Triple

T23184464
Position Surface form Disambiguated ID Type / Status
Subject Aceto Balsamico Tradizionale di Modena E579550 entity
Predicate instanceOf P0 FINISHED
Object balsamic vinegar C47351 CONCEPT FINISHED

How this triple was built (1 step)

Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.

CD Concept disambiguation gpt-5-mini-2025-08-07
Target class: balsamic vinegar
Context triple: [Aceto Balsamico Tradizionale di Modena, instanceOf, balsamic vinegar]
  • A. fortified wine
    A fortified wine is a wine to which a distilled spirit, usually brandy, has been added to increase its alcohol content and alter its flavor profile.
  • B. bottarga
    Bottarga is a delicacy made from cured, pressed fish roe—typically mullet or tuna—often grated or sliced to add a rich, briny umami flavor to dishes.
  • C. wine barrel
    A wine barrel is a cylindrical wooden container, traditionally made of oak, used for fermenting, aging, and storing wine while imparting flavor and character.
  • D. apple cider
    Apple cider is a beverage made from pressed apples, typically unfiltered and sometimes spiced or fermented, offering a rich, tangy-sweet flavor.
  • E. semi-sweet wine
    A semi-sweet wine is a style of wine that contains a noticeable but balanced level of residual sugar, offering perceptible sweetness without being as sugary as dessert wines.
  • F. None of above. chosen

Provenance (1 batch)

The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.

Step Stage Batch ID Status When
creating Elicitation batch_69e245ff8000819090d12008805315b7 completed April 17, 2026, 2:38 p.m.
Created at: April 17, 2026, 4:05 p.m.