Class information for:
Level 1: SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
12674 889 30.7 55%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
128 3       BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE 67277
1494 2             WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE 7592
12674 1                   SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS 889

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 SPARKLING WINE authKW 1537809 9% 59% 76
2 MANNOPROTEINS authKW 840442 7% 37% 66
3 WINE PROTEINS authKW 652584 2% 100% 19
4 CHAMPAGNE authKW 475535 3% 46% 30
5 OENOL CHIM PL address 443167 2% 65% 20
6 LEES authKW 420888 3% 49% 25
7 PROTEIN HAZE authKW 414610 1% 93% 13
8 UP EA 2069 address 386941 3% 43% 26
9 TARTARIC STABILITY authKW 377812 1% 100% 11
10 YEAST AUTOLYSIS authKW 354304 2% 74% 14

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 31815 68% 0% 605
2 Horticulture 13733 20% 0% 182
3 Chemistry, Applied 8149 29% 0% 255
4 Agriculture, Multidisciplinary 5901 17% 0% 153
5 Biotechnology & Applied Microbiology 2430 23% 0% 204
6 Nutrition & Dietetics 752 8% 0% 73
7 Microbiology 93 6% 0% 51
8 Engineering, Chemical 43 4% 0% 39
9 Chemistry, Analytical 24 4% 0% 34
10 Mycology 21 1% 0% 7

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 OENOL CHIM PL 443167 2% 65% 20
2 UP EA 2069 386941 3% 43% 26
3 URVVC 237451 2% 31% 22
4 ENOL CHIM PL 186995 1% 78% 7
5 CIRVE 163544 1% 48% 10
6 EQUIPE EFFERVESCENCE 154556 1% 75% 6
7 EQUIPE EFFERVESCENCE CHAMPAGNE PLICAT 143109 1% 83% 5
8 JOINT UNIT SCI ENOL 1083 137386 0% 100% 4
9 THERMOMECAN 107502 1% 26% 12
10 CENOL CHIM PL 103040 0% 100% 3

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 261340 15% 6% 130
2 JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN 22987 2% 4% 16
3 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 19020 2% 3% 18
4 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 18401 15% 0% 135
5 FOOD CHEMISTRY 8086 8% 0% 70
6 VITIS 5708 2% 1% 15
7 EUROPEAN FOOD RESEARCH AND TECHNOLOGY 4625 3% 1% 23
8 SCIENCES DES ALIMENTS 3958 1% 1% 12
9 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 2235 0% 2% 4
10 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1382 2% 0% 14

