CN114839332A - Fermentation state monitoring system for fermenting pear wine - Google Patents

Fermentation state monitoring system for fermenting pear wine Download PDF

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Publication number
CN114839332A
CN114839332A CN202210415369.3A CN202210415369A CN114839332A CN 114839332 A CN114839332 A CN 114839332A CN 202210415369 A CN202210415369 A CN 202210415369A CN 114839332 A CN114839332 A CN 114839332A
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fermentation
stage
value
layer
early
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胡德升
刘敏
吴永康
姚金晶
于国柱
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Shandong Futianyuan Biotechnology Co ltd
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Shandong Futianyuan Biotechnology Co ltd
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/14—Beverages
    • G01N33/146—Beverages containing alcohol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/84—Systems specially adapted for particular applications
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
    • G01N29/02—Analysing fluids
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N9/00—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/30—Computing systems specially adapted for manufacturing

Abstract

The invention provides a fermentation state monitoring system for fermenting pear wine, which comprises a fermentation data acquisition module, a wine brewing parameter acquisition module, an external data acquisition module and a comprehensive processing module, wherein the fermentation data acquisition module is used for acquiring wine brewing parameters; the fermentation data acquisition module is used for acquiring the ratio of the fruit juice to the sugar content of the fermented pear wine; the wine brewing parameter acquisition module is used for acquiring parameter data in the fermented pear wine; the external data acquisition module is used for acquiring external monitoring data of the fermented pear wine; the comprehensive processing module is configured with a comprehensive processing strategy, and the comprehensive processing strategy comprises the following steps: setting the fermentation state of the fermented pear wine into a fermentation early stage, a fermentation middle stage and a fermentation later stage; the method can comprehensively monitor the fermentation process of pear brewing wine, so as to solve the problem that the monitoring of the existing pear brewing wine is not careful and comprehensive.

Description

Fermentation state monitoring system for fermenting pear wine
Technical Field
The invention relates to the technical field of wine making monitoring, in particular to a fermentation state monitoring system for fermenting pear wine.
Background
The pear has good flavor, is fragrant and elegant, has rich nutrition and superior quality, has the efficacy of dissolving phlegm and relieving cough, and is popular with consumers at home and abroad. The pear wine is a beverage wine brewed by taking fresh pears as raw materials. The pear wine contains 18 kinds of amino acids essential for human body, and 7 kinds of amino acids are essential for human body and cannot be synthesized per se. Also contains mineral substances and microelements such as potassium, sodium, calcium, magnesium, copper, zinc, ferrum, manganese, etc.
In the prior art, the processes of raw material selection, cleaning, washing, crushing, squeezing, fermentation, ageing, blending, sterilization and finished product are generally carried out in the pear brewing process, and in the process, due to the particularity of pear brewing, the fermentation link is the most key ring for successful brewing.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a fermentation state monitoring system for fermenting pear wine, which can comprehensively monitor the fermentation process of pear wine brewing so as to solve the problem that the monitoring of the existing pear wine brewing monitoring method is not careful and comprehensive.
In order to realize the purpose, the invention is realized by the following technical scheme: a fermentation state monitoring system for fermenting pear wine comprises a wine brewing parameter acquisition module, an external data acquisition module and a comprehensive processing module; the wine brewing parameter acquisition module is used for acquiring parameter data in the fermented pear wine; the external data acquisition module is used for acquiring external monitoring data of the fermented pear wine;
the comprehensive processing module is configured with a comprehensive processing strategy, and the comprehensive processing strategy comprises the following steps: setting the fermentation state of the fermented pear wine into a fermentation early stage, a fermentation middle stage and a fermentation later stage; the comprehensive processing module comprises a pre-processing unit, a middle-processing unit and a post-processing unit; the early-stage processing unit is used for processing data acquired in the early stage of fermentation; the middle-stage processing unit is used for processing data acquired in the middle stage of fermentation; and the post-processing unit is used for carrying out comprehensive processing on the basis of the processing result of the pre-processing unit, the processing result of the middle-stage processing unit and the data acquired in the later stage of fermentation to obtain a fermentation state result.
Furthermore, the wine brewing parameter acquisition module comprises a density acquisition unit and a content acquisition unit; the density acquisition unit is used for acquiring the density of the fermented pear wine; the content acquisition unit is used for acquiring the sugar degree, the alcohol degree and the acidity in the fermented pear wine;
the external data acquisition module comprises an image acquisition unit and a sound acquisition unit; the image acquisition unit is used for acquiring image data of fermented pear wine; the sound collection unit is used for obtaining decibel data of the fermented pear wine.
Furthermore, the wine brewing parameter acquisition module is configured with a wine brewing data acquisition strategy, and the wine brewing data acquisition strategy comprises: respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at intervals of first wine making time in the early fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of the first amount of fermented pear wine acquired in the early fermentation stage as the density in the early fermentation stage, the sugar degree in the early fermentation stage, the alcohol content in the early fermentation stage and the acidity in the early fermentation stage;
respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every second wine making time interval in the middle fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of a second quantity of fermented pear wine acquired in the middle fermentation stage as the density in the middle fermentation stage, the sugar degree in the middle fermentation stage, the alcohol content in the middle fermentation stage and the acidity in the middle fermentation stage;
respectively acquiring the density, the sugar degree, the alcohol degree and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every third brewing time in the later fermentation stage, and setting the average values of the density, the sugar degree, the alcohol degree and the acidity of a third quantity of fermented pear wine acquired in the later fermentation stage as the density, the sugar degree, the alcohol degree and the acidity in the later fermentation stage, wherein the first brewing time is longer than the second brewing time, and the second brewing time is longer than the third brewing time;
the external data acquisition module is configured with an external data acquisition strategy, which comprises: acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at intervals of first external acquisition time in the early fermentation stage, and setting the average value of the first amount of image data and decibel data acquired in the early fermentation stage as the image data in the early fermentation stage and the decibel data in the early fermentation stage;
acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at every second external acquisition time in the middle fermentation period, and setting the average value of the second quantity of image data and decibel data acquired in the middle fermentation period as the middle fermentation period image data and the middle fermentation period decibel;
the image data and the decibel data of the pear wine are acquired at the later stage of fermentation every interval of third external acquisition time through the image acquisition unit and the sound acquisition unit, the average value of the third quantity of image data and decibel data acquired at the later stage of fermentation is set as the image data and the decibel data at the later stage of fermentation, wherein the first external acquisition time is longer than the second external acquisition time, and the second external acquisition time is longer than the third external acquisition time.
