Representing wine concepts: A hybrid approach
| Autor: | Marcello Frixione, M. Cristina Amoretti |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Wine
Linguistics and Language General Computer Science Computer science business.industry Representation of concepts Formal ontologies Conceptual spaces Wine classification Wine concepts Wine classification 02 engineering and technology Machine learning computer.software_genre Hybrid approach Language and Linguistics 03 medical and health sciences 0302 clinical medicine Formal ontologies Wine concepts 0202 electrical engineering electronic engineering information engineering Conceptual spaces 020201 artificial intelligence & image processing Representation of concepts Artificial intelligence business computer 030217 neurology & neurosurgery |
| Zdroj: | Applied Ontology. 15:475-491 |
| ISSN: | 1875-8533 1570-5838 |
| DOI: | 10.3233/ao-200239 |
| Popis: | Wines with geographical indication can be classified and represented by such features as designations of origin, producers, vintage years, alcoholic strength, and grape varieties; these features allow us to define wines in terms of a set of necessary and/or sufficient conditions. However, wines can also be identified by other characteristics, involving their look, smell, and taste; in this case, it is hard to define wines in terms of necessary and/or sufficient conditions, as wine concepts exhibit typicality effects. This is a setback for the design of computer science ontologies aiming to represent wine concepts, since knowledge representation formalisms commonly adopted in this field do not allow for the representation of concepts in terms of typical traits. To solve this problem, we propose to adopt a hybrid approach in which ontology-oriented formalisms are combined with a geometric representation of knowledge based on conceptual spaces. As in conceptual spaces, concepts are identified in terms of a number of quality dimensions. In order to determine those relevant for wine representation, we use the terminology developed by the Italian Association of Sommeliers to describe wines. This will allow us to understand typicality effects about wines, determine prototypes and better exemplars, and measure the degree of similarity between different wines. |
| Databáze: | OpenAIRE |
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