Automatic control method and system for fruit wine production

Abstract

The invention discloses an automatic control method and system for fruit wine production, and relates to the technical field of fruit wine production control, and the method comprises the following steps: firstly, screening high-quality fruit raw materials by using a high-definition image and near infrared spectrum technology, and dynamically adjusting cleaning water flow, crushing parameters and SO2 addition amount to generate initial fruit pulp; then, the sugar degree change rate and volatile acid data are monitored in real time, the temperature, the stirring speed and the SO2 addition amount are dynamically regulated and controlled through a PID algorithm, the squeezing pressure is adjusted in combination with the dynamic content of the volatile acid, and bentonite is added to optimize the wine liquid clarity; dynamically setting ultrasonic-assisted extraction parameters based on the tannin content; and finally, dynamically adjusting the sterilization temperature and the maintenance time according to the real-time component monitoring data. The control system integrates a raw material processing module, a fermentation regulation module, a squeezing clarification coupling module and a yeast activity monitoring module, and full-process automatic control is achieved through a multi-mode sensing unit, PID algorithm regulation and an online detection technology.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit wine production control, and specifically relates to an automated control method and system for fruit wine production. Background Art

[0002] In the fruit wine production industry, traditional production methods have problems such as low production efficiency and unstable product quality. With the improvement of consumers' requirements for fruit wine quality and personalization, the traditional methods are difficult to meet the market. The application of automated control methods and systems can accurately control parameters such as fermentation temperature and time, improve production efficiency, stabilize product quality, and can also achieve personalized customized production, reduce labor costs, and meet the diverse needs of the market, which is of great significance for promoting the modern development of the fruit wine industry.

[0003] Existing automated control methods and systems for fruit wine production lack the analysis of key parameters such as the rate of change of sugar content and the accumulation of volatile acids during the fermentation process, and cannot dynamically optimize the fermentation conditions. Therefore, it is necessary to provide an automated control method and system for fruit wine production to solve the above-mentioned problems. Summary of the Invention

[0004] To solve the above technical problems, an automated control method and system for fruit wine production are provided. This technical solution solves the problem that existing automated control methods and systems for fruit wine production lack the analysis of key parameters such as the rate of change of sugar content and the accumulation of volatile acids during the fermentation process and cannot dynamically optimize the fermentation conditions as mentioned in the above background art.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] An automated control method for fruit wine production includes:

[0007] S1. Obtain high-definition images, fruit sugar content, and fruit acidity of fruit raw materials for fruit wine production, screen the fruit raw materials to obtain high-quality fruit raw materials, and then process the high-quality fruit raw materials by dynamically adjusting the cleaning water flow rate, crushing parameters, and SO2 addition amount to obtain initial fruit pulp;

[0008] S2. Pump the initial fruit pulp into a fermentation tank, obtain dynamic fermentation regulation reference information of the initial fruit pulp in the fermentation tank, and simultaneously dynamically regulate fermentation parameters according to the dynamic fermentation regulation reference information, and obtain the volatile acid data of the fermentation tank after dynamically regulating the fermentation parameters;

[0009] Among them, the dynamic fermentation regulation reference information includes the rate of change of sugar content and volatile acid data of the initial fruit pulp, and the fermentation parameters include temperature regulation information, stirring information, and SO2 addition information;

[0010] S3. Dynamically adjust the pressing pressure according to the volatile acid data, synchronously obtain the turbidity of the pressed juice, and automatically add bentonite.

[0011] S4. Transfer the mixed wine liquid after automatically adding bentonite into an oak barrel, and monitor the components in the barrel in real time to dynamically determine the ultrasonic-assisted extraction parameters.

[0012] S5. After monitoring the components in the barrel in real time, dynamically determine the filling control parameters, and obtain the filling vacuum degree and filling temperature after dynamically determining the filling control parameters, and dynamically adjust the sterilization temperature and holding time.

[0013] In an optional embodiment, step S1 specifically includes:

[0014] Control a high-definition camera to collect high-definition images of the fruit raw materials for fruit wine production, and simultaneously use a near-infrared spectroscopy sensor to collect the fruit sugar content and fruit acidity of the fruit raw materials.

[0015] Screen the fruit raw materials based on the high-definition images, fruit sugar content and fruit acidity of the fruit raw materials to obtain high-quality fruit raw materials.

[0016] Based on the fruit sugar content and fruit acidity collected by the near-infrared spectroscopy sensor, dynamically adjust the cleaning water flow rate, crushing parameters and SO2 addition amount, complete the cleaning and crushing of the high-quality fruit raw materials, and determine the crushing particle size information.

[0017] Dynamically adjust the robotic arm pressure according to the crushing particle size information to separate the fruit stalks and pits to obtain the initial fruit pulp.

[0018] In an optional embodiment, step S2 specifically includes:

[0019] Set the initial temperature and the preset yeast inoculation temperature.

[0020] Dynamically obtain the pump temperature and the real-time temperature of the fermentation tank inside the fermentation tank, and determine the initial pumping rate of the pump according to the pump temperature and the real-time temperature of the fermentation tank.

