{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:55:22Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 23.2, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09541-1496-7591-954b-0c06b275262a\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: lees\nSense to describe: (none recorded)\nDomain code: PHY.OBJ\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 044: 1001 registered", "usd": 0.0, "recall": true }, "codex": { "seconds": 58.1, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09541-14a5-7ad2-9a39-7bce68f892dd\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: lees\nRegistry id: vr.tr.lees\nPlane / domain: PHY / PHY.OBJ\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext for th" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:54:00+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:26+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q162441", "registryId": "vr.tr.lees", "name": "lees", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.OBJ" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q162441/", "model": { "registry_id": "vr.tr.lees", "name": "lees", "purpose": "Enable an agent to recognise lees, assess a particular lot of fermentation sediment, and determine appropriate retention, separation, recovery or disposal actions.", "definition": "Lees are the sediment deposited during or after fermentation and maturation of beverages such as wine, consisting principally of yeast cells and other suspended material that has settled out of the liquid.", "scope_statement": "This model owns lees as sediment associated with fermented beverages, including its origin, heterogeneous composition, physical condition, contact with the beverage and suitability for subsequent handling; the intended registry sense remains to be confirmed.", "in_scope": [ "Lees generated during fermentation, maturation and subsequent settling of fermented beverages", "Lot identity and links to the parent beverage and separation events", "Solid constituents, entrained liquid and physical settling behaviour", "Condition and changes during beverage contact or separated storage", "Suitability for continued contact, recovery, processing or disposal" ], "out_of_scope": [ "The parent beverage as a finished product", "Fermentation and maturation processes considered independently of their sediment", "Yeast strains and starter cultures as biological resources", "Pomace, grape marc and other pressing residues that have not become fermentation sediment", "Vessels, filters, centrifuges and other processing equipment", "Recovered products such as distilled spirit or isolated ingredients" ], "distinguishing_features": [ "Establish that the material accumulated as sediment in a fermented beverage or was recovered from that sediment, rather than identifying it from appearance alone.", "Distinguish lees from pomace or marc through its settling and separation history, rather than merely the presence of fruit solids.", "Distinguish a lees lot from a yeast culture by its origin and heterogeneous material identity; yeast content alone does not make the materials equivalent.", "Check whether the material is mixed lees or a separately identified deposit, such as isolated crystalline sediment.", "Use the producer's documented criteria to distinguish fine and gross lees; do not assume that these labels specify universal particle-size limits." ], "characteristics": [ { "name": "Parent beverage and production stage", "kind": "relation", "unit_or_values": "Linked beverage lot, vessel and fermentation or maturation stage", "why_it_matters": "Establishes what produced the sediment and supplies context for interpreting its composition and condition." }, { "name": "Lees classification", "kind": "category", "unit_or_values": "Fine, gross, mixed, unclassified or locally defined class, with classification criteria", "why_it_matters": "Supports handling decisions without treating informal production labels as standardised measurements." }, { "name": "Constituent profile", "kind": "category", "unit_or_values": "Observed or analysed yeast-associated material, other microbial material, plant particles, crystalline material and entrained beverage; unknown permitted", "why_it_matters": "Prevents the assumption that lees consists solely of yeast." }, { "name": "Dry solids fraction", "kind": "measurement", "unit_or_values": "% by mass, with sampling and drying method", "why_it_matters": "Distinguishes dilute sediment from concentrated material and supports recovery and transport calculations." }, { "name": "Settled sediment volume", "kind": "measurement", "unit_or_values": "mL/L of sampled suspension after a stated settling duration and temperature", "why_it_matters": "Makes sediment burden and settling observations