Production method and system for brewing brandy from muskmelon

Abstract

The invention belongs to the technical field of brandy production, and particularly relates to a production method and system for brewing brandy from muskmelons, based on a preset methanol safety range in advance, the mass ratio of muskmelons in total fruit raw materials is evaluated and calculated, and then based on a preset flavor target interval range, the mass ratio of the muskmelons in the total fruit raw materials is calculated. The method comprises the following steps: evaluating and calculating the mass ratio of muskmelons in the total fruit raw materials, then taking an intersection of the muskmelons as an interval range, enabling the interval range to meet the requirements of the methanol content and the flavor intensity index at the same time, finally evaluating and calculating the chromatic value of the produced brandy based on the interval range, and generating a color distribution diagram. In the production process of the brandy, the optimal fruit proportion can be solved according to the preset methanol safety range and the ideal flavor interval, the color of the brandy can be predicted in advance according to the optimal fruit proportion, the favorite color can be customized according to preferences when the brandy is produced, and the production efficiency of the brandy is improved. And the manual trial and error cost can be effectively reduced.

Description

Technical Field

[0001] This invention belongs to the field of brandy production technology, specifically relating to a production method and system for brewing brandy from melons. Background Technology

[0002] Brandy is a type of spirit made from fruit through fermentation, distillation, and aging. To achieve a more complex flavor profile, a blend of various fruits is often used in its production. However, different types of fruits, such as pome fruits, stone fruits, and berries, produce varying amounts of methanol during fermentation due to differences in their pectin, amino acid, and other components. Excessive methanol content not only poses safety risks but also produces a pungent and unpleasant odor, affecting the quality of the spirit. Furthermore, the flavor compounds in fruit, such as esters, aldehydes, and alcohols, also originate from the raw fruit.

[0003] Currently, the production of mixed fruit brandy largely relies on the experience of winemakers to determine the blending ratios, lacking scientific and quantitative guidance. It is difficult to comprehensively predict and design the methanol content, flavor balance, and color of the final product in advance, making the brewed brandy prone to batch-to-batch quality instability, flavor incoherence, unsatisfactory color, or even excessive methanol levels.

[0004] To address the aforementioned issues, this application presents a method and system for producing brandy from melons. Summary of the Invention

[0005] To address the shortcomings of the prior art mentioned in the background section, this application proposes a method and system for producing brandy from melons. This method can pre-set the methanol safety range and ideal flavor range, calculate the optimal fruit ratio based on the pre-set methanol safety range and ideal flavor range, and predict the color of the produced brandy based on the optimal fruit ratio, thereby solving the problems in the background section.

[0006] Firstly, to achieve the above objectives, this application provides a method for producing brandy from melons, comprising the following specific steps:

[0007] S1. Obtain the methanol content, flavor intensity index and standard color value of the raw wine obtained after fermentation and brewing of different varieties of fruits, and establish a multidimensional basic database.

[0008] S2. Based on the data obtained in step S1, a preliminary calculation is made on the mixing ratio of fruits added during brandy brewing;

[0009] The preliminary calculation of the mixing ratio of fruits added during brandy production, based on the data obtained in step S1, includes the following steps:

[0010] S21. Based on the methanol content of each kilogram of melon and fruit B used for brandy production obtained in step S1, the raw wine obtained after fermentation is... and Within the preset safety standards, the mass ratio of melon in the total fruit raw materials is... Perform evaluation calculations. The calculation formula is: ,in , The maximum methanol content per kilogram of raw wine obtained after fermentation is preset.

[0011] S22. Based on the flavor intensity index of melon and fruit B used for brandy production obtained in step S1. and Within the preset flavor target range, the mass ratio of melon in the total fruit raw materials was determined. Perform evaluation calculations. The calculation formula is: ,in , Minimum flavor intensity (preset) This is the preset maximum flavor intensity.