[0021] According to the initial pumping rate of the pump, control the pump to pump the initial fruit pulp into the fermentation tank, and obtain the mixing temperature of the initial fruit pulp in the fermentation tank.

[0022] Based on the mixing temperature of the initial fruit pulp in the fermentation tank, cooperate with the pump temperature to correct the initial pumping rate of the pump to obtain the corrected pumping rate of the pump.

[0023] Gradually pump the initial fruit pulp into the fermentation tank using the corrected initial pumping rate of the pump, and after the initial fruit pulp is completely pumped into the fermentation tank, obtain the real-time temperature of the initial fruit pulp in the fermentation tank in real time.

[0024] Adjust the real-time temperature of the initial fruit pulp in the fermentation tank to meet the preset temperature for yeast inoculation, and inoculate yeast.

[0025] After yeast inoculation is completed, monitor the sugar content change rate of the initial fruit pulp in the fermentation tank through an on-line refractometer, and detect the volatile acid data of the initial fruit pulp in the fermentation tank every 2 hours through an acetic acid meter.

[0026] Determine the temperature control information and stirring information according to the sugar content change rate of the initial fruit pulp in the fermentation tank.

[0027] Determine the SO2 addition information according to the volatile acid data of the initial fruit pulp in the fermentation tank.

[0028] In an alternative embodiment, step S3 specifically includes:

[0029] Obtain the dynamic volatile acid content VA in the T-th period according to the volatile acid data. T And the volatile acid in the fermentation tank affects the temperature.

[0030] Based on the fact that the volatile acid in the fermentation tank affects the temperature and the dynamic volatile acid content VA. T Obtain the volatile acid volatilization rate VH in the (T + 1)-th period. T+1 ;

[0031] According to the volatilization rate VH. T+1 And the dynamic volatile acid content VA. T Dynamically adjust the pressing pressure P. T+1 ;

[0032] When dynamically adjusting the pressing pressure, simultaneously obtain the turbidity of the pressed juice, and automatically add bentonite according to the turbidity of the pressed juice.

[0033] Wherein, the formula for dynamically adjusting the pressing pressure P. T+1 is:

[0034]

[0035] In the formula, P. T+1 is the pressing pressure in the (T + 1)-th period, P. T is the pressing pressure in the current period, VH. T-1 is the volatilization rate in the (T - 1)-th period, VH. T is the volatilization rate in the current period, VA. T is the dynamic volatile acid content in the T-th period, and TE is the temperature affected by the volatile acid in the fermentation tank.

[0036] In an alternative embodiment, step S4 specifically includes:

[0037] Set the initial humidity and initial temperature of the oak barrel, and let the mixed wine liquid after automatic addition of bentonite stand for 12 hours to obtain a clarified wine liquid. At the same time, transfer the clarified wine liquid into the oak barrel;

[0038] Monitor the tannin content in the barrel every 7 days, and dynamically determine the ultrasonic-assisted extraction parameters according to the tannin content.

[0039] In an alternative embodiment, step S5 specifically includes:

[0040] Dynamically determine the filling control parameters based on the tannin content. The filling control parameters include filling temperature and filling vacuum degree;

[0041] Dynamically adjust the sterilization temperature and holding time according to the filling temperature and filling vacuum degree after the filling control parameters are executed;

[0042] Among them, the dynamic adjustment formula for the sterilization temperature and holding time is:

[0043]

[0044] In the formula, T sterilize is the dynamic sterilization temperature, t hold is the dynamic holding time, T base is the default sterilization temperature, t base is the default holding time, T fill is the filling temperature after the filling control parameters are executed, T ref is the default filling temperature, P vac is the filling vacuum degree after the filling control parameters are executed, P ref is the default filling vacuum degree, μ is the temperature sensitivity coefficient, π is the vacuum degree response coefficient, γ is the temperature attenuation coefficient, and δ is the vacuum degree strengthening coefficient.

[0045] Furthermore, an automated control system for fruit wine production is proposed, which is used to implement the control method as described in any one of the above, including:

[0046] A raw material processing module, which is used to obtain high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials for fruit wine production, screen the fruit raw materials based on image recognition algorithms in combination with fruit sugar content and fruit acidity to obtain high-quality fruit raw materials, dynamically adjust the cleaning water flow according to fruit sugar content and fruit acidity, and control the crushing particle size through a variable-frequency motor;

[0047] A fermentation control module, which is used to monitor the fermentation tank temperature in real time, adjust the jacket water cooling / heating system and stirring speed through the PID algorithm, calculate the SO2 supplement amount according to the volatile acid data, and control the addition accuracy through a mass flow meter;

[0048] Pressing-clarification coupling module, which is used to trigger the automatic bentonite dosing system by monitoring the turbidity of the pressed juice in real time according to the evaporation rate and the dynamic content of volatile acids;

[0049] Yeast activity monitoring module, which is used to evaluate the yeast activity in real time by using the ATP bioluminescence detection technology.

