{"id":"W2566529183","doi":"10.1016/j.ijfoodmicro.2016.12.025","title":"Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"ca_institutions":"Okanagan University College; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Saccharomyces cerevisiae; Winery; Food science; Fermentation; Winemaking; Yeast; Strain (injury); Biology; Composition (language); Microorganism; Microbial inoculant; Wine; Bacteria; Chemistry; Biochemistry; Genetics","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002204764,0.0004218338,0.0003881939,0.0005316358,0.001809441,0.00107314,0.000527407,0.000383901,0.0009872956],"category_scores_gemma":[0.0004032918,0.0003086734,0.0004076011,0.0006115402,0.0006085259,0.0002652381,0.0004167558,0.0005050657,0.0001834176],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.005105056,"about_ca_system_score_gemma":0.004186229,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_topic_score_codex":0.7281166,"about_ca_topic_score_gemma":0.8532917,"domain_scores_codex":[0.999507,0.00002338707,0.00001948703,0.00009873761,0.0002147001,0.0001366246],"domain_scores_gemma":[0.9996256,0.00003145161,0.00002982399,0.00001220033,0.0002066753,0.00009433876],"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":[0.0009901342,0.0001170496,0.01583357,0.0000216295,0.00002334804,0.0001430051,0.0006047177,0.0001819354,0.9793449,0.00005909914,0.0001346849,0.00254594],"study_design_scores_gemma":[0.00001868983,0.000619981,0.5507436,0.000009509166,0.000081938,0.0001483266,0.002843428,0.0009711642,0.4432905,0.00003016533,0.001190308,0.00005239627],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994274,0.00002991313,0.00004818634,0.00001587065,0.0000022521,0.000005757238,0.000142319,0.000004724651,0.000323544],"genre_scores_gemma":[0.9971475,0.00006593916,0.0002113402,0.00001958717,0.000001192312,0.000005130425,0.0005504946,0.00001189844,0.00198685],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2718834,"threshold_uncertainty_score":0.5469691,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0138414450338392,"score_gpt":0.2321633534506115,"score_spread":0.2183219084167723,"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."}}