[0012] S23. While simultaneously meeting the requirements for methanol content and flavor intensity index, determine the mass ratio of melon in the total fruit raw materials. Perform evaluation calculations. The calculation formula is: = ;

[0013] S3. Based on the preliminary calculation in step S2, the mass ratio of melon in the total fruit raw materials. The chromaticity values ​​of the produced blended brandy were evaluated and calculated, and a color distribution map was generated. The formula for calculating the chromaticity values ​​of blended brandy is as follows: ,in and These are the standard color values ​​of single-flavor brandy made from melon and fruit B after a period of aging;

[0014] S4. Select from the multiple sets of colors generated in step S4 based on the human-computer interaction interface to determine the final production color of the brandy.

[0015] S5. Weigh the melon and fruit B according to the determined optimal ratio, mix, ferment, distill, age and further process to produce brandy.

[0016] Based on the above scheme, the preferred method for obtaining the methanol content, flavor intensity index, and standard color value of the raw wine obtained after fermentation and brewing of different varieties of fruits, and establishing a multidimensional basic database, includes the following steps:

[0017] S11: For each single fruit variety planned for production, conduct small-batch single fruit brewing experiments, determine the methanol content of the raw wine obtained after fermentation per kilogram of different fruit varieties, and record the data.

[0018] S12: Use a colorimeter to measure the color of the single fruit brandy prepared by fermentation in step S11, obtain the standard colorimetric values ​​of the base wine obtained by fermentation of different varieties of fruit, and record its value in the standard color space.

[0019] S13: A professional tasting panel tasted the single-fruit brandy prepared in step S11 through fermentation and brewing, and scored the aroma intensity and taste typicality of the single-fruit brandy on a 10-point scale. The weighted average of the scores was used to obtain the flavor intensity index of the base wines obtained from the fermentation and brewing of different varieties of fruits, and the data was recorded. This index represents the potential contribution of the fruit to the final flavor.

[0020] Based on the above scheme, the preferred embodiment of step S21 is... Calculation formula From the formula + It was derived through conversion, where This represents the mass percentage of fruit B in the total fruit raw materials.

[0021] Based on the above scheme, the preferred embodiment is the mass ratio of melon in the total fruit raw materials based on the preliminary calculation in step S2. The evaluation and calculation of the chromaticity values ​​of the produced blended brandy, and the generation of a color distribution map, includes the following steps:

[0022] S31, based on the calculations... Multiple sets of values ​​with equal arithmetic progressions are selected within the interval;

[0023] S32. Calculation formula for the color value of mixed-flavor brandy The color values ​​of multiple sets of mixed-flavor brandy were calculated sequentially by selecting multiple sets of values ​​with equal differences. ;

[0024] S33. Calculate the color values ​​of multiple groups of mixed-flavor brandy. By performing a comparison process, the color of the brandy produced under the corresponding chromaticity value is obtained;

[0025] S34. Process the color of brandy under different chromaticity values ​​using data visualization software to generate a color distribution map.

[0026] In a preferred embodiment of the above scheme, the color of the brandy corresponding to the different chromaticity values ​​is obtained by comparing it with coordinates in a standard database.

[0027] Secondly, this application provides a production system for brewing brandy from melons, which specifically includes: a data acquisition unit, used to acquire the methanol content, flavor intensity index and standard color value of the raw wine obtained after fermentation and brewing of different varieties of fruits, and to establish a multi-dimensional basic database;

[0028] The mass ratio calculation module is used to perform a preliminary calculation on the mixing ratio of fruits added during brandy brewing based on the data obtained in step S1.

[0029] The colorimetric value evaluation processing module is used to evaluate the mass ratio of melon in the total fruit raw materials based on the preliminary calculation in step S2. The chromaticity values ​​of the produced brandy are evaluated and calculated, and a color distribution map is generated;

[0030] The intelligent terminal is used to select from multiple sets of colors generated in step S4 based on the human-computer interaction interface, and to determine the final production color of the brandy.

