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# How does oxygen affect THP production biochemically?
# How much oxygen has an effect, and is there a maximum amount of dissolved oxygen that would be insignificant in its production?
# Does [[Aging_and_Storage#Bottle_Orientation|bottle orientation]] during storage have an effect? (Jeff Porn and Shawn Savuto both reported THP only when storing bottles horizintally; see [[Aging_and_Storage#Bottle_Orientation|Bottle Orientation]]).
# Does creating an [[Packaging#Acid_Shock_Starters|acid tolerance starter]] for conditioning yeast affect THP production?
# How do THP off-flavors age out of beer (hypothesis: ATHP is metabolized into ETHP by ''Brettanomyces'', or somehow chemically degraded into ETHP)?