agingTimeMinimum
P65088
predicate
Indicates the minimum amount of time that must elapse for something to be considered aged or matured according to a specified standard.
All labels observed (6)
| Label | Occurrences |
|---|---|
| agingTimeMinimum canonical | 17 |
| agingDuration | 4 |
| minimumAgingPeriod | 2 |
| minimumHoldingPeriod | 2 |
| agingTimeForStagionato | 1 |
| minimumAgingTime | 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: agingTimeMinimum
Generated description
Indicates the minimum amount of time that must elapse for something to be considered aged or matured according to a specified standard.
Sample triples (27)
| Subject | Object |
|---|---|
| Comté cheese | 4 months ⓘ |
|
Series EE savings bonds
surface form:
Series EE savings bond
|
1 year via predicate surface "minimumHoldingPeriod" ⓘ |
| Series I savings bonds | 1 year via predicate surface "minimumHoldingPeriod" ⓘ |
| Bayonne ham | 7 months ⓘ |
|
Pecorino Toscano cheese
surface form:
Pecorino Toscano
|
20 days ⓘ |
|
Pecorino Toscano cheese
surface form:
Pecorino Toscano
|
at least 4 months via predicate surface "agingTimeForStagionato" ⓘ |
|
Torta del Casar cheese
surface form:
Torta del Casar
|
about 60 days ⓘ |
| Château d’Yquem | around 3 years in barrel (approximate, varies by vintage) via predicate surface "agingDuration" ⓘ |
| Prosciutto di Parma | 12 months ⓘ |
|
Ossau-Iraty cheese (regional)
surface form:
Ossau-Iraty
|
80 days ⓘ |
| Beaufort | 5 months ⓘ |
| Reblochon | about 3 weeks ⓘ |
| Manchego cheese | 30 days via predicate surface "minimumAgingTime" ⓘ |
| Laguiole cheese | 4 months ⓘ |
|
AOP Fourme de Montbrison (cheese)
surface form:
AOP Fourme de Montbrison
|
28 days ⓘ |
|
Fourme de Montbrison cheese
surface form:
Fourme de Montbrison
|
28 days ⓘ |
| Islay single malt | 3 years via predicate surface "minimumAgingPeriod" ⓘ |
| Aceto Balsamico Tradizionale di Modena | 12 years via predicate surface "minimumAgingPeriod" ⓘ |
| Grana Padano | 9 months ⓘ |
| Valtellina Casera | 70 days ⓘ |
| Munster AOC | at least 21 days ⓘ |
| Herve cheese | about 3 weeks ⓘ |
| Erzincan tulum cheese | several months via predicate surface "agingDuration" ⓘ |
| Pikesville Rye | 6 years via predicate surface "agingDuration" ⓘ |
| Appenzeller cheese | 3 months ⓘ |
|
formaggio di fossa di Sogliano DOP
surface form:
Formaggio di Fossa di Sogliano DOP
|
at least 80–100 days in pits via predicate surface "agingDuration" ⓘ |
| Abondance cheese | at least 3 months ⓘ |