[0031] The control module is used to control the operation of the data acquisition unit, the quality ratio calculation module, the colorimetric value evaluation and processing module, and the smart terminal.

[0032] Thirdly, this application provides an electronic device, including: a processor and a memory, wherein the memory stores a computer program that can be called by the processor;

[0033] The processor executes the above-described method for producing brandy from melons by calling a computer program stored in the memory.

[0034] Fourthly, this application provides a computer-readable storage medium storing instructions that, when executed on a computer, cause the computer to perform the above-described method for producing brandy from melons.

[0035] Compared with the prior art, the beneficial effects of the present invention are:

[0036] This invention, firstly, determines the mass ratio of melon in the total fruit raw materials based on a pre-set safe range for methanol. An evaluation calculation was performed, and then, based on a preset flavor target range, the mass ratio of melon in the total fruit raw materials was determined. Perform evaluation calculations, and then take... and The intersection as The range of values ​​is designed to simultaneously meet the requirements for methanol content and flavor intensity index, ultimately based on... The range of values ​​is used to evaluate and calculate the color value of the produced brandy and generate a color distribution map. During the production of brandy, not only can the optimal fruit ratio be determined based on the pre-set methanol safety range and ideal flavor range to ensure the quality of the produced brandy, but the color of the brandy can also be predicted in advance by calculating the selected optimal fruit ratio. Brandy production can be customized according to preferences, which can effectively reduce the cost of manual trial and error. Attached Figure Description

[0037] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0038] Figure 1 This is a schematic diagram of the overall process of a method for producing brandy from melons according to the present invention.

[0039] Figure 2 This is a flowchart of steps S3 and S4 in a method for producing brandy from melons according to the present invention.

[0040] Figure 3 This is a system block diagram of a melon-based brandy production system according to the present invention. Detailed Implementation

[0041] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0042] Example 1

[0043] To address the technical problems raised in the background art, this application provides a preferred embodiment: such as Figures 1-3 As shown, a method for producing brandy from melons includes the following specific steps:

[0044] S1. Obtain the methanol content, flavor intensity index and standard color value of the raw wine obtained after fermentation and brewing of different varieties of fruits, and establish a multidimensional basic database.

[0045] S2. Based on the data obtained in step S1, a preliminary calculation is made on the mixing ratio of fruits added during brandy brewing;

[0046] The preliminary calculation of the mixing ratio of fruits added during brandy production, based on the data obtained in step S1, includes the following steps:

[0047] S21. Based on the methanol content of each kilogram of melon and fruit B used for brandy production obtained in step S1, the raw wine obtained after fermentation is... and Within the preset safety standards, the mass ratio of melon in the total fruit raw materials is... Perform evaluation calculations. The calculation formula is: ,in , The maximum methanol content per kilogram of raw wine obtained after fermentation is preset.

[0048] S22. Based on the flavor intensity index of melon and fruit B used for brandy production obtained in step S1. and Within the preset flavor target range, the mass ratio of melon in the total fruit raw materials was determined. Perform evaluation calculations. The calculation formula is: ,in , Minimum flavor intensity (preset) This is the preset maximum flavor intensity.

[0049] S23. While simultaneously meeting the requirements for methanol content and flavor intensity index, determine the mass ratio of melon in the total fruit raw materials. Perform evaluation calculations. The calculation formula is: = ;

[0050] S3. Based on the preliminary calculation in step S2, the mass ratio of melon in the total fruit raw materials. The chromaticity values ​​of the produced blended brandy were evaluated and calculated, and a color distribution map was generated. The formula for calculating the chromaticity values ​​of blended brandy is as follows: ,in and These are the standard color values ​​of single-flavor brandy made from melon and fruit B after a period of aging;

[0051] S4. Select from the multiple sets of colors generated in step S4 based on the human-computer interaction interface to determine the final production color of the brandy.