[0050] In an alternative embodiment, the raw material processing module includes:

[0051] Multimodal perception unit, which includes a high-definition camera and a near-infrared spectroscopy sensor and is used to obtain high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials for fruit wine production;

[0052] Dynamic sorting unit, which is used to screen the fruit raw materials based on an image recognition algorithm in combination with the fruit sugar content and fruit acidity to obtain high-quality fruit raw materials;

[0053] Parameter adjustment unit, which is used to dynamically adjust the cleaning water flow according to the fruit sugar content and fruit acidity and control the crushing particle size through a variable-frequency motor.

[0054] In an alternative embodiment, the fermentation regulation module includes:

[0055] Temperature-stirring linkage unit, which is used to monitor the temperature of the fermentation tank in real time and adjust the jacket water cooling / heating system and the stirring speed through a PID algorithm;

[0056] SO2 dynamic compensation unit, which is used to calculate the SO2 supplement amount according to the volatile acid data and control the addition accuracy through a mass flow meter.

[0057] In an alternative embodiment, the pressing-clarification coupling module includes:

[0058] Volatile acid-pressure mapping unit, which is used to according to the evaporation rate and the dynamic content of volatile acids;

[0059] Turbidity-feeding feedback unit, which is used to monitor the turbidity of the pressed juice in real time through an on-line turbidimeter and trigger the automatic bentonite dosing system.

[0060] Compared with the prior art, the beneficial effects of the present invention are:

[0061] An automatic control method for fruit wine production proposed in this solution dynamically adjusts the pressing pressure based on volatile acid data, real-time monitors key parameters such as the rate of change of sugar content and the accumulation of volatile acids during the fermentation process, dynamically optimizes the fermentation conditions, automatically adds bentonite according to the turbidity of the pressed juice, combines with real-time turbidity monitoring to avoid excessive fruit residue and insufficient clarity of the wine liquid, and optimizes energy consumption and sterilization effect by dynamically adjusting the sterilization temperature and holding time. Description of the Drawings

[0062] Figure 1 It is a flowchart of an automatic control method for fruit wine production proposed by the present invention;

[0063] Figure 2 It is a flowchart for obtaining the initial fruit pulp in the present invention;

[0064] Figure 3 It is a flowchart for dynamically regulating fermentation parameters in the present invention;

[0065] Figure 4 It is a system framework diagram of an automatic control system for fruit wine production proposed by the present invention. Detailed Embodiments

[0066] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art can think of other obvious variations.

[0067] Refer to Figure 1 - Figure 4 As shown, an automatic control method for fruit wine production includes:

[0068] S1. Obtain high-definition images, fruit sugar content, and fruit acidity of fruit raw materials for fruit wine production, screen the fruit raw materials to obtain high-quality fruit raw materials, and then process the high-quality fruit raw materials by dynamically adjusting the cleaning water flow rate, crushing parameters, and SO2 addition amount to obtain the initial fruit pulp;

[0069] S2. Pump the initial fruit pulp into the fermentation tank, obtain the dynamic fermentation regulation reference information of the initial fruit pulp in the fermentation tank, synchronously adjust the fermentation parameters according to the dynamic fermentation regulation reference information, and simultaneously obtain the volatile acid data of the fermentation tank after dynamically adjusting the fermentation parameters;

[0070] Among them, the dynamic fermentation regulation reference information includes the rate of change of sugar content and volatile acid data of the initial fruit pulp, and the fermentation parameters include temperature regulation information, stirring information, and SO2 addition information;

[0071] S3. Dynamically adjust the pressing pressure according to the volatile acid data, synchronously obtain the turbidity of the pressed juice, and automatically add bentonite;

[0072] S4. Transfer the mixed wine liquid after the automatic addition of bentonite into an oak barrel, and monitor the components in the barrel in real time to dynamically determine the ultrasonic-assisted extraction parameters;

[0073] S5. After monitoring the components in the barrel in real time, dynamically determine the filling control parameters, and obtain the filling vacuum degree and filling temperature after dynamically determining the filling control parameters, and dynamically adjust the sterilization temperature and holding time.

[0074] Further, step S1 specifically includes:

[0075] Control a high-definition camera to collect high-definition images of the fruit raw materials for fruit wine production, and simultaneously use a near-infrared spectroscopy sensor to collect the fruit sugar content and fruit acidity of the fruit raw materials;

[0076] Screen the fruit raw materials based on the high-definition images, fruit sugar content and fruit acidity of the fruit raw materials to obtain high-quality fruit raw materials;

[0077] Based on the fruit sugar content and fruit acidity collected by the near-infrared spectroscopy sensor, dynamically adjust the cleaning water flow rate, crushing parameters and SO2 addition amount, complete the cleaning and crushing of the high-quality fruit raw materials, and determine the crushing particle size information;

[0078] Dynamically adjust the robotic arm pressure according to the crushing particle size information to separate the fruit stalks and fruit stones to obtain the initial fruit pulp.

