Automatic wine brewing system based on MEMS sensor

Abstract

The invention relates to an automatic wine brewing technology, and discloses an automatic wine brewing system based on an MEMS (Micro Electro Mechanical System) sensor, which realizes accurate monitoring and automatic regulation and control in a wine brewing process and improves the wine brewing quality and yield. The system comprises a cellar regulation and control module, a grain mixing regulation and control module, a distillation regulation and control module and a yeast mixing regulation and control module, the MEMS sensors are introduced into all the modules, key parameters (such as temperature, humidity, moisture, acidity and starch content) in the wine brewing process are collected in real time, all links in the wine brewing process are accurately controlled, optimized and adjusted by means of a mechanical arm, a stirring machine, heating equipment, refrigerating equipment, humidifying equipment and the like, and therefore the wine brewing quality and yield are improved, and the wine brewing cost is reduced. The automation and intelligence level of the wine brewing technology is improved, and the modern development of the wine brewing technology is promoted. The method is suitable for Baijiu brewing.

Description

Technical Field

[0001] The present invention relates to an automated wine-making technology, and in particular to an automated wine-making system based on a MEMS sensor. Background Art

[0002] Baijiu (white liquor) brewing involves fermenting grain with koji and then distilling it to produce liquor of varying qualities. The process is complex, encompassing cellar opening, grain mixing, steaming, distillation, cooling, koji mixing, cellaring, and cellar sealing. These steps significantly impact both yield and quality. However, traditional brewing methods are still largely manual, relying solely on sensory estimation of the content of the intermediate product (wheat grains), making precise control impossible. This method not only suffers from low automation, labor-intensive production efficiency, and inconsistent liquor quality.

[0003] There are some automated brewing production systems currently on the market, such as the automated liquor brewing production system proposed in patent application number CN201810751419.9. However, these systems only automate the process flow and do not monitor or regulate the content of brewing intermediate products. Therefore, they have limited ability to improve brewing quality and output. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to propose an automated winemaking system based on MEMS sensors to achieve accurate monitoring and automated regulation of the winemaking process, thereby improving the quality and output of winemaking.

[0005] The technical solution adopted by the present invention to solve the above technical problems is: An automated winemaking system based on MEMS sensors, comprising: a cellar control module, a grain mixing control module, a distillation control module, and a koji mixing control module; The cellar control module is used to monitor the temperature and humidity data in the cellar and the physical and chemical index data of the fermented mash, and to control the temperature and humidity in the cellar when the temperature and humidity data in the cellar exceed the preset suitable range; and to automatically start the cellaring operation when the physical and chemical index data of the fermented mash in the cellar reaches the index range suitable for brewing; The grain mixing control module is used to monitor the weight ratio of various grains to be mixed, so as to control the mixing of the grain ingredients when they reach a preset weight ratio. When the mixed grains are added to the fermented mash, the grain adding operation is controlled by monitoring the physical and chemical index data of the fermented mash. The distillation control module is used to adjust the steam flow rate and cooling water flow rate in real time by monitoring the temperature and pressure data during the distillation process, and to control the distillation time according to the type of mash and the expected wine quality; The koji mixing and control module is used to control the temperature and humidity of the mash by monitoring the temperature and humidity and microbial activity data of the mash, according to the current temperature and humidity of the mash and the preset temperature and humidity range; when the temperature and humidity and microbial activity data of the mash meet the koji mixing conditions, control the koji adding equipment to add koji to the mash, and stir the mash and the added koji through the stirring device.

[0006] Furthermore, the cellar control module includes a first MEMS sensor component, a temperature control component, a humidity control component and a first robotic arm control component; The first MEMS sensor assembly includes a first temperature sensor, a first humidity sensor, and a first near-infrared sensor, which are used to respectively monitor temperature data, humidity data, and physical and chemical index data of the fermented mash in the cellar; the physical and chemical index data of the fermented mash include moisture, acidity, and starch content in the fermented mash; The temperature control component is used to start the refrigeration equipment to adjust the temperature in the cellar when the temperature data in the cellar is higher than the upper limit of the preset temperature suitable range; The humidity control component is used to start the humidification device to adjust the humidity in the cellar when the humidity data in the cellar is lower than the lower limit of the preset suitable humidity range; The first robotic arm control component is used to automatically open the cellar when the physical and chemical index data of the mash in the cellar reaches an index range suitable for winemaking.