[0052] S5. Weigh the melon and fruit B according to the determined optimal ratio, mix, ferment, distill, age and further process to produce brandy.

[0053] It's important to note that brandy without added coloring is generally clear and colorless when freshly distilled, similar to high-proof spirits. When aged in oak barrels, the spirit undergoes a complex interaction with the wood. As aging progresses, the clear, colorless brandy extracts tannins, lignins such as vanillin, and the oak's own color from the oak, deepening its color from light gold to deep amber or even reddish-brown. It's worth noting that different fruits have varying amounts of phenolic compounds and acidity, indirectly affecting the interaction with the oak barrels and ultimately profoundly influencing the color of the aged brandy. This results in variations in color depending on the fruit used. For example, grape varieties like Ugni Blanc, used for Cognac, have low phenolic content, producing an almost transparent base spirit. The color of grape brandy in this case comes almost 100% from oak barrel aging, where it steadily extracts pigments and flavor compounds from the oak during the long aging process. The color of the wine gradually develops from a light gold to a deep amber or reddish-brown. Apples have a lower content of phenolic substances, but they usually contain a lot of malic acid. The higher acidity will slightly affect the interaction rate with oak. Due to its low pigment content, Calvados' main color also comes from oak barrels, but compared with Cognac, it often presents a golden or light amber hue. Even with the same aging time, its color depth and red tone may not be as deep as some aged grape brandies. Cherries, especially black cherries, are rich in anthocyanins and have high fruit acid. Before aging, the base wine already has a red or pink tone given by cherries. After entering the oak barrel, complex changes will occur. Anthocyanins will react with the tannins of the oak barrel and substances such as acetaldehyde produced during aging. These reactions will cause the red pigment to precipitate or the color to change to a more stable orange or brick red. This makes the produced brandy no longer the pure brown of grape brandy, but presents a unique ruby ​​luster, mahogany color, or deep brick red.

[0054] It is worth noting that the two fruits used in the above method for brandy production can be freely combined according to requirements, and are not limited to melon and fruit B. During actual production, the color is determined by comparing it with a preset color library and a visual color distribution map is generated. When selecting a preferred color through the human-computer interface, if none of the selected colors are satisfactory, the user can select "no," and the system will repeat the above steps. Within the specified range, select new values ​​to determine the final color of the brandy. If the system selects a satisfactory color from the multiple color options, select "Yes," and the system will provide a result. The final value is the optimal ratio. Production can be carried out by mixing, fermenting, distilling, aging, etc., according to the optimal ratio.

[0055] Furthermore:

[0056] In an optional embodiment, the step of obtaining the methanol content, flavor intensity index, and standard color value of the base wine obtained after fermentation and brewing of different varieties of fruits, and establishing a multidimensional basic database, includes the following steps:

[0057] S11: For each single fruit variety planned for production, conduct small-batch single fruit brewing experiments, determine the methanol content of the raw wine obtained after fermentation per kilogram of different fruit varieties, and record the data.

[0058] S12: Use a colorimeter to measure the color of the single fruit brandy prepared by fermentation in step S11, obtain the standard colorimetric values ​​of the base wine obtained by fermentation of different varieties of fruit, and record its value in the standard color space.

[0059] S13: A professional tasting panel tasted the single-fruit brandy prepared in step S11 through fermentation and brewing, and scored the aroma intensity and taste typicality of the single-fruit brandy on a 10-point scale. The weighted average of the scores was used to obtain the flavor intensity index of the base wines obtained from the fermentation and brewing of different varieties of fruits, and the data was recorded. This index represents the potential contribution of the fruit to the final flavor.

[0060] In an optional embodiment, in step S21 Calculation formula From the formula + It was derived through conversion, where This represents the mass percentage of fruit B in the total fruit raw materials.