comparable." }, { "name": "Beverage contact status", "kind": "state", "unit_or_values": "Settled beneath beverage, resuspended in beverage, separated wet, dewatered or unknown", "why_it_matters": "Determines which contact, separation and storage actions remain relevant." }, { "name": "Contact and storage history", "kind": "measurement", "unit_or_values": "Elapsed days and temperature in °C, linked to dated process events", "why_it_matters": "Provides context for changes in the sediment and the beverage." }, { "name": "Microbiological assessment", "kind": "state", "unit_or_values": "Untested or assessed, with organism-specific results, methods and sampling dates", "why_it_matters": "Separates measured microbiological evidence from assumptions based on age or appearance." }, { "name": "Disposition status", "kind": "state", "unit_or_values": "Retained for contact, awaiting assessment, allocated to recovery, allocated to disposal or disposition completed", "why_it_matters": "Records the current decision for the lot without implying suitability for every possible use." } ], "affordances": [ "Trace a lees lot to its parent beverage and the events that accumulated or separated it.", "Sample and characterise the sediment using a method appropriate to its settling and heterogeneity.", "Assess whether continued beverage contact or resuspension fits the documented production objective.", "Plan separation or dewatering using measured solids content and settling behaviour.", "Evaluate a specified recovery route against lot composition, condition and acceptance criteria.", "Assign and document a supported disposition while preserving unresolved quality questions." ], "agent_conduct": { "may": [ "Describe lees and their role in winemaking and brewing from reliable sources.", "Record lees contact, racking dates and volumes in a cellar log on the producer's instructions.", "Explain techniques such as sur lie ageing in general terms." ], "must_not": [ "Discharge lees into streams or drains without treatment or a permit.", "Misrepresent lees ageing or origin on a wine label.", "Advise entering a fermentation cellar or tank without checking for carbon dioxide." ], "requires_human": [ "Disposal or sale of lees and wine by-products." ] }, "ethics": { "considerations": [ "Winery waste, including lees, can pollute water if dumped.", "Honest labelling protects buyers and producers of quality wine." ], "affected_parties": [ "Cellar workers", "Consumers", "Rivers and local ecosystems" ] }, "owners": { "steward": "The producer who makes the wine or beverage.", "master_systems": [] }, "visual_identification": [ "A thick, creamy or muddy sediment at the bottom of a tank, barrel or bottle.", "Pale yellow to purple depending on the wine." ], "failure_modes_and_hazards": [ "Fermentation releases carbon dioxide that can suffocate people in tanks and cellars.", "Long contact with spoiled lees can cause off-flavours." ], "what_it_is_for": [ "Lees accumulate in fermentation and maturation vessels as yeast cells and other suspended material settle out of wine.", "Winemakers may retain selected lees during maturation to influence texture and aroma or separate them to improve clarity and stability.", "Removed lees may enter recovery, treatment or disposal streams according to their composition and local requirements." ], "standards_and_regulation": [ "Regulation (EU) No 1308/2013, issued by the European Parliament and the Council of the European Union, defines wine lees within the framework governing wine products." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q162441: lees", "url": "https://www.wikidata.org/wiki/Q162441", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Lees (fermentation)", "url": "https://en.wikipedia.org/wiki/Lees_%28fermentation%29", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "lees-identity-and-origin", "name": "Lees identity and origin", "description": "Establishes why the material is lees and which beverage and production events generated it.", "rationale": "Similar-looking residues can belong to different material kinds, and origin is essential to interpreting lees.", "layers": [ { "id": "sediment-boundary", "name": "Sediment boundary", "description": "Separates lees from neighbouring residues and ingredient materials.", "findings": [ { "id": "lees-membership", "name": "Lees membership", "description": "Record evidence that the lot is fermentation-associated beverage sediment and explain any ambiguous inclusions.", "questions": [ { "text": "What production and settling history establishes this material as lees?", "kind": "definition", "id": "lees-membership-q01" }, { "text": "Does the lot include pressing residue, filter aid or an isolated deposit that should be identified