Changes

==Production==

[[File:THP Pathway.JPG|thumb|400|Proposed pathway for THP production by ''Brett'' <ref name="Elsevier">[https://books.google.com/books?hl=en&lr=&id=KJJwAgAAQBAJ&oi=fnd&pg=PA346&dq=brettanomyces+Tetrahydropyridine&ots=ktbn8PR_fF&sig=r3lkcV-gBa-pK86HSOgFDVIJVDk#v=onepage&q=brettanomyces%20Tetrahydropyridine&f=false Managing Wine Quality: Oenology and Wine Quality. A Reynolds Elsevier, Sep 30, 2010. Pg 359.]</ref>]]

All species of [[Brettanomyces]] can produce forms of Tetrahydropyridine in varying amounts. Additionally, Lactic Acid Bacteria (LAB) including [[Lactobacillus]] and [[Pediococcus]] can produce forms of THP. Acetic Acid Bactera (AAB) has also been demonstrated to produce forms of THP <ref name="Snowdon"></ref>.