{"id":"W2964634052","doi":"10.3390/fermentation5030069","title":"Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains","year":2019,"lang":"en","type":"article","venue":"Fermentation","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Winemaking; Sulfite; Fermentation; Sulfur dioxide; Food science; Acetaldehyde; Oenococcus oeni; Aroma; Saccharomyces cerevisiae; Chemistry; Yeast; Food spoilage; Strain (injury); Yeast in winemaking; Wine; Acetoin; Hydrogen sulfide; Sulfur; Malolactic fermentation; Bacteria; Biology; Biochemistry; Organic chemistry; Ethanol; Lactic acid","routes":{"ca_aff":true,"ca_fund":false,"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":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0002275898,0.0001136324,0.0001333581,0.00002572524,0.0001395005,0.00007877973,0.0001146589,0.00003862713,0.006713214],"category_scores_gemma":[0.00002522683,0.00005588251,0.00007524142,0.0003186188,0.00001416825,0.0002224835,0.00001969199,0.0000542633,0.0009707079],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006467549,"about_ca_system_score_gemma":0.000005059071,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001355848,"about_ca_topic_score_gemma":0.0001863981,"domain_scores_codex":[0.9988731,0.0002415007,0.0002139592,0.0002549003,0.0002414129,0.0001751808],"domain_scores_gemma":[0.9996358,0.00008904541,0.00008053944,0.00005088538,0.00004549365,0.00009829913],"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":[0.0002405289,0.00005070377,0.003568719,0.000001919322,0.00001212906,7.513659e-7,0.00025056,0.00002455795,0.9661669,0.00005382314,0.006061685,0.02356779],"study_design_scores_gemma":[0.000562891,0.0004052188,0.9345111,0.00001666429,0.00002294363,0.000001989045,0.002231832,0.00006499144,0.04510341,0.00008792103,0.01674778,0.0002432836],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9944511,0.000006076415,0.0000146144,0.00423523,0.0001008203,0.0003201471,0.000253041,0.00005388403,0.0005651024],"genre_scores_gemma":[0.9937747,0.000006311392,0.00007550193,0.002250186,0.00007786425,0.00002283567,0.001231096,0.000001216827,0.002560329],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9309424,"threshold_uncertainty_score":0.9998072,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01558463438870821,"score_gpt":0.2576421572925111,"score_spread":0.2420575229038029,"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."}}