Salty wine salt hole cellaring microclimate regulation control method and system

Abstract

The invention discloses a microclimate regulation control method and system for cellaring of salty wine in a salt cavern, and relates to the technical field of environmental control, and the technical scheme is characterized in that non-intrusive accurate inversion of the concentration in a tank is realized by constructing a mass transfer kinetic model and combining real-time environmental parameters collected by a sensor and the real-time concentration outside the tank of flavor substances; based on historical cellaring data, a concentration change reference curve is obtained through data fitting, a scientific quantitative basis is provided for microenvironment regulation and control, a cellaring period is divided according to the change trend of environmental parameters in the concentration change reference curve, and the cellaring time is shortened by accurately quantifying the material change rule of different cellaring periods; meanwhile, a feed-forward-feedback composite regulation and control mechanism is introduced, a feed-forward compensation regulation and control quantity and a PID regulation and control quantity are fused, the strong coupling relation between the temperature and humidity in the salt cavern and the gas concentration is separated, multivariable coupling interference in the salt cavern environment is effectively eliminated, and precise closed-loop control over the salt cavern microclimate is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of environmental control, and more specifically, it relates to a method and system for regulating and controlling the microclimate in a salt cellar for storing salted wine. Background Art

[0002] In the traditional salt cellar storage process, the microclimate regulation mostly relies on manual experience judgment and extensive environmental control. Conventional methods collect periodic parameters through a single temperature and humidity monitor, and use fixed thresholds to trigger the start and stop of ventilation equipment. This open-loop control mode lacks direct perception of the synthesis state of flavor substances in the tank, resulting in a disconnection between environmental parameter regulation and the wine body aging process, and it is difficult to maintain the dynamic balance of salt mist concentration. The prior art records that real-time monitoring of environmental parameters has been achieved by deploying a distributed sensor network, and a PID algorithm is used for closed-loop control of temperature and humidity, making progress in the basic environmental stability. However, this technology still has the following limitations: 1) The concentration of flavor substances in the tank needs to be detected by destructive sampling and cannot achieve non-destructive continuous monitoring; 2) The regulation strategy does not consider the dynamic coupling effect between salt mist concentration and temperature and humidity, and the control accuracy decreases significantly under multi-variable interference; 3) The construction of the concentration change reference curve only uses linear regression and cannot reflect the non-linear characteristics of flavor substance synthesis.

[0003] Therefore, how to research and design a microclimate regulation and control system for a salt cellar for storing salted wine that can overcome the above defects is an urgent problem for us to solve at present. Summary of the Invention

[0004] To solve the deficiencies in the prior art, the purpose of the present invention is to provide a method and system for regulating and controlling the microclimate in a salt cellar for storing salted wine, construct a mass transfer kinetics model, and through the collaborative detection of a sensor network and an electronic nose, real-time calculate the concentration of flavor substances in the wine body to achieve non-invasive accurate inversion of the concentration in the tank; generate a concentration change reference curve based on historical cellar storage data and divide the cellar storage cycle based on the environmental parameter changes corresponding to the concentration change reference curve, providing a scientific quantitative basis for microenvironment regulation and shortening the cellar storage time; at the same time, adopt a feedforward-feedback composite regulation mechanism to effectively eliminate multi-variable coupling interference in the salt cellar environment and achieve precise closed-loop control of the salt cellar microclimate.

[0005] The above technical objectives of the present invention are achieved through the following technical solutions: In the first aspect, a method for regulating and controlling the microclimate in a salt cellar for storing salted wine is provided, including the following steps: Collect the real-time environmental parameters in the salt cellar and the real-time concentration of flavor substances outside the tank, and through reverse inference of the mass transfer kinetics model, obtain the real-time concentration of the flavor substances in the tank; Construct a reference curve for the concentration change of the flavor substance based on historical cellar storage data, and each point data in the reference curve for the concentration change is configured with corresponding reference environmental parameters; Generate a dynamic regulation strategy based on the deviation between the real-time environmental parameters and the reference environmental parameters corresponding to the same time point in the reference curve for the concentration change; Adjust the execution device according to the dynamic regulation strategy to achieve dynamic regulation of the microclimate in the cellar of the salt cave.