Further, the comprehensive processing strategy further comprises: dividing the fermented pear wine into a top layer, a middle layer and a bottom layer in sequence from high to low in height, comparing the ratio of the fruit residues in the top layer, the middle layer and the bottom layer of the fermented pear wine when processing image data, obtaining the respective ratio of the fruit residues in the top layer, the middle layer and the bottom layer through comparison, and setting the ratio of the top layer fruit residues, the ratio of the middle layer fruit residues and the ratio of the bottom layer fruit residues as the ratio of the top layer fruit residues, the ratio of the middle layer fruit residues and the ratio of the bottom layer fruit residues respectively;
setting the average value of the first quantity of top-layer fruit residue ratio, middle-layer fruit residue ratio and bottom-layer fruit residue ratio obtained in the early fermentation stage as the top-layer fruit residue ratio, the middle-layer fruit residue ratio and the bottom-layer fruit residue ratio in the early fermentation stage;
setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion of the second quantity obtained in the middle fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the middle fermentation period;
and setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion of the third quantity obtained in the later fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the later fermentation period.
Further, the preprocessing unit is configured with a preprocessing strategy, which includes: substituting the density at the early stage of fermentation, the sugar content at the early stage of fermentation, the alcoholic strength at the early stage of fermentation and the acidity at the early stage of fermentation into a wine brewing parameter processing formula at the early stage of fermentation to obtain wine brewing parameter values at the early stage of fermentation; substituting decibels at the early stage of fermentation, the ratio of top-layer fruit residues at the early stage of fermentation, the ratio of middle-layer fruit residues at the early stage of fermentation and the ratio of bottom-layer fruit residues at the early stage of fermentation into an external parameter processing formula at the early stage of fermentation to obtain external parameter values at the early stage of fermentation;
and substituting the wine making parameter value in the early fermentation stage and the external parameter value in the early fermentation stage into a state reference formula in the early fermentation stage to obtain a state reference value in the early fermentation stage.
Further, the wine brewing parameter processing formula at the early stage of fermentation is configured as follows:
Figure BDA0003599997050000041
the external parameter processing formula at the early stage of fermentation is configured as follows:
Figure BDA0003599997050000042
the pre-fermentation state reference formula is configured as follows: cfqz ═ Cfqn-Cfqn1| + | Cfqw-Cfqw1 |; wherein Cfqn is a wine making parameter value at the early stage of fermentation, Mfq is a density at the early stage of fermentation, Tfq is a sugar degree at the early stage of fermentation, Jfq is an alcoholic strength at the early stage of fermentation, Sfq is an acidity at the early stage of fermentation, Mqc is a density comparison value at the early stage of fermentation, Tqc is a sugar degree comparison value at the early stage of fermentation, Jqc is an alcoholic strength comparison value at the early stage of fermentation, Sqc is an acidity comparison value at the early stage of fermentation, q1 is a density specific gravity value at the early stage of fermentation, q2 is a content specific gravity value at the early stage of fermentation, Cfqw is an external parameter value at the early stage of fermentation, Fbq is decibel at the early stage of fermentation, Gdq1 is a top-layer fruit residue ratio at the early stage of fermentation, Gqz is a middle-layer fruit residue ratio at the early stage of fermentation, Gdq2 is a bottom-layer fruit residue ratio at the early stage of fermentation, Fbqc is a decibel comparison value at the early stage, Gdq2 is a top-layer fruit residue ratio comparison value at the early stage of fermentation, Gqzc is a middle-layer fruit residue ratio at the early stage of fermentation, 3 at the bottom layer at the early stage of fermentation, q4 is the specific gravity value of the pomace at the early stage of fermentation, and Cfqz is the state reference value at the early stage of fermentation.
Further, the medium term processing unit is configured with a medium term processing strategy, which includes: substituting the medium-fermentation density, the medium-fermentation sugar degree, the medium-fermentation alcohol degree and the medium-fermentation acidity into a medium-fermentation brewing parameter processing formula to obtain medium-fermentation brewing parameter values; substituting decibels at the middle stage of fermentation, the ratio of top-layer pomace at the middle stage of fermentation, the ratio of middle-layer pomace and the ratio of bottom-layer pomace at the middle stage of fermentation into a middle-stage external parameter processing formula to obtain middle-stage external parameter values;
and substituting the middle fermentation stage brewing parameter value and the middle fermentation stage external parameter value into a middle fermentation stage state reference formula to obtain a middle fermentation stage state reference value.
Further, the processing formula of the brewing parameters in the middle fermentation stage is configured as follows:
Figure BDA0003599997050000051
the middle-stage fermentation external parameter processing formula is configured as follows:
Figure BDA0003599997050000052
the reference formula of the middle fermentation state is configured as follows: cfzz ═ Cfzn-Cfzn1| + | Cfzw-Cfzw1 |; wherein Cfzn is a brewing parameter value in the middle of fermentation, Mfz is a density in the middle of fermentation, Tfz is a sugar degree in the middle of fermentation, Jfz is an alcoholic degree in the middle of fermentation, Sfz is an acidity in the middle of fermentation, Mzc is a density control value in the middle of fermentation, Tzc is a sugar control value in the middle of fermentation, Jzc is an alcoholic degree control value in the middle of fermentation, Szc is an acidity control value in the middle of fermentation, z1 is a density specific value in the middle of fermentation, z2 is a content specific gravity value in the middle of fermentation, Cfzw is an external parameter value in the middle of fermentation, Fbz is decibel in the middle of fermentation, Gdz1 is a top-layer fruit residue ratio in the middle of fermentation, Gzz is a middle-layer fruit residue ratio in the middle of fermentation, Gdz2 is a bottom-layer fruit residue ratio in the middle of fermentation, Fbc is a control value in the middle of fermentation, Gdz1c is a top-layer fruit residue ratio control value in the middle of fermentation, Gzzc is a fruit residue ratio control value in the middle of fermentation, Gdz2c is a control value in the middle of fermentation, and 3 is a specific decibel value in the bottom layer, z4 is the specific gravity value of the pomace in the middle of fermentation, and Cfzz is the reference value of the state in the middle of fermentation.
