Automatic white wine blending system based on odour control

Abstract

The invention relates to an automatic white wine blending system utilizing real-time odour detection and flow control; the blending proportion is controlled through an odour detection result, so that automatic blending of different flavoured wines and vintages is realized; blending of finished wine having special flavour can be rapidly completed by utilizing raw material wines of different batches without identification of wine tasters for many times; and the produced finished wine has the advantages of being precise in flavour and easy to adjust. The automatic white wine blending system based on odour control disclosed by the invention mainly comprises a raw material tank, a blending tank, a finished product tank, a pipeline system and an industrial computer control platform. The basic flow is as follows: measuring and demarcating odour of raw material wine, and recording in a database; demarcating odour characteristics of expectantly blended finished wine (sample), and determining a pre-blending proportion; blending by controlling the proportion of basic wine through a turbine flowmeter and an electromagnetic valve; sampling gas in the upper layer from the blending tank in real time in the blending process, and analyzing odour; and blending and correcting for many times in the later period so as to finally obtain expectant odour indexes, and storing in the finished good tank.

Description

technical field [0001] The invention relates to a liquor blending device, in particular to a blending system which can automatically control the liquor blending process in real time according to the smell. Background technique [0002] At present, the liquor industry mainly adopts traditional blending methods for liquor blending, such as in-tank blending and large-capacity storage tank blending. Under normal circumstances, first determine the formula according to the sample, and then calculate the amount of various base wines, or use a bucket to blend with pottery jars one by one, or mix several jar base wines in proportion to a large tank for blending. These methods are particularly cumbersome to operate. Even for semi-automatic blending systems, it is necessary to repeatedly observe the liquid level scale, control the opening and closing of pumps and valves to adjust the blending ratio, which consumes a lot of manpower, high labor intensity, low production efficiency, and ...

AI Technical Summary

Problems solved by technology

The taste of the finished product blended in a large-capacity storage tank cannot be guaranteed to be consistent with the sample. It needs professional tasters to go through multiple tastings and repeated blending to achieve it. The success rate of one-time blending is low.

The reason is that there are always differences between the base wine used in the production of the sample and the base wine used in the actual blending due to batch reasons. During the fermentation process of the base wine, there are many uncontrollable factors, such as climate, environment, and geographical conditions. On the other hand, the environment at the time of blending will also have a certain impact on the finished product. Even if the same batch of base wine is used, the finished product blended under different temperature and humidity conditions may have differences in flavor.

This will lead to the blending of different batches of base wine with the same ratio, or the constantly changing blending environment will have an uncontrollable impact on the final product, affecting the quality and consistency of the finished product

In the middle of each blending process, the quality control is done by sommelier tasting, which will consume a lot of manpower and time, prolong the blending cycle, and will also be affected by the subjective factors of the sommelier, which is very uneconomical.

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