ALGORITHM FOR AN OPTIMAL SIZING OF DIFFERENT VARIANTS IASI - 2010 ALGORITHM FOR AN OPTIMAL SIZING OF DIFFERENT VARIANTS OF BLENDED WINES Erol MURAD, Edmond MAICAN, Mihaela DAVID - Politehnica University of Bucharest - 4-th ACME Conference

IASI - 2010 Generalities The expert system – tested with different standards produced by means of blending traditional wine assortments, at research institutes in viticulture; Setting for the standard wine properties - carried out interactively by an oenologist expert, depending on the type and characteristics of the blended product; Checking the expert system in this stage – by comparison with real experiments made by partner institutions; The main objective of the verification stage – to find (among the variations determined by the expert system) a blended wine variant which approaches the initial experimental data;  2,5% - tolerance value accepted for all the properties of the blended product (the oenologist interaction with the expert sistem - not yet been completed); 4-th ACME Conference

CUPEXVIN – Blending Algorithm Standard properties Computing Engine Blending components properties Validation criteria Set of solutions Sorting criteria Sort Selected recipe OENOLOGIST EXPERT OENOLOGIST EXPERT Dosing {2…3 batches} Blending Taste/evaluation Accept recipe Yes No Sorting criteria Yes STOP No 4-th ACME Conference

Simulated experiments to determine optimal blending solutions IASI - 2010 Simulated experiments to determine optimal blending solutions Number of random searches: 170; Valid solutions: 10; Selection criterion: minimum CO1 (optimization criterion); Check for seven types of blended products, covering white, red, sweet and dry wines. OPT2 – additional optimization criterion – current harvest weight, with coefficient K [1] 4-th ACME Conference

Optimal blending solutions IASI - 2010 Optimal blending solutions Blended product: wine from Dealu Mare/Valea Calugareasca, code SR-20 Blending recipe: Component 1: M 25%; Component 2: CS 25%; Component 3: FN 25%; Component 4: PN 25%; Poz. Kdoz[1] Kdoz [2] Kdoz [3] Kdoz [4] CO1 1 0.29763 0.17765 0.27073 0.254 29.43 2 0.08341 0.65091 0.26568 72.44 3 0.26106 0.32726 0.15436 0.25731 443.81 4 0.28752 0.14685 0.40093 0.16471 472.13 5 0.60488 0.14005 0.19983 0.05524 568.14 6 0.49332 0.16082 0.29969 0.04618 1337.6 7 0.23249 0.53508 0.23243 1552.4 8 0.0495 0.27908 0.44097 0.23045 1690.3 9 0.17139 0.55781 0.02048 0.25032 3501.8 10 0.71594 0.15635 0.12771 15856 4-th ACME Conference

Optimal blending solutions IASI - 2010 Optimal blending solutions Blended product: wine from Dealu Mare/Valea Calugareasca, code SR-21 Blending recipe: Comp.1: BM 20%; Comp.2: M 20%; Comp.3: CS 20%; Comp.4: FN 20%; Comp.5: PN 20%; Poz. Kdoz[1] Kdoz [2] Kdoz [3] Kdoz [4] Kdoz [5] CO1 1 0.22402 0.1754 0.26879 0.00169 0.37742 112.97 2 0.05524 0.31486 0.04569 0.60315 202.94 3 0.39817 0.2067 0.1707 0.16266 289.74 4 0.11914 0.02737 0.01541 0.86071 489.51 5 0.44895 0.01497 0.17645 0.00534 0.29362 587.72 6 0.23939 0.04307 0.28142 0.17389 0.28004 856.13 7 0.26755 0.02549 0.20939 0.18296 0.34439 1157.1 8 0.19375 0.26441 0.24006 0.03845 0.29324 4183.52 9 0.45586 0.16352 0.28462 7633.14 10 0.20315 0.1058 0.20703 0.18206 0.32545 34515.36 4-th ACME Conference

Optimal blending solutions IASI - 2010 Optimal blending solutions Blended product: wine from Dealu Mare/Valea Calugareasca, code SR-27 Blending recipe: Component 1: BM 10%; Component 2: M 30%; Component 3: FN 50%; Component 4: PN 10%; Poz. Kdoz[1] Kdoz [2] Kdoz [3] Kdoz [4] CO1 1 0.34009 0.65991 53.42 2 0.26478 0.23646 0.48295 0.01581 62.67 3 0.14505 0.17778 0.57867 0.0985 254.16 4 0.07878 0.32413 0.43776 0.15932 1065.25 5 0.52348 0.47652 1305.89 6 0.11429 0.28819 0.4345 0.16301 1374.97 7 0.28302 0.26737 0.36569 0.08403 1455.71 8 0.12011 0.20992 0.48679 0.18318 1589.92 9 0.07593 0.27261 0.43761 0.21386 2277.56 10 0.20836 0.19147 0.42428 0.17588 2651.181 4-th ACME Conference

Optimal blending solutions IASI - 2010 Optimal blending solutions Blended product: wine from Dealu Bujor, code: SR-34 Blending recipe: Component 1: FN 10%; Component 2: M 60%; Component 3: BN 10%; Component 4: CS 20%; Poz. Kdoz[1] Kdoz [2] Kdoz [3] Kdoz [4] CO1 1 0.32931 0.36937 0.30132 7.05 2 0.35158 0.32857 0.31985 9.48 3 0.2057 0.59672 0.02317 0.17441 138.27 4 0.30264 0.37337 0.32399 166.1 5 166.11 6 0.28293 0.36201 0.00009 0.35497 614.18 7 0.2109 0.63993 0.03092 0.11824 841.582 8 0.13037 0.48572 0.02519 0.35871 2588.41 9 0.55261 0.10291 0.34447 3225.15 10 0.02837 0.62559 0.02395 0.32209 3844.72 4-th ACME Conference

Optimal blending solutions IASI - 2010 Optimal blending solutions Blended product: wine from Drăgăşani, code: SA-39 Blending recipe: Component 1: RI 33%; Component 2: FR 33%; Component 3: CR 34%; Poz. Kdoz[1] Kdoz [2] Kdoz [3] CO1 1 0.35046 0.26832 0.38522 0.62 2 0.1275900 0.3413400 0.5306100 8469.49 3 0.0239500 0.3429600 0.6463800 10402.52 4 0.40375 0.09622 0.48428 17102.8 5 0.11279 0.50735 0.37552 17678 6 0.54765 0.43045 24153.4 7 0.28928 0.46461 0.27175 29004.4 8 0.5553400 0.1516500 0.2945300 33775.67 9 0.17672 0.37883 0.45206 35939.4 10 0.45 0.55 48724.1 4-th ACME Conference

IASI - 2010 Conclusions Imposed value of the tolerances for the standard wine properties ( 2.5%) - extremely restrictive (standard wine properties - different weights); Initially - 10 acceptable blended variants were determined (the dosing coefficients were calculated); The sorted positions of variants similar to the initial blending are not in accordance with the criterion CO1; ⇒ CO1 must be modified (it should also depend on the type of blended product: white, red, dry, sweet); In case no variant closest to the standard was determined, or if there are major deviations - the search area was widened to 30 allowable variants; Results that differ may be due to the fact that, in some actual blendings, volumetric determinations were used, leading to mismatches with the results from mass dosing (which can provide better blending recipes); The expert system finds a range of blending variants, whom are used as a starting point by the oenologist expert, who can choose the most feasible options to achieve the actual blending variant. 4-th ACME Conference

Thank you for your attention! IASI - 2010 Thank you for your attention! 4-th ACME Conference