Dealing with Protected Apellation

[oldskeptic]

This should be a subClass that we need to worry about in that we need to add a mechanism that lists the instrument or legislation that protects it. (A similar issue is Plant Breeders' Rights GlengarryAg/hops#1). I have Prosecco vs Champagne vs Bubbly Wine in mind for this.

https://en.wikipedia.org/wiki/Protected_designation_of_origin

[DianeKEPR]

Wine Appellation (various comments from FOODON GitHub ticket #162) other Wine ticket content on Bizon google folder for Wine domain as in the text corpus doc) -- some diagrams there - I will copy over to here

Definition: A set of rules from a governmental agency or wine trade association to designate a defined and commercially protected geographic area and any applicable rules such as allowed varieties of grapes, maximum grape yields, alcohol level, presence of bubbles, vintage rules, etc., that are required to be compliant with the appellation and use the appellation name on a wine bottle label or published information. Data/Object properties (to be refined and defined): Appellation name Governing Organization Appellation Code (AOC, AVA, DOC, etc) , Appellation Code Name (Appellation of Controlled Origin, American Viticultural Area, Denominazione di Origine Controllata, etc...) Geographic Area -- Village, City, Sub-Country (state/province), River, Valley, Country Facility -- Facility owned by Company, Facility at Geographic Area, Facility subclasses (Chateau, Estate, Vineyard, Winery, Cellar, etc.) Allowed varieties of grapes minimum level of alcohol maximum level of yields vineyard planting density minimum percent of grapes from the specified geographic area age of vines vintage rules bubble size wine style vinification techniques harvest techniques harvest fruit maturity wine classified status (Grand Cru, Premier Cru, Village, Petit, etc)

Reverse the direction of the arrow from Wine Style to Wine Appellation Wine Style(s) is optionally prescribed by Wine Appellation Objects related to Wine Appellation that are changed to optional Data Properties of Wine Appellation --- minimum percent alcohol --- minimum age of vines --- maximum level of grape berry yield --- bubble size (pertains to sparklers only) --?-investigate if a range for two data properties, minimum only? --- maximum vineyard planting density --- minimum percent of grapes from the specified geographic region --- maximum percent of wine that can come from a year that is not the listed Object properties to Wine Appellation -- harvest technique -- harvest fruit maturity -- vinification technique

About "Wine Style to Wine Appellation" I think I see your point - that for a wine style there isn't always an appellation, but for an appellation there is always a wine style? In which case the relation should be reversed.

An Appellation does not always specify a particular Wine Style, but can have one or more Wine Style required in the Appellation Rule

[oldskeptic]

Ok. So a few comments / concerns about FoodOntology/foodon#162:

Besides the classes vs additional properties on this, I'd like some policy / documentation about when we enforce class restriction and when we don't.

Corner cases: Wine Appellation based on region of production; we can enforce a restriction on the value of something like gs1:countryOfOrigin from GS1 Webvoc. However, Wine Appellation based on harvest technique imply a restriction on field books data and provenance which isn't workable ontologically wise.

I'd like to see a Controlled Appellation class with a governingOrganization / administeredBy property that is inherited by the wine.

[DianeKEPR]

Definition: A set of rules from a governmental agency or wine trade association to designate a defined and commercially protected geographic area and any applicable rules such as allowed varieties of grapes, maximum grape yields, alcohol level, presence of bubbles, vintage rules, etc., that are required to be compliant with the appellation and use the appellation name on a wine bottle label or published information.

From our document Wine - Text Corpus and Instances page 16 of 31 has this definition and a diagram showing the idea (I will figure out how to put it here) thinking to show any group that puts an appellation out there including US AVA's (California Russian River) AVAs and others more designated by trade associations.

Others are defined and enforced by a government organization such as the PDOs. The Institut national de l'origine et de la qualité (previously Institut National des Appellations d'Origine) (INAO) is the organization charged with regulating French agricultural products with Protected Designations of Origin. Controlled by the French government, it forms part of the [Ministry of Agriculture]. The organization was co-founded by [Châteauneuf-du-Pape]) producer [Baron Pierre Le Roy]

The Ministry of Agriculture, Agrifood, and Forestry (: Ministère de l'agriculture, de l'agroalimentaire et de la forêt) of France is the governmental body charged with [regulation] and policy for [agriculture], [food], and [forestry]. The Minister of Agriculture, Food, Fishing and Rural Affairs is a [cabinet member] in the [Government of France].

[DianeKEPR]

Champagne has a lot of rules and conditions https://en.wikipedia.org/wiki/Champagne Champagne is a [sparkling wine](originated and produced in the [Champagne wine region] of [France]under the rules of the [appellation]which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and [secondary fermentation] of the wine in the bottle to cause [carbonation]

Vineyards in the [Champagne region] of France The grapes [Pinot noir] [Pinot meunier], and [Chardonnay]( are used to produce almost all Champagne, but small amounts of [Pinot blanc]([Pinot gris]( (called Fromenteau in Champagne), [Arbane](and [Petit Meslier] are vinified as well.

In France, the first sparkling champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" (le vin du diable), as bottles exploded or corks popped. At the time, bubbles were considered a fault. In 1844, Adolphe Jaquesson invented the [muselet] to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove.[ Even when it was deliberately produced as a sparkling wine, champagne was for a very long time made by the méthode rurale, where the wine was bottled before the initial fermentation had finished. Champagne did not use the méthode champenoise until the 19th century, about 200 years after Merret documented the process.