关于基酒的品质与创新方法分析

Product quality is the life, is the key to win the market competition , good quality is the basis for enterprises to implement business strategies [ 1 ] . Since the 20th century , 90 years, there has been a worldwide research, development and implementation of computer-aided quality system OAS (Computer AidedOuaiity System) and integrated quality system IOS (Integrated OuaiitySystem) boom, and has organized a "CIMS in computer integrated quality system " International Conference on IOS, OAS modeling , architecture , CAD / CAM integration with the CAO , IOS in knowledge engineering and expert systems in-depth discussions . In the " Quality and Design ", "quality and manufacturing ", "quality and assembly ", "Quality Management " and " quality time " on the extensive research and made ​​a lot of achievements [ 2 ] .
产质量量是企业的生命，是博得市场竞争的关键所在，良好的质量也是企业施行运营战略的根底[1]。自20 世纪90 年代以来，在世界范围内呈现了研讨、开发、施行计算机辅助质量系统OAS（Computer AidedOuaiity System）和集成质量系统IOS（Integrated OuaiitySystem）的热潮，并特地组织了“CIMS 中的计算机集成质量系统”的国际会议，对IOS，OAS 的建模、体系构造、CAD/ CAM 与CAO 的集成，IOS 中的学问工程与专家系统停止了深化讨论。

Liquor companies belonging to the food processing industry, from raw materials to finished wine shipped into the plant needs a lot of procedures . In order to effectively meet the quality requirements of the liquor market , each process must be rigorous quality control . And in view of the particularity of liquor , wine into the cylinder in the base prior to storage , it needs a comprehensive evaluation . Based on liquor production and quality management features, quality supervision departments to base wine quality control process as the background for a computer vision quality control system . The system includes a base wine sensory, chemical , health indicators of the inspection process , the quality of the wine and the wine classification process statistical information .
白酒企业属于食品加工行业，从原辅资料入厂到废品酒出厂需求很多道工序。为了有效的满足市场对白酒质量的请求，必需对各个过程停止严厉质量控制。而鉴于酒类的特殊性，在基酒入缸储存之前，需求对其停止综合评价。基于白酒消费和质量管理的特性，质量监视部门以基酒质量控制过程为背景，提出了计算机质量监控系统的想象。

A traditional quality control methods for summarizing and analyzing

Retrieve sampling wine sample , the first part of the base wine samples were coded and sent to the secondary inspection room ; Secondly, the testing room for wine samples physical health and sensory analysis , and based on organoleptic characteristics of the base wine for quality grading ; final the test results into a report card hand filled by full-time employees to the relevant units . As a quality control unit , control the quality of the base wine mainly do two aspects: First, the classification of the samples , to determine the number of different wines ; Second is the base wine quality levels tested and divided . Use of sub -bit system to divide the wine level that is determined based on the number of wine score level , through initial evaluation, re-evaluation to determine the final two stages of the quality of the order . This points system to be confidential ( ie, secret operations ) is the sample number .#p#分页标题#e#

Through the above summary analysis , we can see that the traditional approach has shortcomings:

1.1 is not strong confidentiality

As a secondary coding coding and the whole process is manual operation , resulting in the detection process is not precise enough , the test results there is a big risk of human error ; particular, the company has increased the amount of awards for quality wine , this situation need eliminate human error increases test results of scientific and impartiality.

1.2 Physical health indicators not linked with the classification

The way to get high- quality wine, not all meet the inherent physical and chemical quality of internal control standards for the post- production of high-quality finished wine adds a certain workload ; That is the traditional way to get high intrinsic quality wines are not necessarily the overall quality . Like a car engine is the world's top , but the car 's windows and doors quality in general, can not be called top-level vehicles.

1.3 efficient

As wine tasting, physicochemical staff more statistics highlight the growing problem of slow and manual production units report to be sent to the relevant time generally takes about half an hour , seriously affecting the progress of the work to a sister unit , but also to wine tasting, laboratory workers brought work pressure. And monthly, quarterly and annual assessment based on artificial statistical ledger , slower .

