{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000291244,0.0006001939,0.0004507171,0.0003493905,0.0001856574,0.0007328246,0.0004039212,0.0004511018,0.0009865161],"category_scores_gemma":[0.0004693428,0.0001726315,0.0004749079,0.0005097334,0.0001851361,0.0002331223,0.000501163,0.0005408025,0.0001976886],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003204693,"about_ca_system_score_gemma":0.0002249395,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002526656,"about_ca_topic_score_gemma":0.002102775,"domain_scores_codex":[0.9992774,0.0001015654,0.0001251374,0.000152544,0.0002318088,0.0001115622],"domain_scores_gemma":[0.9995878,0.00007568597,0.00009279131,0.00005018359,0.0001054956,0.00008797253],"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":[0.0004693556,0.0002224352,0.001026345,0.00005252958,0.00002363651,0.00005773103,0.00006233992,0.00005392432,0.9966055,0.00002883879,0.00005314508,0.001344183],"study_design_scores_gemma":[0.00006324724,0.002201764,0.03214106,0.00001634131,0.00008191533,0.0002560632,0.000584567,0.001382087,0.9622466,0.00005439737,0.0009367885,0.00003521844],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986537,0.0001967353,0.0003172951,0.00004091358,0.00002222374,0.00002646612,0.0004105944,0.00002115641,0.0003110053],"genre_scores_gemma":[0.9958377,0.0002219723,0.001546476,0.00006214681,0.000009922933,0.00005896002,0.001370371,0.00002374692,0.0008686798],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002526656,"threshold_uncertainty_score":0.005023897,"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."}}