• Facets (new session)
• Description
• Metadata
• Settings
  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
  • Inverse Functional Properties: Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects
  • "Same As": Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects (recommended) Apply to subjects, objects and predicates (not recommended on big datasets) Apply to predicates only (special use cases only)

About: Appletiser     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:TradeName106845599, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatAppleSodasyago:WikicatCoca-ColaBrandsyago:Abstraction100002137yago:Chemical114806838yago:Compound114818238yago:LanguageUnit106284225yago:Material114580897yago:Matter100020827yago:Name106333653yago:Part113809207yago:PhysicalEntity100001930yago:Relation100031921beverageFoodyago:Salt115010703yago:SodiumCarbonate115044844yago:Substance100019613yago:TradeName106845599 New Facet based on Instances of this Class

Appletiser (a play on "appetizer") is a sparkling fruit juice created by blending fruit juice with carbonated water. It was created in 1966 in Elgin Valley, Western Cape, South Africa, by French-Italian immigrant Edmond Lombardi. For export and out of season, the juice is concentrated by extracting the aroma and the water from it. The concentrate can then be stored in cold rooms. In South Africa, the juice is filtered and then immediately bottled, with no water being added. The concentrate can then be converted to juice by adding the water and the concentrated aroma in the original ratios.