PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
22825404-1	2013	This study explores the possible effects of the North Atlantic Oscillation (NAO) on the quality of Spanish Cava.	10-N-nonylacridinium orange	76-79	carbonic anhydrase 5A	Homo sapiens	107-111	
22825404-2	2013	We found a significant negative relationship between the mean NAO for the months of March through August of each year between 1970 and 2008 and the probability of obtaining a top quality Cava.	10-N-nonylacridinium orange	62-65	carbonic anhydrase 5A	Homo sapiens	187-191	
22825404-3	2013	The NAO is associated with temperature and rainfall variations in the Cava region, which affect vine physiological processes during grape maturity.	10-N-nonylacridinium orange	4-7	carbonic anhydrase 5A	Homo sapiens	70-74	
22825404-4	2013	The probability of obtaining a top quality Cava was highest when the mean value of the NAO was negative, which causes the mean temperature in the Cava area to decrease, with positive consequences on Cava quality.	10-N-nonylacridinium orange	87-90	carbonic anhydrase 5A	Homo sapiens	43-47	
22825404-4	2013	The probability of obtaining a top quality Cava was highest when the mean value of the NAO was negative, which causes the mean temperature in the Cava area to decrease, with positive consequences on Cava quality.	10-N-nonylacridinium orange	87-90	carbonic anhydrase 5A	Homo sapiens	146-150	
22825404-4	2013	The probability of obtaining a top quality Cava was highest when the mean value of the NAO was negative, which causes the mean temperature in the Cava area to decrease, with positive consequences on Cava quality.	10-N-nonylacridinium orange	87-90	carbonic anhydrase 5A	Homo sapiens	146-150