Further, the post-processing unit is configured with a post-processing policy, the post-processing policy comprising: substituting the density, the sugar degree, the alcoholic strength and the acidity in the later fermentation period into a brewing parameter processing formula in the later fermentation period to obtain a brewing parameter value in the later fermentation period; substituting decibels at the later stage of fermentation, the ratio of the top-layer pomace at the later stage of fermentation, the ratio of the middle-layer pomace at the later stage of fermentation and the ratio of the bottom-layer pomace at the later stage of fermentation into an external parameter processing formula at the later stage of fermentation to obtain external parameter values at the later stage of fermentation;
substituting the brewing parameter values and the external parameter values in the later fermentation period into a reference formula of the state in the later fermentation period to obtain a reference value of the state in the later fermentation period;
substituting the early fermentation state reference value, the middle fermentation state reference value and the late fermentation state reference value into a fermentation state comprehensive reference formula to obtain a fermentation state comprehensive reference value;
classifying the comprehensive reference value of the fermentation state, and setting the fermentation state as a high-quality fermentation state when the comprehensive reference value of the fermentation state is less than or equal to a first fermentation state threshold value; when the comprehensive reference value of the fermentation state is less than or equal to the threshold value of the second fermentation state and greater than the threshold value of the first fermentation state, setting the fermentation state as a medium-quality fermentation state; and when the fermentation state comprehensive reference value is larger than the second fermentation state threshold value, setting the fermentation state as a low-quality fermentation state.
Further, the processing formula of the brewing parameters at the later stage of fermentation is configured as follows:
Figure BDA0003599997050000061
the external parameter processing formula at the later stage of fermentation is configured as follows:
Figure BDA0003599997050000062
the reference formula of the state of the late fermentation stage is configured as follows: cfhz ═ Cfhn-Cfhn1| + | Cfhw-Cfhw1 |; the fermentation state comprehensive reference formula is configured as follows:
Figure BDA0003599997050000063
wherein Cfhn is a brewing parameter value at the later stage of fermentation, Mfh is a density at the later stage of fermentation, Tfh is a sugar degree at the later stage of fermentation, Jfh is an alcoholic strength at the later stage of fermentation, Sfh is an acidity at the later stage of fermentation, Mhc is a density control value at the later stage of fermentation, Thc is a sugar degree control value at the later stage of fermentation, Jhc is an alcoholic strength control value at the later stage of fermentation, Shc is an acidity control value at the later stage of fermentation, h1 is a density specific weight value at the later stage of fermentation, h2 is a content specific weight value at the later stage of fermentation, Cfhw is an external parameter value at the later stage of fermentation, Fbh is decibel at the later stage of fermentation, Gdh1 is a top-layer fruit residue ratio at the later stage of fermentation, Ghz is a middle-layer fruit residue ratio at the later stage of fermentation, Gdh2 is a bottom-layer fruit residue ratio at the later stage of fermentation, Fbc is a decibel control value at the later stage, Gdh1c is a top-layer fruit residue ratio control value at the later stage of fermentation, Ghzcc is a middle-layer fruit residue ratio at the later stage of fermentation, Gdhzc 2c, and 3 is a middle-layer ratio at the later stage of fermentation, h4 is specific gravity of fruit residue at late stage of fermentation, Cfhz is reference value of state at late stage of fermentation, Czh is reference value of fermentation state, and C1 is before fermentationThe phase state control value, C2 the middle stage of fermentation control value, and C3 the later stage of fermentation control value.
The invention has the beneficial effects that: according to the method, firstly, parameter data in the fermented pear wine and external monitoring data of the fermented pear wine can be acquired through a brewing parameter acquisition module and an external data acquisition module; setting the fermentation state of the fermented pear wine into a fermentation early stage, a fermentation middle stage and a fermentation later stage; and the data acquired in the early stage of fermentation can be processed by the early-stage processing unit, the data acquired in the middle stage of fermentation can be processed by the middle-stage processing unit, and the data acquired in the later stage of fermentation can be comprehensively processed by the later-stage processing unit based on the processing result of the early-stage processing unit, the processing result of the middle-stage processing unit and the data acquired in the later stage of fermentation to obtain a fermentation state result.
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Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a schematic block diagram of the system of the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the invention provides a fermentation state monitoring system for fermenting pear wine, which can perform staged monitoring and comprehensive monitoring on the fermentation process of pear wine brewing so as to solve the problem that the monitoring of the existing pear wine brewing monitoring method is not careful and comprehensive.
The monitoring system comprises a brewing parameter acquisition module, an external data acquisition module and a comprehensive processing module.
The wine brewing parameter acquisition module is used for acquiring parameter data in the fermented pear wine; the wine brewing parameter acquisition module comprises a density acquisition unit and a content acquisition unit; the density acquisition unit is used for acquiring the density of the fermented pear wine; the density of the fermented pear wine in the fermentation process can be changed, and the content acquisition unit is used for acquiring the sugar degree, the alcohol degree and the acidity of the fermented pear wine, wherein the sugar degree, the alcohol degree and the acidity of the fermented pear wine are important factors influencing the quality of the pear wine.
