Class information for:
Level 1: OAK WOOD//OAK LACTONE//OAK CHIPS

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
8730 1155 26.5 51%


Bar chart of Publication_year

Last years might be incomplete

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 OAK WOOD Author keyword 68 59% 7% 76
2 OAK LACTONE Author keyword 53 95% 2% 18
3 OAK CHIPS Author keyword 40 72% 3% 31
4 SMOKE TAINT Author keyword 30 84% 1% 16
5 BRANDY Author keyword 21 47% 3% 33
6 CIDER BRANDY Author keyword 21 90% 1% 9
7 FRENCH OAK Author keyword 17 100% 1% 8
8 BRANDIES Author keyword 13 80% 1% 8
9 TOASTING Author keyword 12 40% 2% 24
10 RAW SPIRITS Author keyword 12 86% 1% 6

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 OAK WOOD 68 59% 7% 76 Search OAK+WOOD Search OAK+WOOD
2 OAK LACTONE 53 95% 2% 18 Search OAK+LACTONE Search OAK+LACTONE
3 OAK CHIPS 40 72% 3% 31 Search OAK+CHIPS Search OAK+CHIPS
4 SMOKE TAINT 30 84% 1% 16 Search SMOKE+TAINT Search SMOKE+TAINT
5 BRANDY 21 47% 3% 33 Search BRANDY Search BRANDY
6 CIDER BRANDY 21 90% 1% 9 Search CIDER+BRANDY Search CIDER+BRANDY
7 FRENCH OAK 17 100% 1% 8 Search FRENCH+OAK Search FRENCH+OAK
8 BRANDIES 13 80% 1% 8 Search BRANDIES Search BRANDIES
9 TOASTING 12 40% 2% 24 Search TOASTING Search TOASTING
10 RAW SPIRITS 12 86% 1% 6 Search RAW+SPIRITS Search RAW+SPIRITS

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 METHYL GAMMA OCTALACTONE 180 96% 5% 54
2 BARRELS 135 63% 12% 136
3 COOPERAGE 45 94% 1% 16
4 OAK WOOD 40 47% 5% 63
5 FRENCH OAK 28 81% 1% 17
6 WEIGHT PHENOLIC COMPOUNDS 28 81% 1% 17
7 DISTILLED ALCOHOLIC BEVERAGES 26 100% 1% 11
8 SPIRITS 23 28% 6% 71
9 ORUJO SPIRITS 21 85% 1% 11
10 BRANDIES 19 61% 2% 20

Journals


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 CIENCIA E TECNICA VITIVINICOLA 2 17% 1% 13

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process 2014 9 105 32%
MATURATION OF WINES AND SPIRITS - COMPARISONS, FACTS, AND HYPOTHESES 1995 146 37 59%
Grape brandy production, composition and sensory evaluation 2014 3 46 46%
Traditional Aniseed-Flavored Spirit Drinks 2010 7 38 45%
THE VOLATILE FRACTION OF SUGAR CANE SPIRITS PRODUCED IN BRAZIL 2012 1 42 57%
Application of chromatography and spectrometry to the authentication of alcoholic beverages 2001 28 19 42%
Chemical composition analysis and authentication of whisky 2015 0 38 61%
Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages 2015 0 104 60%
EFFECTS OF OAK WOOD ON THE MATURATION OF ALCOHOLIC BEVERAGES WITH PARTICULAR REFERENCE TO WHISKEY 1995 14 32 84%
Analysis by gas chromatography/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos 2002 19 19 47%

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 STN VITICOLE 5 55% 0.5% 6
2 PROD FO TALES 4 30% 1.0% 11
3 CESAMO 2 23% 0.8% 9
4 ASIS 2 67% 0.2% 2
5 EQUIPE PROC ALIMENTAI PHYSICOCHIM 2 67% 0.2% 2
6 IST QUALITA TECNOL AGROALIMENTARI 2 67% 0.2% 2
7 TONNELLERIE SEGUIN MOREAU 2 67% 0.2% 2
8 USC OENOLOGIE 1366 2 67% 0.2% 2
9 SECTOR ENOL 2 26% 0.4% 5
10 EA 4577 1 15% 0.8% 9

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000183183 AROMA//WINE//WINE AROMA
2 0.0000147806 ETHYL CARBAMATE//UREA DEGRADATION KINETICS//ETHYL CARBAMATE URETHANE
3 0.0000144338 DAQU//CHINESE LIQUOR//LUZHOU FLAVOR LIQUOR
4 0.0000140611 VINEGAR//TRADITIONAL BALSAMIC VINEGAR//ABTM
5 0.0000113584 RED WINE//ANTHOCYANINS//PYRANOANTHOCYANINS
6 0.0000094133 PESTICIDE FORMULATIONS//SALT MANUFACTURING PROCESS//SEA WATER SCI
7 0.0000074229 CLASS MODELING//GEOGRAPHICAL ORIGIN//GEOGRAPHIC AUTHENTICITY
8 0.0000065984 NON SACCHAROMYCES//BRETTANOMYCES//DEKKERA
9 0.0000061215 APPETIZER//RTS BEVERAGES//VERMOUTH
10 0.0000050077 CORK TAINT//2 4 6 TRICHLOROANISOLE//HALOANISOLES