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# 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 temperature play a role in the degradation of THP off-flavors?
# 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?