{"id":"W1593968587","doi":"10.1111/j.1745-4557.2010.00365.x","title":"INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H<sub>2</sub>S PRODUCTION BY WINE STRAINS OF <i>SACCHAROMYCES</i>","year":2011,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Lallemand; Washington State University","keywords":"Fermentation; Biotin; Pantothenic acid; Yeast; Free amino nitrogen; Food science; Wine; Chemistry; Fermentation in winemaking; Nutrient; Saccharomyces cerevisiae; Nitrogen; Saccharomyces; Biochemistry; Riboflavin; Organic chemistry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002400358,0.0006194137,0.0006849738,0.0002446838,0.0001806575,0.0007690738,0.0003512244,0.0003364336,0.001033595],"category_scores_gemma":[0.0005369429,0.0003719781,0.0003669971,0.0002158436,0.0002736225,0.0002845345,0.0004823304,0.0005578957,0.0002600865],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004149576,"about_ca_system_score_gemma":0.0002224628,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002685475,"about_ca_topic_score_gemma":0.002120249,"domain_scores_codex":[0.9996212,0.000103579,0.00004588397,0.00007507121,0.00008207098,0.00007223053],"domain_scores_gemma":[0.9993758,0.0002372466,0.0001226293,0.00003644145,0.00007403293,0.0001540538],"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":[0.001930685,0.0001215631,0.002584646,0.00004976063,0.00002505166,0.00006583862,0.00004524164,0.0001997794,0.993854,0.00001861752,0.00005097522,0.001053889],"study_design_scores_gemma":[0.00003640675,0.001978256,0.04121346,0.00001146732,0.00006867558,0.0001247852,0.0002006854,0.002314903,0.9534882,0.00002698935,0.0005073191,0.00002896024],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.999148,0.0001642491,0.0001786715,0.0000262086,0.0000123561,0.0000102479,0.0001639361,0.00001854996,0.0002777497],"genre_scores_gemma":[0.9986186,0.0001063889,0.0004771899,0.00003239184,0.000005548253,0.00001455724,0.0003426545,0.00002256523,0.0003800287],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002685475,"threshold_uncertainty_score":0.005339742,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02178265848084607,"score_gpt":0.2465835998738976,"score_spread":0.2248009413930515,"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."}}