Validation and discussion of the vaporization surface

Abstract

This article deals with the impact of a vaporization surface in the brewing industry. The vaporization surface is deemed to have a positive impact on the evaporation quality of unwanted flavour components - especially dimethyl sulphide. Based on physico-procedural considerations and trials, the current article deduces and verifies that an increased vaporization surface does not have an enhancing impact on evaporation quality.