Microorganism screening and extracting method for yeast for making hard liquor and liquor making process

Abstract

The invention relates to the field of microbiological detection, in particular to a yeast microbiological screening and extracting method and a wine brewing process, which are used for detecting and analyzing moisture state change data of yeast in a culture room in a non-contact manner and estimating activity characteristic information of acid-producing bacteria in the yeast so as to judge whether the yeast meets acid-producing bacteria inactivation conditions or not; the method comprises the following steps: visually identifying appearance morphological characteristics of yeast in a fermentation process, performing partition screening sampling and detection in a culture room to obtain yeast microbial community data of yeast samples in different sub-regions in the culture room, and constructing a yeast microbial community growth characterization model; and predicting the yeast microbial community growth enrichment characteristics of all sub-regions in the culture room, thereby adjusting the environmental conditions of the culture room and determining the region in which yeast can be extracted in the culture room. According to the method, yeast microorganisms can be scientifically and rapidly screened and identified, making environment parameters are fed back and adjusted in the yeast making process, the yeast making quality and yield are improved, and the requirements of different wine making scenes are met.

Description

[Technical field]

[0001] The invention relates to the field of microbial detection, and in particular to a Daqu microbial screening and extraction method and a wine-making process. [Background technology]

[0002] Daqu is an important fermentation raw material for liquor brewing. Daqu mainly includes acetic acid bacteria, lactic acid bacteria, Bacillus and other microorganisms. Daqu contains a variety of bacterial species, complex enzyme systems, bacterial and enzyme symbiosis, and rich nutrients. Liquor brewed with Daqu has a complex and outstanding taste and flavor. The type and content of Daqu microorganisms directly affect the decomposition reaction state of starchy raw materials in liquor brewing. Slight changes in the type and content of Daqu microorganisms will cause the type and content of ester substances formed by the decomposition of starchy raw materials to be different accordingly. The sauce-flavored, strong-flavored and light-flavored liquors sold on the market are brewed using Daqu containing different microorganisms.

[0003] In order to meet the brewing needs of different types of liquor, it is necessary to produce Daqu containing different microorganisms. At present, the production of Daqu has basically achieved automated production, using a culture room that can artificially control environmental parameters to provide precise and stable environmental conditions for the cultivation and reproduction of Daqu microorganisms, but experienced workers are still needed to judge the growth of microorganisms in Daqu and whether Daqu can be used for liquor brewing. The production of Daqu still requires manual intervention and judgment, which not only reduces the production efficiency and output of Daqu, but also cannot ensure the quality of Daqu. Therefore, how to scientifically and quickly screen and identify Daqu microorganisms, and adjust the production environment parameters in real time during the production of Daqu, is of great significance for the rapid mass production of different types of Daqu, ensuring the quality of Daqu and meeting the brewing needs of different types of liquor. [Summary of the invention]

[0004] In order to scientifically and quickly screen and identify Daqu microorganisms, adjust the production environment parameters in real time during the Daqu production process, improve the production quality and output of Daqu, and meet the brewing needs of different types of liquor, the present invention provides a Daqu microorganism screening and extraction method, which comprises the following steps:

[0005] Conducting non-contact detection on the Daqu in the culture room to obtain water state change data inside the Daqu; analyzing the water state change data to estimate the activity characteristic information of the acid-producing bacteria inside the Daqu, thereby determining whether the Daqu meets the acid-producing bacteria inactivation conditions;

[0006] Visually identify the Daqu that meets the conditions for inactivating acid-producing bacteria to obtain the appearance morphological characteristics of the Daqu during the fermentation process; based on the appearance morphological characteristics, perform partition screening sampling in the culture room to obtain Daqu samples in different sub-areas of the culture room; test all Daqu samples to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room;

[0007] Based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture chamber are predicted to adjust the environmental conditions in the culture chamber; based on the adjustment status information of the environmental conditions, the Daqu microbial community growth characterization model is used to determine the area in the culture chamber where Daqu can be extracted.

[0008] Preferably, the non-contact detection of the Daqu in the culture room is performed to obtain the water state change data inside the Daqu, specifically:

[0009] Perform thermal infrared photography and detection on the Daqu in the culture room to obtain a global thermal infrared dynamic image of the Daqu; perform frame processing on the global thermal infrared dynamic image to obtain a plurality of global thermal infrared images;

[0010] Based on the thermal infrared reflection spectrum of the global thermal infrared image, the distribution characteristics of the thermal infrared absorption rate of the global thermal infrared image are determined; based on the distribution characteristics of the thermal infrared absorption rate of all global thermal infrared images, the change trend of the thermal infrared absorption rate in the global range of Daqu is determined; based on the change trend of the thermal infrared absorption rate, the water state change data inside the Daqu is obtained; wherein the water state change data includes the water content change data at all positions inside the Daqu.

[0011] Preferably, the water state change data is analyzed to estimate the activity characteristic information of the acid-producing bacteria in the Daqu, so as to determine whether the Daqu meets the acid-producing bacteria inactivation conditions, specifically:

[0012] Performing temporal and spatial evolution analysis on the moisture state change data to obtain the moisture content change trend at all locations inside the Daqu; wherein the moisture content change trend includes the change trend of the moisture weight proportion at each location inside the Daqu over time;

[0013] Based on the moisture content change trend, the activity characteristic information of the acid-producing bacteria at each position inside the Daqu is estimated; wherein, the activity characteristic information of the acid-producing bacteria includes the change trend of the residual number of acid-producing bacteria in an active state at each position; based on the activity characteristic information, it is determined whether the residual number of acid-producing bacteria in an active state inside the Daqu as a whole drops below a preset number threshold within a preset time interval; if so, it is determined that the Daqu meets the acid-producing bacteria inactivation condition; if not, it is determined that the Daqu does not meet the acid-producing bacteria extinguishing condition.