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 SPARKLING WINE 1537809 9% 59% 76 Search SPARKLING+WINE Search SPARKLING+WINE
2 MANNOPROTEINS 840442 7% 37% 66 Search MANNOPROTEINS Search MANNOPROTEINS
3 WINE PROTEINS 652584 2% 100% 19 Search WINE+PROTEINS Search WINE+PROTEINS
4 CHAMPAGNE 475535 3% 46% 30 Search CHAMPAGNE Search CHAMPAGNE
5 LEES 420888 3% 49% 25 Search LEES Search LEES
6 PROTEIN HAZE 414610 1% 93% 13 Search PROTEIN+HAZE Search PROTEIN+HAZE
7 TARTARIC STABILITY 377812 1% 100% 11 Search TARTARIC+STABILITY Search TARTARIC+STABILITY
8 YEAST AUTOLYSIS 354304 2% 74% 14 Search YEAST+AUTOLYSIS Search YEAST+AUTOLYSIS
9 YEAST LEES 290219 1% 65% 13 Search YEAST+LEES Search YEAST+LEES
10 GRAPE PROTEINS 278205 1% 90% 9 Search GRAPE+PROTEINS Search GRAPE+PROTEINS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 VAN SLUYTER, SC , MCRAE, JM , FALCONER, RJ , SMITH, PA , BACIC, A , WATERS, EJ , MARANGON, M , (2015) WINE PROTEIN HAZE: MECHANISMS OF FORMATION AND ADVANCES IN PREVENTION.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 63. ISSUE 16. P. 4020 -4030 77 75% 11
2 KEMP, B , ALEXANDRE, H , ROBILLARD, B , MARCHAL, R , (2015) EFFECT OF PRODUCTION PHASE ON BOTTLE-FERMENTED SPARKLING WINE QUALITY.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 63. ISSUE 1. P. 19 -38 79 52% 8
3 LE BOURSE, D , JEGOU, S , CONREUX, A , VILLAUME, S , JEANDET, P , (2010) REVIEW OF PREPARATIVE AND ANALYTICAL PROCEDURES FOR THE STUDY OF PROTEINS IN GRAPE JUICE AND WINE.ANALYTICA CHIMICA ACTA. VOL. 667. ISSUE 1-2. P. 33-42 73 66% 13
4 LIGER-BELAIR, G , (2017) EFFERVESCENCE IN CHAMPAGNE AND SPARKLING WINES: FROM GRAPE HARVEST TO BUBBLE RISE.EUROPEAN PHYSICAL JOURNAL-SPECIAL TOPICS. VOL. 226. ISSUE 1. P. 3 -116 65 58% 0
5 POZO-BAYON, MA , MARTINEZ-RODRIGUEZ, A , PUEYO, E , MORENO-ARRIBAS, MV , (2009) CHEMICAL AND BIOCHEMICAL FEATURES INVOLVED IN SPARKLING WINE PRODUCTION: FROM A TRADITIONAL TO AN IMPROVED WINEMAKING TECHNOLOGY.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 20. ISSUE 6-7. P. 289-299 57 73% 29
6 HUNG, WF , HARRISON, R , MORTON, JD , TROUGHT, MCT , FROST, A , (2014) PROTEIN CONCENTRATION AND BENTONITE REQUIREMENT IN MARLBOROUGH SAUVIGNON BLANC WINES.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 20. ISSUE 1. P. 41 -50 45 85% 2
7 MARANGON, M , STOCKDALE, VJ , MUNRO, P , TRETHEWEY, T , SCHULKIN, A , HOLT, HE , SMITH, PA , (2013) ADDITION OF CARRAGEENAN AT DIFFERENT STAGES OF WINEMAKING FOR WHITE WINE PROTEIN STABILIZATION.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 61. ISSUE 26. P. 6516-6524 39 98% 1
8 MARTINEZ-LAPUENTE, L , GUADALUPE, Z , AYESTARAN, B , ORTEGA-HERAS, M , PEREZ-MAGARINO, S , (2013) CHANGES IN POLYSACCHARIDE COMPOSITION DURING SPARKLING WINE MAKING AND AGING.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 61. ISSUE 50. P. 12362-12373 38 97% 5
9 ESTERUELAS, M , GONZALEZ-ROYO, E , KONTOUDAKIS, N , ORTE, A , CANTOS, A , CANALS, JM , ZAMORA, F , (2015) INFLUENCE OF GRAPE MATURITY ON THE FOAMING PROPERTIES OF BASE WINES AND SPARKLING WINES (CAVA).JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 95. ISSUE 10. P. 2071 -2080 36 86% 2
10 RODRIGUEZ-NOGALES, JM , FERNANDEZ-FERNANDEZ, E , VILA-CRESPO, J , (2012) EFFECT OF THE ADDITION OF BETA-GLUCANASES AND COMMERCIAL YEAST PREPARATIONS ON THE CHEMICAL AND SENSORIAL CHARACTERISTICS OF TRADITIONAL SPARKLING WINE.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 235. ISSUE 4. P. 729-744 39 83% 5

Classes with closest relation at Level 1


Rank Class id link
1 1088 RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS
2 14344 ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES
3 2049 WINE//METHOXYPYRAZINES//AROMA
4 3397 NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES
5 12135 OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS
6 9784 BEER//JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS//JOURNAL OF THE INSTITUTE OF BREWING
7 15413 CLARIFICATION//MOSAMBI JUICE//CLOUD STABILITY
8 31797 GRAPE SEED OIL//PISUM ARVENSE L//PALOMINO GRAPE
9 21082 FLO GENES//FLOCCULATION//YEAST FLOCCULATION
10 32732 5 PHOSPHODIESTERASE//BARLEY MALT SPROUTS//5 PHOSPHODISTERASE

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