[0006] Further, the process of inverse inference through the mass transfer kinetics model includes: Construct a differential equation for the concentration change of the flavor substance in the tank based on the liquid evaporation process, gas permeation process and the law of conservation of mass; Determine the correlation parameters related to the environmental parameters in the differential equation according to the real-time environmental parameters, and the correlation parameters include the permeation rate and the evaporation rate; Based on the differential equation, combined with the real-time concentration of the flavor substance outside the tank, inversely solve through the integral algorithm to obtain the real-time concentration of the flavor substance inside the tank.

[0007] Further, the construction process of the reference curve for the concentration change includes: For each time point, select the point data with the highest concentration of the flavor substance from all the historical cellar storage data to obtain an initial candidate point data set; Traverse the initial candidate point data set in chronological order, and verify whether the adjacent point data meet the constraint conditions: if the constraint conditions are met, retain the corresponding point data; if the constraint conditions are not met, re-select the point data with the second highest concentration of the flavor substance from all the historical cellar storage data for replacement. After traversing the initial candidate point data set, obtain a transition candidate point data set; Use linear interpolation to fill in the missing point data in the transition candidate point data set to obtain a final candidate point data set; Perform curve fitting on the point data in the final candidate point data set to obtain the reference curve for the concentration change.

[0008] Further, the constraint conditions include: The temperature change value between adjacent point data is less than or equal to 2°C; The humidity change value between adjacent point data is less than or equal to 5%RH; The salt mist concentration change value between adjacent point data is less than or equal to ; And the deviation of the growth rate of the flavor substance concentration is less than or equal to 15%.

[0009] Further, the method further includes: Standardize the temperature, humidity, and salt mist concentration in the reference environmental parameters, and perform weighted calculation to obtain a combined trend curve; Calculate the curvature of the curve based on the combined trend curve, and use the maximum and minimum values in the curvature as key inflection points; Determine the boundary points of the cellar storage period through the key inflection points, and use the positive extreme value area of the curvature as the accelerated synthesis period, the flat area as the steady state period, and the negative extreme value area as the decay period to obtain the division result of the cellar storage period; Perform statistical analysis on the reference environmental parameters in the cellar storage period to obtain the value ranges of different environmental parameters in the cellar storage period; Use the value ranges as the control boundary conditions of the dynamic control strategy.

[0010] Furthermore, the construction equation of the combined trend curve is: ; Among them, is the combined trend curve, which is weighted and fused after standardizing multiple environmental parameters, reflecting the comprehensive state of the cellar microclimate; is the temperature, is the humidity, is the salt mist concentration, is the average temperature, is the average humidity, is the average salt mist concentration, is the temperature standard deviation, is the humidity standard deviation, is the salt mist concentration standard deviation, is the temperature weight coefficient, is the humidity weight coefficient, is the salt mist concentration weight coefficient.

[0011] Furthermore, the curvature calculation formula is: ; Among them, is the combined trend curve, is the curvature at

[0012] Furthermore, the steps of the dynamic control include: When the real-time in-tank concentration of the flavor substance at the same time point is less than the flavor substance concentration of the concentration change reference curve, initiate dynamic control to adjust the real-time environmental parameters to approach the reference environmental parameters; Adjust the environmental parameters according to the priority order. If the real-time environmental parameters are greater than the reference environmental parameters, reduce the environmental parameters through dynamic regulation. If the real-time environmental parameters are less than the reference environmental parameters, increase the environmental parameters through dynamic regulation; Use a feedforward-feedback composite regulation mechanism to fuse the feedforward compensation regulation amount and the PID regulation amount to obtain the comprehensive dynamic regulation amount; Regulate and control each actuator through the comprehensive dynamic regulation amount to achieve dynamic regulation of the microclimate.

[0013] Furthermore, the calculation of the comprehensive dynamic regulation amount includes: Calibrate the mutual influence coefficients between environmental parameters through experimental data and construct a coupling coefficient matrix; Calculate the feedforward compensation regulation amount according to the coupling coefficient matrix; Adopt an adaptive PID algorithm to process the deviation between the reference environmental parameters and the real-time environmental parameters to obtain the PID regulation amount; Superimpose the feedforward compensation regulation amount and the PID regulation amount to obtain the comprehensive dynamic regulation amount.

