{"id":"W3199969565","doi":"10.1080/03610470.2021.1952508","title":"The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"Lallemand (Canada)","funders":"","keywords":"Fermentation; Lactic acid; Brewing; Food science; Acetic acid; Yeast; Organic acid; Bottle; Chemistry; Maltotriose; Maltose; Biochemistry; Bacteria; Biology; Sucrose","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":[],"consensus_categories":[],"category_scores_codex":[0.0001354195,0.00007330855,0.0001667763,0.000005419162,0.0002312888,0.00003152695,0.00006713124,0.00001593474,0.0000191181],"category_scores_gemma":[0.00001670393,0.00002708886,0.0001374428,0.0001950504,0.0002251194,0.0001525122,0.00002581525,0.0001290098,8.792935e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007982489,"about_ca_system_score_gemma":0.00003001382,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001898556,"about_ca_topic_score_gemma":0.000002467988,"domain_scores_codex":[0.999374,0.00005449831,0.0001954885,0.00008540404,0.0002066778,0.0000839796],"domain_scores_gemma":[0.9991117,0.00008240492,0.0006253808,0.00003750667,0.0001084843,0.00003456341],"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":[0.0001517667,0.00002989388,0.0170175,0.00002564235,0.0001614142,4.924557e-7,0.001162807,0.0000534338,0.9673548,2.852786e-7,0.00004417631,0.01399782],"study_design_scores_gemma":[0.0002277757,0.0001448813,0.7316086,0.00007001998,0.00004307374,0.00002610428,0.006684132,0.00005320877,0.2610923,0.000007415797,0.000002797964,0.00003971823],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991435,0.00006069916,0.000001042808,0.0006493249,0.000009588258,0.00003354073,0.000008192615,0.000001972666,0.0000920731],"genre_scores_gemma":[0.9993302,0.0002664355,0.0001313824,0.0001394776,0.00003371149,7.918744e-7,0.000005943664,0.000001126758,0.00009098944],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7145911,"threshold_uncertainty_score":0.177891,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.008808335198259161,"score_gpt":0.2340631866727439,"score_spread":0.2252548514744847,"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."}}