{"id":"W1543375379","doi":"10.1111/ajgw.12140","title":"Yeast-induced changes in the concentration and structure of oligomeric proanthocyanidins during simulated wine fermentation","year":2015,"lang":"en","type":"article","venue":"Australian Journal of Grape and Wine Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"China Scholarship Council; National Natural Science Foundation of China; Qingdao Agricultural University; Alberta Water Research Institute","keywords":"Winemaking; Wine; Fermentation; Proanthocyanidin; Yeast; Yeast in winemaking; Food science; Composition (language); Chemistry; Fermentation in winemaking; Strain (injury); Tannin; Saccharomyces cerevisiae; Biochemistry; Biology; Polyphenol","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004262622,0.00005246465,0.0001170243,0.00004034469,0.00007245946,0.00004151377,0.00007596183,0.00003391896,0.00003924391],"category_scores_gemma":[0.00005423146,0.0000193807,0.00002008058,0.000497215,0.00006501372,0.0001233948,0.00001078046,0.000141786,2.629394e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001241821,"about_ca_system_score_gemma":0.000009653803,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001007675,"about_ca_topic_score_gemma":0.00008089186,"domain_scores_codex":[0.9990534,0.0002476557,0.0001860308,0.00007485277,0.0003120014,0.0001260812],"domain_scores_gemma":[0.9995827,0.00005509576,0.00009469596,0.00002096946,0.000173508,0.00007304944],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001054213,0.00002975974,0.01404803,0.000008484651,0.00001571121,0.00001422779,0.001120501,0.00002155776,0.9826326,0.00001027304,0.00005831206,0.001935136],"study_design_scores_gemma":[0.000800275,0.001010147,0.8550021,0.00004860704,0.00002115845,0.00008366162,0.01439048,0.00008360201,0.1280851,0.0002910803,0.0001161266,0.00006765385],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.993925,0.00003772145,7.041195e-8,0.00590115,0.00001474774,0.0001035858,0.000005006595,0.000001257636,0.00001150095],"genre_scores_gemma":[0.9996788,0.00006538465,0.000008823641,0.00002200806,0.0001582481,3.467653e-7,0.000008741149,4.629298e-7,0.00005716836],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8545474,"threshold_uncertainty_score":0.07903218,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1395757963162448,"score_gpt":0.3586268798797804,"score_spread":0.2190510835635356,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}