Kuye ngohlobo lukabhiya, ungase ufune ukuwuphuza ebhodleleni kunekani. Ucwaningo olusha luthola ukuthi i-amber ale iba yintsha uma iphuzwa ebhodleleni kuyilapho ukunambitheka kwe-India Pale Ale (IPA) kungashintshi uma idliwe ethini.

Ngalé kwamanzi ne-ethanol, ubhiya unezinkulungwane zezithako ze-flavour ezidalwe kusuka kuma-metabolites enziwe imvubelo, ama-hops, nezinye izithako. Ukunambitheka kukabhiya kuqala ukushintsha ngokushesha nje lapho uhlanganiswa futhi ugcinwa. Ukuhlangana kwamakhemikhali kwephula izinhlanganisela ze-flavour bese kwakheka ezinye, okunomthelela ekudambiseni ukuguga noma ubhiya obudala abantu abawutholayo lapho bevula isiphuzo.
Abaphisi botshwala kudala besebenza ngezindlela zokwandisa impilo yeshalofu futhi bagweme ubhiya obudala. Kodwa-ke, ucwaningo oluningi mayelana nokuguga kukabhiya lugxile kakhulu kuma-lager alula kanye neqembu elilinganiselwe lamakhemikhali. Kulolu cwaningo lwamanje, abacwaningi baseColorado State University babheke ezinye izinhlobo zikabhiya ezifana ne-amber ale ne-IPA. Baphinde bahlola ukuze babone ukuzinza kwamakhemikhali kabhiya opakishwe emabhodleleni engilazi uma uqhathaniswa namathini e-aluminium.

Amathini namabhodlela e-amber ale ne-IPA afakwe emakhazeni inyanga yonke futhi ashiywa ekamelweni lokushisa ezinye izinyanga ezinhlanu ukuze alingise izimo zokugcinwa ezijwayelekile. Njalo emasontweni amabili, abacwaningi babebheka ama-metabolites ezitsheni ezisanda kuvulwa. Ngokuhamba kwesikhathi, ukugcwala kwama-metabolite—kuhlanganise nama-amino acid nama-ester—ku-amber ale kwahluka kakhulu kuye ngokuthi yayipakishwe ebhodleleni noma ethini.

Ukuzinza kwamakhemikhali ama-IPA akushintshanga neze lapho egcinwe ethini noma ebhodleleni, okutholakele ababhali abasikisela ukuthi kungenxa yokugcwala kwawo okuphezulu kwama-polyphenol avela ku-hops. Ama-polyphenols asiza ukuvimbela i-oxidation futhi abophezele kuma-amino acid, okuwavumela ukuthi ahlale kubhiya kunokuba abambelele ngaphakathi kwesitsha.

Iphrofayili ye-metabolic yakho kokubili i-amber ale ne-IPA yashintsha ngokuhamba kwesikhathi, kungakhathaliseki ukuthi yayifakwe ebhokisini ethini noma ebhodleleni. Kodwa-ke, i-amber ale emathini yayinomehluko omkhulu kakhulu kuma-flavour compounds lapho igcinwa isikhathi eside. Ngokwababhali bocwaningo, uma ososayensi sebethole ukuthi i-metabolite nezinye izinhlanganisela ziyithinta kanjani iphrofayili yokunambitheka kabhiya, kungasiza ekwenzeni izinqumo ezinolwazi oluningi mayelana nohlobo olungcono kakhulu lokupakisha uhlobo lwabo oluthile lukabhiya.