[0061] It should be noted that the maximum preset value for methanol content per kilogram of raw wine obtained after fermentation and brewing is as follows: The specific values ​​must comply with the explicit provisions in GB 2757-2012 "National Food Safety Standard for Distilled Spirits and Blended Spirits": 0.6 g / kg is the minimum safety threshold for all distilled spirits to circulate in the market. In actual production, the specific amount can be adjusted according to demand. The values ​​are controlled within a small range to improve the quality of brandy.

[0062] Furthermore:

[0063] In an optional embodiment, the mass ratio of melon in the total fruit raw materials is based on the preliminary calculation in step S2. The evaluation and calculation of the chromaticity values ​​of the produced blended brandy, and the generation of a color distribution map, includes the following steps:

[0064] S31, based on the calculations... Multiple sets of values ​​with equal arithmetic progressions are selected within the interval;

[0065] S32. Calculation formula for the color value of mixed-flavor brandy The color values ​​of multiple sets of mixed-flavor brandy were calculated sequentially by selecting multiple sets of values ​​with equal differences. ;

[0066] S33. Calculate the color values ​​of multiple groups of mixed-flavor brandy. By performing a comparison process, the color of the brandy produced under the corresponding chromaticity value is obtained;

[0067] S34. Process the color of brandy under different chromaticity values ​​using data visualization software to generate a color distribution map.

[0068] It should be noted that the above processing method is highly efficient in generating distribution maps by automatically processing large amounts of data; the color mapping based on scientific calculations ensures the reliability and accuracy of the results; and the use of visualization makes the color distribution clear at a glance, providing intuitiveness and better meeting the production needs of brandy.

[0069] In an optional embodiment, the color of the brandy corresponding to the different chromaticity values ​​is obtained by comparing coordinates with a standard database.

[0070] It should be noted that the color value of mixed-flavor brandy The color of brandy is determined using three parameters: L, a, and b. The L value represents brightness, indicating the lightness of the color. 0 represents black and 100 represents white. The a value represents red / green value, with +a indicating the red direction and -a indicating the green direction. The b value represents yellow / blue value, with +b indicating the yellow direction and -b indicating the blue direction. The color of brandy can be obtained by comparing it with the coordinates in the standard database.

[0071] Example 2

[0072] Based on the same inventive concept as in Embodiment 1, such as Figure 1 As shown, this embodiment provides a production system for brewing brandy from melons, which specifically includes: a data acquisition unit, used to acquire the methanol content, flavor intensity index and standard color value of the raw wine obtained after fermentation and brewing of different varieties of fruits, and to establish a multi-dimensional basic database;

[0073] The mass ratio calculation module is used to perform a preliminary calculation on the mixing ratio of fruits added during brandy brewing based on the data obtained in step S1.

[0074] The colorimetric value evaluation processing module is used to evaluate the mass ratio of melon in the total fruit raw materials based on the preliminary calculation in step S2. The chromaticity values ​​of the produced brandy are evaluated and calculated, and a color distribution map is generated;

[0075] The intelligent terminal is used to select from multiple sets of colors generated in step S4 based on the human-computer interaction interface, and to determine the final production color of the brandy.

[0076] The control module is used to control the operation of the data acquisition unit, the quality ratio calculation module, the colorimetric value evaluation and processing module, and the smart terminal.

[0077] The parameters and steps of each unit module in the melon-based brandy production system of the present invention described above for achieving their respective functions can be referred to the parameters and steps in the embodiments of the melon-based brandy production method described above, and will not be repeated here.

[0078] Example 3

[0079] Based on the same inventive concept as Embodiment 1, this embodiment provides an electronic device, including: a processor and a memory, wherein the memory stores a computer program that can be called by the processor;

[0080] The processor executes the above-described method for producing brandy from melons by calling a computer program stored in the memory.

[0081] It should be noted that the electronic device can vary considerably due to differences in configuration or performance. It may include one or more processors and one or more memories, wherein the memory stores at least one computer program, which is loaded and executed by the processor to implement the method for producing brandy from melons provided in the above embodiment. The electronic device may also include other components for implementing its functions. For example, it may have wired or wireless network interfaces and input / output interfaces for data input and output, which will not be elaborated upon in this embodiment.