[0079] Specifically, control a high-definition camera to collect high-definition images of the fruit raw materials for fruit wine production, and simultaneously use a near-infrared spectroscopy sensor to collect the fruit sugar content and fruit acidity of the fruit raw materials. The high-definition camera has a resolution of ≥4K (3840×2160 pixels), supports multispectral imaging (visible light + near-infrared band), and an annular LED light source is installed around the high-definition camera to ensure uniform illumination (color temperature 5500K±500K). The near-infrared spectroscopy sensor has a wavelength range of 1100 - 2500nm, a sampling frequency of ≥100Hz, and uses a fiber optic probe for contact measurement to avoid ambient light interference. The high-definition camera and the near-infrared spectroscopy sensor send synchronization signals through the PLC to ensure that the time difference between image acquisition and spectral measurement is <10ms. Screen the fruit raw materials based on the high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials to obtain high-quality fruit raw materials. Specifically, use the YOLOv5 object detection model to identify the position of the fruits, and eliminate rotten fruits (surface disease spot area >5%) and cracked fruits (crack length >1cm). The near-infrared spectral data is converted into sugar content (Brix value) and acidity (pH value) through the PLS regression model. When screening the fruit raw materials, ensure the maturity (which can be customized and adjusted), for example, ensure the fruit sugar content (Brix value ≥18%), acidity (pH 3.0 - 3.5), and maturity (sugar-acid ratio ≥30:1), and eliminate unqualified fruits. Then dynamically adjust the cleaning water flow rate: Qwater = 10 + 0.5×(Brix - 18) (L / min). The spraying pressure is maintained at 0.8 - 1.2MPa and is real-time feedback through a pressure sensor to avoid affecting the surface of the fruit raw materials. The crushing parameters, that is, the relationship between the rotational speed of the crusher motor and the fruit diameter of the fruit raw materials: RPM = 300 + 10×D fruit (D fruit : fruit diameter, cm). The crushing particle size is on-line monitored by a laser diffraction sensor, with a target range of 2 - 5mm. When the particle size exceeds the standard, an alarm is triggered and the crushing is paused. Control of the SO2 addition amount: SO 2＝ 50 + 0.1×Brix (mg / L).

[0080] It can be understood that the robotic arm pressure is dynamically adjusted according to the crushing particle size information to separate the fruit stalks and fruit cores to obtain the initial fruit pulp. Dynamically adjust the robotic arm pressure: where, P arm is the robotic arm pressure value, K is the pressure coefficient (custom calibrated according to the pulp characteristics), and P0 is the base pressure (50N). The pressure coefficient is calibrated by professionals in the control system according to historical experience.

[0081] Furthermore, step S2 specifically includes:

[0082] Set the initial temperature and the preset temperature for yeast inoculation;

[0083] Dynamically obtain the temperature of the pump and the real-time temperature of the fermentation tank inside the fermentation tank. Based on the temperature of the pump and the real-time temperature of the fermentation tank, determine the initial pumping rate of the pump;

[0084] According to the initial pumping rate of the pump, control the pump to pump the initial fruit pulp into the fermentation tank, and obtain the mixing temperature of the initial fruit pulp in the fermentation tank;

[0085] Based on the mixing temperature of the initial fruit pulp in the fermentation tank, cooperate with the pump temperature to correct the initial pumping rate of the pump to obtain the corrected pumping rate of the pump;

[0086] Use the corrected initial pumping rate of the pump to gradually pump the initial fruit pulp into the fermentation tank. After the initial fruit pulp is completely pumped into the fermentation tank, obtain the real-time temperature of the initial fruit pulp in the fermentation tank in real time;

[0087] Adjust the real-time temperature of the initial fruit pulp in the fermentation tank to meet the preset temperature for yeast inoculation, and inoculate yeast;

[0088] After the yeast inoculation is completed, monitor the sugar content change rate of the initial fruit pulp in the fermentation tank through an on-line refractometer, and detect the volatile acid data of the initial fruit pulp in the fermentation tank every 2 hours through an acetic acid meter;

[0089] According to the sugar content change rate of the initial fruit pulp in the fermentation tank, determine the temperature control information and stirring information, specifically including:

[0090] Calculation formula for sugar content change rate: Among them, Rate is the sugar content change rate, is the sugar content of the initial fruit pulp at the current moment t, C t-1 is the sugar content of the initial fruit pulp at the previous moment t-1, and Δt is the acquisition time difference;

[0091] Regulation logic:

[0092] Rate>2% / h → Reduce the temperature by 0.5℃ and increase the stirring speed by 10rpm;

[0093] Rate<0.5% / h → Increase the temperature by 1℃ and enable bottom jet circulation;

[0094] According to the volatile acid data of the initial fruit pulp in the fermentation tank, determine the SO2 addition information, specifically including:

[0095] Volatile acid>0.8g / L → Automatically add SO2 (50ppm increment);

[0096] Volatile acid<0.3g / L → Pause addition and check for leaks.

[0097] Specifically, for setting the initial temperature and the preset temperature for yeast inoculation in step S2, temperature sensor deployment is required:

[0098] Fermenter temperature sensor: Install three Pt100 platinum resistance thermometers (redundant design), located at the upper, middle, and lower parts of the tank body respectively;

[0099] Measurement range: 0 - 100 °C, accuracy ±0.1 °C.