2 new quality control methods Reform and Innovation

Entering the new century , with the advanced scientific technology to transform traditional industries in China's economic development in major policies . While abroad proved that computer applications is a major route of this transformation [ 3 ] .

2.1 New processes quality control method

New quality control methods processes.

2.2 Advantages of new quality control methods

2.2.1 Privacy Enhanced

( A ) the system has a username and password , log differences based on user permissions , the interface displays information content is also different ;

( 2 ) to retrieve the base wine samples , the wine sample information into the system , the computer automatically generate a new random quadratic encoded wine sample number ; using a computer instead of artificial random quadratic encoding two-pass encoding , from the source to eliminate the base wine basic information leakage and enhance the original confidentiality of information , to ensure strict quality control process , improve the quality control of the accuracy and impartiality ;

( 3 ) before the test results will be reported throughout the testing process can not be that a certain number inspectors wine samples representative information , they are only responsible for the results of wine samples corresponding to the number entry system . Only by mastering advanced users can query the password verification process information ;#p#分页标题#e#

( 4 ) the system directly to the alcohol content, total acidity , total esters three physicochemical index join with the base wine sensory grading , grading procedures set by the system to automatically calculate , eliminate human error.

2.2.2 sensory testing process innovation

Liquor sensory technology has been the industry 's attention , sommeliers in product quality control, blending technological advances , such as the brewing process to improve and enhance the role of more and more significant . Wine sensory quality and effective identification and control is to stabilize and improve the quality of an important means of liquor over the years, the industry has many technicians making unremitting efforts to this end [ 4 ] .

Sensory evaluation criteria innovations: from the traditional "color, aroma , taste , Georgia ," the four items evolved into the current " color, full-bodied degrees degrees net cool , style, personality and aroma of wine quality " of six , each according to subdivided into different levels of 18 1-7 Xiao Xiang Xiao Xiang . Each small term has a corresponding score range , wine-tasting only responsible for the Xiao Xiang scoring, the system automatically displays summary score and grade .

Sensory testing process innovation : the new sensory testing methods , the wine-tasting randomly assigned according to the system to find the corresponding number of independent samples of wine tasting , pending completion of the initial evaluation of all wine-tasting after the system will automatically generate the initial evaluation of a wine and substandard wine generates new program assigned to each participant for the initial evaluation of the wine-tasting re-evaluation , re-evaluation results unanimously adopted will replace the initial evaluation results to the new quality results .

2.2.3 The quality of the results of innovation

The system will automatically alcohol content, total acidity , total ester physicochemical and sensory results with the results in the base wine classification , the level of non-compliance for physicochemical down a wine to be treated .

2.2.4 Results of innovative transportation methods

Quality Outcomes approved by the leadership audit report , while all have a system account and password can see the quality of the results per capita .

2.3 the benefits of the new system

Through the base wine quality monitoring system development, the company working on the base wine more standardized quality control , report significantly reduce transmission time , reduced from the previous half-hour 2.64 minutes , varying degrees of improving the work of the relevant production unit efficiency . Meanwhile the whole company management may at any time on the Internet to understand recent base wine wine quality status , as the base wine storage, production process control provides a great convenience.

Wine quality control by computer control, reduce human error , as the base wine storage provides the basis for the timely grasp of brewing quality wine production process to find a direction for the company's technology department varieties developed to provide a convenient tool for the company's brand in the market win the initiative , with incalculable economic value. The establishment of the new system , greatly mobilized the staff spirit of collaboration to help improve job skills and work efficiency.#p#分页标题#e#

3 quality monitoring system improve and enhance

Wine quality monitoring should be a science , complete, advanced systems engineering. And should advance with the times , constantly add new content. Wine quality monitoring method that should improve the Department are:

3.1 increase the base wine quality monitoring system statistical analysis . In the daily, monthly and intuitive graphical analysis based on the increase .

3.2 base wine quality monitoring system is only solved the Group base wine wine quality control problems , the conditions are ripe, the entire group of companies we are ready to semi-finished products as well as foreign wine sample wine quality monitoring systems are used in computer comprehensive quality control .