NTR: Wine(wide sense) related terms

[suzuki-shm]

Hi @Public-Health-Bioinformatics.

I would like to submit a request of new terms. They are related to wines (wide senses). I don't know where to put some classes.　As a living environment of microorganisms, intermediate materials before food product are frequently studied. But I cannot find sutable place to be placed in current FoodOn.

Requests

label: apple must
definition: Apple must is a material for making cider. It is made by pressing the fruit with skins, seeds and stems of the fruit.
subClassOf: pomaceous fruit product

label: red wine
definition: Red wine is a type of wine made from dark-colored  grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.
    dbxref: https://en.wikipedia.org/wiki/Red_wine
subClassOf: wine

label: rice wine
definition: Rice wine is an alcoholic drink made from rice, traditionally consumed in East Asia, Southeast Asia, and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars.
    dbxref: https://en.wikipedia.org/wiki/Rice_wine
subClassOf: fermented rice beverage

label: Huangjiu
definition: Huangjiu is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat, and a jiuqu starter culture.  
    xdbref: https://en.wikipedia.org/wiki/Huangjiu
exacy synonyms: yellow wine
exacy synonyms: chinese wine

label: unrefined chinese wine
definition: Unrefined chinese wine is a mixture of solid and liquid before being purified to Huangjiu.
narrow synonym: chinese wine mash

label: white wine
definition: White wine is a wine whose color can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. 
    xdbref: https://en.wikipedia.org/wiki/White_wine
subClassOf: wine

label: moromi
definition: Moromi is a soft solid material fermented with raw material contained in a liquid brewed to make soy sauce, sake, etc.

label: moromi of sake
definition: This is the name for the fermenting mass made by mashing shubo (or just yeast in the case of kobo-jikomi), steamed rice, koji and water together. Immediately after mashing, moromi is like a solid mass of swollen rice grains, but it begins to soften as saccharification proceeds. 
    xdbref: http://www.nada-ken.com/main/en/index_m/202.html
subClassOf: moromi
exacy synonym: sake mash
exact synonym: sake moromi

[Public-Health-Bioinformatics]

Thanks for this; I'm going to add a separate thread on upper-level product schema for organizing products that should help provide the context for new food products under the "foodon food product" tree. Gurinder and I are just about to extend dramatically what is in there, but it will be an iterative process.

[Public-Health-Bioinformatics]

Above items are now added to FoodOn.
FOODON_00002391 label: apple must

FOODON_03310272 label: red wine

FOODON_03307312 label: rice wine

FOODON_00002392 label: Huangjiu

FOODON_00002393 label: unrefined chinese wine

FOODON_03310273 label: white wine

FOODON_00002395 label: moromi

FOODON_00002394 label: moromi of sake