{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005278743,0.0003446242,0.0005783569,0.00006192505,0.0005462381,0.0002572649,0.0002484508,0.0001537867,0.0003493775],"category_scores_gemma":[0.00009724326,0.0001587244,0.0001126238,0.0003698274,0.0003641502,0.0002608803,0.0001629271,0.0001873042,0.000007416616],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006399862,"about_ca_system_score_gemma":0.00001876579,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003936644,"about_ca_topic_score_gemma":0.0229662,"domain_scores_codex":[0.9973291,0.0005053468,0.0005389145,0.0006145487,0.0005456329,0.0004664902],"domain_scores_gemma":[0.9988862,0.0003258189,0.0002785016,0.0001877607,0.0001715837,0.0001501172],"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":[0.000121965,0.0001639992,0.005460007,0.00004723333,0.0001392758,0.00004134353,0.002461493,0.000004608692,0.9852836,0.001482724,0.000372692,0.004421089],"study_design_scores_gemma":[0.001388249,0.0003916744,0.9463391,0.0001178512,0.0002188849,0.000076754,0.00436312,0.0003070521,0.04219752,0.0002958093,0.003878999,0.0004250364],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.988739,0.004172937,0.000009398594,0.005642688,0.0001116784,0.0005359808,0.0001928685,0.00003767645,0.0005577516],"genre_scores_gemma":[0.9889901,0.005277668,0.00007293898,0.0009423309,0.0001562866,0.00007813009,0.0001195345,0.000006621954,0.004356402],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.943086,"threshold_uncertainty_score":0.9948621,"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."}}