[0100] Yeast inoculation temperature sensor:

[0101] Adopt a wireless temperature tag (such as ) to monitor the inoculation environment temperature in real time.

[0102] Then the preset temperature logic includes:

[0103] Initial temperature setting:

[0104] Set according to the pulp type (such as 28 °C for red wine, 18 °C for white wine) through the HMI;

[0105] Support historical data backtracking optimization (such as reducing the heating rate by 10% in winter).

[0106] Yeast inoculation temperature window:

[0107] Set the upper and lower limits (such as 25 ± 0.5 °C), and trigger an audible and visual alarm and pause inoculation when the limit is exceeded.

[0108] It can be understood that based on the mixed temperature of the initial pulp in the fermenter, combined with the pump temperature, the initial pump delivery rate is corrected to obtain the pump delivery correction rate. Assuming the pump temperature (T pump ), and the real-time temperature of the fermenter (T tank ) are known, then the initial delivery rate is:

[0109] Q initial = K p ·(T tank - T pump ) + K i ∫T tank - T pump dt; where K p and K i are PID parameters tuned by the Ziegler - Nichols method. For example, measured by the Ziegler - Nichols method: the critical proportionality coefficient K pu = 2.5 °C^-1 and the oscillation period T u = 15 min;

[0110] Then the recommended values of the PID parameters are:

[0111] K p = 0.6 × 2.5 = 1.5 °C -1

[0112] Ki = 0.5 × 2.5 / 15 ≈ 0.083 °C -1 ·min -1

[0113] Debugging suggestions:

[0114] Initial setting of K p = 1.0, K i = 0.05, observe the temperature tracking curve.

[0115] If overshoot occurs, decrease K p to 0.8; if the steady-state error is large, increase K i to 0.07.

[0116] It can be understood that based on the mixing temperature of the initial fruit pulp in the fermenter, the initial delivery rate of the pump is corrected in combination with the pump temperature to obtain the corrected delivery rate of the pump: T mix is the preset mixing temperature, T target is the mixing temperature of the initial fruit pulp in the fermenter, T mix is the pump temperature.

[0117] Furthermore, step S3 specifically includes:

[0118] According to the volatile acid data, obtain the dynamic content VA of volatile acid in the T-th period T and the volatile acid influence temperature in the fermenter;

[0119] Based on the volatile acid influence temperature and the dynamic content VA of volatile acid in the fermenter T , obtain the volatile rate VH of volatile acid in the (T + 1)-th period T+1 ;

[0120] According to the volatile rate VH T+1 and the dynamic content VA of volatile acid T , dynamically adjust the pressing pressure P T+1 ;

[0121] When dynamically adjusting the pressing pressure, synchronously obtain the turbidity of the pressed juice, and automatically add bentonite according to the turbidity of the pressed juice. Specifically, the addition is triggered when the turbidity > 50 NTU, and the addition amount formula: M bentonite = 0.5 + 0.01 × (NTU - 50) (g / L), and the screw conveyor realizes quantitative addition, and the mixing time ≥ 15 minutes;

[0122] Among them, the calculation formula for dynamically adjusting the pressing pressure P T+1 is:

[0123]

[0124] In the formula, P T+1 is the pressing pressure at time T + 1, P T is the pressing pressure at the current time, VH T-1 is the volatilization rate at time T - 1, VH T is the volatilization rate at the current time, VA T is the dynamic content of volatile acid in the T-th period, TE is the temperature affecting volatile acid in the fermenter, which is monitored in real time by a thermocouple, α is the adjustment intensity coefficient, and β is the non-linear influence coefficient.

[0125] Specifically, the calculation formula for the adjustment intensity coefficient is:

[0126]

[0127] In the formula, T opt equals 28 °C, which is the optimal temperature for volatile acid degradation, 0.5 is the preset temperature sensitivity coefficient, and T T is the temperature in the fermenter at the current time;

[0128] The calculation formula for the non-linear influence coefficient is:

[0129]

[0130] In the formula, VA crit is the threshold value of the dynamic content of volatile acid, and VA T is the dynamic content of volatile acid in the T-th period. It can be understood that the calculation formula for dynamically adjusting the pressing pressure maps VH T -VH T-1 and VA T ·TE 0.5 to the interval [-1, 1] to avoid pressure mutations. When VH T -VH T-1 > 0 (the volatilization rate increases), the tanh value is positive → P T+1 < P T (reduce the pressure to inhibit volatilization). When VH T -VH T-1 <0 (the volatilization rate decreases), the tanh value is negative → P T+1 > P T (increase the pressure to promote volatilization).

[0131] Example, assume the parameters of a certain batch of fermenter:

[0132] VA T = 10 g / L, VH T+1 = 0.8 g / L·h, VH T = 0.6 g / L·h → ΔVH T = 0.2 g / L·h;

[0133] T = 30 °C, P T = 2.5 bar.