[0014] Preferably, the visual identification of the Daqu that meets the acid-producing bacteria inactivation conditions is performed to obtain the appearance morphological characteristics of the Daqu during the fermentation process, specifically:

[0015] Perform visible light photography on the Daqu that meets the acid-producing bacteria fire extinguishing conditions to obtain a global visible light dynamic image of the Daqu; perform frame processing on the global visible light dynamic image to obtain a plurality of global visible light images;

[0016] Performing image recognition on the global visible light image to obtain pixel contour feature information and pixel chromaticity feature information of the global visible light image; determining the hyphae morphological features of the Daqu at the corresponding generation time point of the global visible light image based on the pixel contour feature information and the pixel chromaticity feature information; wherein the hyphae morphological features include the hyphae growth amount per unit area of ​​the Daqu surface;

[0017] A time evolution analysis is performed on the mycelium morphological characteristics of the Daqu at the corresponding generation time points of all global visible light images, so as to obtain the mycelium growth amount change characteristics of the Daqu during the fermentation process, which are used as the appearance morphological characteristics of the Daqu during the fermentation process; wherein, the mycelium growth amount change characteristics include the mycelium growth speed change characteristics of the Daqu during the fermentation process.

[0018] Preferably, based on the appearance morphological characteristics, the culture room is partitioned and screened for sampling to obtain Daqu samples from different sub-areas in the culture room, specifically:

[0019] Performing spatial analysis on the change characteristics of the mycelium growth amount of the Daqu during the fermentation process to determine whether the Daqu in all sub-areas in the culture chamber is in a state of sufficient mycelium growth; if so, determining the sub-area as a sub-area allowing screening sampling; if not, not determining the sub-area as a sub-area allowing screening sampling;

[0020] Based on the distribution position of Daqu surface hyphae in the sub-area where screening sampling is allowed, the sampling range of the sub-area where screening sampling is allowed is determined, so as to obtain the Daqu samples in the sub-area where screening sampling is allowed.

[0021] Preferably, all Daqu samples are tested to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room, specifically:

[0022] Performing Raman spectroscopy detection on all Daqu samples respectively to obtain Daqu microbial community data of all Daqu samples; wherein the Daqu microbial community data includes the types of microorganisms existing in the Daqu samples and their reproduction rate data;

[0023] Based on the Daqu microbial community data of all sub-areas allowed for screening and sampling and their distribution positions in the culture room, a Daqu microbial community growth characterization model in the culture room is constructed; wherein the Daqu microbial community growth characterization model is used to characterize the reproduction rate change characteristics of Daqu microorganisms at different positions in the culture room.

[0024] Preferably, based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture chamber are predicted to adjust the environmental conditions in the culture chamber, specifically:

[0025] Based on the Daqu microbial community growth characterization model, predict the Daqu microbial community growth enrichment range change characteristics of all sub-areas in the culture room, and use this as the Daqu microbial community growth enrichment characteristics of all sub-areas; wherein the Daqu microbial community growth enrichment range change characteristic information includes the occupied space range size change characteristics of the enriched communities of different types of Daqu microorganisms in the sub-areas in the future;

[0026] Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the local environmental conditions in the culture room are adjusted.

[0027] Preferably, the local environmental conditions in the culture chamber are adjusted based on the variation characteristics of the growth and enrichment range of the Daqu microbial community, specifically:

[0028] Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the sub-area in the culture room where the Daqu microbial community grows insufficiently is determined; based on the position information of the sub-area in the culture room where the Daqu microbial community grows insufficiently, at least one of the local environmental temperature, humidity and ventilation parameters of the sub-area in the culture room where the Daqu microbial community grows insufficiently is adjusted.

[0029] Preferably, the adjustment state information based on the environmental conditions uses the Daqu microbial community growth characterization model to determine the area in the culture room where Daqu can be extracted, specifically:

[0030] Based on the adjustment target value and adjustment duration of at least one of the local environmental temperature, humidity and ventilation parameters, a model operation correction parameter is generated; based on the model operation correction parameter, the Daqu microbial community growth characterization model is corrected to determine the area in the culture room where Daqu can be extracted.

[0031] In another aspect, the present invention provides a process comprising:

[0032] Characterize and identify the growth of the microbial community of Daqu in the culture room by using the Daqu microbial screening and extraction method described above, and determine the area in the culture room where Daqu can be extracted;

