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| Inoculation timing || After Saccharomyces has finished fermentation || At the start of Fermentation || See figure 1
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| Brettanomyces Inoculation cell count || Lower cell count or higher cell count || Higher cell count or lower cell count|| Significantly interacts with the timing Pitching rate of inoculation ''Brettanomyces'' in secondary appears to have no measured impact on beer flavor. See [[Brettanomyces secondary fermentation experiment]].
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| Strain of Saccharomyces || Phenol positive strain || Phenol negative strain || Pof+ strains of S. cerevisiae form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid <ref> Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B., & Delvaux, F. R. (2004). Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52(3), 602-608.</ref>