Wine Thesaurus LIS 537 A
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Page | 1 WINE THESAURUS Wine Thesaurus LIS 537 A: Construction of Indexing Languages John Alexander Kaitlyn Broberg Brenda Fitzjarrald Katherine Jardine The University of Washington Information School Autumn 2012 Page | 2 WINE THESAURUS Table of Contents Part I. Introduction 3 Information System, Domain, and User Group 3 Thesaurus Components 3-4 Rules for Searching and Indexing 5 Alphabetical Schedule Sample Entry 5 Classified Schedule Sample Entry 5-6 Annotated Bibliography 6-8 Part II. Alphabetical Schedule 9-34 Part III. Classified Schedule 35-38 Part IV. Named Authoirty List 39 Page | 3 WINE THESAURUS PART I. INTRODUCTION Information System, Domain, and User Group The domain for our group is Wine with the corresponding User Group of sommeliers. A sommelier is a wine professional that has undergone professional training in the domain of wine. Sommeliers usually work in restaurants and specialize in wine serving, presentation, food pairing with wine and can be seen as educators of the domain. They are concerned with procurement, storage, rotation and service. Our thesaurus encompasses these areas of interest for a sommelier and will be used as a tool for research. There are several essential methodologies and practices within the domain of wine, and more specifically for a sommelier. For example, a sommelier has a major role in restaurant services and salesmanship. This includes the service, preparation, position, and rotation of wine in addition to creating wine lists and pairing wine with food. A sommelier must be familiar with the common terms, practices and methods of grape cultivation, wine making, vinification, storage and handling. Another major methodology practiced by sommeliers is that of wine tasting. A sommelier is expected to be able to clearly and accurately describe wines based on the appearance, bouquet, character, and taste. In some cases, a skilled sommelier can even identify grape varieties, country of origin, and vintage. A sommelier must be able to translate subtle differences in the wine and use the appropriate terms to describe them. This practice requires eloquence and an extensive vocabulary, which we aim to assist and cultivate with the creation of this thesaurus. Thesaurus Components This thesaurus contains an alphabetical schedule, a classified schedule, and a name authorities list. The alphabetical schedule contains a complete list of terms, scope notes, and notations. The “used for” or equivalent terms (UF), broader terms (BT), narrower terms (NT), and related terms (RT) are also included to show the relationships between lead-in terms, or non-preferred terms, and each term in the list. This will help the user know how each term is related to others for the purposes of indexing within our domain. For example, this thesaurus contains terms for different types of wine. Page | 4 WINE THESAURUS The alphabetical schedule will display the RTs to show similar wine varieties as well as the specific wine grape used in its production. The NT will show whether another type of wine is designated to be narrower in scope (i.e. White Zinfandel is narrower in scope to Zinfandel (wine)), and the BT will show the broader category of wine. The scope notes are included on a definitional basis to help the user understand at a glance what the term means and how that particular item may be used within our domain. The appearance of “Use” and “UF” will aid indexers as how to navigate terms. Notations are present to retain relationships between the alphabetical and classified schedule. The classified schedule is based on a faceted structure intended to show the range of hierarchical relationships between terms. This will allow the user to navigate the thesaurus and find all relevant and related terms. For example, a user looking at Red Wines would find a list of the different types of Red Wines, followed by the type of Grape used to make a particular Red Wine. We looked to the Classification Research Group (CRG) for guidance on creating the facets for our domain. The facets that structured our thesaurus were: Abstract Entities, Artifacts, Attributes, Materials, Processes, and Products. The Products facet is a collection of our wine terms. Given that our domain is wine, it made the most sense to collect our wine terms under this facet category. The Processes facet gathers terms related to producing wine. These items typically revolve around the various stages of fermentation, which is the main process in making wine. Our Materials facet describes the terms that relate to things used or required in creating wine. Attributes collects the terms that fall into a descriptive category; especially significant are the tasting terms that would be common for a sommelier to use in conversation with patrons and colleagues. Artifacts is a facet that collects terms relating to the tangible items that are a part of either dispensing, storing, or serving the final product of wine. These terms represent the “hardware” items within our domain. Finally, we have Abstract Entities which collects those terms outside the immediate family of wine. These terms represent the extended family of our wine domain and include the people, places and concepts connected with wine but not directly related to the production or object of wine. For example, you will see terms such as sommelier and vintner which describe people who work with wine but are not directly part of the wine, the grapes, or the processes. Page | 5 WINE THESAURUS Rules for Searching and Indexing The target audience for our domain is the user group of sommeliers. The classified schedule will provide users with the big picture of what this thesaurus contains. Therefore, if a user wants to understand everything there is to know about the various types of grapes used in making wine, they can look under the Grapes category and find all the different types of grapes used in making wine. The alphabetical schedule will provide our target user group with a more detailed look at individual terms and concepts and most importantly their relationships within the thesaurus. For example, if a sommelier should be interested in learning more about what it means to describe the “length” of a wine, she could look up that term on the alphabetical schedule and see what, if any, terms are related as well as what that term means. An indexer would best use our thesaurus by looking at the alphabetical schedule. Our alphabetical schedule will provide them with the especially important “use” and “use for” relationships that exist between our preferred terms and any equivalent terms with the same meaning. These terms will indicate what is the generally accepted language among sommeliers, and thus the desired terms when speaking of or writing about our domain, wine. Alphabetical Schedule Sample Entry Champagne (Wine) 1W21.....................................................................................Term /Notation (SN) Made exclusively of Champagne grapes, this white-colored and highly misidentified wine is carbonated like Sparkling Wine; A white sparkling wine associated with celebration, typically made in the Champagne region of France.......................................................................................................Scope Notes (SN) (UF) Champs.............................................................Used For/ Equivalent Terms (UF) (BT) Wine........................................................................................Broader Terms (BT) (NT) Bead.....................................................................................Narrower Terms (NT) (RT) Sparkling wine.........................................................................Related Terms (RT) Champagne (grape) Classified Schedule Sample Entry 2 Grapes...................................................................................................................Category 2 <grapes>..............................................................................................Sub-category 247 Grapes…..............................................................................Notation/Term 290 Varietal (grape).....................................................................Notation/Term Page | 6 WINE THESAURUS 2F <red grapes>.......................................................................................Sub-category 2F17 Cabernet Sauvignon (grape).................................................Notation/Term Annotated Bibliography We found hundreds of resources ranging from traditional print publications to Internet blogs to online wine distributor groups and clubs. These sources covered topics about the creation, production, and consumption as well as terms for specific wine processes including several encyclopedias with extensive information suitable for any interest level. We intentionally went to a variety of different sources in order to collect a plethora of different terms. Some of the organizations that support our domain, taken from The Napa Wine Project’s Wine Organization website, are: The American Society for Enology and Viticulture, the American Vineyard Association, and the California Cabernet Society, to name a few. In terms of organizations that support the use of our wine for our proposed user group, sommeliers, some of the organizations include The US Sommelier Association, The International Sommelier Guide, and American Sommelier. The following is a list of the sources used in the creation of our thesaurus. A Prototype Thesaurus of Wine and Winemaking. Retrieved from http://www.robertchrystal.com/