I will say again - "Worry ye not!"
As the OP mentioned Wild Yeasts, maybe I should have posted the following to point out why:
Wild yeasts.
"Any organism that has not intentionally been introduced to a beer by the brewer is considered a spoilage organism. Thus, the principal form of wild yeast contamination in beer is from rogue strains of Saccharomyces cerevisiae. These spoil beer through ester or phenolic off-flavor production (POF), formation of haze or sediment, or superattenuation, leading to overcarbonation and diminished body. In Saccharomyces and other yeasts, POF is caused by decarboxylation of p-coumaric acid and ferulic acid to 4-vinylphenol and 4-vinylguaiacol, respectively, a property engendered by the POF1 gene. These compounds give beer an unusual medicinal or spicy clove aroma and are atypical for most beers, though they are considered a marker trait of German wheat beers and some Belgian ales, as the yeasts used in these beers are POF positive.
Brettanomyces yeasts (teleomorph Dekkera), including Brettanomyces bruxellensis, Brettanomyces custersii, and Brettanomyces anomalus, are nefarious contaminants of most beers and other alcoholic beverages, though their presence is often encouraged in other types of beer. These yeasts spoil beer through the production of the highly volatile phenolic compounds 4-ethylguaiacol and 4-ethylphenol, lending the aroma of bandages, sweat, and smoke. A number of other metabolites, including copious acetate production in the presence of oxygen, result in a wide range of off-flavors produced by these yeasts. In spite of its reputation, Brettanomyces is a desired component of certain beers, particularly Belgian lambic and fruit beers, in which its beta-glycosidase activity enhances fruit aroma. In a bygone age, Brettanomyces character was even considered an indispensable element of proper English stock beers, and it was first described for English beer, giving this yeast its name.
A large number of other non-Saccharomyces yeasts are capable of growth in beer, but their spoilage potential is limited under optimal storage conditions, due to the combined factors of oxygen limitation, ethanol toxicity, and competition with Saccharomyces. These include Pichia anomala, Pichia fermentans, Pichia membranifaciens, Pichia guilliermondii, Candida tropicalis, Candida boidinii, Candida sake, and Candida parapsilosis; Candida guilliermondii, Candida glabrata, Candida valida, Saccharomyces unisporus, Torulaspora delbrueckii, and Issatchenkia orientalis; and Kluyveromyces marxianus, Debaryomyces hansenii, Zygosaccharomyces bailii, Zygosaccharomyces bisporus, Schizosaccharomyces pombe, and Kloeckera apiculata. Most of these yeasts spoil beer through the production of off-flavors (especially organic acids and POF), haze, sediment, or surface films. Like AAB, these yeasts are common throughout breweries, especially in unwashed sampling ports and on other surfaces contacting beer. They are opportunistic contaminants, causing spoilage when conditions are favorable, but are generally not an issue in modern brewing practices, due to improved oxygen control. These yeasts are more of an issue in barrel-fermented beers, where oxygen ingress stimulates their growth, hence the need to limit the headspace during barrel maturation."
As it is - I reiterate "Worry ye not." It should all come good in a few days! :thumb:
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