[0082] Example 4

[0083] Based on the same inventive concept as in Embodiment 1, this embodiment proposes a computer-readable storage medium having an erasable and rewritable computer program stored thereon.

[0084] When a computer program runs on a computer device, it causes the computer device to perform the aforementioned method for producing brandy from melons.

[0085] For example, computer-readable storage media can be read-only memory, random access memory, read-only optical disc, magnetic tape, floppy disk, and optical data storage devices.

[0086] The various embodiments in this invention are described in a progressive manner. Similar or identical parts between embodiments can be referred to interchangeably. Each embodiment focuses on its differences from other embodiments. In particular, the embodiments for IoT devices and media are relatively simple in description because they are fundamentally similar to the method embodiments; relevant parts can be referred to the descriptions in the method embodiments.

[0087] The systems, media, and methods provided in the embodiments of the present invention are in one-to-one correspondence. Therefore, the systems and media also have similar beneficial technical effects as their corresponding methods. Since the beneficial technical effects of the methods have been described in detail above, the beneficial technical effects of the systems and media will not be repeated here.

[0088] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, systems, or computer program products. Therefore, the present invention can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention can take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0089] This invention is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, as well as combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0090] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0091] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0092] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0093] Memory may include non-persistent storage in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM. Memory is an example of computer-readable media.

[0094] Computer-readable media include both permanent and non-permanent, removable and non-removable media that can store information using any method or technology. Information can be computer-readable instructions, data structures, modules of programs, or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape, other magnetic storage devices, or any other non-transferable medium that can be used to store information accessible by a computing device. As defined herein, computer-readable media does not include transient computer-readable media, such as modulated data signals and carrier waves.

[0095] It should also be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. The above are merely embodiments of the present invention and are not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of the present invention should be included within the scope of the claims of the present invention.

Claims

1. A method for producing melon brandy, characterized in that, The brewing materials include: melon, fruit B, water, yeast, sulfur dioxide and oak strips; Water: used to dilute the distilled high-grade base liquor to the appropriate drinking alcohol level before bottling; Yeast: used to convert the sugar in the fruit juice into alcohol and carbon dioxide during the base liquor brewing stage; Sulfur dioxide: used to kill bacteria in the grape juice before fermentation, ensuring that the fermentation is dominated by the selected yeast; Oak strips: neatly placed inside the oak barrels during aging, used to increase the contact area between the brandy and the oak to speed up the aging process.

2. The method for producing melon brandy according to claim 1, wherein The method further comprises the following steps: S1, obtaining the methanol content, flavor intensity index and standard color value of the base liquor obtained after fermentation and brewing of different varieties of fruits, and establishing a multi-dimensional basic database; S2, based on the data obtained in step S1, the mixing ratio of the fruits added during brandy brewing is preliminarily calculated; The preliminary calculation of the mixing ratio of the fruits added during brandy brewing based on the data obtained in step S1 includes the following steps: S21, based on the methanol content per kg of the resulting base wine after fermentation of the melon used for the production of the brandy and fruit B in step S1 With , the quality proportion of melon in the total fruit raw material is evaluated and calculated within the preset safety standard , The calculation formula is: Wherein , The preset maximum value of the methanol content per kg of the resulting base wine after fermentation S22, based on the flavor intensity index of the melon and fruit B for brandy production obtained in step S1 With , the mass proportion of melon in total fruit raw materials is evaluated and calculated within a preset flavor target interval range , The calculation formula is: Wherein , The preset minimum flavor intensity is The preset maximum flavor intensity is S23, the mass proportion of melon in total fruit materials on the basis of meeting the requirements of methanol content and flavor intensity index Evaluation calculation is performed, The calculation formula is: = ; S3. Based on the preliminary calculation of the proportion of melon in the total fruit ingredients in step S2 The color value of the produced mixed flavor brandy is evaluated and a color distribution map is generated, and the color value of the mixed flavor brandy is calculated according to the formula: Wherein And are the standard color values of the single flavor brandy brewed by melon and fruit B respectively after aging for a period of time; S4, based on the man-machine interaction interface, the multiple colors generated in step S4 are selected to determine the final production color of the brandy; S5, according to the determined optimal ratio, the melon and fruit B are weighed and mixed, fermented, distilled, aged and processed to produce brandy.

