{"id":"W2725153201","doi":"10.1051/bioconf/20170902004","title":"The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac","year":2017,"lang":"en","type":"article","venue":"BIO Web of Conferences","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Wine; Food science; Wine color; Organoleptic; White Wine; Aging of wine; Chemistry; Sugar; Polyphenol; Sensory analysis; Antioxidant; Biochemistry","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true,"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":[0.0001743198,0.0004236604,0.0003077457,0.0001988042,0.000113188,0.0004115691,0.0001421229,0.0002126607,0.0006153135],"category_scores_gemma":[0.0002179817,0.0001117242,0.0002830353,0.0001574939,0.000133311,0.0001651945,0.0002010768,0.0003450105,0.0001297719],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001176922,"about_ca_system_score_gemma":0.0001317371,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001027955,"about_ca_topic_score_gemma":0.001033363,"domain_scores_codex":[0.9998382,0.00003394162,0.00001947517,0.00003934174,0.00004113961,0.00002789713],"domain_scores_gemma":[0.999803,0.00003258365,0.00005985636,0.00001829741,0.00004962977,0.00003670423],"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":[0.0007613694,0.0001091332,0.001096773,0.0001192254,0.00002075618,0.0000597682,0.00006389868,0.0001017177,0.9948055,0.00001966373,0.0000270318,0.00281518],"study_design_scores_gemma":[0.0000141628,0.004085348,0.0317299,0.00002294973,0.00008195055,0.0001214387,0.0001307066,0.0003441251,0.9618289,0.00001563099,0.001613175,0.00001169797],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980865,0.001116177,0.0002756183,0.00001625569,0.00001080828,0.00001060489,0.0001524073,0.00001237994,0.0003194013],"genre_scores_gemma":[0.9963638,0.0008237453,0.001060694,0.00003085116,0.000006438791,0.0000142435,0.0004225916,0.00001435954,0.001263281],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001027955,"threshold_uncertainty_score":0.002058387,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02680277332204226,"score_gpt":0.2602794911698316,"score_spread":0.2334767178477893,"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."}}