[0007] Furthermore, the grain mixing control module includes: a second MEMS sensor component, a first mixer control component and a second mechanical arm control component; The second MEMS sensor assembly includes a first pressure sensor and a second near-infrared sensor, which are used to respectively monitor the weight ratio of various types of grains to be mixed and the physical and chemical index data of the fermented grains; The first mixer control component is used to stir the grain ingredients according to a preset stirring speed and time when the grain ingredients reach a preset weight ratio; The second robotic arm control component is used to control the grain adding equipment to add evenly stirred grain ingredients to the mash according to the real-time collected physical and chemical index data of the mash when the acidity of the mash is lower than the lower limit of the appropriate range and the starch content is lower than the standard.

[0008] Furthermore, the grain mixing control module also includes an automatic water adding device for calculating the amount of water to be added according to the current moisture content and target moisture content of the mash, and adding water evenly to the mash through a nozzle.

[0009] Furthermore, the distillation control module includes: a third MEMS sensor component, a flow control component and a distillation time control component; The third MEMS sensor assembly includes a second temperature sensor and a second pressure sensor, which are used to monitor temperature and pressure data during the distillation process respectively; The flow control component is used to adjust the steam flow and cooling water flow rate according to the monitored temperature and pressure data to ensure a stable distillation process; The distillation time control component is used to control the distillation time according to the type of mash and the expected wine quality.

[0010] Furthermore, the mixing and controlling module includes: a fourth MEMS sensor component, a second mixer controlling component and a third robotic arm controlling component; The fourth MEMS sensor assembly includes a third temperature sensor, a second humidity sensor, and a microbial sensor, which are respectively used to monitor the temperature, humidity, and microbial activity data of the mash; The third robotic arm control component is used to control the koji adding device to add koji to the fermented mash according to a preset koji adding ratio when the fermented mash reaches the temperature, humidity and microbial activity conditions suitable for adding koji; The second mixer control component is used to start the stirring device to stir the koji and the mash after the koji is added, and to regularly change the stirring direction and speed during the stirring process to ensure that the koji is evenly distributed in the mash.

[0011] The beneficial effects of the present invention are: The present invention combines MEMS sensor detection technology to monitor the intermediate products of the winemaking process in real time, and uses robotic arms, mixers and other equipment to achieve automated and intelligent control, ensuring that the intermediate products of the winemaking process are in a high-quality state, maximizing the quality and output of winemaking, and providing strong support for the development of modern winemaking technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 This is a structural block diagram of an automated winemaking system based on MEMS sensors in an embodiment of the present invention. DETAILED DESCRIPTION

[0013] This invention aims to provide an automated winemaking system based on MEMS sensors, enabling precise monitoring and automated control of the winemaking process, thereby improving wine quality and yield. The core concept is to achieve precise monitoring and intelligent control of the winemaking process by integrating MEMS sensor technology with automated equipment. This solution utilizes MEMS sensors to collect key parameters of the winemaking process (such as temperature, humidity, moisture, acidity, and starch content) in real time. Using robotic arms, mixers, heating equipment, cooling equipment, and humidification equipment, this system precisely controls and optimizes each step of the winemaking process, thereby improving wine quality and yield, enhancing the automation and intelligence of the winemaking process, and promoting the modernization of winemaking technology.

[0014] In terms of specific implementation, the MEMS sensor-based automated winemaking system of the present invention includes a cellar control module, a grain mixing control module, a distillation control module, and a koji mixing control module. The functions of each module are as follows: Cellar control module: It is used to monitor the temperature and humidity data in the cellar and the physical and chemical index data of the mash, and to control the cellar when the temperature and humidity data in the cellar exceed the preset suitable range; when the physical and chemical index data of the mash in the cellar reaches the index range suitable for brewing, the cellar is automatically opened.

