Class information for:
Level 1: NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3397 1993 36.3 64%


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
774 2             SACCHAROMYCES CEREVISIAE//XYLITOL//WINE YEAST 12240
3397 1                   NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES 1993

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 NON SACCHAROMYCES authKW 1216530 5% 88% 90
2 WINE YEAST authKW 703518 6% 41% 113
3 BRETTANOMYCES authKW 571599 3% 75% 50
4 NON SACCHAROMYCES YEASTS authKW 557281 2% 74% 49
5 BRETTANOMYCES BRUXELLENSIS authKW 519670 2% 81% 42
6 WINE FERMENTATION authKW 448209 3% 55% 53
7 DEKKERA BRUXELLENSIS authKW 426496 2% 80% 35
8 DEKKERA authKW 393922 2% 86% 30
9 WINE authKW 382407 16% 8% 323
10 ALCOHOLIC FERMENTATION authKW 378077 5% 25% 98

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 41134 52% 0% 1036
2 Biotechnology & Applied Microbiology 27138 49% 0% 980
3 Microbiology 19431 41% 0% 824
4 Horticulture 9844 12% 0% 233
5 Mycology 2441 5% 0% 92
6 Chemistry, Applied 669 6% 0% 123
7 Agriculture, Multidisciplinary 405 3% 0% 67
8 Nutrition & Dietetics 184 3% 0% 63
9 Biochemical Research Methods 0 1% 0% 22
10 Agricultural Engineering -0 0% 0% 3

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 ENOL 131241 3% 14% 61
2 MICROBIOL BIOTECNOL 117671 1% 59% 13
3 BIOQUIM BIOTECNOL 103552 3% 13% 54
4 INTER GRP METAB ENGN 81691 1% 44% 12
5 ENOL SECT 76598 0% 100% 5
6 WINE BIOTECHNOL 72961 2% 14% 35
7 BIOTECNOL ENOL 68935 0% 75% 6
8 ENOTECUPM 57736 0% 54% 7
9 UMR SCI OENOL 54445 1% 22% 16
10 BIOTECNOL ALIMENTOS 52735 2% 10% 33

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 189934 8% 7% 166
2 FOOD MICROBIOLOGY 50184 5% 3% 96
3 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 49224 8% 2% 150
4 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 30224 1% 9% 22
5 JOURNAL OF THE INSTITUTE OF BREWING 26761 3% 3% 56
6 FEMS YEAST RESEARCH 23743 2% 3% 49
7 ANNALS OF MICROBIOLOGY 17254 2% 2% 46
8 JOURNAL OF APPLIED MICROBIOLOGY 13882 4% 1% 77
9 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 13833 1% 4% 23
10 WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY 12648 3% 1% 67

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 NON SACCHAROMYCES 1216530 5% 88% 90 Search NON+SACCHAROMYCES Search NON+SACCHAROMYCES
2 WINE YEAST 703518 6% 41% 113 Search WINE+YEAST Search WINE+YEAST
3 BRETTANOMYCES 571599 3% 75% 50 Search BRETTANOMYCES Search BRETTANOMYCES
4 NON SACCHAROMYCES YEASTS 557281 2% 74% 49 Search NON+SACCHAROMYCES+YEASTS Search NON+SACCHAROMYCES+YEASTS
5 BRETTANOMYCES BRUXELLENSIS 519670 2% 81% 42 Search BRETTANOMYCES+BRUXELLENSIS Search BRETTANOMYCES+BRUXELLENSIS
6 WINE FERMENTATION 448209 3% 55% 53 Search WINE+FERMENTATION Search WINE+FERMENTATION
7 DEKKERA BRUXELLENSIS 426496 2% 80% 35 Search DEKKERA+BRUXELLENSIS Search DEKKERA+BRUXELLENSIS
8 DEKKERA 393922 2% 86% 30 Search DEKKERA Search DEKKERA
9 WINE 382407 16% 8% 323 Search WINE Search WINE
10 ALCOHOLIC FERMENTATION 378077 5% 25% 98 Search ALCOHOLIC+FERMENTATION Search ALCOHOLIC+FERMENTATION