[0014] In a second aspect, a microclimate regulation and control system for a salt-flavored wine salt cave cellar is provided. This system is used to implement a microclimate regulation and control method for a salt-flavored wine salt cave cellar as described in any one of the first aspects, including: A concentration inversion module, which collects the real-time environmental parameters in the salt cave and the real-time out-of-tank concentration of flavor substances, and inversely infers through a mass transfer kinetics model to obtain the real-time in-tank concentration of the flavor substances; A curve generation module, which constructs a reference curve for the concentration change of the flavor substances according to historical cellar storage data, and each point data in the concentration change reference curve is configured with corresponding reference environmental parameters; A strategy generation module, which generates a dynamic regulation strategy according to the deviation between the real-time environmental parameters and the reference environmental parameters corresponding to the same time point in the concentration change reference curve; A regulation execution module, which adjusts the execution device according to the dynamic regulation strategy to achieve dynamic regulation of the microclimate in the salt cave cellar.

[0015] Compared with the prior art, the present invention has the following beneficial effects: 1. By constructing a mass transfer kinetics model, the present invention quantifies the volatilization and penetration processes of flavor substances inside and outside the tank and the dynamic influence of environmental parameters, and inversely infers the real-time in-tank concentration using the real-time environmental parameters outside the tank and the real-time concentration of flavor substances, realizing non-destructive continuous monitoring. It is not necessary to install sensors inside the wine tank to detect the concentration of flavor substances in the wine body, avoiding the risk of wine body pollution caused by traditional destructive sampling, and the data accuracy error is less than 3%.

[0016] 2. Based on historical cellar storage data, the present invention obtains a reference curve of concentration change through data fitting, provides a scientific quantitative basis for microenvironment regulation, divides the cellar storage cycle based on the change trend of environmental parameters in the reference curve of concentration change, and can optimize the path for improving the quality of the wine body by accurately quantifying the change rules of environmental parameters in different cellar storage periods, realizing the upgrade of cellar storage management from "time experience" to "data-driven".

[0017] 3. Through a feedforward-feedback composite regulation mechanism, the present invention combines the feedforward compensation regulation amount and the PID regulation amount, separates the strong coupling relationship between the temperature, humidity and gas concentration in the salt cave, effectively eliminates the multi-variable coupling interference in the salt cave environment, solves the problem of traditional PID parameter oscillation, and realizes the precise closed-loop control of the microclimate in the salt cave. Description of the Drawings

[0018] The drawings described herein are used to provide a further understanding of the embodiments of the present invention, form a part of this application, and do not limit the embodiments of the present invention. In the drawings: Figure 1 is the flowchart in Embodiment 1 of the present invention; Figure 2 is the system block diagram in Embodiment 2 of the present invention. Detailed Embodiments

[0019] To make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below with reference to the embodiments and the drawings. The illustrative embodiments and descriptions of the present invention are only used to explain the present invention and do not limit the present invention.

[0020] Embodiment 1: A method for regulating and controlling the microclimate of a salt cave for storing salt-flavored wine, as Figure 1 shown, includes the following steps: S1: Collect the real-time environmental parameters in the salt cave and the real-time out-of-tank concentration of flavor substances, and inversely infer through the mass transfer kinetics model to obtain the real-time in-tank concentration of flavor substances; S2: Construct a reference curve of concentration change of flavor substances based on historical cellar storage data, and each point data in the reference curve of concentration change is configured with corresponding reference environmental parameters; S3: Generate a dynamic regulation strategy based on the deviation between the real-time environmental parameters and the reference environmental parameters corresponding to the same time point in the reference curve of concentration change; S4: Adjust the execution device according to the dynamic regulation strategy to realize the dynamic regulation of the cellar microclimate in the salt cave.

