MAGMATic: A Multi-domain Academic Gold Standard with Manual Annotation of Terminology for Machine Translation Evaluation

This paper presents MAGMATic (Multidomain Academic Gold Standard with Manual Annotation of Terminology), a novel Italian–English benchmark which allows MT evaluation focused on terminology translation. The data set comprises 2,056 parallel sentences extracted from institutional academic texts, namely course unit and degree program descriptions. This text type is particularly interesting since it contains terminology from multiple domains, e.g. education and different academic disciplines described in the texts. All terms in the English target side of the data set were manually identified and annotated with a domain label, for a total of 7,517 annotated terms. Due to their peculiar features, institutional academic texts represent an interesting test bed for MT. As a further contribution of this paper, we investigate the feasibility of exploiting MT for the translation of this type of documents. To this aim, we evaluate two stateof-the-art Neural MT systems on MAGMATic, focusing on their ability to translate domain-specific terminology

Do translator trainees trust machine translation? An experiment on post-editing and revision

Despite the importance of trust in any work environment, this concept has rarely been investigated for MT. The present contribution aims at filling this gap by presenting a post-editing experiment carried out with translator trainees. An institutional academic text was translated from Italian into English. All participants worked on the same target text. Half of them were told that the text was a human translation needing revision, while the other half was told that it was an MT output to be postedited. Temporal and technical effort were measured based on words per second and HTER. Results were complemented with a manual analysis of a subset of the observations

Do translator trainees trust machine translation? An experiment on post-editing and revision

Despite the importance of trust in any work environment, this concept has rarely been investigated for MT. The present contribution aims at filling this gap by presenting a post-editing experiment carried out with translator trainees. An institutional academic text was translated from Italian into English. All participants worked on the same target text. Half of them were told that the text was a human translation needing revision, while the other half was told that it was an MT output to be postedited. Temporal and technical effort were measured based on words per second and HTER. Results were complemented with a manual analysis of a subset of the observations

MAGMATic: A Multi-domain Academic Gold Standard with Manual Annotation of Terminology for Machine Translation Evaluation

This paper presents MAGMATic (Multidomain Academic Gold Standard with Manual Annotation of Terminology), a novel Italian–English benchmark which allows MT evaluation focused on terminology translation. The data set comprises 2,056 parallel sentences extracted from institutional academic texts, namely course unit and degree program descriptions. This text type is particularly interesting since it contains terminology from multiple domains, e.g. education and different academic disciplines described in the texts. All terms in the English target side of the data set were manually identified and annotated with a domain label, for a total of 7,517 annotated terms. Due to their peculiar features, institutional academic texts represent an interesting test bed for MT. As a further contribution of this paper, we investigate the feasibility of exploiting MT for the translation of this type of documents. To this aim, we evaluate two stateof-the-art Neural MT systems on MAGMATic, focusing on their ability to translate domain-specific terminology

Enhancing Machine Translation of Academic Course Catalogues with Terminological Resources

This paper describes an approach to translating course unit descriptions from Italian and German into English, using a phrase-based machine translation (MT) system. The genre is very prominent among those requiring translation by universities in European countries in which English is a non-native language. For each language combination, an in-domain bilingual corpus including course unit and degree program descriptions is used to train an MT engine, whose output is then compared to a baseline engine trained on the Europarl corpus. In a subsequent experiment, a bilingual terminology database is added to the training sets in both engines and its impact on the output quality is evaluated based on BLEU and postediting score. Results suggest that the use of domain-specific corpora boosts the engines quality for both language combinations, especially for German-English, whereas adding terminological resources does not seem to bring notable benefit

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.</jats:p

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, ?-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species

The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices.</jats:p