{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000267669,0.00008413733,0.0002312268,0.00002831461,0.00004590451,0.000009038642,0.00006177442,0.00005223386,0.00001664149],"category_scores_gemma":[0.0001595185,0.0000364275,0.00007762053,0.0002981047,0.00004193898,0.0001940791,0.000007821568,0.0001225069,3.430193e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001981128,"about_ca_system_score_gemma":0.000007053231,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001421117,"about_ca_topic_score_gemma":0.00001820232,"domain_scores_codex":[0.9988908,0.0002697824,0.0004154887,0.0001143529,0.0002365824,0.00007295066],"domain_scores_gemma":[0.9988658,0.00007723265,0.0006630413,0.00002845934,0.000312915,0.00005252106],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003624873,0.0004671719,0.002013826,0.00003784465,0.0001046801,5.824015e-7,0.0009289974,9.32225e-7,0.9935123,0.00001669889,0.0002275678,0.002326895],"study_design_scores_gemma":[0.0002628057,0.001460367,0.290742,0.0000454194,0.00003716463,0.000003408364,0.0006460242,7.646581e-7,0.706641,0.0001135984,0.000003922509,0.0000436203],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994744,0.00003475866,0.000001907124,0.0002283221,0.00008940966,0.0001187241,0.00002693688,0.000003985402,0.00002153016],"genre_scores_gemma":[0.9997825,0.00005570913,0.00002678469,0.00005897652,0.00004574878,0.000001149181,0.00001779017,6.112253e-7,0.00001074223],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2887281,"threshold_uncertainty_score":0.148547,"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."}}