[0015] Grain mixing control module: It is used to monitor the weight ratio of various grains to be mixed, so as to control the mixing of grain ingredients when they reach the preset weight ratio. When adding the mixed grains into the mash, the grain adding operation is controlled by monitoring the physical and chemical index data of the mash. Distillation control module: This module is used to adjust the steam flow and cooling water flow rate in real time by monitoring the temperature and pressure data during the distillation process, and to control the distillation time according to the type of mash and the expected wine quality; Koji mixing and control module: It is used to control the temperature and humidity of the mash according to the current temperature and humidity of the mash and the preset temperature and humidity range by monitoring the temperature and humidity of the mash and the microbial activity data; when the temperature and humidity and microbial activity data of the mash meet the koji mixing conditions, the koji adding equipment is controlled to add koji to the mash, and the mash and the added koji are stirred by the stirring device.

[0016] The solution of the present invention is described in detail below with reference to the accompanying drawings and embodiments.

[0017] See also Figure 1 The MEMS sensor-based automated wine-making system provided in this embodiment includes a cellar control module 101, a grain mixing control module 102, a distillation control module 103, and a koji mixing control module 104. Each module is connected by lines to achieve data transmission and collaborative work.

[0018] The cellar control module 101 includes: a first MEMS sensor component, a temperature control component, a humidity control component and a first robotic arm control component; wherein the temperature control component, the humidity control component and the first robotic arm control component are all electrically connected to the first MEMS sensor component.

[0019] The grain mixing control module 102 includes: a second MEMS sensor component, a first mixer control component, a second robotic arm control component and a water adding device; wherein the first mixer control component, the second robotic arm control component and the water adding device are all electrically connected to the second MEMS sensor component.

[0020] The distillation control module 103 includes: a third MEMS sensor component, a flow control component and a distillation time control component; wherein the flow control component and the third MEMS sensor component are electrically connected.

[0021] The mixing control module 104 includes: a fourth MEMS sensor component, a second mixer control component and a third robotic arm control component; wherein the second mixer control component and the third robotic arm control component are both electrically connected to the fourth MEMS sensor component.

[0022] Before the brewing process begins, the automated brewing system described above requires a comprehensive and detailed initialization. This crucial operation directly impacts the accuracy and stability of the subsequent brewing process. Operators must precisely set parameter thresholds for each module on the system control terminal based on the brewing process standards for each liquor. For example, for Luzhou-flavor liquor, the optimal cellar temperature is typically set between 18-22°C, with a humidity level maintained between 75% and 85%. The ideal moisture content in the mash is between 50% and 55%, the acidity between 1.2 and 1.5%, and the starch content between 18% and 22%. Furthermore, for the distillation process, temperature and pressure standards for each stage must be clearly defined. For example, in the early stages of distillation, the temperature should be controlled between 75-85°C and the pressure maintained between 0.03 and 0.05 MPa; in the middle stages, the temperature should be raised to 90-95°C and the pressure maintained between 0.05 and 0.08 MPa. Furthermore, calibration parameters for various sensors must be set to ensure the accuracy of their data. After completing the parameter setting, the system will perform a self-test to check whether the communication between the components is normal and whether the equipment is running stably. The brewing process can only be started after all the test items are passed.

[0023] During the winemaking process, the working process of each module in the system is as follows: (1) Cellar control module The module's first MEMS sensor component acts like a sensitive "sensor antenna," continuously monitoring the environmental parameters within the cellar and the physical and chemical indicators of the mash at extremely high frequency. The first MEMS sensor includes a first temperature sensor, a first humidity sensor, and a first near-infrared sensor, which monitor the cellar's temperature and humidity, respectively, and the mash's physical and chemical indicators.

[0024] If the first temperature sensor detects a temperature above the upper limit of the optimum temperature, such as 23°C, the temperature control component responds quickly by activating the refrigeration equipment, which circulates coolant to cool the cellar. During this cooling process, the temperature control component automatically adjusts the cooling power based on the temperature deviation. As the temperature approaches the upper limit, the cooling power is gradually reduced to prevent an excessive drop in temperature. If the first humidity sensor detects a humidity below the lower limit of the optimum temperature, such as 70%, the humidity control component immediately activates the humidifier, increasing the humidity in the cellar through the misting system.

[0025] When the mash's moisture, acidity, starch, and other indicators reach the ideal range for brewing, the first robotic arm control component initiates the cellar opening operation according to a pre-set, high-precision program. The robotic arm first calibrates its position and posture to ensure accurate grasping of the mash. During this process, the robotic arm automatically adjusts the gripping force and angle based on the mash's distribution to avoid excessive squeezing or disturbance. Once grasped, the robotic arm transfers the mash along a planned path at a steady pace to the corresponding feed device in the grain mixing control module, ensuring efficient and precise handling.

