I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze, flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile acids. I am also looking into additional compounds to add to the assay (depending on the ease/cost of creating a quantitative test for them). What are some characteristic compounds that you would like to see added? So far I have only looked into Isoamylacetate and a few phenols, but no sure-fire test methods yet...
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