separately?", "kind": "boundary", "id": "lees-membership-q02" } ] } ] }, { "id": "parent-beverage-lineage", "name": "Parent beverage lineage", "description": "Connects the sediment to beverage lots and accumulation or separation events.", "findings": [ { "id": "sediment-lot-lineage", "name": "Sediment lot lineage", "description": "Preserve parent-lot links, production stage and any pooling of sediment from different origins.", "questions": [ { "text": "Which beverage lots, vessels and production stages contributed to these lees?", "kind": "provenance", "id": "sediment-lot-lineage-q01" }, { "text": "When were the lees separated or pooled, and which records support those events?", "kind": "provenance", "id": "sediment-lot-lineage-q02" } ] } ] } ] }, { "id": "sediment-composition-and-behaviour", "name": "Sediment composition and behaviour", "description": "Characterises the solid-liquid mixture and its behaviour during settling and separation.", "rationale": "Lees cannot be assessed as a uniform substance; constituent differences and liquid retention affect practical handling.", "layers": [ { "id": "solid-and-liquid-fractions", "name": "Solid and liquid fractions", "description": "Describes constituent evidence and the proportion of retained liquid.", "findings": [ { "id": "heterogeneous-composition", "name": "Heterogeneous composition", "description": "Record detected constituents and solids fraction while distinguishing analysis from inferred composition.", "questions": [ { "text": "Which constituents have been observed or measured, and which remain inferred from the parent beverage?", "kind": "measurement", "id": "heterogeneous-composition-q01" }, { "text": "What is the dry solids fraction, and how was the sample collected and analysed?", "kind": "measurement", "id": "heterogeneous-composition-q02" } ] } ] }, { "id": "settling-and-resuspension", "name": "Settling and resuspension", "description": "Describes sediment formation, compaction and response to disturbance.", "findings": [ { "id": "operational-sediment-class", "name": "Operational sediment class", "description": "Tie fine or gross classification to local criteria and measured behaviour relevant to separation.", "questions": [ { "text": "What criteria assign these lees to a fine, gross or other operational class?", "kind": "definition", "id": "operational-sediment-class-q01" }, { "text": "How much sediment settles under stated conditions, and how readily does the settled material resuspend?", "kind": "measurement", "id": "operational-sediment-class-q02" } ] } ] } ] }, { "id": "beverage-contact-and-condition", "name": "Beverage contact and condition", "description": "Tracks the condition of lees and the evidence supporting continued contact with the beverage.", "rationale": "Keeping or disturbing lees is a production decision that depends on lot history, observed condition and the intended beverage outcome.", "layers": [ { "id": "contact-exposure-history", "name": "Contact exposure history", "description": "Records the duration and conditions of contact, settling and deliberate disturbance.", "findings": [ { "id": "lees-contact-regime", "name": "Lees contact regime", "description": "Describe actual contact conditions and link interventions to a stated production objective.", "questions": [ { "text": "How long have these lees remained with the beverage, at what temperatures and with what recorded disturbances?", "kind": "provenance", "id": "lees-contact-regime-q01" }, { "text": "What evidence and production objective support retaining, resuspending or separating these lees now?", "kind": "action", "id": "lees-contact-regime-q02" } ] } ] }, { "id": "condition-evidence", "name": "Condition evidence", "description": "Combines sediment observations with linked beverage assessments without conflating the two.", "findings": [ { "id": "condition-and-attribution", "name": "Condition and attribution", "description": "Record sensory, chemical and microbiological evidence with its sampling location and limits of interpretation.", "questions": [ { "text": "Which sensory, chemical or microbiological observations were made on the lees, and which were made on the surrounding beverage?", "kind": "measurement", "id": "condition-and-attribution-q01" }, { "text": "Which observed changes can be attributed to lees contact, and which have unresolved alternative explanations?", "kind": "boundary", "id": "condition-and-attribution-q02" } ] } ] } ] }, { "id": "separated-lees-and-disposition", "name": "Separated lees and disposition", "description": "Supports handling and destination decisions after lees is removed from its parent beverage.", "rationale": "Separation changes the material's handling context, and each recovery or disposal route needs evidence specific to the lot.", "layers": [ { "id": "recovery-and-storage", "name": "Recovery