[0021] In step S1, the sensor types and installation locations are as follows: Temperature sensors (PT1000, accuracy ±0.1 °C): One is installed every 5 meters along the salt cave wall, with a total of 6. Humidity sensors (HS1101, range 0 - 100%RH): Two are installed at the top and two at the bottom of the wine tank respectively. Oxygen concentration sensors (EC4100 electrochemical sensors): At the center of the salt cave top. Salt mist sensors (laser scattering particulate sensors): At a height of 1.2 m at the center of the wine tank group. Electronic nose system (16-channel MOS array): Installed 0.2 meters away from the wine tank, and the flavor substances detected include but are not limited to volatile substances such as lactic acid, ethyl acetate, acetaldehyde, and isopropanol.

[0022] In some examples, the core equation for the reverse calculation of the in-tank concentration in real time is: ; Where, is the in-tank concentration of the flavor substance at time is the permeability coefficient of the flavor substance permeating through the tank body, which is related to temperature, humidity, and salt mist concentration (calibrated according to experimental data); is the outer surface area of the tank body; is the volume of the liquid in the tank; is the time change rate of the out-of-tank flavor substance concentration in real time, and the out-of-tank flavor substance concentration in real time is monitored by the sensor and its first derivative is calculated; is the volatilization rate of the flavor substance (calibrated according to experimental data), is the gas-liquid interface area of the liquid; is the saturation concentration at temperature T (calibrated according to experimental data).

[0023] For example, assume a ceramic pot is stored in a salt cave, and the following parameters are known: volume , outer surface area , liquid-gas interface area , volatilization rate , permeability coefficient = 0.0084 mol / , temperature T = 25 °C, corresponding saturation concentration , real-time out-of-tank concentration change rate . Then at the in-tank concentration is: .

[0024] By establishing a mass transfer kinetics model, the present invention quantifies the volatilization and permeation processes of flavor substances inside and outside the tank and the dynamic influence of environmental parameters, realizing the accurate inversion of the concentration of flavor substances inside the tank. The dynamic correlation between environmental parameters and flavor substances improves the accuracy of prediction, and does not affect the cellar storage process of salted wine to the greatest extent, avoiding the infection of miscellaneous bacteria in the wine body caused by external factors.

[0025] In step S2, a reference curve of concentration change is obtained by fitting historical cellar storage data, and then the cellar storage period is divided by the reference curve of concentration change.

[0026] In some examples, the formula for obtaining the initial candidate point data set of the reference curve of concentration change is: ; where is the highest concentration value at time point , represents the concentration value of the th historical cellar storage data curve at moment.

[0027] In some examples, the formula for generating new point data by linear interpolation method is: ; where is the data value at time point, is the data value at time point, is the data value at time point.

[0028] By traversing and screening the highest concentration points and interpolating and fitting, the present invention solves the problem of noise interference in historical data, and reduces the curve fitting error to within 5%.

[0029] In some examples, the curvature formula is: ; where is the combined trend index curve, is the curvature at .

[0030] For example, assuming that during the cellar storage process of salted wine, the combined trend curve is: , the first derivative (concentration change rate): , the second derivative (acceleration of change rate): , the maximum curvature point obtained by the curvature formula is , , then the cellar storage period is divided into an acceleration period (0 - 3.2 months), a steady state period (3.2 - 6.8 months), and a decay period (after 6.8 months).

[0031] By standardizing each environmental parameter, a combined trend curve is constructed, and the cellar storage stage is divided by combining the inflection point of curvature, solving the problem of fuzzy cycle boundaries. The correlation between cycle division and liquor body quality reaches 90%.

[0032] The constraint conditions for cellar storage cycle division include: the need for spatio-temporal alignment between environmental parameters; each environmental parameter independently verifies that its change needs to conform to the law of the cellar storage cycle, and the single-parameter compliance rate is higher than 75%. The compliance conditions include that the change rate of the environmental parameter is positive during the accelerated synthesis period, the absolute value of the change rate of the environmental parameter during the steady state period is less than the minimum threshold set during the steady state period, and the change rate of the environmental parameter during the decay period is negative.

