Fuzzy Expert System for Acidification and Deacidification Process in Red Wine Grape Juice

Abstract

The fermentation process is one of the most important processes in wine making. A certain amount of ratio of chemical compounds in red wine grape juice provides good quality wine. Acidifying and deacidifying grapes juice process is very complicated and non-linear, and ambiguous. Before starting the fermentation process the optimum balance of acid and pH is necessary. The purpose of this study is to develop a fuzzy expert system, this system can easily manipulate how much amount of acid or carbonates are required in red wine grape juice which saves time and gives good quality to the wine. A fuzzy interference system is used, if the acid level is low i.e. below 5 g/L then the acidification process will be carried out if the acid level is high i.e. above 8 g/L deacidification process will be carried out. A fuzzy rule base system handles uncertainty and gives a decision on acidifying and deacidifying processes. Domain expert takes trials of tartaric acid and pH values to get the optimum required amount of tartaric acid and carbonates value which is a time-consuming task. According to results, this system can easily manipulate how much amount of acid or carbonates are required in red wine grape juice which saves time and gives good quality to the wine.