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===Acetic Acid Bacteria and Mould===
Although research is limited, acetic acid bacteria (''Gluconobacter'' sp. and many strains of ''Acetobacter aceti'') have been shown to produce forms of THP <ref name="Snowdon"></ref>. Mediterranean dried sauses covered in [[Mold|mould]] have been characterized as having APY as a flavor contributor. The source of the APY was identified with a mould that grows on the surface called ''Peniciilium nalgiovense'' <ref name="Adams_2005" />.
===Oxygen Reactions===
(In Progress)
Shilpi Halemane from Logsdon Farmhouse Ales anecdotally reported getting THP in bottles that recieved too much oxygen, and this was detected a the end of the day on the same day <ref>"Wild Beer Curling: Course Correcting and Guiding Your Beer to Success". HomebrewCon Seminar. 2018.</ref> (~14:50 mins in).
==Thresholds and Quantities Found in Mousy Wine==