and storage", "description": "Tracks separation method, retained beverage and subsequent storage conditions.", "findings": [ { "id": "recovered-lees-state", "name": "Recovered lees state", "description": "Record how separation and storage establish the current amount, concentration and condition of the material.", "questions": [ { "text": "How were the lees recovered, and what mass, solids fraction and recoverable liquid remain?", "kind": "measurement", "id": "recovered-lees-state-q01" }, { "text": "What container, temperature and elapsed storage time apply to the separated lot?", "kind": "provenance", "id": "recovered-lees-state-q02" } ] } ] }, { "id": "destination-suitability", "name": "Destination suitability", "description": "Evaluates a named destination and marks the boundary between lees and a recovered product.", "findings": [ { "id": "supported-disposition", "name": "Supported disposition", "description": "Choose a disposition from documented acceptance criteria and preserve links when processing produces a different material.", "questions": [ { "text": "What acceptance criteria and lot evidence support the proposed recovery, reuse or disposal route?", "kind": "action", "id": "supported-disposition-q01" }, { "text": "At which processing step does the output become a separately modelled product rather than lees?", "kind": "boundary", "id": "supported-disposition-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The unqualified name is interpreted as fermentation residue, especially wine sediment; the registry supplies no sense to confirm this.", "Gross and fine lees are practical winemaking distinctions whose separation depends on process and settling behaviour, rather than a universal particle-size threshold.", "Sake kasu is conventionally called sake lees in English but is separated by pressing; its inclusion requires a broader meaning than settled sediment alone." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Gross lees", "Fine lees", "Wine lees", "Beer lees", "Sake lees (sake kasu)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Wine maturation on lees to modify texture, aroma and flavour through contact with yeast-derived compounds.", "Stirring wine lees, known as bâtonnage, to resuspend sediment during maturation.", "Recovery of residual alcohol by distillation of wine lees.", "Recovery of tartrates from wine lees.", "Use of sake lees in cooking, pickling and fermented food production." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Uncontrolled microbial activity in retained lees can contribute to beverage spoilage.", "Lees contact under unsuitable conditions can contribute to hydrogen sulfide and other undesirable sulfur odours.", "Unwanted resuspension can cause turbidity or sediment in the finished beverage.", "Discarded lees can impose a high organic load on wastewater treatment systems." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "French winemaking terminology includes sur lie for maturation on lees and bâtonnage for lees stirring.", "In Japan, sake kasu is a pressed sake-production residue widely used as a food ingredient; its production and physical form differ from settled wine lees." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Pomace", "difference": "Pomace is the solid residue of fruit pressing, principally skins, seeds and pulp; lees are principally sediment separated from fermented or fermenting liquid." }, { "name": "Trub", "difference": "Brewing trub consists largely of precipitated proteins, hop material and related solids; yeast-rich fermentation sediment may contain trub but is not identical to it." }, { "name": "Yeast", "difference": "Yeast denotes the microorganisms themselves; lees are a mixed material containing yeast cells and other deposited solids." }, { "name": "Tartrate crystals", "difference": "Tartrate crystals are crystalline salt deposits that may form part of wine lees; lees also contain biological and other particulate material." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of lees this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does vr.tr.lees intend wine lees specifically, fermented-beverage lees generally, or a broader historical sense of sediment?", "Which authoritative sources define fine and gross lees for the beverage traditions covered, and how do their criteria differ?", "Which measurements and sampling methods best support contact and separation decisions for each included beverage type?", "What evidence distinguishes changes caused by lees contact from changes caused by other maturation conditions?", "Which recovery routes are relevant to the intended users, and what jurisdiction-specific acceptance requirements apply to each?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 22 } }