Intelligent control strategy-based brandy blending method

Abstract

The invention relates to an intelligent control strategy-based brandy blending method which is capable of measuring a characteristic odor peak of brandy; automatically selecting proper base wine according to the specification of to-be-blended brandy, automatically blending on the basis of a characteristic odor and completing control on a related execution mechanism. An equipment system for achieving the method comprises a frequency converter, a base wine tank, a pump, a blending tank, an industrial personal computer, a collection card, an electronic hose, a channel switching device and a liquid level transmitter. An automatic blending expert system pre-installed in the industrial personal computer comprises a database of pre-storing information of blended wines and base wines, an automatic base wine selection algorithm and an automatic blending algorithm. Detecting and decision-making work can be carried out through the expert system instead of a traditional wine taster in the large-scale blending production process, so that continuous and automatic blending production process is achieved, meanwhile, the influences of the wine taster and base wine quality factors on the blended wines are reduced and the consistency of product quality is ensured.

Description

technical field [0001] The invention relates to an automatic brandy blending method, in particular to a brandy blending method based on an intelligent control strategy. Background technique [0002] Brandy production enterprises divide each brandy into multiple specifications with different styles, qualities and characteristics according to the differences in craftsmanship and cellaring time. Although the brandies of various specifications have their own advantages in terms of mouthfeel and local flavor, there are more or less shortcomings such as not full mouthfeel, weak flavor, not soft entrance, sour and astringent taste. Therefore, cellared brandy of various specifications is usually not directly bottled and sold, but is used as base wine to be blended in a reasonable proportion. By learning from each other, the wine has a perfect body, outstanding style, and balanced sensory quality, and finally achieves the purpose of improving the quality of brandy. [0003] However,...

AI Technical Summary

Problems solved by technology

However, due to the differences in the subjective sensory evaluation standards of each wine taster, and the subjective factors such as the taster's mood and sensory evaluation ability will fluctuate with changes in external conditions, it will cause subtle changes in the quality of different batches of blended wine. Variety

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