[0033] Based on historical cellar storage data, the present invention obtains a reference curve of concentration change through data fitting, provides a scientific and quantitative basis for microenvironment regulation, divides the cellar storage cycle based on the change trend of environmental parameters in the reference curve of concentration change, and can optimize the improvement path of liquor body quality by accurately quantifying the material change law in different cellar storage periods, realizing the upgrade of cellar storage management from "time experience" to "data-driven".

[0034] In step S3, the output of the dynamic regulation strategy (the comprehensive dynamic regulation amount) is jointly composed of the PID regulation amount and the coupling compensation regulation amount.

[0035] In some examples, the formula of the dynamic regulation strategy is: ; Wherein, is the comprehensive dynamic regulation amount (dimensionless, such as the atomizer power rising by two units), is the deviation value between the reference environmental parameter and the real-time environmental parameter at is the th coupling compensation amount, is the proportional coefficient of PID control (proportional-integral-derivative control), is the integral coefficient of PID control, is the deviation value between the reference environmental parameter and the real-time environmental parameter at is the integral time variable, is the differential coefficient of PID control, is the th environmental parameter's coupling influence coefficient on the th environmental parameter; the PID control amount is ; the coupling compensation regulation amount is .

[0036] For example, during a certain period, the standard temperature is 25 °C, and the current temperature of 23.5 °C is detected, Represents the salt spray concentration, represents the temperature. The set temperature is coupled and interfered by the changes in salt spray concentration and temperature (for every increase in salt spray concentration , the temperature drops by 0.5%), (coupling influence coefficient of salt spray concentration on temperature); Set the PID control parameters: =2, , =0.3 min, ; Then the PID regulation term: (unit of temperature compensation power); (cumulative compensation amount); (overshoot suppression amount); Coupling compensation term: (salt spray compensation amount), then the comprehensive regulation amount: (comprehensive regulation output). Generate a regulation instruction according to this comprehensive regulation amount: Assume that the initial air valve opening is 50% (ventilation volume required to maintain 23.5 °C), then increase the air valve opening by 4.195%, introduce hot air by increasing the ventilation volume, and gradually increase the temperature in the salt cave to 25 °C.

[0037] Through the feedforward-feedback composite regulation mechanism, the present invention integrates the feedforward compensation regulation amount and the PID regulation amount, separates the strong coupling relationship between the temperature, humidity and gas concentration in the salt cave, effectively eliminates the multivariable coupling interference in the salt cave environment, reduces the overshoot of multivariable regulation by 70%, and realizes the precise closed-loop control of the microclimate in the salt cave.

[0038] Embodiment 2: A microclimate regulation and control system for cellaring salt-flavored wine in a salt cave. This system is used to implement a method for regulating and controlling the microclimate of cellaring salt-flavored wine in a salt cave as described in Embodiment 1, as Figure 2 shown, including a concentration inversion module, a curve generation module, a strategy generation module and an execution module.

[0039] Among them, the concentration inversion module collects the real-time environmental parameters in the salt cave and the real-time out-of-tank concentration of flavor substances, and inversely infers through the mass transfer kinetics model to obtain the real-time in-tank concentration of flavor substances; the curve generation module constructs a reference curve for the concentration change of flavor substances according to historical cellaring data, and each point data in the concentration change reference curve is configured with corresponding reference environmental parameters; the strategy generation module generates a dynamic regulation strategy according to the deviation between the real-time environmental parameters and the reference environmental parameters corresponding to the same time point in the concentration change reference curve; the regulation execution module adjusts the execution device according to the dynamic regulation strategy to realize the dynamic regulation of the microclimate in the salt cave for cellaring.

[0040] Working principle: A method and system for regulating and controlling the microclimate in a salt-flavored wine salt cave cellar provided by the present invention realizes non-invasive accurate inversion of the concentration inside the tank by constructing a mass transfer kinetic model and combining the real-time environmental parameters collected by sensors and the real-time concentration outside the tank of flavor substances; obtains a reference curve of concentration change through data fitting based on historical cellar data, provides a scientific quantitative basis for microenvironment regulation, divides the cellar period according to the change trend of environmental parameters in the reference curve of concentration change, and shortens the cellar time by accurately quantifying the material change law in different cellar periods; at the same time, introduces a feedforward-feedback composite regulation mechanism, combines the feedforward compensation regulation amount and the PID regulation amount, separates the strong coupling relationship between the temperature, humidity and gas concentration in the salt cave, effectively eliminates the multi-variable coupling interference in the salt cave environment, and realizes the precise closed-loop control of the salt cave microclimate.