[0026] (2) Grain mixing control module In this module, the second MEMS sensor assembly includes a first pressure sensor and a second near-infrared sensor, which are used to monitor the weight ratio of various types of grains to be mixed and the physical and chemical index data of the mash respectively. When the module starts working, the first pressure sensor will accurately detect the weight ratio of various types of grains. In actual operation, the grain will be transported to the measuring hopper through an automatic feeding device, and the first pressure sensor will monitor the weight changes of the grain in the measuring hopper in real time. When the preset weight ratio is reached, the feeding device will stop automatically to ensure the accuracy of the grain ingredients. Subsequently, the first mixer control component starts the mixer and evenly mixes the grain and auxiliary materials according to the preset mixing speed and time. During the mixing process, the stirring paddle inside the mixer will rotate at a specific angle and shape, so that the materials form complex convection and shear motion in the mixing barrel, thereby achieving uniform mixing.

[0027] During the grain addition process, a second near-infrared sensor monitors the mash's moisture, acidity, starch, and other indicators in real time, multiple times per second. When the mash's acidity approaches the lower limit of the optimal range and the starch content falls below the standard, the second robotic arm control component controls the grain addition equipment to add the appropriate amount of grain. During the addition process, the second near-infrared sensor continuously monitors changes in the mash's indicators. Once the mash's acidity and starch content reach the optimal range, the second robotic arm control component immediately controls the grain addition equipment to stop adding grain. Next, the automatic water addition device activates. Based on the mash's current moisture content and the target moisture content, the device accurately calculates the amount of water to be added and evenly adds water to the mash through a nozzle. During the water addition process, the system continuously stirs the mash to ensure even moisture distribution.

[0028] (3) Distillation control module In this module, the third MEMS sensor assembly includes a second temperature sensor and a second pressure sensor, which monitor temperature and pressure data during the distillation process, respectively. In the early stages of distillation, if the second temperature sensor detects a temperature above the standard, such as 86°C, the flow control assembly automatically reduces steam flow by adjusting the opening of the steam valve. Simultaneously, the flow control assembly dynamically adjusts the steam valve's adjustment amount based on the rate and magnitude of temperature change. If the second pressure sensor detects a pressure outside the normal range, such as reaching 0.09 MPa, the flow control assembly promptly adjusts the cooling water flow rate, increasing the cooling water volume to restore the pressure to normal.

[0029] The distillation time control component precisely controls the distillation time based on the type of mash and the desired quality of the liquor. For example, the distillation time for light-flavor liquor is generally controlled at 2-3 hours, while for sauce-flavor liquor, the distillation time may be as long as 4-5 hours. During the distillation process, the system records the distillation time in real time and fine-tunes the distillation time based on parameters such as the liquor discharge rate and alcohol content. When the distillation time reaches the set value, the system automatically stops the distillation operation and transfers the distilled liquor to subsequent storage or processing equipment.

[0030] (4) Mixing control module The fourth MEMS sensor assembly in this module includes a third temperature sensor, a second humidity sensor, and a microbial sensor, respectively, for monitoring the temperature, humidity, and microbial activity of the mash. If the mash temperature is too high, such as reaching 30°C, the third robotic arm control assembly controls the cooling device to cool it down. If the temperature is too low, such as below 20°C, the heating device is activated to increase the temperature. When the mash reaches the ideal temperature, humidity, and microbial activity for adding koji (drinking yeast), the third robotic arm control assembly precisely controls the koji addition device to add koji according to the preset koji addition ratio. Once the koji is added, the second agitator control assembly activates the agitator, which operates at a specific speed and stirring pattern to thoroughly mix the koji and the mash. During the agitation process, the agitator periodically changes its stirring direction and speed to ensure even distribution of the koji throughout the mash, creating optimal conditions for subsequent fermentation.

[0031] Although the embodiments of the present invention have been described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the present invention, all without departing from the scope of protection of the present invention.