The wine brewing parameter acquisition module is configured with a wine brewing data acquisition strategy, and the wine brewing data acquisition strategy comprises the following steps: respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at intervals of first wine making time in the early fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of the first amount of fermented pear wine acquired in the early fermentation stage as the density in the early fermentation stage, the sugar degree in the early fermentation stage, the alcohol content in the early fermentation stage and the acidity in the early fermentation stage; respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every second wine making time interval in the middle fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of a second quantity of fermented pear wine acquired in the middle fermentation stage as the density in the middle fermentation stage, the sugar degree in the middle fermentation stage, the alcohol content in the middle fermentation stage and the acidity in the middle fermentation stage; respectively acquiring the density, the sugar degree, the alcohol degree and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every third brewing time in the later fermentation stage, and setting the average values of the density, the sugar degree, the alcohol degree and the acidity of a third quantity of fermented pear wine acquired in the later fermentation stage as the density, the sugar degree, the alcohol degree and the acidity in the later fermentation stage, wherein the first brewing time is longer than the second brewing time, and the second brewing time is longer than the third brewing time;
the external data acquisition module is used for acquiring external monitoring data of the fermented pear wine; the external data acquisition module comprises an image acquisition unit and a sound acquisition unit; the image acquisition unit is used for acquiring image data of the fermented pear wine; the pomace of the pear wine can float at different positions in different fermentation periods, so that the levels floating in the pomace are compared to serve as an important reference factor of pear wine brewing quality, the sound acquisition unit is used for acquiring decibel data of the fermented pear wine, and the pear wine can generate fermentation bubbling sound in the fermentation process.
The external data acquisition module is configured with an external data acquisition strategy, and the external data acquisition strategy comprises: acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at intervals of first external acquisition time in the early fermentation stage, and setting the average value of the first amount of image data and decibel data acquired in the early fermentation stage as the image data in the early fermentation stage and the decibel data in the early fermentation stage;
acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at every second external acquisition time in the middle fermentation period, and setting the average value of a second amount of image data and decibel data acquired in the middle fermentation period as middle fermentation period image data and middle fermentation period decibel;
the image data and the decibel data of the pear wine are acquired at the later stage of fermentation every interval of third external acquisition time through the image acquisition unit and the sound acquisition unit, the average value of the third quantity of image data and decibel data acquired at the later stage of fermentation is set as the image data and the decibel data at the later stage of fermentation, wherein the first external acquisition time is longer than the second external acquisition time, and the second external acquisition time is longer than the third external acquisition time.
The comprehensive processing module is configured with a comprehensive processing strategy, and the comprehensive processing strategy comprises the following steps: setting the fermentation state of the fermented pear wine into a fermentation early stage, a fermentation middle stage and a fermentation later stage; the method comprises the steps of dividing the fermented pear wine into a top layer, a middle layer and a bottom layer in sequence from high to low in height, and comparing the ratio of fruit residues in the top layer, the middle layer and the bottom layer of the fermented pear wine when processing image data, wherein transparent bottles with uniform specifications are adopted in a pear wine brewing container monitored by the method, so that reference can be provided when image comparison is carried out.
Obtaining the respective proportions of the fruit residues in the top layer, the middle layer and the bottom layer through comparison, and respectively setting the proportions as a top-layer fruit residue proportion, a middle-layer fruit residue proportion and a bottom-layer fruit residue proportion; setting the average value of the first quantity of top-layer fruit residue ratio, middle-layer fruit residue ratio and bottom-layer fruit residue ratio obtained in the early fermentation stage as the top-layer fruit residue ratio, the middle-layer fruit residue ratio and the bottom-layer fruit residue ratio in the early fermentation stage; setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion of the second quantity obtained in the middle fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the middle fermentation period; setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion obtained in the later fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the later fermentation period.
The comprehensive processing module comprises a pre-processing unit, a middle-processing unit and a post-processing unit.
The early-stage processing unit is used for processing data acquired in the early stage of fermentation; the preprocessing unit is configured with a preprocessing strategy, and the preprocessing strategy comprises the following steps: substituting the density at the early stage of fermentation, the sugar degree at the early stage of fermentation, the alcoholic strength at the early stage of fermentation and the acidity at the early stage of fermentation into a wine brewing parameter processing formula at the early stage of fermentation to obtain a wine brewing parameter value at the early stage of fermentation; the processing formula of the wine brewing parameters at the early stage of fermentation is as follows:
Figure BDA0003599997050000101
wherein Cfqn is a wine making parameter value at the early stage of fermentation, Mfq is a density at the early stage of fermentation, Tfq is a sugar degree at the early stage of fermentation, Jfq is an alcoholic strength at the early stage of fermentation, Sfq is an acidity at the early stage of fermentation, Mqc is a density comparison value at the early stage of fermentation, Tqc is a sugar degree comparison value at the early stage of fermentation, Jqc is an alcoholic strength comparison value at the early stage of fermentation, Sqc is an acidity comparison value at the early stage of fermentation, q1 is a density specific gravity value at the early stage of fermentation, and q2 is a content specific gravity value at the early stage of fermentation; wherein q2 is greater than q1, indicating that the parameter effect of the pre-fermentation content is greater than the parameter effect of the pre-fermentation density; and substituting decibels at the early stage of fermentation, the ratio of top-layer fruit residues at the early stage of fermentation, the ratio of middle-layer fruit residues at the early stage of fermentation and the ratio of bottom-layer fruit residues at the early stage of fermentation into an external parameter processing formula at the early stage of fermentation to obtain the external parameters at the early stage of fermentationA parameter value; the external parameter processing formula at the early stage of fermentation is configured as follows:
Figure BDA0003599997050000102
cfqw is an external parameter value in the early stage of fermentation, Fbq is decibel in the early stage of fermentation, Gdq1 is a proportion of top-layer fruit residues in the early stage of fermentation, Gqz is a proportion of middle-layer fruit residues in the early stage of fermentation, Gdq2 is a proportion of bottom-layer fruit residues in the early stage of fermentation, Fbqc is a decibel comparison value in the early stage of fermentation, Gdq1c is a proportion comparison value of top-layer fruit residues in the early stage of fermentation, Gqzc is a proportion comparison value in the middle-layer fruit residues in the early stage of fermentation, Gdq2c is a proportion comparison value in the bottom-layer fruit residues in the early stage of fermentation, q3 is a decibel value in the early stage of fermentation, and q4 is a proportion value of fruit residues in the early stage of fermentation; wherein q4 is greater than q3, and the influence of decibel parameters in the early stage of fermentation is smaller than the influence of pomace parameters in the early stage of fermentation, and then the brewing parameter values and the external parameter values in the early stage of fermentation are substituted into the early stage of fermentation state reference formula to obtain the early stage of fermentation state reference value, and the early stage of fermentation state reference formula is configured as follows:
cfqz ═ Cfqn-Cfqn1| + | Cfqw-Cfqw1 |; cfqz is a reference value for the pre-fermentation state.