[0134] Calculation steps:

[0135] Calculate α: α = 1 + e^(-0.5(30 - 28)) = 1 + e^(-1) ≈ 0.73

[0136] Calculate β: β = 12 / 10 ≈ 0.83

[0137] Substitute into the formula: P T+1 = 2.5·[1 + 0.73·tanh(0.83·0.2 / 10)]^(-1) ≈ 2.5·[1 + 0.73·0.19]^(-1) ≈ 2.3 bar

[0138] Result: The pressure drops from 2.5 bar to 2.3 bar, inhibiting the accelerated accumulation of volatile acids caused by temperature rise.

[0139] Furthermore, step S4 specifically includes:

[0140] Set the initial humidity and initial temperature of the oak barrel, and let the mixed wine after automatic addition of bentonite stand for 12 hours to obtain clarified wine, and transfer the clarified wine into the oak barrel synchronously;

[0141] Monitor the tannin content in the barrel every 7 days, and dynamically determine the ultrasonic-assisted extraction parameters according to the tannin content.

[0142] Specifically, the tannin content is obtained by near-infrared spectroscopy (NIR). Monitor the tannin content in the barrel every 7 days, and dynamically determine the ultrasonic-assisted extraction parameters according to the tannin content. For example, given the tannin content (Tannin_Conc), the wine temperature (T_wine), and the cumulative ultrasonic treatment time (t_accumulated), then the ultrasonic power P out and the treatment time t cycle in the ultrasonic-assisted extraction parameters are calculated by the following formulas respectively: P out = P base + A·(T target - T wine ) + B·ln(Tannin_Conc) and t cycle = t base ·e C·Tannin_Conc , where A, B, and C are all coefficients optimized by the response surface method (RSM).

[0143] Furthermore, step S5 specifically includes:

[0144] Dynamically determine the filling control parameters based on the tannin content. The filling control parameters include the filling temperature and the filling vacuum degree;

[0145] Dynamically adjust the sterilization temperature and holding time according to the filling temperature and filling vacuum degree after the execution of the filling control parameters;

[0146] Among them, the dynamic adjustment formula for the sterilization temperature and holding time is:

[0147]

[0148] In the formula, T sterilize is the dynamic sterilization temperature, t hold is the dynamic holding time, T base is the default sterilization temperature, t base is the default holding time, T fill is the filling temperature after the execution of the filling control parameters, T ref is the default filling temperature, P vac is the filling vacuum degree after the execution of the filling control parameters, P ref is the default filling vacuum degree, μ is the temperature sensitivity coefficient, π is the vacuum degree response coefficient, γ is the temperature attenuation coefficient, and δ is the vacuum degree strengthening coefficient.

[0149] Specifically, the value range of the dynamic sterilization temperature is 60 - 85 °C, which is adjusted in real time based on the filling temperature and vacuum degree. The dynamic holding time is 10 - 60 minutes, which is shortened or extended dynamically according to the temperature and vacuum degree. The default sterilization temperature is 62 °C (pasteurization standard), the default holding time is 30 minutes, the default filling temperature is 20 °C, the filling temperature under standard ambient temperature, P ref is 80 kPa (absolute pressure corresponding to 90% vacuum degree). The temperature sensitivity coefficient takes values of 0.5 - 1.2, which is obtained by experimental fitting to reflect the enhanced effect of temperature on sterilization. The vacuum degree response coefficient takes values of -0.3 to -0.8, the temperature attenuation coefficient takes values of 0.05 - 0.15, high temperature accelerates sterilization and shortens the holding time, taking values of 0.2 - 0.5. The higher the vacuum degree, the higher the microbial inactivation efficiency and the shorter the holding time can be.

[0150] Furthermore, an automated control system for fruit wine production is proposed, which is used to implement the control method as described in any one of the above, including:

[0151] A raw material processing module, which is used to obtain the high-definition images, fruit sugar content and fruit acidity of the fruit raw materials for fruit wine production, to screen the fruit raw materials based on image recognition algorithms in combination with the fruit sugar content and fruit acidity to obtain high-quality fruit raw materials, and to dynamically adjust the cleaning water flow according to the fruit sugar content and fruit acidity, and control the crushing particle size through a variable-frequency motor;

[0152] Fermentation control module, which is used to monitor the temperature of the fermenter in real time, adjust the jacket water cooling / heating system and stirring speed through the PID algorithm, calculate the SO2 supplement amount according to the volatile acid data, and control the addition accuracy through a mass flow meter;

[0153] Pressing-clarification coupling module, which is used to trigger the automatic bentonite dosing system according to the evaporation rate and the dynamic content of volatile acids, and monitor the turbidity of the pressed juice in real time through an online turbidimeter;

[0154] Yeast activity monitoring module, which is used to evaluate the yeast activity in real time by using the ATP bioluminescence detection technology.

