Technological Optimization of Making Cherry Tonic Wine Based on the Modeling Method of Neural Network

摘要

In this paper, the author put forward a method of making Cherry tonic wine, which is made from cherry and aromatic plants such as safflower, baizhi, etc. The data of fermentative technological process were obtained by using orthogonal experiments. On the basis of these data, the author of this article use the way of Artificial Neural Networks (ANN) processing the data to establish a model of technological factors in fermentation and with the help of this model, which simulates, evaluates and optimizes, we conclude that the best fermentative factors are as follows: fermentation temperature is 20±2°C, the amounts of glucose, acidity and liquid with aromatic plants are 11±1%, 0.7±0.1% and 0.2%.