The middle-term processing unit is used for processing data acquired in the middle term of fermentation; the medium-term processing unit is configured with a medium-term processing strategy, and the medium-term processing strategy comprises the following steps: substituting the medium-fermentation density, the medium-fermentation sugar degree, the medium-fermentation alcohol degree and the medium-fermentation acidity into a medium-fermentation brewing parameter processing formula to obtain medium-fermentation brewing parameter values; the processing formula of brewing parameters in the middle stage of fermentation is configured as follows:
Figure BDA0003599997050000111
wherein Cfzn is a middle fermentation stage wine brewing parameter value, Mfz is middle fermentation stage density, Tfz is middle fermentation stage sugar degree, Jfz is middle fermentation stage alcohol degree, Sfz is middle fermentation stage acidity, Mzc is middle fermentation stage density comparison value, Tzc is middle fermentation stage sugar degree comparison value, Jzc is middle fermentation stage alcohol degree comparison value, Szc is middle fermentation stage acidity comparison value, z1 is middle fermentation stage density specific gravity value, z2 is middle fermentation stage content specific gravity value, wherein z2 is greater than z1, which indicates that the influence of the middle fermentation stage content parameter is greater than that of the middle fermentation stage content parameterThe parameter influence of the density in the middle stage of fermentation; substituting decibels at the middle stage of fermentation, the ratio of top-layer pomace at the middle stage of fermentation, the ratio of middle-layer pomace and the ratio of bottom-layer pomace at the middle stage of fermentation into a middle-stage external parameter processing formula to obtain middle-stage external parameter values; the external parameter processing formula in the middle stage of fermentation is configured as follows:
Figure BDA0003599997050000112
cfzw is an external parameter value in the middle of fermentation, Fbz is decibel in the middle of fermentation, Gdz1 is a proportion of top-layer pomace in the middle of fermentation, Gzz is a proportion of middle-layer pomace in the middle of fermentation, Gdz2 is a proportion of bottom-layer pomace in the middle of fermentation, Fbc is a decibel control value in the middle of fermentation, Gdz1c is a proportion control value of top-layer pomace in the middle of fermentation, Gzzc is a proportion control value of middle-layer pomace in the middle of fermentation, Gdz2c is a proportion control value in the bottom-layer pomace in the middle of fermentation, z3 is a decibel value in the middle of fermentation, and z4 is a proportion value of pomace in the middle of fermentation; wherein z4 is greater than z3, which indicates that the influence of decibel parameters in the middle fermentation stage is less than the influence of pomace parameters in the middle fermentation stage, and then the brewing parameter value in the middle fermentation stage and the external parameter value in the middle fermentation stage are substituted into the reference formula of the state in the middle fermentation stage to obtain the reference value of the state in the middle fermentation stage; the reference formula of the fermentation medium-stage state is configured as follows:
cfzz ═ Cfzn-Cfzn1| + | Cfzw-Cfzw1 |; cfzz is the reference value of the middle fermentation state.
The post-processing unit is used for carrying out comprehensive processing on the basis of the processing result of the pre-processing unit, the processing result of the middle-processing unit and the data acquired in the later fermentation stage to obtain a fermentation state result; the post-processing unit is configured with a post-processing strategy, and the post-processing strategy comprises the following steps: substituting the density, the sugar degree, the alcoholic strength and the acidity in the later fermentation period into a brewing parameter processing formula in the later fermentation period to obtain a brewing parameter value in the later fermentation period; the processing formula of the brewing parameters at the later stage of fermentation is configured as follows:
Figure BDA0003599997050000121
wherein Cfhn is the value of wine making parameter at the later stage of fermentation, Mfh is the density at the later stage of fermentation, Tfh is the sugar at the later stage of fermentationThe alcohol content of Jfh at the later stage of fermentation, the acidity of Sfh at the later stage of fermentation, the density contrast value of Mhc at the later stage of fermentation, the sugar content contrast value of Thc at the later stage of fermentation, the alcohol content contrast value of Jhc at the later stage of fermentation, the acidity contrast value of Shc at the later stage of fermentation, the density specific gravity value of h1 at the later stage of fermentation, the content specific gravity value of h2 at the later stage of fermentation, and h2 which is greater than h1 indicate that the influence of the density at the later stage of fermentation is less than the influence of the content parameters at the later stage of fermentation; substituting decibels at the later stage of fermentation, the ratio of the top-layer pomace at the later stage of fermentation, the ratio of the middle-layer pomace at the later stage of fermentation and the ratio of the bottom-layer pomace at the later stage of fermentation into an external parameter processing formula at the later stage of fermentation to obtain external parameter values at the later stage of fermentation; the external parameter processing formula in the later stage of fermentation is configured as follows:
Figure BDA0003599997050000122
cfhw is an external parameter value at the later stage of fermentation, Fbh is decibel at the later stage of fermentation, Gdh1 is a top-layer fruit residue ratio at the later stage of fermentation, Ghz is a middle-layer fruit residue ratio at the later stage of fermentation, Gdh2 is a bottom-layer fruit residue ratio at the later stage of fermentation, Fbc is a decibel control value at the later stage of fermentation, Gdh1c is a top-layer fruit residue ratio control value at the later stage of fermentation, Ghzc is a middle-layer fruit residue ratio control value at the later stage of fermentation, Gdh2c is a bottom-layer fruit residue ratio control value at the later stage of fermentation, h3 is a decibel specific gravity value at the later stage of fermentation, and h4 is a specific gravity value at the later stage of fermentation, wherein h4 is greater than h3, which indicates that the influence of the decibel parameter at the later stage of fermentation is less than the influence of the fruit residue parameter at the later stage of fermentation; substituting the brewing parameter values and the external parameter values in the later fermentation period into a reference formula of the state in the later fermentation period to obtain a reference value of the state in the later fermentation period; the reference formula of the state of the late fermentation stage is configured as follows:
cfhz ═ Cfhn-Cfhn1| + | Cfhw-Cfhw1 |; cfhz is a reference value for the state of the later stage of fermentation.
