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[[File:DMS 60Minute.png|none|thumb|500px|SMM conversion to DMS during a 20 minute heat up, 60 minute boil at 100°C, and 60 minute cool down to 20°C. Graph created and provided by [https://www.facebook.com/mark.hammond.1253 Mark Hammond].]]
In an open cooling system, which the graphs assume, DMS continues to volatilize off. In a closed cooling system, the points on the graphs where the boiling/heating stops and the cooling begins, are the points where DMS amounts will remain. If the cooling rate is slow to begin and the wort is held within the 90-100°C range for an extended period of time (for example in the case of whirlpooling), more DMS will continue to accumulate. Assuming the wort is quickly chilled, the table below shows a summary of the predicted DMS in from the above tablescharts:
{| class="wikitable"