[0033] The Daqu in the Daqu-extractable region of the culture chamber is used in the wine fermentation process.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] The Daqu in the culture room is tested non-contact to obtain the water state change data inside the Daqu; the water state change data is analyzed to estimate the activity characteristic information of the acid-producing bacteria inside the Daqu, so as to determine whether the Daqu meets the inactivation conditions of the acid-producing bacteria. Daqu is a saccharification and fermentation agent for brewing Daqu liquor. Wheat, barley or peas are used as the main raw materials. After crushing, adding water and stepping on the koji, it is placed in the culture room for microbial enrichment and expansion culture, and finally forms a saccharification and fermentation agent rich in multiple strains. The culture room provides controllable environmental conditions such as temperature, humidity and ventilation for the cultivation and enrichment of Daqu microorganisms. Daqu will generate acid-producing bacteria during the cultivation process. If these acid-producing bacteria are directly used in wine fermentation, they will decompose starch into acetic acid and other substances in large quantities, thereby affecting the acidity and taste of Daqu liquor. Therefore, it is necessary to remove the acid-producing bacteria in the Daqu culture process first to avoid the large-scale cultivation and reproduction of acid-producing bacteria and affect the quality of Daqu. Water is an important factor for the reproduction of acid-producing bacteria. Under sufficient water conditions, acid-producing bacteria will reproduce rapidly, while under water shortage conditions, the activity of acid-producing bacteria will be greatly reduced. In the actual production process, the Daqu will be stored for a period of time. The water content in the Daqu will be reduced by storage, so that the acid-producing bacteria will be inactivated or killed. Therefore, the water content in the Daqu directly determines the activity state of the acid-producing bacteria inside the Daqu. In order to determine whether the acid-producing bacteria inside the Daqu have been fully inactivated, the Daqu in the culture room is non-contactly detected to obtain the change data of the water content inside the Daqu over time, and the change data of the water content over time are analyzed to estimate the activity characteristic information of the acid-producing bacteria inside the Daqu. When the water content inside the Daqu continues to decrease and decreases to the corresponding limit value, the original acid-producing bacteria inside the Daqu will not be able to reproduce and will be inactivated or die. By analyzing the change data of the water content inside the Daqu over time, the inactivation or death state of the acid-producing bacteria inside the Daqu can be identified, and it is accurately judged whether the Daqu meets the inactivation conditions of the acid-producing bacteria, ensuring that the acid-producing bacteria inside the Daqu are reduced to a level that will not affect the subsequent winemaking quality.

[0036] The Daqu that meets the conditions for inactivation of acid-producing bacteria is visually identified to obtain the appearance morphological characteristics of Daqu during the fermentation process; based on the appearance morphological characteristics, the culture room is partitioned and screened for sampling to obtain Daqu samples in different sub-areas of the culture room; all Daqu samples are tested to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room. After Daqu has been stored for a period of time and meets the conditions for inactivation of acid-producing bacteria, the Daqu can be fermented by changing the environmental conditions such as temperature, humidity and ventilation in the culture room to promote the cultivation and reproduction of microorganisms inside Daqu. As the microorganisms inside Daqu are cultivated and reproduced, white hyphae will grow on the surface of Daqu. The more and denser the growing hyphae, the faster the cultivation and reproduction speed of microorganisms inside Daqu is, that is, the growth state of white hyphae on the surface of Daqu is positively correlated with the cultivation and reproduction speed of microorganisms inside Daqu. Only when the microorganisms inside Daqu are fully cultivated and reproduced can the growth state of the microbial community inside Daqu be accurately and comprehensively reflected. For this reason, it is necessary to first identify the sub-areas in the culture room where microorganisms have been fully cultivated and reproduced, and then sample and test the corresponding sub-areas. Specifically, visually identify the appearance and morphological characteristics of Daqu during the fermentation process, and use this to perform zoning screening and sampling of the sub-areas where microorganisms are fully cultured and reproduced in the culture room, and obtain Daqu samples from the corresponding sub-areas in the culture room. Then test the Daqu microbial community data of the Daqu samples, and use this to construct a Daqu microbial community growth characterization model in the culture room, and comprehensively, accurately and predictably characterize the growth of the Daqu microbial community in the culture room under the current environmental conditions, providing a reliable basis for the subsequent adjustment of the environmental conditions in the culture room, ensuring that the change in environmental conditions is more conducive to the growth and reproduction of microorganisms inside Daqu, and improving the growth of Daqu microbial communities and the quality of Daqu production.

[0037] Based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture room are predicted to adjust the environmental conditions in the culture room; based on the adjustment status information of the environmental conditions, the Daqu microbial community growth characterization model is used to determine the area in the culture room where Daqu can be extracted. During the fermentation process, Daqu will grow and reproduce various types of colonies, which are continuously enriched during the growth and reproduction process to form corresponding microbial communities. Generally speaking, the larger the enrichment range of the colonies inside Daqu, the more active and sufficient the growth of the microbial community inside Daqu; if the enrichment range of the colonies inside Daqu is smaller, it indicates that the growth of the microbial community inside Daqu is less active and a sufficient number of colonies cannot be formed. At this time, it is necessary to adjust the environmental conditions in the culture room to provide suitable environmental conditions for the growth of microorganisms inside Daqu and promote the rapid growth and reproduction of microorganisms. Based on the adjusted environmental conditions, the Daqu microbial community growth characterization model is calibrated to match the actual environmental conditions in the culture room. The calibrated Daqu microbial community growth characterization model is then used to determine the area in the culture room where Daqu can be extracted. The Daqu in the area where Daqu can be extracted can be directly used in the brewing process, thereby meeting the requirements for Daqu quality and yield in the Daqu wine brewing process.

Brief Description of the Drawings

[0038] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work. Among them:

[0039] Figure 1 The present invention provides a flow chart of a method for screening and extracting Daqu microorganisms. [Specific implementation method]

[0040] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings. It is understood that the specific embodiments described herein are only used to explain the present invention, rather than to limit the present invention. It should also be noted that, for ease of description, only the parts related to the present invention rather than all structures are shown in the accompanying drawings. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0041] The terms "include" and "have" and any variations thereof in the present invention are intended to cover non-exclusive inclusions. For example, a process, method, brewing process, product or equipment comprising a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units not listed, or may optionally include other steps or units inherent to these processes, methods, products or equipment.

[0042] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present invention. The appearance of the phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0043] See also Figure 1 As shown, the present invention provides a method for screening and extracting Daqu microorganisms, the method comprising the following steps:

[0044] S100, non-contact detection is performed on the Daqu in the culture room to obtain water state change data inside the Daqu; the water state change data is analyzed to estimate the activity characteristic information of the acid-producing bacteria inside the Daqu, so as to determine whether the Daqu meets the acid-producing bacteria inactivation conditions.