[0155] Furthermore, the raw material processing module includes:

[0156] Multimodal perception unit, which includes a high-definition camera and a near-infrared spectroscopy sensor, and is used to obtain high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials for fruit wine production;

[0157] Dynamic sorting unit, which is used to screen the fruit raw materials based on the image recognition algorithm in combination with the fruit sugar content and fruit acidity to obtain high-quality fruit raw materials;

[0158] Parameter adjustment unit, which is used to dynamically adjust the cleaning water flow according to the fruit sugar content and fruit acidity, and control the crushing particle size through a variable-frequency motor.

[0159] Furthermore, the fermentation control module includes:

[0160] Temperature-stirring linkage unit, which is used to monitor the temperature of the fermenter in real time and adjust the jacket water cooling / heating system and stirring speed through the PID algorithm;

[0161] SO2 dynamic compensation unit, which is used to calculate the SO2 supplement amount according to the volatile acid data and control the addition accuracy through a mass flow meter.

[0162] Furthermore, the pressing-clarification coupling module includes:

[0163] Volatile acid-pressure mapping unit, which is used to trigger the automatic bentonite dosing system according to the evaporation rate and the dynamic content of volatile acids;

[0164] Turbidity-feeding feedback unit, which is used to monitor the turbidity of the pressed juice in real time through an online turbidimeter and trigger the automatic bentonite dosing system.

[0165] The foregoing has shown and described the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments, and what is described in the above embodiments and the specification is only the principle of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection required by the present invention is defined by the appended claims and their equivalents.

Claims

1. An automated control method for fruit wine production, characterized in that, Including: S1. Obtain high-definition images, fruit sugar content, and fruit acidity of fruit raw materials for fruit wine production, screen the fruit raw materials to obtain high-quality fruit raw materials, and then process the high-quality fruit raw materials by dynamically adjusting the cleaning water flow rate, crushing parameters, and SO2 addition amount to obtain the initial fruit pulp; S2. Pump the initial fruit pulp into the fermentation tank, obtain the dynamic fermentation control reference information of the initial fruit pulp in the fermentation tank, and simultaneously dynamically adjust the fermentation parameters according to the dynamic fermentation control reference information, and obtain the volatile acid data of the fermentation tank after dynamically adjusting the fermentation parameters; Among them, the dynamic fermentation control reference information includes the sugar content change rate and volatile acid data of the initial fruit pulp, and the fermentation parameters include temperature control information, stirring information, and SO2 addition information; S3. Dynamically adjust the pressing pressure according to the volatile acid data, simultaneously obtain the turbidity of the pressed juice, and automatically add bentonite; S4. Transfer the mixed wine liquid after automatically adding bentonite into the oak barrel, and monitor the components in the barrel in real time to dynamically determine the ultrasonic-assisted extraction parameters; S5. After monitoring the components in the barrel in real time, dynamically determine the filling control parameters, and obtain the filling vacuum degree and filling temperature after dynamically determining the filling control parameters, and dynamically adjust the sterilization temperature and holding time.

2. The automated control method for fruit wine production according to claim 1, characterized in that, Step S1 specifically includes: Control the high-definition camera to collect high-definition images of the fruit raw materials for fruit wine production, and simultaneously use the near-infrared spectroscopy sensor to collect the fruit sugar content and fruit acidity of the fruit raw materials; Screen the fruit raw materials based on the high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials to obtain high-quality fruit raw materials; Based on the fruit sugar content and fruit acidity collected by the near-infrared spectroscopy sensor, dynamically adjust the cleaning water flow rate, crushing parameters, and SO2 addition amount, complete the cleaning and crushing of the high-quality fruit raw materials, and determine the crushing particle size information; Dynamically adjust the robotic arm pressure according to the crushing particle size information, separate the fruit stalks and pits to obtain the initial fruit pulp.

3. An automated control method for fruit wine production according to claim 1, characterized in that, Step S2 specifically includes: Set the initial temperature and the preset yeast inoculation temperature; Dynamically obtain the pump temperature and the real-time temperature of the fermentation tank inside the fermentation tank, and determine the initial pump delivery rate according to the pump temperature and the real-time temperature of the fermentation tank; According to the initial pump delivery rate, control the pump to pump the initial fruit pulp into the fermentation tank, and obtain the mixing temperature of the initial fruit pulp in the fermentation tank; Based on the mixing temperature of the initial fruit pulp in the fermentation tank, cooperate with the pump temperature to correct the initial pump delivery rate to obtain the corrected pump delivery rate; Gradually pump the initial fruit pulp into the fermentation tank using the corrected initial pump delivery rate, and after the initial fruit pulp is completely pumped into the fermentation tank, obtain the real-time temperature of the initial fruit pulp in the fermentation tank in real time; Adjust the real-time temperature of the initial fruit pulp in the fermentation tank to meet the preset yeast inoculation temperature, and inoculate yeast; After the yeast inoculation is completed, monitor the sugar content change rate of the initial fruit pulp in the fermentation tank through an online refractometer, and detect the volatile acid data of the initial fruit pulp in the fermentation tank every 2 hours by an acetic acid meter; Determine the temperature control information and stirring information according to the sugar content change rate of the initial fruit pulp in the fermentation tank; Determine the SO2 addition information according to the volatile acid data of the initial fruit pulp in the fermentation tank.

