Alternative names (5)
methodOfProduction • production method • productionTechnique • productionTime • traditionalProductionMethodRandom triples
| Subject | Object |
|---|---|
| gptkb:Norcia_ham | dry-cured |
| gptkb:Rosé_wine | blending |
| gptkb:Champagne_Brut | traditional method (méthode champenoise) |
| gptkb:Koryciński_cheese | handmade |
| gptkb:Ugandan_barkcloth | beaten bark |
| gptkb:Moutarde_de_Dijon | brown or black mustard seeds ground and mixed with verjuice or vinegar |
| gptkb:SF6 | direct reaction of sulfur and fluorine |
| gptkb:Late_Bottled_Vintage_(LBV)_Port | traditional foot treading or modern methods |
| gptkb:Na2SO4 | as a byproduct in chemical industry |
| gptkb:Vin_de_Corse-Coteaux_du_Cap_Corse_Muscat | fortified |
| gptkb:methyl_ethyl_ketone | dehydrogenation of 2-butanol |
| gptkb:Ramandolo_DOCG | late harvest |
| gptkb:butan-2-one | dehydrogenation of 2-butanol |
| gptkb:Mató_cheese | unaged |
| gptkb:Tokaji_Máslás | fermentation with Aszú lees |
| gptkb:Brachetto_d'Acqui | traditional method |
| gptkb:Tan_Chau_silk | handwoven |
| gptkb:Passito_di_Pantelleria | sun-dried grapes |
| gptkb:trichloromethane | chlorination of methane |
| gptkb:Piloncillo | evaporation of sugarcane juice |