Claims

1. An automated brewing system based on MEMS sensors, It is characterized in that include: Cellar control module, grain mixing control module, distillation control module and koji mixing control module; The cellar control module is used to monitor the temperature and humidity data in the cellar and the physical and chemical index data of the fermented mash, and to control the temperature and humidity data in the cellar when the temperature and humidity data in the cellar exceed the preset suitable range; and to automatically start the cellaring operation when the physical and chemical index data of the fermented mash in the cellar reaches the preset index range suitable for brewing; The grain mixing control module is used to monitor the weight ratio of various grains to be mixed, so as to control the mixing of the grain ingredients when they reach a preset weight ratio. When the mixed grains are added to the fermented mash, the grain adding operation is controlled by monitoring the physical and chemical index data of the fermented mash. The distillation control module is used to adjust the steam flow rate and cooling water flow rate in real time by monitoring the temperature and pressure data during the distillation process, and to control the distillation time according to the type of mash and the expected wine quality; The koji mixing and control module is used to control the temperature and humidity of the mash by monitoring the temperature and humidity and microbial activity data of the mash, according to the current temperature and humidity of the mash and the preset temperature and humidity range; when the temperature and humidity and microbial activity data of the mash meet the koji mixing conditions, control the koji adding equipment to add koji to the mash, and stir the mash and the added koji through the stirring device.

2. The MEMS sensor-based automated brewing system according to claim 1, characterized in that: The cellar control module includes a first MEMS sensor component, a temperature control component, a humidity control component and a first robotic arm control component; The first MEMS sensor assembly includes a first temperature sensor, a first humidity sensor, and a first near-infrared sensor, which are used to respectively monitor temperature data, humidity data, and physical and chemical index data of the fermented mash in the cellar; the physical and chemical index data of the fermented mash include moisture, acidity, and starch content in the fermented mash; The temperature control component is used to start the refrigeration equipment to adjust the temperature in the cellar when the temperature data in the cellar is higher than the upper limit of the preset temperature suitable range; The humidity control component is used to start the humidification device to adjust the humidity in the cellar when the humidity data in the cellar is lower than the lower limit of the preset suitable humidity range; The first robotic arm control component is used to automatically open the cellar when the physical and chemical index data of the mash in the cellar reaches a preset index range suitable for winemaking.

3. The MEMS sensor-based automated brewing system according to claim 1, characterized in that: The grain mixing control module includes: a second MEMS sensor component, a first mixer control component and a second mechanical arm control component; The second MEMS sensor assembly includes a first pressure sensor and a second near-infrared sensor, which are used to respectively monitor the weight ratio of various types of grains to be mixed and the physical and chemical index data of the fermented grains; The first mixer control component is used to stir the grain ingredients according to a preset stirring speed and time when the grain ingredients reach a preset weight ratio; The second robotic arm control component is used to control the grain adding equipment to add evenly stirred grain ingredients to the mash according to the real-time collected physical and chemical index data of the mash when the acidity of the mash is lower than the lower limit of the appropriate range and the starch content is lower than the standard.

4. The MEMS sensor-based automated brewing system according to claim 3, characterized in that: The grain mixing control module also includes an automatic water adding device for calculating the amount of water to be added based on the current moisture content and target moisture content of the mash, and adding moisture to the mash evenly through a nozzle.

5. The MEMS sensor-based automated brewing system according to claim 1, characterized in that: The distillation control module includes: a third MEMS sensor component, a flow control component and a distillation time control component; The third MEMS sensor assembly includes a second temperature sensor and a second pressure sensor, which are used to monitor temperature and pressure data during the distillation process respectively; The flow control component is used to adjust the steam flow and cooling water flow rate according to the monitored temperature and pressure data to ensure a stable distillation process; The distillation time control component is used to control the distillation time according to the type of mash and the expected wine quality.

6. The MEMS sensor-based automated brewing system according to claim 1, characterized in that: The mixing and controlling module includes: a fourth MEMS sensor component, a second mixer controlling component and a third mechanical arm controlling component; The fourth MEMS sensor assembly includes a third temperature sensor, a second humidity sensor, and a microbial sensor, which are respectively used to monitor the temperature, humidity, and microbial activity data of the mash; The third robotic arm control component is used to control the koji adding device to add koji to the fermented mash according to a preset koji adding ratio when the fermented mash reaches the temperature, humidity and microbial activity conditions suitable for adding koji; The second mixer control component is used to start the stirring device to stir the koji and the mash after the koji is added, and to regularly change the stirring direction and speed during the stirring process to ensure that the koji is evenly distributed in the mash.

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