4. The automated control method for fruit wine production according to claim 1, wherein, Step S3 specifically includes: Obtain the dynamic content VA of volatile acids in the T-th period according to the volatile acid data T and the volatile acids in the fermenter affect the temperature; Based on the influence of volatile acids in the fermenter on temperature and the dynamic content of volatile acids VA T , obtain the volatilization rate VH of volatile acids in the T+1 period T+1 ; According to the volatilization rate VH T+1 and the dynamic content of volatile acid VA T , dynamically adjust the pressing pressure P T+1 ; When dynamically adjusting the pressing pressure, synchronously obtain the turbidity of the pressed juice, and automatically add bentonite according to the turbidity of the pressed juice; Among them, the dynamic adjustment of the pressing pressure P T+1 is calculated by the formula: Wherein, P T+1 is the pressing pressure in the (T + 1)th period, P T is the pressing pressure in the current period, VH T-1 is the volatilization rate in the (T - 1)th period, VH T is the volatilization rate in the current period, VA T is the dynamic content of volatile acid in the Tth period, and TE is the temperature affecting the volatile acid in the fermenter.

5. An automated control method for fruit wine production according to claim 1, characterized in that, Step S4 specifically includes: Set the initial humidity and initial temperature of the oak barrel, and let the mixed wine liquid after automatically adding bentonite stand for 12 hours to obtain a clarified wine liquid, and synchronously transfer the clarified wine liquid into the oak barrel; Monitor the tannin content in the barrel every 7 days, and dynamically determine the ultrasonic-assisted extraction parameters according to the tannin content.

6. The automated control method for fruit wine production according to claim 1, wherein, Step S5 specifically includes: Dynamically determine the filling control parameters based on the tannin content, and the filling control parameters include filling temperature and filling vacuum degree; Dynamically adjust the sterilization temperature and holding time according to the filling temperature and filling vacuum degree after the filling control parameters are executed; Among them, the dynamic adjustment formula for the sterilization temperature and holding time is: Where, T sterilze is the dynamic sterilization temperature, t hold is the dynamic maintenance time, T base is the default sterilization temperature, t base is the default maintenance time, T fill is the filling temperature after the execution of the filling control parameter, T ref is the default filling temperature, P vac is the filling vacuum degree after the execution of the filling control parameter, P ref is the default filling vacuum degree, μ is the temperature sensitivity coefficient, π is the vacuum degree response coefficient, γ is the temperature attenuation coefficient, and δ is the vacuum degree strengthening coefficient.

7. An automated control system for fruit wine production, which is used to implement the control method described in any one of claims 1-6, characterized in that, Include: A raw material processing module, which is used to obtain high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials for fruit wine production, and is used to screen the fruit raw materials based on image recognition algorithms in combination with fruit sugar content and fruit acidity to obtain high-quality fruit raw materials, and is used to dynamically adjust the cleaning water flow according to fruit sugar content and fruit acidity, and control the crushing particle size through a variable-frequency motor; A fermentation control module, which is used to monitor the fermentation tank temperature in real time, adjust the jacket water cooling / heating system and stirring speed through the PID algorithm, and is used to calculate the SO2 supplement amount according to the volatile acid data and control the addition accuracy through a mass flow meter; A pressing-clarification coupling module, which is used to trigger the automatic bentonite addition system by the pressing juice turbidity in real time according to the volatile rate and the dynamic content of volatile acids; A yeast activity monitoring module, which is used to evaluate the yeast activity in real time by using the ATP bioluminescence detection technology.

8. An automated control system for fruit wine production according to claim 7, characterized in that, The raw material processing module includes: A multimodal perception unit, which includes a high-definition camera and a near-infrared spectroscopy sensor, and is used to obtain high-definition images, fruit sugar content, and fruit acidity of the fruit raw materials for fruit wine production; A dynamic sorting unit, which is used to screen the fruit raw materials based on image recognition algorithms in combination with fruit sugar content and fruit acidity to obtain high-quality fruit raw materials; A parameter adjustment unit, which is used to dynamically adjust the cleaning water flow according to fruit sugar content and fruit acidity, and control the crushing particle size through a variable-frequency motor.

9. An automatic control system for fruit wine production according to claim 7, characterized in that, The fermentation control module includes: A temperature-stirring linkage unit, which is used to monitor the fermentation tank temperature in real time and adjust the jacket water cooling / heating system and stirring speed through the PID algorithm; A SO2 dynamic compensation unit, which is used to calculate the SO2 supplement amount according to the volatile acid data and control the addition accuracy through a mass flow meter.

10. An automated control system for fruit wine production according to claim 7, characterized in that, The pressing-clarification coupling module includes: A volatile acid-pressure mapping unit, which is used to according to the volatile rate; and the dynamic content of volatile acids; A turbidity-feeding feedback unit, which is used to trigger the automatic bentonite addition system by the pressing juice turbidity in real time through an on-line turbidimeter.

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