Changes

Forms of '''Tetrahydropyridine''' (specifically 6-Acetyl-2,3,4,5-tetrahydropyridine [<nowiki />ATHP/ACTPY] and 2-acetyl-1-pyrroline [<nowiki />ACPY] <ref name="wikipedia">[http://en.wikipedia.org/wiki/6-Acetyl-2,3,4,5-tetrahydropyridine 6-Acetyl-2,3,4,5-tetrahydropyridine. Wikipedia. Retrieved 3/210/2015.]</ref>, which are classified as ketones <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1034461653248715/?comment_id=1034611563233724&offset=0&total_comments=29 Humbard, Matt. Milk The funk Discussion. 3/10/2015.]</ref>) are commonly attributed to the ''mousy'', ''urine'' (in high amounts) ''cheerios'' or ''Captain Crunch'' (in low amounts), ''breakfast cereal'', or more generically, ''cracker biscuit'' flavor in sour beers. The flavor is detected towards the end of the swallow. The exact cause of this perceived flavor is not definitive. Diacetyl has also been indicated as a potential cause to this flavor in sour beers. However, ''Tetrahydropyridine'' seems to be the most likely cause. The flavor tends to age out of sour beers, although the exact mechanism for this is not fully understood <ref>[http://www.homebrewtalk.com/f127/cheerios-character-after-bottling-504468/#post6516169 Tonsmeire, Michael. Homebrewtalk.com post 1. 11/21/2014. Retrieved 3/10/2015.]</ref>. Michael Tonsmeire also noticed that pitching rehydrated wine yeast at bottling reduces the amount/duration of this flavor <ref>[http://www.homebrewtalk.com/f127/cheerios-character-after-bottling-504468/#post6522207 Tonsmeire, Michael. Homebrewtalk.com post 2. 11/21/2014. Retrieved 3/10/2015.]</ref>.