User talk:Wezck
Welcome!
[edit]Hello, Wezck, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.
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If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 23:05, 20 September 2016 (UTC)
Peer Review
[edit]Hey Wezck! Just wanted to leave you some feedback and suggestions on your article!
I think you've got the basics down, so I mainly wanted to suggest some potential areas to look into. I did some research using the UofT database and found a number of interesting articles that might be useful for you. The first one called Zasmidium cellare in Poland and discusses the morphology and distribution of the fungus, so those could be useful in helping you gather information for those categories. It talks a bit about how your fungus can be found in wine, beer and brandy. There are actually a number of articles in the literature discussing fungi relating to the wine industry, so it would be worth exploring those and considering making its own section. Concentrations of viable airborne fungal spores and trichloroanisole in wine cellars (Haas et al, 2010) discusses the hygienic impact and negative influences unwanted microorganisms have on wine quality.
There are a number of questions you could answer in this section, and discuss how the fungus gets into the wine, what effects it has on health and quality, what chemical changes take place, or what physical features of the fungus predispose it. According to the first article, this fungus can use various alcohols and esters as carbon sources, and mentions what kind of mediums it grows well on. This would be good to add to your growth and morphology section.
Another article, The mitochondrial genome of the ethanol-metabolizing, wine cellar mold Zasmidium cellare is the smallest for a filamentous ascomycete (Goodwin et al, 2016) talks about the genome and evolutionary relationships of the fungus. This may warrant a section of its own as well, separate from the physiology. I would dig into the sources referenced in this article, as they may be able to expand on the background information that you currently have.
I think you can have a lot of fun with this article! The topic is interesting and informative, and there's a lot you can talk about. There is a rich history and culture associated with wine, so you can use that to your advantage to tell an interesting story. As mentioned in the first article, someone even composed a song about this mould!
Good luck and happy researching!
Sylbanik (talk) 19:53, 28 October 2016 (UTC)
Peer Review
[edit]Hi Wezck,
Just leaving some constructive comments on your article. I noticed you included the scientific classification of your fungus under your Taxonomy heading--just having this classification in the box on the right should be sufficient. You may want to expand on your ecology section by including the fact that your fungus is found in cellars--perhaps expand on whether it is found in living organisms as well, and what the fungus means for humans. Is it known to be a human or animal pathogen? If you are having trouble finding information on your fungus specifically, try searching on websites such as Google scholar for your genus. There are articles that include a lot of general information about the genus of fungi and the species within it. Here is one I found: Zasmidium scaevolicola [[1]]. This article is excellent information about a closely related species, and specifies its phylogenetic relationship to Z. cellare. Perhaps include a section in your article comparing your species with other species in its genus. Including a wider range of references will really help the content of your article. If you were having trouble finding out the pathogenicity of your fungus, I found a safety data sheet online about your fungus [[2]]. I hope you find it helpful. Here is another article that I found extremely informative: [[3]].
Good luck!