ファジィ推論を用いた吟釀もろみ制御試験

Translated title of the contribution: Experimental Fermentations of Ginjo Sake with Two Fuzzy Controls

花井 泰三, 西田 淑男, 大楠 栄治, 本多 裕之, 深谷 伊和男, 小林 猛

Research output: Contribution to journalArticlepeer-review

Abstract

To control Ginjo moromi fermentation automatically, experimental fermentations based on two types of fuzzy control were carried out. One fermentation (100 kg total rice) was controlled by a Toji (a sake-brewing expert), three (1 run with 10 kg total rice ; 2 runs with 100 kg total rice) by fuzzy rules based on statistically analyzed data, and two (1 run with 10 kg total rice ; 1 run with 100 kg total rice) by fuzzy rules based on framework rules. The concentrations of chemical components, physical properties and concentrations of flavor components had almost the same values in all these modes of control, suggesting that Ginjo sake can be made under fuzzy control with almost the same quality as that made under the manual control of a Toji.
Translated title of the contributionExperimental Fermentations of Ginjo Sake with Two Fuzzy Controls
Original languageJapanese
Pages (from-to)283-289
Number of pages7
JournalSeibutsu-kogaku Kaishi
Volume73
Issue number4
Publication statusPublished - 1995

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