Class information for: |
Basic class information |
| ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
|---|---|---|---|
| 12863 | 814 | 29.9 | 54% |
Classes in level above (level 2) |
| ID, lev. above |
Publications | Label for level above |
|---|---|---|
| 1034 | 9695 | AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE//WINE//AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH |
Terms with highest relevance score |
| Rank | Term | Type of term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|---|
| 1 | SPARKLING WINES | Author keyword | 40 | 77% | 3% | 27 |
| 2 | SPARKLING WINE | Author keyword | 32 | 52% | 5% | 43 |
| 3 | PROTEIN HAZE | Author keyword | 30 | 100% | 1% | 12 |
| 4 | WINE PROTEINS | Author keyword | 30 | 100% | 1% | 12 |
| 5 | MANNOPROTEINS | Author keyword | 26 | 44% | 5% | 44 |
| 6 | GRAPE PROTEINS | Author keyword | 20 | 100% | 1% | 9 |
| 7 | CHAMPAGNE | Author keyword | 19 | 48% | 4% | 29 |
| 8 | OENOL CHIM PL | Address | 19 | 63% | 2% | 19 |
| 9 | YEAST AUTOLYSIS | Author keyword | 19 | 74% | 2% | 14 |
| 10 | TARTARIC STABILITY | Author keyword | 17 | 100% | 1% | 8 |
Web of Science journal categories |
Author Key Words |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
LCSH search | Wikipedia search |
|---|---|---|---|---|---|---|---|
| 1 | SPARKLING WINES | 40 | 77% | 3% | 27 | Search SPARKLING+WINES | Search SPARKLING+WINES |
| 2 | SPARKLING WINE | 32 | 52% | 5% | 43 | Search SPARKLING+WINE | Search SPARKLING+WINE |
| 3 | PROTEIN HAZE | 30 | 100% | 1% | 12 | Search PROTEIN+HAZE | Search PROTEIN+HAZE |
| 4 | WINE PROTEINS | 30 | 100% | 1% | 12 | Search WINE+PROTEINS | Search WINE+PROTEINS |
| 5 | MANNOPROTEINS | 26 | 44% | 5% | 44 | Search MANNOPROTEINS | Search MANNOPROTEINS |
| 6 | GRAPE PROTEINS | 20 | 100% | 1% | 9 | Search GRAPE+PROTEINS | Search GRAPE+PROTEINS |
| 7 | CHAMPAGNE | 19 | 48% | 4% | 29 | Search CHAMPAGNE | Search CHAMPAGNE |
| 8 | YEAST AUTOLYSIS | 19 | 74% | 2% | 14 | Search YEAST+AUTOLYSIS | Search YEAST+AUTOLYSIS |
| 9 | TARTARIC STABILITY | 17 | 100% | 1% | 8 | Search TARTARIC+STABILITY | Search TARTARIC+STABILITY |
| 10 | LEES | 13 | 45% | 3% | 22 | Search LEES | Search LEES |
Key Words Plus |
| Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | HEAT UNSTABLE PROTEINS | 89 | 100% | 3% | 27 |
| 2 | PROTEIN HAZE | 87 | 94% | 4% | 31 |
| 3 | SPARKLING WINES | 62 | 73% | 6% | 47 |
| 4 | BASE WINES | 57 | 95% | 2% | 19 |
| 5 | CHAMPAGNE | 36 | 83% | 2% | 20 |
| 6 | SACCHAROMYCES CEREVISIAE MANNOPROTEINS | 33 | 100% | 2% | 13 |
| 7 | LEES | 31 | 62% | 4% | 32 |
| 8 | MODEL WINE | 27 | 41% | 6% | 52 |
| 9 | YEAST AUTOLYSIS | 27 | 74% | 2% | 20 |
| 10 | TASTING CONDITIONS | 20 | 100% | 1% | 9 |
Journals |
Reviews |
| Title | Publ. year | Cit. | Active references | % act. ref. to same field |
|---|---|---|---|---|
| Recent advances in the science of champagne bubbles | 2008 | 29 | 37 | 73% |
| Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology | 2009 | 20 | 78 | 71% |
| Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review | 2011 | 13 | 63 | 60% |
| New trends on yeast autolysis and wine ageing on lees: A bibliographic review | 2002 | 36 | 26 | 85% |
| Role of lees in wine production: A review | 2008 | 54 | 87 | 39% |
| The physics and chemistry behind the bubbling properties of Champagne and sparkling wines: A state-of-the-art review | 2005 | 47 | 41 | 61% |
| The physics behind the fizz in champagne and sparkling wines | 2012 | 8 | 96 | 53% |
| Mass Spectrometry-Based Fingerprinting of Proteins & Peptides in Wine Quality Control: A Critical Overview | 2013 | 1 | 36 | 78% |
| Review of preparative and analytical procedures for the study of proteins in grape juice and wine | 2010 | 9 | 110 | 67% |
| The cycle of bubble production from a gas cavity in a supersaturated solution | 1999 | 31 | 5 | 80% |
Address terms |
| Rank | Address term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
|---|---|---|---|---|---|
| 1 | OENOL CHIM PL | 19 | 63% | 2.3% | 19 |
| 2 | UP EA 2069 | 15 | 43% | 3.2% | 26 |
| 3 | ENOL CHIM PL | 11 | 78% | 0.9% | 7 |
| 4 | EQUIPE EFFERVESCENCE | 8 | 75% | 0.7% | 6 |
| 5 | URVVC | 7 | 29% | 2.5% | 20 |
| 6 | EQUIPE EFFERVESCENCE CHAMPAGNE PLICAT | 6 | 80% | 0.5% | 4 |
| 7 | CIRVE | 6 | 47% | 1.1% | 9 |
| 8 | JOINT UNIT SCI ENOL 1083 | 6 | 100% | 0.5% | 4 |
| 9 | EA REVV | 4 | 75% | 0.4% | 3 |
| 10 | THERMOMECAN | 4 | 26% | 1.5% | 12 |
Related classes at same level (level 1) |
| Rank | Relatedness score | Related classes |
|---|---|---|
| 1 | 0.0000118128 | RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS |
| 2 | 0.0000103743 | ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES |
| 3 | 0.0000097337 | AROMA//WINE//WINE AROMA |
| 4 | 0.0000089257 | OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS |
| 5 | 0.0000085418 | ADAPTIVE CONTROL OF THOUGHT RATIONAL ACT R//PECTOLASE//SAPOTA JUICE |
| 6 | 0.0000079763 | COROBA//GRAPE SEED OIL//PALMACEAE |
| 7 | 0.0000074152 | JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING//BEER |
| 8 | 0.0000069217 | WINE FILTRATION//CLARIFICATION//COMPLETE PORE BLOCKING |
| 9 | 0.0000055421 | VERY HIGH GRAVITY FERMENTATION//ETHANOL TOLERANCE//STUCK FERMENTATION |
| 10 | 0.0000053237 | LIQUID CROSS FLOW//BUBBLE FORMATION//MENISCUS OSCILLATIONS |