[0045] Furthermore, the Daqu in the culture room is tested non-contact to obtain the water status change data inside the Daqu, specifically:

[0046] Perform thermal infrared photography and detection on the Daqu in the culture room to obtain a global thermal infrared dynamic image of the Daqu; perform frame processing on the global thermal infrared dynamic image to obtain a number of global thermal infrared images;

[0047] Based on the thermal infrared reflectance spectrum of the global thermal infrared image, the distribution characteristics of the thermal infrared absorption rate of the global thermal infrared image are determined; based on the distribution characteristics of the thermal infrared absorption rate of all global thermal infrared images, the change trend of the thermal infrared absorption rate in the global range of Daqu is determined; based on the change trend of the thermal infrared absorption rate, the water state change data inside Daqu is obtained; among which, the water state change data includes the water content change data at all locations inside Daqu.

[0048] Daqu is made of wheat, barley or peas as the main raw materials. It is crushed, watered and pressed to make qu blanks. During the fermentation process, Daqu will generate different types of bacteria and other microorganisms. The types of bacteria generated are related to the fermentation environment conditions of Daqu. When Daqu has sufficient water inside during the fermentation process, a large number of acid-producing bacteria will multiply and grow inside the Daqu. These acid-producing bacteria will decompose starch into acidic substances such as acetic acid, thereby affecting the acid value and taste of Daqu wine. In the actual winemaking process, acid-producing bacteria are not required to decompose starch. Therefore, during the cultivation of Daqu, it is necessary to remove the acid-producing bacteria first to avoid the large-scale cultivation and reproduction of acid-producing bacteria and affect the quality of Daqu. According to the above analysis, water is an important factor for the reproduction of acid-producing bacteria. Under sufficient water conditions, acid-producing bacteria will reproduce rapidly, while under water shortage conditions, the activity of acid-producing bacteria will be greatly reduced or even die. Taking advantage of the effect of water on the activity of acid-producing bacteria, in the actual production process, the Daqu will be stored for a period of time to reduce the water content in the Daqu. When the water content in the Daqu is reduced to a certain level, the reproduction of acid-producing bacteria will be inhibited, causing them to be exterminated or die. Therefore, the water content in the Daqu directly determines the activity state of the acid-producing bacteria inside the Daqu.

[0049] In order to determine whether the acid-producing bacteria inside Daqu have been fully inactivated, the Daqu in the culture room is firstly detected by thermal infrared shooting to obtain the global thermal infrared dynamic image of Daqu, and the global thermal infrared dynamic image is processed by frame processing to obtain several global thermal infrared images arranged in sequence according to the shooting time sequence. Each global thermal infrared image represents the thermal infrared band state of Daqu in the culture room at the corresponding thermal infrared shooting time point. Water has a high absorption rate for thermal infrared light. When the moisture content inside Daqu is high, the moisture inside Daqu will absorb a large amount of thermal infrared light and reflect less thermal infrared light outward. Therefore, the moisture content inside Daqu can be accurately determined by analyzing the thermal infrared absorption characteristics of the global thermal infrared image. For this purpose, the thermal infrared reflection spectrum of the global thermal infrared image is obtained, and the thermal infrared absorption rate size distribution characteristics of the global thermal infrared image are inverted to obtain the time evolution analysis of the thermal infrared absorption rate size distribution characteristics of all global thermal infrared images to determine the change trend of the thermal infrared absorption rate of Daqu itself in the global range. The change trend of the thermal infrared absorption rate refers to the change trend of the absorption rate of the thermal infrared light of Daqu as a whole over time. Combined with the changing trend of thermal infrared absorption rate and the absorption characteristics of moisture with thermal infrared light, the moisture content change data at all locations inside the Daqu were determined, providing an accurate basis for subsequent judgment on whether the moisture content inside the Daqu is insufficient to support the reproduction of acid-producing bacteria.

[0050] Furthermore, the water state change data is analyzed to estimate the activity characteristic information of the acid-producing bacteria in the Daqu, so as to determine whether the Daqu meets the conditions for inactivating the acid-producing bacteria, specifically:

[0051] The temporal and spatial evolution analysis of the moisture state change data was performed to obtain the moisture content change trend at all locations inside the Daqu; the moisture content change trend includes the change trend of the moisture weight ratio at each location inside the Daqu over time;

[0052] Based on the trend of moisture content changes, the activity characteristic information of acid-producing bacteria at each position inside the Daqu is estimated; wherein, the activity characteristic information of acid-producing bacteria includes the trend of change in the residual number of acid-producing bacteria in an active state at each position; based on the activity characteristic information, it is determined whether the residual number of acid-producing bacteria in an active state inside the Daqu as a whole drops below a preset number threshold within a preset time interval; if so, it is determined that the Daqu meets the acid-producing bacteria inactivation conditions; if not, it is determined that the Daqu does not meet the acid-producing bacteria fire extinguishing conditions.