[0041] Those skilled in the art should understand that the embodiments of the present application can be provided as a method, a system, or a computer program product. Therefore, the present application can take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0042] The present application is described with reference to the flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or block in the flowchart and / or block diagram, and the combination of processes and / or blocks in the flowchart and / or block diagram can be implemented by computer program instructions. These computer program instructions can be provided to the processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing devices to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing devices generate for implementing in the process Figure 1 one process or multiple processes and / or blocks Figure 1 a device for the functions specified in one block or multiple blocks.

[0043] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory generate a manufactured article including an instruction device, and the instruction device implements in the process Figure 1 one process or multiple processes and / or blocks Figure 1 a device for the functions specified in one block or multiple blocks.

[0044] These computer program instructions can also be loaded onto a computer or other programmable data processing apparatus, so that a series of operation steps are performed on the computer or other programmable apparatus to produce a computer-implemented process, thereby providing instructions for implementing the steps for realizing the specified functions in one process or multiple processes and / or blocks. Figure 1 one process or multiple processes and / or blocks Figure 1 steps for realizing the specified functions in one block or multiple blocks.

[0045] The specific embodiments described above further elaborate on the purpose, technical solution and beneficial effects of the present invention. It should be understood that the above description is only the specific embodiments of the present invention and is not used to limit the protection scope of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for regulating and controlling the microclimate of salt-flavored wine stored in a salt cave, characterized in that: The following steps are involved: Collecting real-time environmental parameters in the salt cave and real-time concentration of flavor substances outside the tank, and obtaining the real-time concentration of the flavor substances inside the tank through reverse reasoning of the mass transfer kinetic model; Constructing a reference curve of concentration changes of the flavor substances according to the historical cellaring data, wherein each point data in the reference curve of concentration changes is configured with a corresponding reference environment parameter; Generate a dynamic control strategy according to the deviation between the real-time environmental parameter and the reference environmental parameter corresponding to the same time point in the concentration change reference curve; The execution device is adjusted according to the dynamic control strategy to achieve dynamic control of the storage microclimate in the salt cave.

2. The method for controlling the microclimate of salt-flavored wine stored in a salt cave according to claim 1, characterized in that: The process of reverse reasoning through the mass transfer kinetics model includes: The differential equation for the concentration change of flavor substances in the can is constructed based on the liquid volatilization process, gas permeation process and the mass conservation theorem; Determining, according to the real-time environmental parameters, associated parameters related to the environmental parameters in the differential equation, wherein the associated parameters include a permeation rate and a volatilization rate; Based on the differential equation and in combination with the real-time concentration of the flavor substance outside the tank, the real-time concentration of the flavor substance inside the tank is obtained by reversely solving the equation through an integral algorithm.

3. The method for controlling the microclimate of salt cave storage of salty wine according to claim 1, characterized in that: The process of constructing the concentration change reference curve includes: For each time point, selecting point data with the highest concentration of flavor substances from all the historical cellaring data to obtain an initial candidate point data set; The initial candidate point data set is traversed in time order to verify whether the adjacent point data meet the constraint conditions: if the constraint conditions are met, the corresponding point data is retained; if the constraint conditions are not met, the point data with the second highest concentration of flavor substances is reselected from all the historical cellar data for replacement, and the transition candidate point data set is obtained after traversing the initial candidate point data set; Using linear interpolation to fill in the missing point data in the transition candidate point data set to obtain a final candidate point data set; Curve fitting is performed on the point data in the final candidate point data set to obtain the concentration change reference curve.

4. The method for controlling the microclimate of salt-flavored wine stored in a salt cave according to claim 3, characterized in that: The constraints include: The temperature variation between adjacent point data is less than or equal to 2°C; The humidity change value between adjacent point data is less than or equal to 5%RH; The change in salt spray concentration between adjacent point data is less than or equal to ; And, the flavor substance concentration growth rate deviation is less than or equal to 15%.

