Class information for:
Level 2: WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1494 7592 30.3 58%


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
2049 1                   WINE//METHOXYPYRAZINES//AROMA 2374
8616 1                   ACETIC ACID BACTERIA//GLUCONOBACTER OXYDANS//GLUCONOBACTER 1235
9475 1                   OAK WOOD//OAK CHIPS//BRANDY 1153
11547 1                   WINE//CLASS MODELING//WINE CLASSIFICATION 974
12674 1                   SPARKLING WINE//MANNOPROTEINS//WINE PROTEINS 889
21861 1                   ETHYL CARBAMATE//UREA DEGRADATION KINETICS//VINYL CARBAMATE 402
23755 1                   VINEGAR//TRADITIONAL BALSAMIC VINEGAR//SHERRY VINEGAR 335
27410 1                   DAQU//CHINESE LIQUOR//PIT MUD 230

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 WINE authKW 897482 13% 23% 966
2 ACETIC ACID BACTERIA authKW 600761 3% 74% 202
3 ETHYL CARBAMATE authKW 516188 2% 78% 165
4 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE journal 416658 6% 22% 480
5 VINEGAR authKW 319727 2% 49% 164
6 SPARKLING WINE authKW 281202 1% 74% 95
7 AROMA authKW 268971 4% 22% 311
8 GLUCONOBACTER OXYDANS authKW 209296 1% 57% 91
9 OAK WOOD authKW 205081 1% 61% 83
10 FOOD SCIENCE & TECHNOLOGY WoSSC 198321 58% 1% 4428

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 198321 58% 1% 4428
2 Chemistry, Applied 54062 25% 1% 1927
3 Agriculture, Multidisciplinary 33291 14% 1% 1068
4 Horticulture 31171 11% 1% 811
5 Biotechnology & Applied Microbiology 15508 20% 0% 1523
6 Nutrition & Dietetics 5798 8% 0% 595
7 Chemistry, Analytical 4492 12% 0% 889
8 Microbiology 1464 7% 0% 547
9 Biochemical Research Methods 681 4% 0% 313
10 Engineering, Chemical 151 3% 0% 258

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 105890 1% 25% 107
2 WINE SCI PROGRAMME 80799 0% 72% 28
3 OENOL 66739 1% 25% 66
4 OENOL CHIM PL 51858 0% 65% 20
5 USC OENOL 1366 50804 0% 45% 28
6 FLAVOR ANAL ENOL 48399 0% 71% 17
7 VITICULTURE ENOL 48309 2% 10% 120
8 BIOTEC CULTURE ECT 48217 0% 50% 24
9 UP EA 2069 45264 0% 43% 26
10 AROMA ANAL ENOL 39389 0% 70% 14

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 416658 6% 22% 480
2 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 94945 12% 3% 898
3 AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH 71450 1% 17% 102
4 FOOD CHEMISTRY 49718 7% 2% 508
5 JOURNAL OF THE INSTITUTE OF BREWING 41335 2% 8% 136
6 JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN 36534 1% 15% 59
7 MITTEILUNGEN KLOSTERNEUBURG 33170 1% 21% 39
8 VITIS 29660 1% 7% 100
9 CIENCIA E TECNICA VITIVINICOLA 25411 0% 26% 24
10 SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE 23630 1% 16% 38

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 WINE 897482 13% 23% 966 Search WINE Search WINE
2 ACETIC ACID BACTERIA 600761 3% 74% 202 Search ACETIC+ACID+BACTERIA Search ACETIC+ACID+BACTERIA
3 ETHYL CARBAMATE 516188 2% 78% 165 Search ETHYL+CARBAMATE Search ETHYL+CARBAMATE
4 VINEGAR 319727 2% 49% 164 Search VINEGAR Search VINEGAR
5 SPARKLING WINE 281202 1% 74% 95 Search SPARKLING+WINE Search SPARKLING+WINE
6 AROMA 268971 4% 22% 311 Search AROMA Search AROMA
7 GLUCONOBACTER OXYDANS 209296 1% 57% 91 Search GLUCONOBACTER+OXYDANS Search GLUCONOBACTER+OXYDANS
8 OAK WOOD 205081 1% 61% 83 Search OAK+WOOD Search OAK+WOOD
9 WHITE WINE 186251 2% 38% 122 Search WHITE+WINE Search WHITE+WINE
10 SAUVIGNON BLANC 185777 1% 67% 69 Search SAUVIGNON+BLANC Search SAUVIGNON+BLANC