[0053] When the moisture content inside Daqu continues to decrease and drops to the corresponding limit value, the reproduction of the original acid-producing bacteria inside Daqu will be inhibited and inactivated or killed. By analyzing the data of the change of moisture content inside Daqu over time, it is possible to identify the inactivation or death state of the acid-producing bacteria inside Daqu, accurately judge whether Daqu meets the inactivation conditions of acid-producing bacteria, and ensure that the acid-producing bacteria inside Daqu are reduced to a level that will not affect the subsequent winemaking quality. Specifically, the temporal and spatial evolution analysis of the moisture state change data of the water weight percentage at each position inside Daqu over time is performed to obtain the change trend of the water weight percentage at each position inside Daqu over time, and combined with the empirical relationship between the growth and reproduction state of acid-producing bacteria and the water weight, the residual number change trend of acid-producing bacteria in an active state at each position inside Daqu (that is, the residual number change trend of acid-producing bacteria in an active state) is estimated. It also further determines whether the residual number of active acid-producing bacteria inside the Daqu drops below a preset number threshold within a preset time interval, thereby judging whether the Daqu meets the conditions for inactivating acid-producing bacteria, ensuring that the Daqu is further fermented only when it meets the conditions for extinguishing acid-producing bacteria, thereby promoting the growth and reproduction of other microorganisms inside the Daqu.

[0054] S200, visually identify the Daqu that meets the conditions for inactivating acid-producing bacteria to obtain the appearance morphological characteristics of the Daqu during the fermentation process; based on the appearance morphological characteristics, perform partition screening and sampling in the culture room to obtain Daqu samples from different sub-areas in the culture room; test all Daqu samples to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room.

[0055] Furthermore, visual identification was performed on the Daqu that met the conditions for inactivating acid-producing bacteria to obtain the appearance morphological characteristics of the Daqu during the fermentation process, specifically:

[0056] The Daqu that meets the acid-producing bacteria fire extinguishing conditions is photographed with visible light to obtain a global visible light dynamic image of the Daqu; the global visible light dynamic image is processed by frame division to obtain a number of global visible light images;

[0057] Perform image recognition on the global visible light image to obtain pixel contour feature information and pixel chromaticity feature information of the global visible light image; determine the hyphae morphological features of Daqu at the corresponding generation time point of the global visible light image based on the pixel contour feature information and the pixel chromaticity feature information; wherein the hyphae morphological features include the hyphae growth amount per unit area of ​​the Daqu surface;

[0058] The time evolution analysis of the mycelium morphological characteristics of Daqu at the corresponding generation time points of all global visible light images was performed to obtain the change characteristics of the mycelium growth amount of Daqu during the fermentation process, which were used as the appearance morphological characteristics of Daqu during the fermentation process; among which, the change characteristics of the mycelium growth amount included the change characteristics of the mycelium growth rate during the fermentation process of Daqu.

[0059] After Daqu has been stored for a period of time and meets the conditions for inactivation of acid-producing bacteria, the Daqu can be fermented by changing the environmental conditions such as temperature, humidity and ventilation in the culture room to promote the cultivation and reproduction of microorganisms inside the Daqu. As the microorganisms inside the Daqu are cultivated and reproduced, white hyphae will grow on the surface of the Daqu. The more and denser the growing hyphae, the faster the cultivation and reproduction rate of the microorganisms inside the Daqu. That is, the growth state of the white hyphae on the surface of the Daqu is positively correlated with the cultivation and reproduction rate of the microorganisms inside the Daqu. By identifying the growth amount of the white hyphae on the surface of the Daqu, the degree of cultivation and reproduction of the microorganisms inside the Daqu can be accurately determined, thereby providing a reliable basis for accurately sampling Daqu in the corresponding sub-areas of the culture room. Specifically, the Daqu that meets the conditions for extinguishing acid-producing bacteria is photographed with visible light to obtain a global visible light dynamic image, and the global visible light dynamic image is framed to obtain a number of global visible light images arranged in sequence according to the shooting time sequence, and based on the pixel contour feature information and pixel chromaticity feature information of the global visible light image, the hyphae growth amount per unit area of ​​the Daqu's own surface at each global visible light image generation time point is determined, and the hyphae growth on the surface of the Daqu is quantitatively characterized. In addition, the time evolution analysis of the hyphae morphological characteristics of the Daqu at all global visible light images generation time points is performed to obtain the hyphae growth rate change characteristics of the Daqu during the fermentation process (i.e., the amount of new hyphae growth per unit time), which provides a reliable basis for subsequent zoning screening and sampling in the culture room to obtain suitable Daqu samples.

[0060] Furthermore, based on the appearance and morphological characteristics, the culture room was partitioned and sampled to obtain Daqu samples from different sub-areas in the culture room, specifically:

[0061] A spatial analysis is performed on the variation characteristics of the mycelium growth amount of Daqu during the fermentation process to determine whether the Daqu in each of the sub-areas in the culture room is in a state of sufficient mycelium growth; if so, the sub-area is determined as a sub-area that allows screening sampling; if not, the sub-area is not determined as a sub-area that allows screening sampling;

[0062] Based on the distribution position of Daqu surface hyphae in the sub-area where screening sampling is allowed, the sampling range of the sub-area where screening sampling is allowed is determined, thereby obtaining the Daqu samples in the sub-area where screening sampling is allowed.

[0063] Only when the microorganisms inside Daqu are fully cultivated and propagated can the growth status of the microbial community inside Daqu be accurately and comprehensively reflected. For this reason, it is necessary to first identify the sub-areas in the culture room where the microorganisms have been fully cultivated and propagated, and then sample and detect the corresponding sub-areas. Specifically, the spatial analysis of the change characteristics of the mycelium growth amount of Daqu during the fermentation process is carried out to obtain the increase in mycelium growth in all sub-areas in the culture room within a preset time length. If the increase in mycelium growth is greater than the preset increase threshold, it is judged that the Daqu in the corresponding sub-area is in a state of sufficient mycelium growth; if not, it is judged that the Daqu in the corresponding sub-area is not in a state of sufficient mycelium growth, so that the sub-area in a state of sufficient mycelium growth is determined as a sub-area that allows screening sampling, and it will also wait for the sub-area that is not in a state of sufficient mycelium growth to be converted to a state of sufficient mycelium growth, and then the converted sub-area is re-determined as a sub-area that allows screening sampling, so as to accurately locate the screening sampling of Daqu in the culture room. The sampling range of the sub-area where screening sampling is allowed is also determined based on the distribution position of the hyphae on the surface of Daqu in the sub-area where screening sampling is allowed, so as to obtain the Daqu samples in the sub-area where screening sampling is allowed, ensuring that the collected Daqu samples truly reflect the growth and reproduction of the microbial community inside Daqu.

