基于云模型和改进D-S证据理论的浓香型白酒发酵质量评估方法  

Evaluation Method of Luzhou-flavor Liquor Fermentation Quality Based onCloud Model and Improved D-S Evidence Theory

作　　者：陈博 杨亭榆 刘艾萌 赖冬寅[1] CHEN Bo;YANG Tingyu;LIU Aimeng;LAI Dongyin(School of Intelligent Manufacturing and Information Engineering,Sichuan Technology&Business College,Dujiangyan 611830,Sichuan,China)

机构地区：[1]四川工商职业技术学院智能制造与信息工程学院,四川都江堰611830

出　　处：《科技和产业》2024年第9期164-169,共6页Science Technology and Industry

基　　金：四川工商职业技术学院校级课题(2022NC10)。

摘　　要：黄水是浓香型白酒发酵特有的副产物,黄水参数一定程度反映了发酵质量。基于黄水的酸度、还原糖、酒精度等关键参数,采用云模型与改进的D-S(Dempster-Shafer)证据理论,实现对白酒发酵质量的定量评估。基于黄水关键参数建立隶属度云模型,使用云模型判定样本在各发酵质量判定区间的隶属度情况。同时对D-S证据理论的冲突系数计算方式进行改进,使得信息融合结果更具代表性。提出一种浓香型白酒发酵质量的综合评估方法,降低了人工判别的主观性。Yellow water is a unique by-product of Luzhou-flavor liquor fermentation,and the yellow water parameters reflect the fermentation quality to some extent.Based on the key parameters of acidity,reducing sugar and alcohol content,the cloud model and improved D-S(Dempster-Shafer)evidence theory are used to realize the quantitative assessment of the liquor fermentation quality.The membership cloud model is established based on the key parameters of yellow water.The membership cloud model is established based on the key parameters of yellow water,and the cloud model is used to determine the membership of the samples in each fermentation quality determination interval.At the same time,the calculation method of the conflict coefficient of D-S evidence theory is improved to make the information fusion results more representative.A comprehensive evaluation method of fermentation quality of Luzhou-flavor liquor is proposed to reduce the subjectivity of manual discrimination.

关 键 词：浓香型白酒 黄水 云模型 D-S(Dempster-Shafer)证据理论 合成算法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]