The results of evaluation generally correlates to (density of) presence of microorganisms that cause spoilage, as lower score implies more presence of microorganisms.
The amount of spoilage and contamination in a supplement depends on the raw materials and processes of extraction, refining, concentration, encapsulation, storage and transportation.
The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity.