[0064] Furthermore, all Daqu samples were tested to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room, specifically:

[0065] Raman spectroscopy was performed on all Daqu samples to obtain Daqu microbial community data for all Daqu samples; the Daqu microbial community data included the types of microorganisms existing in the Daqu samples and their reproduction rate data;

[0066] Based on the Daqu microbial community data of all sub-areas allowed for screening sampling and their distribution positions in the culture room, a Daqu microbial community growth characterization model in the culture room is constructed; among them, the Daqu microbial community growth characterization model is used to characterize the changing characteristics of the reproduction rate of Daqu microorganisms at different locations in the culture room.

[0067] Different types of bacteria and other microorganisms have different spectral characteristics when Raman spectra are detected. Using the above characteristics of Raman spectroscopic detection, all Daqu samples are respectively subjected to Raman spectroscopic detection and analysis to obtain the Daqu microbial community data of all Daqu samples, so as to accurately characterize the types of microorganisms and their reproduction rate data in each Daqu sample. Then, based on the Daqu microbial community data of all sub-areas allowed for screening and sampling and their distribution positions in the culture room, a Daqu microbial community growth characterization model in the culture room is constructed to characterize the reproduction rate change characteristics of Daqu microorganisms at different positions in the culture room, and provide a reliable basis for the subsequent adjustment of the environmental conditions in the culture room, ensuring that the change in environmental conditions is more conducive to the growth and reproduction of microorganisms inside Daqu, and improving the growth of Daqu microbial communities and the quality of Daqu production. Among them, the construction of the Daqu microbial community growth characterization model belongs to the conventional technical means in this field and will not be described in detail here.

[0068] S300, based on the Daqu microbial community growth characterization model, predicts the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture room, and adjusts the environmental conditions in the culture room accordingly; based on the adjustment status information of the environmental conditions, uses the Daqu microbial community growth characterization model to determine the area in the culture room where Daqu can be extracted.

[0069] Furthermore, based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture room were predicted, and the environmental conditions in the culture room were adjusted accordingly, specifically:

[0070] Based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment range change characteristics of all sub-areas in the culture room are predicted, and this is used as the Daqu microbial community growth enrichment characteristics of all sub-areas; wherein, the Daqu microbial community growth enrichment range change characteristic information includes the occupied space range size change characteristics of the enriched communities of different types of Daqu microorganisms in the sub-areas in the future;

[0071] Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the local environmental conditions in the culture room were adjusted.

[0072] During the fermentation process, Daqu will grow and reproduce various types of colonies, which are continuously enriched during the growth and reproduction process to form corresponding microbial communities. Generally speaking, the larger the enrichment range of the colonies inside Daqu, the more active and sufficient the growth of the microbial community inside Daqu is; if the enrichment range of the colonies inside Daqu is smaller, it indicates that the growth of the microbial community inside Daqu is less active and it is impossible to form a sufficient number of colonies. At this time, it is necessary to adjust the environmental conditions in the culture room to provide suitable environmental conditions for the growth of microorganisms inside Daqu and promote the rapid growth and reproduction of microorganisms. To this end, the Daqu microbial community growth characterization model is used to predict the change characteristics of the Daqu microbial community growth enrichment range in all sub-areas of the culture room, and determine the change characteristics of the occupied space range size of the enriched communities of different types of Daqu microorganisms in the corresponding sub-areas of the culture room in the future. This is convenient for the subsequent targeted adjustment of the local environmental conditions in the culture room according to the change characteristics of the occupied space range size of the enriched communities of Daqu microorganisms, and effectively promote the fermentation efficiency of Daqu in the corresponding sub-areas.

[0073] Furthermore, based on the characteristics of the growth and enrichment range of Daqu microbial communities, the local environmental conditions in the culture room were adjusted, specifically:

[0074] Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the sub-area of ​​the culture room where the Daqu microbial community grows insufficiently is determined; based on the location information of the sub-area of ​​the culture room where the Daqu microbial community grows insufficiently, at least one of the local environmental temperature, humidity and ventilation parameters of the sub-area of ​​the culture room where the Daqu microbial community grows insufficiently is adjusted.

[0075] The characteristic information of the change of the growth enrichment range of the Daqu microbial community includes the change characteristics of the size of the space occupied by the enriched communities of different types of Daqu microorganisms in the sub-area in the future. Through the above analysis, it can be known that if the enrichment range of the colony inside Daqu is larger, it indicates that the growth of the microbial community inside Daqu is more active and sufficient; if the enrichment range of the colony inside Daqu is smaller, it indicates that the growth of the microbial community inside Daqu is less active, and it is impossible to form a sufficient number of colonies. At this time, the environmental conditions in the culture room need to be adjusted. Specifically, based on the change characteristics of the growth enrichment range of the Daqu microbial community, it is judged whether the size of the space occupied by the enriched communities of different types of Daqu microorganisms corresponding to the sub-area in the culture room in the future is gradually decreasing or remaining unchanged. If so, it is determined that the corresponding sub-area belongs to the sub-area where the growth of the Daqu microbial community is insufficient. Based on the location information of the sub-area in the culture room where the Daqu microbial community grows insufficiently, at least one of the local environmental temperature, humidity and ventilation parameters of the sub-area in the culture room where the Daqu microbial community grows insufficiently is adjusted, such as increasing or decreasing the local environmental temperature, increasing or decreasing the local environmental humidity, and increasing or decreasing the local environmental ventilation wind speed, so as to provide suitable environmental conditions for the growth of the Daqu microbial community in the sub-area and promote the growth and reproduction of the Daqu microbial community in the sub-area.