Substituting the early fermentation state reference value, the middle fermentation state reference value and the late fermentation state reference value into a fermentation state comprehensive reference formula to obtain a fermentation state comprehensive reference value; the fermentation state comprehensive reference formula is configured as follows:
Figure BDA0003599997050000131
czh Ginseng radix in fermented stateTaking the reference values as C1, C2 and C3, wherein the reference values are the control values of the early state of fermentation, the control value of the middle state of fermentation and the control value of the late state of fermentation; classifying the comprehensive reference value of the fermentation state, and setting the fermentation state as a high-quality fermentation state when the comprehensive reference value of the fermentation state is less than or equal to a first fermentation state threshold value; when the comprehensive reference value of the fermentation state is less than or equal to the threshold value of the second fermentation state and greater than the threshold value of the first fermentation state, setting the fermentation state as a medium-quality fermentation state; and when the comprehensive reference value of the fermentation state is larger than the second fermentation state threshold value, setting the fermentation state as a low-quality fermentation state, wherein the smaller the difference between the early-fermentation state reference value, the middle-fermentation state reference value and the late-fermentation state reference value and the early-fermentation state control value, the middle-fermentation state control value and the late-fermentation state control value is, the higher the quality of wine brewing is, and the smaller the obtained comprehensive reference value of the fermentation state is, the higher the quality of wine brewing is.
The monitoring system further comprises a fermentation data acquisition module, the fermentation data acquisition module is used for acquiring the ratio of the fruit juice to the sugar content of the fermented pear wine, wherein the comparison values in the plurality of formulas need to be set by referring to the ratio of the fruit juice to the sugar content in the corresponding fermented pear wine ratio when being set, the plurality of comparison value data are obtained based on a plurality of times of experimental data of different kinds of ratios, and data with high brewing quality are selected as reference comparison.
The working principle is as follows: firstly, parameter data in fermented pear wine and external monitoring data of the fermented pear wine can be acquired through a wine making parameter acquisition module and an external data acquisition module; the data acquired in the early stage of fermentation can be processed by the early-stage processing unit, the data acquired in the middle stage of fermentation can be processed by the middle-stage processing unit, and the data acquired in the later stage of fermentation can be comprehensively processed by the post-stage processing unit based on the processing result of the early-stage processing unit, the processing result of the middle-stage processing unit and the data acquired in the later stage of fermentation to obtain a fermentation state result.
Finally, it should be noted that: the above-mentioned embodiments are only specific embodiments of the present invention, which are used for illustrating the technical solutions of the present invention and not for limiting the same, and the protection scope of the present invention is not limited thereto, although the present invention is described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. A fermentation state monitoring system for fermenting pear wine is characterized by comprising a wine brewing parameter acquisition module, an external data acquisition module and a comprehensive processing module; the brewing parameter acquisition module is used for acquiring parameter data in the fermented pear wine; the external data acquisition module is used for acquiring external monitoring data of the fermented pear wine;
the comprehensive processing module is configured with a comprehensive processing strategy, and the comprehensive processing strategy comprises the following steps: setting the fermentation state of the fermented pear wine into a fermentation early stage, a fermentation middle stage and a fermentation later stage; the comprehensive processing module comprises a pre-processing unit, a middle-processing unit and a post-processing unit; the early-stage processing unit is used for processing data acquired in the early stage of fermentation; the middle-stage processing unit is used for processing data acquired in the middle stage of fermentation; and the post-processing unit is used for carrying out comprehensive processing on the basis of the processing result of the pre-processing unit, the processing result of the middle-stage processing unit and the data acquired in the later fermentation stage to obtain a fermentation state result.
2. The system for monitoring the fermentation state of fermented perry according to claim 1, wherein the brewing parameter acquisition module comprises a density acquisition unit and a content acquisition unit; the density acquisition unit is used for acquiring the density of the fermented pear wine; the content acquisition unit is used for acquiring the sugar degree, the alcohol degree and the acidity in the fermented pear wine;
the external data acquisition module comprises an image acquisition unit and a sound acquisition unit; the image acquisition unit is used for acquiring image data of fermented pear wine; the sound collection unit is used for obtaining decibel data of the fermented pear wine.
