{"id":"W2892353667","doi":"10.3390/fermentation4030077","title":"Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions","year":2018,"lang":"en","type":"article","venue":"Fermentation","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Wine; Winemaking; Food science; Saccharomyces; Wine fault; Yeast; Sugar; Malolactic fermentation; Fermentation; Chemistry; Brix; Ethanol fermentation; Yeast in winemaking; Fermentation in winemaking; Wine color; Acetic acid; Biology; Saccharomyces cerevisiae; Biochemistry; Bacteria; Lactic acid","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002121923,0.0001065935,0.0001661481,0.00005168386,0.0002191959,0.00005156536,0.00008501043,0.00005250291,0.0002230183],"category_scores_gemma":[0.00003015854,0.00005716579,0.00006966243,0.0004916476,0.00004896788,0.000287799,0.00001756336,0.00003215735,0.00001029482],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002638868,"about_ca_system_score_gemma":0.000005085474,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006655409,"about_ca_topic_score_gemma":0.0009223949,"domain_scores_codex":[0.9989309,0.00008701217,0.0004050176,0.0002254463,0.0001409606,0.0002106534],"domain_scores_gemma":[0.9994738,0.00005346461,0.0002690788,0.00003749241,0.0001317404,0.00003444195],"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":[0.0001355402,0.00007025696,0.01672033,0.000011822,0.00001524069,4.557531e-7,0.0005916805,0.00001028748,0.9779232,0.0003072344,0.00001475051,0.004199196],"study_design_scores_gemma":[0.0004774522,0.0002722973,0.7749947,0.00004805049,0.00004473891,0.000001293364,0.001138072,0.003132535,0.2192086,0.0002981812,0.0002237469,0.000160272],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987887,0.000003716151,0.0001828514,0.0003619479,0.00009401035,0.0003765847,0.00004920198,0.00003622686,0.0001067636],"genre_scores_gemma":[0.99832,0.0000271973,0.0001992645,0.000205948,0.0001275574,0.0000538551,0.0009841429,0.000001595315,0.00008046574],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7587146,"threshold_uncertainty_score":0.2441894,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0301845352135741,"score_gpt":0.2624654111905539,"score_spread":0.2322808759769798,"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."}}