[0076] Furthermore, based on the adjustment status information of environmental conditions, the Daqu microbial community growth characterization model was used to determine the area in the culture room where Daqu could be extracted, specifically:

[0077] Based on the adjusted target value and adjustment duration of at least one of the local environmental temperature, humidity and ventilation parameters, a model operation correction parameter is generated; based on the model operation correction parameter, the Daqu microbial community growth characterization model is calibrated to determine the area in the culture room where Daqu can be extracted.

[0078] When the local environmental conditions in the culture room change, the originally constructed Daqu microbial community growth characterization model is no longer applicable to the growth of the Daqu microbial community in the current culture room. At this time, based on the adjustment target value of at least one of the local environmental temperature, humidity and ventilation parameters (such as the final adjustment target value of the ambient temperature, ambient humidity, and ventilation speed) and the adjustment duration, the model operation correction parameters are determined to correct the originally constructed Daqu microbial community growth characterization model. The corrected Daqu microbial community growth characterization model is then used to re-predict the characteristics of the reproduction rate changes of Daqu microorganisms at different positions in the culture room. If the re-predicted reproduction rate of Daqu microorganisms in a sub-area of ​​the culture room is greater than the preset speed threshold, the corresponding area is determined as the area in the culture room where Daqu can be extracted. The Daqu in the area where Daqu can be extracted can be directly used in the brewing process, thereby meeting the requirements for Daqu quality and output in the Daqu wine brewing process.

[0079] The present invention also provides a Daqu microorganism screening and extraction brewing process, comprising:

[0080] The microbial community growth characterization and identification of Daqu in the culture room is performed by the above-mentioned Daqu microbial screening and extraction method, and the area in the culture room where Daqu can be extracted is determined;

[0081] The Daqu in the area of ​​the culture room where Daqu can be extracted is used in the wine fermentation process.

[0082] The characteristic of the Daqu microorganism screening and extraction winemaking process of the present invention is that according to the above-mentioned Daqu microorganism screening and extraction method, the area in the culture chamber where Daqu can be extracted is determined, so that the corresponding Daqu is directly extracted from the area where Daqu can be extracted and used in the corresponding winemaking fermentation process, thereby providing Daqu with stable quality and quantity for the winemaking process, and improving the quality and taste of the brewed Daqu wine.

[0083] Through the description of the above implementation methods, technicians in this field can clearly understand that each implementation method can be implemented by adding a necessary general hardware platform, and of course can also be implemented by combining hardware and software. Based on this understanding, the above technical solution is essentially or the part that contributes to the prior art can be embodied in the form of a computer product, and the present invention can be in 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 codes.

[0084] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it, and other embodiments may also be used. Although the present invention has been described in detail with reference to the aforementioned embodiments, ordinary technicians in this field should understand that they can still modify the technical solutions recorded in the aforementioned embodiments, or replace some of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for screening and extracting Daqu microorganisms, characterized in that: The method comprises the following steps: Conducting non-contact detection on the Daqu in the culture room to obtain water state change data inside the Daqu; analyzing the water state change data to estimate the activity characteristic information of the acid-producing bacteria inside the Daqu, thereby determining whether the Daqu meets the acid-producing bacteria inactivation conditions; Visually identify the Daqu that meets the conditions for inactivating acid-producing bacteria to obtain the appearance morphological characteristics of the Daqu during the fermentation process; based on the appearance morphological characteristics, perform partition screening sampling in the culture room to obtain Daqu samples in different sub-areas of the culture room; test all Daqu samples to obtain Daqu microbial community data, thereby constructing a Daqu microbial community growth characterization model in the culture room; Based on the Daqu microbial community growth characterization model, the Daqu microbial community growth enrichment characteristics of all sub-areas in the culture chamber are predicted to adjust the environmental conditions in the culture chamber; based on the adjustment status information of the environmental conditions, the Daqu microbial community growth characterization model is used to determine the area in the culture chamber where Daqu can be extracted.

2. The method according to claim 1, characterized in that The non-contact detection of the Daqu in the culture room is performed to obtain the water state change data inside the Daqu, specifically: Perform thermal infrared photography and detection on the Daqu in the culture room to obtain a global thermal infrared dynamic image of the Daqu; perform frame processing on the global thermal infrared dynamic image to obtain a plurality of global thermal infrared images; Determining the size distribution characteristics of the thermal infrared absorption rate of the global thermal infrared image based on the thermal infrared reflection spectrum of the global thermal infrared image; Based on the distribution characteristics of the thermal infrared absorption rate of all global thermal infrared images, the thermal infrared absorption rate change trend of the global range of the Daqu is determined; based on the thermal infrared absorption rate change trend, the moisture state change data inside the Daqu is obtained; wherein, the moisture state change data includes the moisture content change data of all positions inside the Daqu.