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 JOLLY, NP , VARELA, C , PRETORIUS, IS , (2014) NOT YOUR ORDINARY YEAST: NON- SACCHAROMYCES YEASTS IN WINE PRODUCTION UNCOVERED.FEMS YEAST RESEARCH. VOL. 14. ISSUE 2. P. 215-237 121 73% 85
2 PADILLA, B , GIL, J , MANZANARES, P , (2016) PAST AND FUTURE OF NON-SACCHAROMYCES YEASTS: FROM SPOILAGE MICROORGANISMS TO BIOTECHNOLOGICAL TOOLS FOR IMPROVING WINE AROMA COMPLEXITY.FRONTIERS IN MICROBIOLOGY. VOL. 7. ISSUE . P. - 113 69% 4
3 CAPOZZI, V , GAROFALO, C , CHIRIATTI, MA , GRIECO, F , SPANO, G , (2015) MICROBIAL TERROIR AND FOOD INNOVATION: THE CASE OF YEAST BIODIVERSITY IN WINE.MICROBIOLOGICAL RESEARCH. VOL. 181. ISSUE . P. 75 -83 94 78% 7
4 CURTIN, C , VARELA, C , BORNEMAN, A , (2015) HARNESSING IMPROVED UNDERSTANDING OF BRETTANOMYCES BRUXELLENSIS BIOLOGY TO MITIGATE THE RISK OF WINE SPOILAGE.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 21. ISSUE . P. 680 -692 109 64% 1
5 VARELA, C , (2016) THE IMPACT OF NON-SACCHAROMYCES YEASTS IN THE PRODUCTION OF ALCOHOLIC BEVERAGES.APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. VOL. 100. ISSUE 23. P. 9861 -9874 87 74% 1
6 FLEET, GH , (2008) WINE YEASTS FOR THE FUTURE.FEMS YEAST RESEARCH. VOL. 8. ISSUE 7. P. 979 -995 93 65% 161
7 CIANI, M , COMITINI, F , MANNAZZU, I , DOMIZIO, P , (2010) CONTROLLED MIXED CULTURE FERMENTATION: A NEW PERSPECTIVE ON THE USE OF NON-SACCHAROMYCES YEASTS IN WINEMAKING.FEMS YEAST RESEARCH. VOL. 10. ISSUE 2. P. 123 -133 70 80% 122
8 STEENSELS, J , DAENEN, L , MALCORPS, P , DERDELINCKX, G , VERACHTERT, H , VERSTREPEN, KJ , (2015) BRETTANOMYCES YEASTS - FROM SPOILAGE ORGANISMS TO VALUABLE CONTRIBUTORS TO INDUSTRIAL FERMENTATIONS.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 206. ISSUE . P. 24 -38 75 54% 15
9 BENITO, A , CALDERON, F , PALOMERO, F , BENITO, S , (2016) QUALITY AND COMPOSITION OF AIREN WINES FERMENTED BY SEQUENTIAL INOCULATION OF LACHANCEA THERMOTOLERANS AND SACCHAROMYCES CEREVISIAE.FOOD TECHNOLOGY AND BIOTECHNOLOGY. VOL. 54. ISSUE 2. P. 135 -144 56 89% 0
10 DRUMONDE-NEVES, J , FRANCO-DUARTE, R , LIMA, T , SCHULLER, D , PAIS, C , (2017) ASSOCIATION BETWEEN GRAPE YEAST COMMUNITIES AND THE VINEYARD ECOSYSTEMS.PLOS ONE. VOL. 12. ISSUE 1. P. - 59 80% 0

Classes with closest relation at Level 1


Rank Class id link
1 7981 SACCHAROMYCES SENSU STRICTO//GENET GENOM MICROBIOL//WINE YEAST
2 12135 OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS
3 17159 ALCOHOL ACETYLTRANSFERASE//2 PHENYLETHANOL//SAKE YEAST
4 2049 WINE//METHOXYPYRAZINES//AROMA
5 7574 ETHANOL TOLERANCE//VERY HIGH GRAVITY FERMENTATION//VERY HIGH GRAVITY
6 21711 ZYGOSACCHAROMYCES BAILII//HAA1//ACETIC ACID TOLERANCE
7 27410 DAQU//CHINESE LIQUOR//PIT MUD
8 18458 MYCOLOGICAL MEDIA//DEBARYOMYCES HANSENII//CONSUMER SAFETY HLTH EFFECTS S
9 9475 OAK WOOD//OAK CHIPS//BRANDY
10 12674 SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS

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