3. A method of producing melon brandy according to claim 2, characterized in that: The method further comprises the following steps: S11: For each single fruit variety planned for production, small-batch single fruit brewing tests are conducted to determine the methanol content of the base liquor obtained after fermentation and brewing of each kilogram of different varieties of fruits and record the data; S12: Use a colorimeter to measure the color of the single fruit brandy prepared by fermentation and brewing in step S11 to obtain the standard color value of the base liquor obtained by fermentation and brewing of different varieties of fruits, and record the value in the standard color space; S13: A professional tasting group tastes the single fruit brandy prepared by fermentation and brewing in step S11, and scores the aroma intensity and typicality of the single fruit brandy on a 10-point scale, and takes the weighted average value to obtain the flavor intensity index of the base liquor obtained by fermentation and brewing of different varieties of fruits, and records the data. The index represents the potential contribution of the fruit to the final flavor.

4. A method of producing melon brandy according to claim 3, characterized in that: The calculation formula in the step S21 The calculation formula The calculation formula + The conversion derivation, wherein The mass ratio of the fruit B in the total fruit raw materials.

5. A method of producing melon brandy according to claim 4, characterized in that: said mass proportion of melon in the total fruit mass calculated in step S2 The evaluation calculation of the colorimetric values of the produced mixed flavor brandy and the generation of the color distribution map comprises the following steps: S31, in the range of the calculated interval, select multiple sets of values by equal difference S32, calculating the color value of the mixed flavor brandy by the color value calculation formula The multiple sets of numerical values selected for the difference value are sequentially calculated to obtain the color values of the multiple sets of mixed flavor brandy ; S33. Computing the colorimetric values of the plurality of mixed flavor cognacs The comparison process is performed to obtain the color of the cognac produced at the corresponding colorimetric values; S34, use data visualization software to process the colors of brandy at different color values to generate a color distribution map.

6. A method of producing melon brandy according to claim 5, characterized in that: The color of brandy corresponding to the different color values is obtained by comparing with the coordinates in the standard database.

7. A system for producing melon brandy based on the method for producing melon brandy according to claim 6, characterized in that, Specifically, it comprises: a data acquisition unit for obtaining the methanol content, flavor intensity index and standard color value of the base liquor obtained after fermentation and brewing of different varieties of fruits, and establishing a multi-dimensional basic database; A mass ratio calculation module for preliminarily calculating the mixing ratio of the fruits added during brandy brewing based on the data obtained in step S1; a chromaticity value evaluation processing module for evaluating the proportion of melon in the total fruit ingredients based on the preliminary calculation in step S2 The chromaticity value of the produced brandy is evaluated and calculated, and a color distribution map is generated. An intelligent terminal for selecting the multiple colors generated in step S4 based on the man-machine interaction interface to determine the final production color of the brandy; The control module is used for controlling the operation of the data acquisition unit, the quality proportion calculation module, the chroma value evaluation processing module and the intelligent terminal.

8. An electronic device comprising: Processor and memory, wherein the memory has stored computer programs which can be called by the processor, characterized in that the processor executes the production method of the melon brandy as claimed in claim 6 by calling the computer programs stored in the memory.

9. A computer-readable storage medium, characterized in that: The computer has stored instructions which, when running on the computer, make the computer execute the production method of the melon brandy as claimed in claim 6.

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