1. ALGORITHM FOR AN OPTIMAL SIZING OF DIFFERENT VARIANTS
IASI
ALGORITHM FOR AN OPTIMAL SIZING OF DIFFERENT VARIANTS
OF BLENDED WINES
Erol MURAD, Edmond MAICAN, Mihaela DAVID
- Politehnica University of Bucharest -
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2. IASI
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);
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3. 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
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4. Simulated experiments to determine optimal blending solutions
IASI
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]
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5. Optimal blending solutions
IASI
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
0.254
29.43 2
72.44 3
443.81 4
472.13 5
568.14 6
1337.6 7
1552.4 8
0.0495
1690.3 9
3501.8 10
15856
4-th ACME Conference

6. Optimal blending solutions
IASI
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
0.1754
112.97 2
202.94 3
0.2067
0.1707
289.74 4
489.51 5
587.72 6
856.13 7
1157.1 8 9 10
0.1058
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7. Optimal blending solutions
IASI
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
53.42 2
62.67 3
0.0985
254.16 4 5 6
0.4345 7 8 9 10
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8. Optimal blending solutions
IASI
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
7.05 2
9.48 3
0.2057
138.27 4
166.1 5
166.11 6
614.18 7
0.2109 8 9 10
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9. Optimal blending solutions
IASI
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
0.62 2 3 4 5
17678 6 7 8 9 10
0.45
0.55
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10. IASI
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.
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11. Thank you for your attention!
IASI
Thank you for your attention!
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