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Some of the organic acids and alcohols were also measured in this study. Most of the samples created fairly high and similar levels of lactic acid, followed by a smaller amount of acetic acid, and then followed by trace amounts of citric, pyruvic, malic, and succinic acids. The 2016 Breiss Synergy had much more lactic acid, acetic acid, and noticably more succinic acid the all the other samples. It also had considerably more ethanol produced, indicating that wild yeast may have fermented this sample <ref name="blueowl_2017" />. [[Butyric Acid]] and [[Isovaleric Acid]] were not measured due to the difficulty in measuring these acids at the lab that was used <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/?comment_id=1661783767183164&reply_comment_id=1664682886893252&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Edwards, John. Milk The Funk facebook group. 04/24/2017.]</ref>.
The study concluded that using grain to inoculate wort could potentially be done so in a controlled manner, producing predictable and consistent results. It was stated that more studies need to be conducted to explore the vraiability variability in brewing process such as temperature and incubation times. For example, while the ''Weisella cibaria'' dominated at 110°F, it is reported that it doesn't tolerate temperatures above 113°F <ref name="blueowl_2017" />.
Various concerns on possible cross contamination associated with the methodology of the referenced study have been discussed with the authors on [https://www.facebook.com/groups/MilkTheFunk/permalink/1660708117290729/ this MTF thread].