Information management system for Maotai-flavor base liquor based on RFID

Abstract

The invention provides an information management system for Maotai-flavor base liquor based on RFID, and the system comprises an RFID sensor module, RFID reading equipment, a data processing module, a system control module, an execution mechanism module, a system clock module, a wireless transmission module, a video collection module, an environmental data collection module, an entrance guard control module, and a system monitoring center module. The system can achieve the unique identification of identity of each jar of base liquor, achieves the identity management of persons who enter into a wine cellar, can achieve the recording of a recorder, can achieve the legal operation management of the wine jar, and achieves the monitoring and recording of the operation of the wine jar. Meanwhile, the system can collect the information (alcohol concentration, temperature and humidity), and judges whether an alarm is given or not according to the information. The system also achieves the effective sealing of the wine jar, and prevents the wine jar from being opened freely. Meanwhile, the system scientifically collects the identity data of the base liquor, achieves intelligent data processing and supervision, and provides basic data support for the tracking of the quality of liquor in the whole life cycle in the whole process of production.

Description

technical field [0001] The invention belongs to the technical field of wine information management, and in particular relates to an RFID-based Maotai-flavor liquor base wine information management system. Background technique [0002] The brewing process of Maotai-flavor liquor requires that the wine (commonly known as base liquor) brewed after sorghum fermentation needs to be stored in a special wine jar for a period of time (usually more than 3 years) before it can be used to blend the finished wine. The traditional way to preserve the base liquor of liquor is to store it naturally in the warehouse. There are several problems in this storage method: [0003] (1) The storage of base wine is restricted by the warehouse structure and environment, with small scale and scattered locations. Relying on the unique natural ecological environment along the Chishui River in Maotai Town, large and small winemaking workshops can be seen everywhere, and even jars of base wine can be se...

AI Technical Summary

Problems solved by technology

Such base wine storage is small in scale, lacks unified management, and the storage time is inaccurate. Some have been stored for many years, but they are sold to foreign wine merchants cheaply, and some are used to blend finished wine if the storage time is insufficient. affect the quality of wine

The small quantity also brings difficulties to the government's unified management and scientific decision-making, which is very unfavorable to the integration of the liquor industry chain

[0004] (2) The base wine marketing market is chaotic

[0005] (3) Absence of base wine supervision

Due to the lack of information system participation, there is a lack of accurate data on the inventory status of base wine, and it is difficult to track and supervise the use of base wine

Due to the lack of unified regulations on the management of base wine, when the finished wine market is booming, many of the products that have not reached the storage period even pretend to be qualified base wine through edible alcohol, which seriously affects the product quality, disrupts the market order, and has a long-term impact on the liquor industry. Sustainability has had a very bad impact

[0009] After the original wine is graded and classified, it will be combined and stored in the warehouse. The original wine stored in the warehouse is the base wine. The storage time of the Luzhou-flavor base wine is generally more than one year, and the storage time of the seasoning wine is generally more than five years. The base wine will undergo a series of chemical and physical changes during the storage process, resulting in good or bad changes in the quality of the base wine. Therefore, the management of the base wine is not only a simple warehouse management, but also a dynamic quality management of the base wine. The storage time of wine is relatively long and takes up a huge amount of funds. Now many enterprises mortgage the base wine to banks in exchange for loans to reduce the occupation of their own funds. Banks do not have the storage conditions for base wine, so they can only store base wine in production enterprises. , which makes the storage supervision of base wine more necessary. Due to the lack of advanced management methods, the traditional base wine storage management model is difficult to achieve the expected management effect, and it is even more unable to meet the new business requirements of mortgage loans for the supervision of mortgaged goods. requirements, so the existing management system is deficient

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