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 contribution||Experimental Fermentations of Ginjo Sake with Two Fuzzy Controls|
|Number of pages||7|
|Publication status||Published - 1995|