Automatic white wine blending system based on odour control

Abstract

The invention relates to an automatic white wine blending system utilizing real-time odour detection and flow control; the blending proportion is controlled through an odour detection result, so that automatic blending of different flavoured wines and vintages is realized; blending of finished wine having special flavour can be rapidly completed by utilizing raw material wines of different batches without identification of wine tasters for many times; and the produced finished wine has the advantages of being precise in flavour and easy to adjust. The automatic white wine blending system based on odour control disclosed by the invention mainly comprises a raw material tank, a blending tank, a finished product tank, a pipeline system and an industrial computer control platform. The basic flow is as follows: measuring and demarcating odour of raw material wine, and recording in a database; demarcating odour characteristics of expectantly blended finished wine (sample), and determining a pre-blending proportion; blending by controlling the proportion of basic wine through a turbine flowmeter and an electromagnetic valve; sampling gas in the upper layer from the blending tank in real time in the blending process, and analyzing odour; and blending and correcting for many times in the later period so as to finally obtain expectant odour indexes, and storing in the finished good tank.

Description

technical field

[0001] The invention relates to a liquor blending device, in particular to a blending system which can automatically control the liquor blending process in real time according to the smell. Background technique

[0002] At present, the liquor industry mainly adopts traditional blending methods for liquor blending, such as in-tank blending and large-capacity storage tank blending. Under normal circumstances, first determine the formula according to the sample, and then calculate the amount of various base wines, or use a bucket to blend with pottery jars one by one, or mix several jar base wines in proportion to a large tank for blending. These methods are particularly cumbersome to operate. Even for semi-automatic blending systems, it is necessary to repeatedly observe the liquid level scale, control the opening and closing of pumps and valves to adjust the blending ratio, which consumes a lot of manpower, high labor intensity, low production efficiency, and ...

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