{"id":"W3138808307","doi":"10.20870/oeno-one.2021.55.1.3695","title":"Changes in the flavan-3-ol and polysaccharide content during the fermentation of <i>Vitis vinifera</i> Cabernet-Sauvignon and cold-hardy <i>Vitis</i> varieties Frontenac and Frontenac blanc","year":2021,"lang":"en","type":"article","venue":"OENO One","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval; Université Sainte-Anne","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Wine; Maceration (sewage); Polysaccharide; Winemaking; Chemistry; Food science; Composition (language); Botany; Biology; Biochemistry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009603764,0.0002672045,0.0001749322,0.0002614803,0.0001519113,0.0003831814,0.00009273143,0.0001705228,0.0004599738],"category_scores_gemma":[0.000116282,0.0001162821,0.000236323,0.0002792514,0.0001464401,0.0001979423,0.0001590312,0.0003168641,0.00009164795],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002092201,"about_ca_system_score_gemma":0.00009088062,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002843963,"about_ca_topic_score_gemma":0.00268314,"domain_scores_codex":[0.9999235,0.000009743554,0.000004192481,0.00002593261,0.00001612562,0.00002062614],"domain_scores_gemma":[0.9999177,0.00001410967,0.00002153024,0.000004992617,0.00001461998,0.00002690382],"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":[0.000401123,0.00004309225,0.007122139,0.00002445008,0.00001625569,0.00006705449,0.0001318791,0.00006977547,0.9903514,0.00001785863,0.000012934,0.001741893],"study_design_scores_gemma":[0.00001173826,0.001256513,0.6357266,0.00001419883,0.00006099407,0.000247112,0.0005253326,0.001272483,0.3600281,0.00004706249,0.0007912547,0.00001866483],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9996662,0.00008053082,0.00005724526,0.000003587553,0.000001274437,0.000001951817,0.00006830249,0.000002142594,0.0001187129],"genre_scores_gemma":[0.9983963,0.0000796593,0.0002744188,0.000009246956,0.000001443177,0.000004297995,0.0004485158,0.00000442009,0.0007817694],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002843963,"threshold_uncertainty_score":0.005654871,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02394053650912994,"score_gpt":0.2089162186553977,"score_spread":0.1849756821462677,"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."}}