In order to make alcohol, yeast needs sugar to transform it. In wine, cider, and some other spirits, this sugar is easily obtained from natural fruits, but beer brewing poses additional obstacles because the brewer needs to extract the starch from the grain by converting the starch that is naturally

DMS is a thioether compound with a lower boiling point. The solubility in water is less than 300 mM. Thioether compounds are usually oily and have a specific, but unpleasant odor.But the presence of DMS in moderate amounts confers important and beneficial aromas and flavors to many foods. Such as tea, milk, wine and a variety of beverages.

Brewer's yeast belongs to the yeast genus. In wort, through the external cell membrane, they will absorb dissolved sugars, simple nitrogen substances, vitamins, ions and other substances, and then they use these substances through metabolic pathway, for their own growth and fermentation, and produce rich beer flavor substances at the same time. Therefore, yeast is the main player of beer fermentation and the soul of beer brewing. The type and quality of yeast determine the type and flavor of beer.