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==Concerns about Dimethyl Sulphide (DMS)==
* See [[Dimethyl Sulfide]].
==Various Other Concerns==
===Haze===
The pH of boiling wort influences how well proteins are precipitated out, with a pH of about 5.2 being ideal for this mechanism. At a lower pH, these proteins gain negative charges, and at a higher pH they gain positive charges, making them resistant to settling out during boiling. Boiling a low pH wort that has been acidified with the fermentation of ''Lactobacillus'', therefore does not effectively precipitate out haze forming proteins. However haze forming polyphenols, which are also required for haze formation, are greatly reduced by an unknown mechanism during kettle souring, which potentially leads to good clarity in the final beer <ref name="Peyer_2017" />.
===Color===
Maillard and various browning reactions lead to darkening of beer in general. These reactions are both temperature and pH related. A low pH will actually prevent these reactions, and results in a quantitatively lighter color beer compared to a control beer that is not acidified <ref name="Peyer_2017" />.
==See Also==