Exploration of Foods and Foodomics

Table 1

Contaminants and caused effects

Phase	More common contaminants	Effects
Fermentation	Acetic and lactic bacteria	Vinegar taste, aroma, excess carbonation
Bottling	Acetic and lactic bacteria, Megasphaera and Pectinatus	Strange tastes and aromas, cloudiness
Storage	Acetic and lactic bacteria, wild yeasts	Biofilm, cloudiness