage, DMS is largely volatile and tends to evaporate due to the heat. This is an essential step because although DMS has a strong, undesirable aroma often described as a cooked corn or cabbage smell, removing it through evaporation helps to ensure that the final beer has a cleaner and more desirable flavor profile.

The process of boiling not only promotes the formation of hop compounds but also allows volatile compounds like DMS to escape, thus minimizing their impact on the final product. It is crucial for brewers to manage boiling time and temperature effectively to maximize DMS removal, thereby improving the quality of the beer.

The other choices do not accurately reflect what happens to DMS during brewing. While SMM can be converted into DMS, that is not the end result of the brewhouse processing; rather, it is an intermediary stage. DMS does not strengthen flavor nor does it significantly contribute to sweetness in a positive way, which further emphasizes its role as an unwanted compound that needs to be managed during brewing.