In order to control Ginjo moromi fermentation by fuzzy reasoning, selected measurement data for Ginjo moromi were analyzed statistically. Based on the average values of temperature, Baume and alcohol concentration and their standard deviations from a series of 25 Ginjo moromi fermentations, rules for fuzzy control were constructed. In addition, correlations were found between the integrated temperature of moromi fermentation and the Baume and alcohol concentrations. The fuzzy rules were assessed by using these correlations to simulate Ginjo moromi fermentation, and the feasibility of applying the rules to Ginjo moromi control was verified.
|Translated title of the contribution||Construction of fuzzy rules based on statistically analyzed data for control of the sake (Ginjo)making process.|
|Number of pages||8|
|Publication status||Published - 1994|