3. The system of claim 2, wherein the brewing parameter collection module is configured with a brewing data collection strategy comprising: respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at intervals of first wine making time in the early fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of the first amount of fermented pear wine acquired in the early fermentation stage as the density in the early fermentation stage, the sugar degree in the early fermentation stage, the alcohol content in the early fermentation stage and the acidity in the early fermentation stage;
respectively acquiring the density, the sugar degree, the alcohol content and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every second wine making time interval in the middle fermentation stage, and setting the average values of the density, the sugar degree, the alcohol content and the acidity of a second quantity of fermented pear wine acquired in the middle fermentation stage as the density in the middle fermentation stage, the sugar degree in the middle fermentation stage, the alcohol content in the middle fermentation stage and the acidity in the middle fermentation stage;
respectively acquiring the density, the sugar degree, the alcohol degree and the acidity of the primary fermented pear wine by a density acquisition unit and a content acquisition unit at every third brewing time in the later fermentation stage, and setting the average values of the density, the sugar degree, the alcohol degree and the acidity of a third quantity of fermented pear wine acquired in the later fermentation stage as the density, the sugar degree, the alcohol degree and the acidity in the later fermentation stage, wherein the first brewing time is longer than the second brewing time, and the second brewing time is longer than the third brewing time;
the external data acquisition module is configured with an external data acquisition strategy, which comprises: acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at intervals of first external acquisition time in the early fermentation stage, and setting the average value of the first amount of image data and decibel data acquired in the early fermentation stage as the image data in the early fermentation stage and the decibel data in the early fermentation stage;
acquiring image data and decibel data of the pear wine fermented once through an image acquisition unit and a sound acquisition unit at every second external acquisition time in the middle fermentation period, and setting the average value of a second amount of image data and decibel data acquired in the middle fermentation period as middle fermentation period image data and middle fermentation period decibel;
the image data and the decibel data of the pear wine are acquired at the later stage of fermentation every interval of third external acquisition time through the image acquisition unit and the sound acquisition unit, the average value of the third quantity of image data and decibel data acquired at the later stage of fermentation is set as the image data and the decibel data at the later stage of fermentation, wherein the first external acquisition time is longer than the second external acquisition time, and the second external acquisition time is longer than the third external acquisition time.
4. A system for monitoring the fermentation state of fermented perry according to claim 3, wherein said integrated treatment strategy further comprises: dividing the fermented pear wine into a top layer, a middle layer and a bottom layer in sequence from high to low in height, comparing the ratio of the fruit residues in the top layer, the middle layer and the bottom layer of the fermented pear wine when processing image data, obtaining the respective ratio of the fruit residues in the top layer, the middle layer and the bottom layer through comparison, and setting the ratio of the top layer fruit residues, the ratio of the middle layer fruit residues and the ratio of the bottom layer fruit residues as the ratio of the top layer fruit residues, the ratio of the middle layer fruit residues and the ratio of the bottom layer fruit residues respectively;
setting the average value of the first quantity of top-layer fruit residue ratio, middle-layer fruit residue ratio and bottom-layer fruit residue ratio obtained in the early fermentation period as the top-layer fruit residue ratio, the middle-layer fruit residue ratio and the bottom-layer fruit residue ratio in the early fermentation period;
setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion of a second quantity obtained in the middle fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the middle fermentation period;
setting the average value of the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion obtained in the later fermentation period as the top layer pomace proportion, the middle layer pomace proportion and the bottom layer pomace proportion in the later fermentation period.
5. A fermentation status monitoring system for fermenting perry according to claim 4, wherein the pre-processing unit is configured with pre-processing strategies comprising: substituting the density at the early stage of fermentation, the sugar content at the early stage of fermentation, the alcoholic strength at the early stage of fermentation and the acidity at the early stage of fermentation into a wine brewing parameter processing formula at the early stage of fermentation to obtain wine brewing parameter values at the early stage of fermentation; substituting decibels at the early stage of fermentation, the ratio of top-layer fruit residues at the early stage of fermentation, the ratio of middle-layer fruit residues at the early stage of fermentation and the ratio of bottom-layer fruit residues at the early stage of fermentation into an external parameter processing formula at the early stage of fermentation to obtain external parameter values at the early stage of fermentation;
and substituting the wine making parameter value in the early fermentation stage and the external parameter value in the early fermentation stage into a state reference formula in the early fermentation stage to obtain a state reference value in the early fermentation stage.
6. The system for monitoring the fermentation state of fermented perry according to claim 5, wherein the pre-fermentation brewing parameter processing formula is configured to:
Figure FDA0003599997040000031
the external parameter processing formula at the early stage of fermentation is configured as follows:
Figure FDA0003599997040000041
the pre-fermentation state reference formula is configured as follows: cfqz | Cfqn-Cfqn1| + | Cfqw-Cfqw1 |)(ii) a Wherein Cfqn is a wine making parameter value at the early stage of fermentation, Mfq is a density at the early stage of fermentation, Tfq is a sugar degree at the early stage of fermentation, Jfq is an alcoholic strength at the early stage of fermentation, Sfq is an acidity at the early stage of fermentation, Mqc is a density comparison value at the early stage of fermentation, Tqc is a sugar degree comparison value at the early stage of fermentation, Jqc is an alcoholic strength comparison value at the early stage of fermentation, Sqc is an acidity comparison value at the early stage of fermentation, q1 is a density specific gravity value at the early stage of fermentation, q2 is a content specific gravity value at the early stage of fermentation, Cfqw is an external parameter value at the early stage of fermentation, Fbq is decibel at the early stage of fermentation, Gdq1 is a top-layer fruit residue ratio at the early stage of fermentation, Gqz is a middle-layer fruit residue ratio at the early stage of fermentation, Gdq2 is a bottom-layer fruit residue ratio at the early stage of fermentation, Fbqc is a decibel comparison value at the early stage, Gdq2 is a top-layer fruit residue ratio comparison value at the early stage of fermentation, Gqzc is a middle-layer fruit residue ratio at the early stage of fermentation, 3 at the bottom layer at the early stage of fermentation, q4 is the specific gravity value of the pomace at the early stage of fermentation, and Cfqz is the reference value of the state at the early stage of fermentation.
