Research on the model of mizing wine bodies based on neural network

摘要：

Aiming at instability of the quality of liquor blending and seasoning process, this paper puts out making use of advanced detecting system to acquire information on wine bodies physical-chemical ingredient, raises to 100 kinds of the non-skeletons ingredients of wine bodies. Meanwhile, by using the technology of computer and database, liquor fingerprint is draw, and information on physical-chemical ingredient is analyzed in BP neutral network, and achieving the object of intelligent blending of liquor is realized.

关键词： liquor blending information on physical-chemical ingredient fingerprint BP Neutral Networks intelligent blending of liquor

作者: Ren jianping Li zhimin

作者单位: Institute of electronic & information engineering, Suzhou University of Science and Technology, Suzh Zhuhai wiseman Fashion Stock CO., Ltd.Zhuhai, China

会议类型: 国际会议

会议名称: 2009 WASE International Conference on Information Engineering(2009年国际信息工程会议)(ICIE 2009)

会议地点: 太原

会议语种:英文

页码: 576-578

在线出版日期: 2009-07-10（万方平台首次上网日期，不代表论文的发表时间）