Characteristics of liquid foods to consider when packaging
Food liquids - Packagings, conditioning and characteristics

Gases play a very important role in the packaging of liquid foods. They are desirable, like carbon dioxide in carbonated beverages, cider, beer or champagne. They can be useful, like nitrogen, argon or carbon dioxide, when used for deoxygenation or inerting containers before filling. On the other hand, they can be harmful, like oxygen, which is responsible for organoleptic and structural alterations in oxidysensitive food liquids.

So it's a good idea to be familiar with them so you can use or combat them more effectively.