7. A fermentation status monitoring system for fermented perry according to claim 6, wherein the medium-term processing unit is configured with a medium-term processing strategy comprising: substituting the medium-fermentation density, the medium-fermentation sugar degree, the medium-fermentation alcohol degree and the medium-fermentation acidity into a medium-fermentation brewing parameter processing formula to obtain medium-fermentation brewing parameter values; substituting decibels at the middle stage of fermentation, the ratio of top-layer pomace at the middle stage of fermentation, the ratio of middle-layer pomace and the ratio of bottom-layer pomace at the middle stage of fermentation into a middle-stage external parameter processing formula to obtain middle-stage external parameter values;
and substituting the middle fermentation stage brewing parameter value and the middle fermentation stage external parameter value into a middle fermentation stage state reference formula to obtain a middle fermentation stage state reference value.
8. The system for monitoring the fermentation state of fermented perry according to claim 7, wherein the processing formula of brewing parameters in the middle stage of fermentation is configured as follows:
Figure FDA0003599997040000042
the middle-stage fermentation external parameter processing formula is configured as follows:
Figure FDA0003599997040000051
the reference formula of the middle fermentation state is configured as follows: cfzz ═ Cfzn-Cfzn1| + | Cfzw-Cfzw1 |; wherein Cfzn is a brewing parameter value in the middle of fermentation, Mfz is a density in the middle of fermentation, Tfz is a sugar degree in the middle of fermentation, Jfz is an alcoholic degree in the middle of fermentation, Sfz is an acidity in the middle of fermentation, Mzc is a density control value in the middle of fermentation, Tzc is a sugar control value in the middle of fermentation, Jzc is an alcoholic degree control value in the middle of fermentation, Szc is an acidity control value in the middle of fermentation, z1 is a density specific value in the middle of fermentation, z2 is a content specific gravity value in the middle of fermentation, Cfzw is an external parameter value in the middle of fermentation, Fbz is decibel in the middle of fermentation, Gdz1 is a top-layer fruit residue ratio in the middle of fermentation, Gzz is a middle-layer fruit residue ratio in the middle of fermentation, Gdz2 is a bottom-layer fruit residue ratio in the middle of fermentation, Fbc is a control value in the middle of fermentation, Gdz1c is a top-layer fruit residue ratio control value in the middle of fermentation, Gzzc is a fruit residue ratio control value in the middle of fermentation, Gdz2c is a control value in the middle of fermentation, and 3 is a specific decibel value in the bottom layer, z4 is the specific gravity value of the pomace in the middle of fermentation, and Cfzz is the reference value of the state in the middle of fermentation.
9. A fermentation status monitoring system for fermenting perry according to claim 8, wherein said post-processing unit is configured with post-processing strategies comprising: substituting the density, the sugar degree, the alcoholic strength and the acidity in the later fermentation period into a brewing parameter processing formula in the later fermentation period to obtain a brewing parameter value in the later fermentation period; substituting decibels at the later stage of fermentation, the ratio of the top-layer pomace at the later stage of fermentation, the ratio of the middle-layer pomace at the later stage of fermentation and the ratio of the bottom-layer pomace at the later stage of fermentation into an external parameter processing formula at the later stage of fermentation to obtain external parameter values at the later stage of fermentation;
substituting the brewing parameter values and the external parameter values in the later fermentation period into a reference formula of the state in the later fermentation period to obtain a reference value of the state in the later fermentation period;
substituting the early fermentation state reference value, the middle fermentation state reference value and the late fermentation state reference value into a fermentation state comprehensive reference formula to obtain a fermentation state comprehensive reference value;
classifying the fermentation state comprehensive reference value, and setting the fermentation state as a high-quality fermentation state when the fermentation state comprehensive reference value is less than or equal to a first fermentation state threshold value; when the comprehensive reference value of the fermentation state is less than or equal to the threshold value of the second fermentation state and greater than the threshold value of the first fermentation state, setting the fermentation state as a medium-quality fermentation state; and when the fermentation state comprehensive reference value is larger than the second fermentation state threshold value, setting the fermentation state as a low-quality fermentation state.
10. The system for monitoring the fermentation state of fermented perry according to claim 9, wherein the post-fermentation brewing parameter processing formula is configured to:
Figure FDA0003599997040000061
the external parameter processing formula at the later stage of fermentation is configured as follows:
Figure FDA0003599997040000062
the reference formula of the state of the late fermentation stage is configured as follows: cfhz ═ Cfhn-Cfhn1| + | Cfhw-Cfhw1 |; the fermentation state comprehensive reference formula is configured as follows:
Figure FDA0003599997040000063
wherein Cfhn is a value of wine making parameter at the later stage of fermentation, Mfh is density at the later stage of fermentation, Tfh is sugar content at the later stage of fermentation, Jfh is alcoholic strength at the later stage of fermentation, Sfh is acidity at the later stage of fermentation, Mhc is a density comparison value at the later stage of fermentation, Thc is a sugar comparison value at the later stage of fermentation, Jhc is an alcoholic strength comparison value at the later stage of fermentation, Shc is an acidity comparison value at the later stage of fermentation, h1 is a density specific gravity value at the later stage of fermentation, and h2 is a content specific gravity value at the later stage of fermentation,cfhw is an external parameter value at the later stage of fermentation, Fbh is a decibel value at the later stage of fermentation, Gdh1 is a proportion of top-layer fruit residues at the later stage of fermentation, Ghz is a proportion of middle-layer fruit residues at the later stage of fermentation, Gdh2 is a proportion of bottom-layer fruit residues at the later stage of fermentation, Fbc is a decibel comparison value at the later stage of fermentation, Gdh1C is a proportion comparison value of top-layer fruit residues at the later stage of fermentation, Ghzc is a proportion comparison value at the middle-layer fruit residues at the later stage of fermentation, Gdh2C is a proportion comparison value at the bottom-layer fruit residues at the later stage of fermentation, h3 is a decibel proportion value at the later stage of fermentation, h4 is a proportion value of fruit residues at the later stage of fermentation, Cfhz is a state reference value at the later stage of fermentation, Czh is a comprehensive reference value of fermentation, C1 is a state comparison value at the earlier stage of fermentation, C2 is a state comparison value at the middle stage of fermentation, and C3 is a comparison value at the later stage of fermentation.
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