5. The method for regulating and controlling the microclimate of salt cave storage of salty wine according to claim 1, characterized in that: The method further includes: The temperature, humidity and salt spray concentration in the reference environmental parameters are standardized and weighted to obtain a joint trend curve; Calculating the curvature of the curve according to the joint trend curve, and taking the maximum value and the minimum value of the curvature as key inflection points; Determine the boundary points of the cellaring period through the key inflection points, take the positive extreme value area of ​​the curvature as the accelerated synthesis period, the flat area as the steady state period, and the negative extreme value area as the decay period, and obtain the division result of the cellaring period; Performing statistical analysis on the reference environmental parameters in the cellaring period to obtain value ranges of different environmental parameters in the cellaring period; The value range is used as the control boundary condition of the dynamic control strategy.

6. The method for controlling the microclimate of salt-flavored wine stored in a salt cave according to claim 5, characterized in that: The construction equation of the joint trend curve is: ； in, To form a joint trend curve, multiple environmental parameters are standardized and weighted to reflect the comprehensive state of the cellar microclimate. is the temperature, For humidity, is the salt spray concentration, is the average temperature, is the average humidity value, is the average salt spray concentration, is the temperature standard deviation, is the humidity standard deviation, is the standard deviation of salt spray concentration, is the temperature weight coefficient, is the humidity weight coefficient, is the salt spray concentration weight coefficient.

7. The method for controlling the microclimate of salt-flavored wine stored in a salt cave according to claim 5, characterized in that: The curvature calculation formula is: ； in, is the joint trend curve, for The curvature of time.

8. The method for regulating and controlling the microclimate of salt-flavored liquor stored in a salt cave according to claim 1, characterized in that: The steps of dynamic regulation include: When the real-time in-tank concentration of the flavor substance at the same time point is less than the flavor substance concentration of the concentration change reference curve, dynamic regulation is initiated to adjust the real-time environmental parameter to approach the reference environmental parameter; Adjust the environmental parameters according to the priority order. If the real-time environmental parameters are greater than the reference environmental parameters, the environmental parameters are lowered through dynamic control. If the real-time environmental parameters are less than the reference environmental parameters, the environmental parameters are increased through dynamic control. Use the feedforward-feedback composite control mechanism to integrate the feedforward compensation control amount and the PID control amount to obtain the comprehensive dynamic control amount; Each actuator is regulated and controlled by the comprehensive dynamic control amount to achieve dynamic control of the microclimate.

9. The method for controlling the microclimate of salt-flavored wine stored in a salt cave according to claim 7, characterized in that: The calculation of the comprehensive dynamic control amount includes: The mutual influence coefficients between environmental parameters are calibrated through experimental data, and the coupling coefficient matrix is ​​constructed; The feedforward compensation control amount is calculated according to the coupling coefficient matrix; Adopting an adaptive PID algorithm to process the deviation between the reference environmental parameter and the real-time environmental parameter to obtain the PID control amount; The feedforward compensation control amount is superimposed on the PID control amount to obtain the comprehensive dynamic control amount.

10. A salt cave cellar microclimate control system for salty wine, characterized in that: The system is used to implement a method for regulating and controlling the microclimate of salt-flavored wine stored in a salt cave as described in any one of claims 1 to 9, comprising: The concentration inversion module collects the real-time environmental parameters in the salt cave and the real-time out-of-tank concentration of the flavor substances, and obtains the real-time in-tank concentration of the flavor substances through reverse reasoning of the mass transfer kinetic model; A curve generation module, which constructs a reference curve of concentration changes of the flavor substances according to historical cellaring data, wherein each point data in the reference curve of concentration changes is configured with corresponding reference environment parameters; A strategy generation module generates a dynamic control strategy according to a deviation between the real-time environmental parameter and the reference environmental parameter corresponding to the same time point in the concentration change reference curve; The control execution module adjusts the execution device according to the dynamic control strategy to achieve dynamic control of the cellar microclimate in the salt cave.

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