3. The method according to claim 2, characterized in that The water state change data is analyzed to estimate the activity characteristic information of the acid-producing bacteria in the Daqu, so as to determine whether the Daqu meets the acid-producing bacteria inactivation conditions, specifically: Performing temporal and spatial evolution analysis on the moisture state change data to obtain the moisture content change trend at all locations inside the Daqu; wherein the moisture content change trend includes the change trend of the moisture weight proportion at each location inside the Daqu over time; Based on the moisture content change trend, the activity characteristic information of the acid-producing bacteria at each position inside the Daqu is estimated; wherein, the activity characteristic information of the acid-producing bacteria includes the change trend of the residual number of acid-producing bacteria in an active state at each position; based on the activity characteristic information, it is determined whether the residual number of acid-producing bacteria in an active state inside the Daqu as a whole drops below a preset number threshold within a preset time interval; if so, it is determined that the Daqu meets the acid-producing bacteria inactivation condition; if not, it is determined that the Daqu does not meet the acid-producing bacteria extinguishing condition.

4. The method according to claim 1, characterized in that The visual identification of the Daqu that meets the conditions for inactivating acid-producing bacteria is performed to obtain the appearance morphological characteristics of the Daqu during the fermentation process, specifically: Perform visible light photography on the Daqu that meets the acid-producing bacteria fire extinguishing conditions to obtain a global visible light dynamic image of the Daqu; perform frame processing on the global visible light dynamic image to obtain a plurality of global visible light images; Performing image recognition on the global visible light image to obtain pixel contour feature information and pixel chromaticity feature information of the global visible light image; Based on the pixel contour feature information and the pixel chromaticity feature information, determining the hyphae morphological features of the Daqu at the corresponding generation time point of the global visible light image; wherein the hyphae morphological features include the hyphae growth amount per unit area of ​​the Daqu surface; A time evolution analysis is performed on the mycelium morphological characteristics of the Daqu at the corresponding generation time points of all global visible light images, so as to obtain the mycelium growth amount change characteristics of the Daqu during the fermentation process, which are used as the appearance morphological characteristics of the Daqu during the fermentation process; wherein, the mycelium growth amount change characteristics include the mycelium growth speed change characteristics of the Daqu during the fermentation process.

5. The method according to claim 4, characterized in that Based on the appearance morphological characteristics, the culture room is partitioned and screened for sampling to obtain Daqu samples in different sub-areas of the culture room, specifically: Performing spatial analysis on the change characteristics of the mycelium growth amount of the Daqu during the fermentation process to determine whether the Daqu in all sub-areas in the culture chamber is in a state of sufficient mycelium growth; if so, determining the sub-area as a sub-area allowing screening sampling; if not, not determining the sub-area as a sub-area allowing screening sampling; Based on the distribution position of Daqu surface hyphae in the sub-area where screening sampling is allowed, the sampling range of the sub-area where screening sampling is allowed is determined, so as to obtain the Daqu samples in the sub-area where screening sampling is allowed.

6. The method according to claim 5, characterized in that The method of testing all Daqu samples to obtain Daqu microbial community data is used to construct a Daqu microbial community growth characterization model in the culture room, specifically: Performing Raman spectroscopy detection on all Daqu samples respectively to obtain Daqu microbial community data of all Daqu samples; wherein the Daqu microbial community data includes the types of microorganisms existing in the Daqu samples and their reproduction rate data; Based on the Daqu microbial community data of all sub-areas allowed for screening and sampling and their distribution positions in the culture room, a Daqu microbial community growth characterization model in the culture room is constructed; wherein the Daqu microbial community growth characterization model is used to characterize the reproduction rate change characteristics of Daqu microorganisms at different positions in the culture room.

7. The method according to claim 1, characterized in that The method of predicting the growth enrichment characteristics of the Daqu microbial community in all sub-areas of the culture chamber based on the Daqu microbial community growth characterization model, thereby adjusting the environmental conditions in the culture chamber, specifically includes: Based on the Daqu microbial community growth characterization model, predict the Daqu microbial community growth enrichment range change characteristics of all sub-areas in the culture room, and use this as the Daqu microbial community growth enrichment characteristics of all sub-areas; wherein the Daqu microbial community growth enrichment range change characteristic information includes the occupied space range size change characteristics of the enriched communities of different types of Daqu microorganisms in the sub-areas in the future; Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the local environmental conditions in the culture room are adjusted.

8. The method according to claim 7, characterized in that The local environmental conditions in the culture chamber are adjusted based on the variation characteristics of the growth and enrichment range of the Daqu microbial community, specifically: Based on the changing characteristics of the growth and enrichment range of the Daqu microbial community, the sub-area in the culture room where the Daqu microbial community grows insufficiently is determined; based on the position information of the sub-area in the culture room where the Daqu microbial community grows insufficiently, at least one of the local environmental temperature, humidity and ventilation parameters of the sub-area in the culture room where the Daqu microbial community grows insufficiently is adjusted.

9. The method according to claim 8, characterized in that The adjustment state information based on the environmental conditions and the Daqu microbial community growth characterization model are used to determine the area in the culture room where Daqu can be extracted, specifically: Based on the adjustment target value and adjustment duration of at least one of the local environmental temperature, humidity and ventilation parameters, a model operation correction parameter is generated; based on the model operation correction parameter, the Daqu microbial community growth characterization model is corrected to determine the area in the culture room where Daqu can be extracted.

10. A winemaking process, characterized in that: include: Characterize and identify the growth of the microbial community of Daqu in the culture room by using the Daqu microbial screening and extraction method according to any one of claims 1 to 9, and determine the area in the culture room where Daqu can be extracted; The Daqu in the Daqu-extractable region of the culture chamber is used in the wine fermentation process.

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