清酒発酵プロセスのファジィ制御

概要

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A skilled sake expert's know-how about the management of sake brewing was organized for a fuzzy control system. By applying the control rules obtainedm, we developed a fuzzy control system for the sake brewing which decided changes in the temperature of the sake mash (Moromi) to follow the Baume reference pattern. In a polot-scale control test, this system could precisely trace the target reference pattern during the whole brewing period, and each component in the sake produced, such as alcohol concentration, Baume value, acidity, amino acidity and pyruvic acid, coincided almosst completely with the desired value. The results of the relatively gentle temperature control obtained by this system throughout the brewing period were similar to the case of the expert's control. In sensory evaluation by skiiled panelists, no paricular problems were found in the taste and flavor, and the sake quality was almost the same as that of sake produced under the expert's control. This suggested that the system could be applied to a computer-aided control system to realize the expert's control startegy in the sake brewing process.
社団法人日本生物工学会の論文
1992-01-25