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# Does creating an [[Packaging#Acid_Shock_Starters|acid tolerance starter]] for conditioning yeast affect THP production?
# How do THP off-flavors age out of beer (hypothesis: ATHP is metabolized into ETHP by ''Brettanomyces'', or somehow chemically degraded into ETHP)?
# Does Storage storage temperature play a role in the degradation of THP off-flavors(cold vs room temp vs hot)?
# What genetic phenotypes determine high THP production in some strains of ''Brettanomyces'' and not others?
# What role does acetic acid bacteria play in THP production?