typicalAgingTime
P53135
predicate
Indicates the usual duration required for something to age or mature under normal conditions.
All labels observed (11)
| Label | Occurrences |
|---|---|
| agingTime | 46 |
| aging | 19 |
| agingTimeTypical | 12 |
| typicalAgingTime canonical | 9 |
| agingTimeCommon | 5 |
| ageing | 1 |
| curingTime | 1 |
| hamMaturationTime | 1 |
| typicalAgingOnLees | 1 |
| typicalGenerationTime | 1 |
| typicalMaturationTime | 1 |
Description generation (PDg)
The one-sentence description above was generated by prompting gpt-5.1 with the predicate name and this instruction.
Instruction
Given a predicate that represents a relationship or action between entities, generate a one-sentence description explaining its meaning. # Instructions Focus on describing the relationship, not the entities themselves. # Response Format Begin the description with \' Indicates...\'
Input
Predicate: typicalAgingTime
Generated description
Indicates the usual duration required for something to age or mature under normal conditions.
Sample triples (97)
| Subject | Object |
|---|---|
|
pecorino sardo
surface form:
Pecorino Sardo
|
several weeks for fresh type ⓘ |
|
pecorino sardo
surface form:
Pecorino Sardo
|
several months for mature type ⓘ |
| Black Forest ham | several months via predicate surface "typicalMaturationTime" ⓘ |
| sulguni cheese | short via predicate surface "agingTime" ⓘ |
| Cheshire cheese | 2 to 3 months via predicate surface "agingTime" ⓘ |
|
Oscypek (EU PDO)
surface form:
Oscypek
|
short ripening period via predicate surface "aging" ⓘ |
| Munster cheese | about 5 to 7 weeks via predicate surface "agingTime" ⓘ |
| Munster cheese | can be aged longer for stronger flavor via predicate surface "agingTime" ⓘ |
| Drosophila melanogaster | about 10 days at 25 degrees Celsius via predicate surface "typicalGenerationTime" ⓘ |
| Camembert cheese | about 3 weeks via predicate surface "agingTime" ⓘ |
| Comté cheese | 12 months via predicate surface "agingTimeCommon" ⓘ |
| Comté cheese | 18 months via predicate surface "agingTimeCommon" ⓘ |
| Mukuzani | oak-aged via predicate surface "aging" ⓘ |
| Roquefort | at least 3 months ⓘ |
| Roquefort | often 3–9 months ⓘ |
| Lancashire cheese | varies by style via predicate surface "agingTime" ⓘ |
| medronho brandy | usually unaged via predicate surface "ageing" ⓘ |
| Trévélez | long natural curing period via predicate surface "hamMaturationTime" ⓘ |
| Nabulsi soap | several weeks via predicate surface "curingTime" ⓘ |
| Queijo Nisa | about 45 days via predicate surface "agingTime" ⓘ |
| Queijo Nisa | 1 to 3 months via predicate surface "agingTime" ⓘ |
| Bayonne ham | 9 to 12 months via predicate surface "agingTimeTypical" ⓘ |
| Oktoberfestbier | traditionally lagered for several weeks via predicate surface "agingTime" ⓘ |
| Château de Fieuzal | oak barrels via predicate surface "aging" ⓘ |
| Kinmen Kaoliang Liquor | often bottled unaged via predicate surface "aging" ⓘ |
| Kinmen Kaoliang Liquor | sometimes aged in ceramic jars via predicate surface "aging" ⓘ |
| Château Couhins-Lurton | oak barrel aging for white wine via predicate surface "aging" ⓘ |
|
Cantal cheese
surface form:
Cantal jeune
|
30 to 60 days via predicate surface "agingTime" ⓘ |
|
Cantal cheese
surface form:
Cantal entre-deux
|
90 to 210 days via predicate surface "agingTime" ⓘ |
|
Cantal cheese
surface form:
Cantal vieux
|
more than 240 days via predicate surface "agingTime" ⓘ |
| Cheddar cheese | from a few months to several years via predicate surface "agingTime" ⓘ |
| Prosciutto di Parma | 18 months via predicate surface "agingTimeCommon" ⓘ |
| Château Rieussec | about 18 to 26 months in oak ⓘ |
|
Ossau-Iraty cheese (regional)
surface form:
Ossau-Iraty
|
3 to 6 months via predicate surface "agingTimeTypical" ⓘ |
| Crottin de Chavignol | varies from fresh to several weeks or more via predicate surface "agingTime" ⓘ |
| Dom Pérignon | at least 7 years via predicate surface "typicalAgingOnLees" ⓘ |
| Beaufort | 5 to 12 months ⓘ |
| Tomme de Savoie | at least several weeks via predicate surface "agingTime" ⓘ |
| Reblochon | 4 to 8 weeks via predicate surface "agingTimeTypical" ⓘ |
| Queijo de São Jorge | at least 3 months via predicate surface "agingTime" ⓘ |
| Queijo de São Jorge | often 4 to 6 months via predicate surface "agingTime" ⓘ |
| Queijo de São Jorge | sometimes over 12 months via predicate surface "agingTime" ⓘ |
| Maasdam cheese | short to medium via predicate surface "agingTime" ⓘ |
| Casamigos Mezcal (Joven) | unaged via predicate surface "aging" ⓘ |
| oscypek | short maturation via predicate surface "aging" ⓘ |
| Laguiole cheese | 6 to 12 months via predicate surface "agingTimeTypical" ⓘ |
|
Metsovone cheese
surface form:
Metsovone
|
at least 3 months via predicate surface "agingTime" ⓘ |
| Langres cheese | typically 3 to 5 weeks via predicate surface "agingTime" ⓘ |
| Langres cheese | can be aged longer for stronger flavor via predicate surface "agingTime" ⓘ |
|
Fourme de Montbrison cheese
surface form:
Fourme de Montbrison
|
2 to 3 months via predicate surface "agingTimeTypical" ⓘ |