Changes

Boiling soured wort that hasn't had an accidental yeast contamination (and thus still has a high specific gravity) probably has less of an effect on the flavor than it does on fully fermented beer. Other than lactic acid, the flavor components that different strains of ''Lactobacillus'' produce are not well defined, so it will be difficult to determine if boiling soured wort will have a negative impact. However, brewers who boil kettle soured wort don't often report that the boiling causes flavor issues <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1464590560235820/?comment_id=1465040723524137&reply_comment_id=1465146946846848&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Bryan from Sui Generis blog on MTF regarding boiling soured wort. 11/10/2016.]</ref>.

* See [[Dimethyl Sulfide]].

===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" />.