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 ROBINSON, AL , BOSS, PK , SOLOMON, PS , TRENGOVE, RD , HEYMANN, H , EBELER, SE , (2014) ORIGINS OF GRAPE AND WINE AROMA. PART 1. CHEMICAL COMPONENTS AND VITICULTURAL IMPACTS.AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 65. ISSUE 1. P. 1 -24 189 57% 34
2 ROBINSON, AL , BOSS, PK , SOLOMON, PS , TRENGOVE, RD , HEYMANN, H , EBELER, SE , (2014) ORIGINS OF GRAPE AND WINE AROMA. PART 2. CHEMICAL AND SENSORY ANALYSIS.AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 65. ISSUE 1. P. 25 -42 153 65% 6
3 BLACK, CA , PARKER, M , SIEBERT, TE , CAPONE, DL , FRANCIS, IL , (2015) TERPENOIDS AND THEIR ROLE IN WINE FLAVOUR: RECENT ADVANCES.AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. VOL. 21. ISSUE . P. 582 -600 127 78% 0
4 SKOUROUMOUNIS, GK , SEFTON, MA , ELSEY, GM , TAYLOR, DK , (2011) OCCURRENCE, SENSORY IMPACT, FORMATION, AND FATE OF DAMASCENONE IN GRAPES, WINES, AND OTHER FOODS AND BEVERAGES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 59. ISSUE 18. P. 9717 -9746 163 59% 20
5 BASTIAN, SEP , GAMBETTA, JM , COZZOLINO, D , JEFFERY, DW , (2014) FACTORS INFLUENCING THE AROMA COMPOSITION OF CHARDONNAY WINES.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 62. ISSUE 28. P. 6512 -6534 127 70% 7
6 COETZEE, C , DU TOIT, WJ , (2015) SAUVIGNON BLANC WINE: CONTRIBUTION OF AGEING AND OXYGEN ON AROMATIC AND NON-AROMATIC COMPOUNDS AND SENSORY COMPOSITION : A REVIEW.SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE. VOL. 36. ISSUE 3. P. 347 -365 121 71% 1
7 SAICHANA, N , MATSUSHITA, K , ADACHI, O , FREBORT, I , FREBORTOVA, J , (2015) ACETIC ACID BACTERIA: A GROUP OF BACTERIA WITH VERSATILE BIOTECHNOLOGICAL APPLICATIONS.BIOTECHNOLOGY ADVANCES. VOL. 33. ISSUE 6. P. 1260 -1271 94 80% 4
8 ROLAND, A , SCHNEIDER, R , RAZUNGLES, A , CAVELIER, F , (2011) VARIETAL THIOLS IN WINE: DISCOVERY, ANALYSIS AND APPLICATIONS.CHEMICAL REVIEWS. VOL. 111. ISSUE 11. P. 7355 -7376 86 88% 44
9 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 -38 101 66% 8
10 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 80 78% 11

Classes with closest relation at Level 2


Rank Class id link
1 774 SACCHAROMYCES CEREVISIAE//XYLITOL//WINE YEAST
2 3117 XANTHOHUMOL//HOPS//BEER
3 261 ANTHOCYANINS//POLYPHENOLS//PROCYANIDINS
4 2743 ELECTRONIC NOSE//ELECTRONIC TONGUE//TASTE SENSOR
5 1975 ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE
6 2584 GEOSMIN//2 METHYLISOBORNEOL//CORK
7 2574 NARINGIN//NOBILETIN//HESPERIDIN
8 2296 PYRROLOQUINOLINE QUINONE//SEMICARBAZIDE SENSITIVE AMINE OXIDASE//AMINE OXIDASE
9 3697 THEOBROMA CACAO//COCOA//CACAO
10 1938 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//ORGANIC FOOD

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