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* [http://www.horscategoriebrewing.com/2019/01/spontaneous-fermentation-and-biogenic.html "Spontaneous fermentation and biogenic amines" by Dr. Dave Janssen; review of several studies that looked at the levels of biogenic amines in different beers and their production, and their potential flavor contribution.]
* [http://suigenerisbrewing.com/index.php/2019/01/22/biogenic-amines/ "Fact or Fiction – Biogenic Amines in Beer" by Dr. Bryan Heit; an analysis of biogenic amines in spontaneously fermented beer and associated health concerns.]
====Glycerol====
''Brettanomyces'' is known for not producing much glycerol in beer. [https://en.wikipedia.org/wiki/Glycerol Glycerol] is a colorless, sweet-tasting, viscous liquid that is thought to be an important contributor to the mouthfeel of beer. Glycerol is produced as a stress response by a wide range of microbes, including ''S. cerevisiae'', and various species and strains of ''Debaryomyces'', ''Candida'', ''Lachancea'', and ''Zygosaccharomyces''. Despite not producing amounts of glycerol that are perceivable in beer, some strains of ''Brettanomyces bruxellensis'' actually produce glycerol which is stored inside of their cells as a response to osmotic stress. They can also uptake glycerol into their cells. Doing so allows the cells to survive osmotic pressure <ref>[https://www.sciencedirect.com/science/article/pii/S0740002013001251?via%3Dihub Osmotic stress response in the wine yeast Dekkera bruxellensis. Silvia Galafassi, Marco Toscano, Ileana Vigentin, Jure Piškur, Concetta Compagno. 2013.]</ref><ref>[https://academic.oup.com/femsle/advance-article-abstract/doi/10.1093/femsle/fny020/4828327?redirectedFrom=fulltext Osmotolerance of Dekkera bruxellensis and the role of two Stl glycerol-proton symporters. Jana Zemančíková, Michala Dušková, Hana Elicharová, Klára Papoušková, Hana Sychrová. 2018.]</ref>. It is currently not known how many strains are capable of producing glycerol internally, or if this amount of glycerol has any impact on perceived mouthfeel of a beer if a substantial amount of ''Brettanomyces'' cells eventually autolyze (see [https://www.facebook.com/groups/MilkTheFunk/permalink/2003626776332193/ this MTF thread]). The role of glycerol in creating mouthfeel is debatable in the wine world <ref>[https://www.winesandvines.com/features/article/68760 Tim Patterson. "Many Roads to Mouthfeel". Wines & Vines Magazine. Nov 2009. Retrieved 03/23/2018.]</ref>.
====Other Compounds====