Technological Optimization of Making Cherry Tonic Wine Based on the Modeling Method of Neural Network

Zu Li Sun; Ming En Guo; Lian Sheng Wang; Jie Wang; Ting Jun Li

doi:10.4028/www.scientific.net/AMM.58-60.2105

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 58-60Technological Optimization of Making Cherry Tonic...

Technological Optimization of Making Cherry Tonic Wine Based on the Modeling Method of Neural Network

Abstract:

In this paper, the author put forward a method of making Cherry tonic wine, which is made from cherry and aromatic plants such as safflower, baizhi, etc. The data of fermentative technological process were obtained by using orthogonal experiments. On the basis of these data, the author of this article use the way of Artificial Neural Networks (ANN) processing the data to establish a model of technological factors in fermentation and with the help of this model, which simulates, evaluates and optimizes, we conclude that the best fermentative factors are as follows :fermentation temperature is 20±2°C, the amounts of glucose, acidity and liquid with aromatic plants are 11±1%,0.7±0.1% and 0.2%.

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Periodical:

Applied Mechanics and Materials (Volumes 58-60)

Pages:

2105-2108

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.58-60.2105

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Online since:

June 2011

Authors:

Zu Li Sun, Ming En Guo, Lian Sheng Wang, Jie Wang, Ting Jun Li

Keywords:

Cherry Tonic Wine, Fermentation, Neural Network (NN)

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