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# What role does acetic acid bacteria play in THP production?
# What are the unidentified transient forms of THP, and do they apply to beer or just wine?
# Does the release of lysine from yeast autolysis when aging on trub increase THP potential (some say it does in wine and cider <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1852891514739054/ Tariq Ahmed of Revel Cider. Milk The Funk Facebook thread on THP in wines/ciders aged on lees. 10/16/2017.]</ref>)?
<nowiki>*</nowiki> Due to the specialized GC/MS equipment needed for measuring forms of THP that most labs do not have, certain answers will be difficult to obtain.