Daqu Physical And Chemical Indicators Of The Importance Of Research, Based On Rough Set Theory

Based on the project of the fundamental application research supported by Education Department of Sichuan Province. The theory of rough firstly introduced to the paper was applied to evaluate the quality of Daqu. Then the importance of the low-molecular-weight organic acids and various types of fat in the liquor- flavor were discussed. The quality of Daqu used in making liquor was studied based on rough sets. At last the data of the physical index of Daqu, capacity of production of liquor and quality of liquor were mined,and the key factors among the physical indexes of Daqu influenced on liquor quality and output was explored, the importance of the Daqu index to liquor quality and output is also found out.The primary content of this article are as follows:1. In this paper we present a Rough set's method to recognize liquor flavor. With Rough set theory, We also analysis several flavor liquor low-molecular-weight organic acids,contents, remove those components which is unnecessary to decide liquor flavor (Attribution Reduction) and those components' value which is unnecessary to decide liquor flavor in the necessary components(Rules Reduction),and then we can get a expression of the simplest components and the simplest components' value,as so we can decide liquor flavor with less data.2. This paper puts forward a new method of using rough set to analyse the physical and chemical indexes of Daqu, then on the basic of this method the physical and chemical indicators of Daqu such as liquor force , etherifying power , aroma force (which is divided into ammoniacal nitrogen and transforming ability of starch ), volume weight of cakey starter, moisture and acidity are quantized and reduced. Finally we can figure out that liquor force, esterifying power and acidity are the Kay factors effected the new liquor's output produced in July, at the same time the quantitative relationship between these factor and Duqu's quality is found out.3. The rough sets was applied to analyze the importance of the physical factors of Daqu which affecting the production and quality of liquor quality and output, and then established the key factors influenced on the liquor quality and output and these factors' weight, the esterification force, acidity, aroma force are the kay factors influenced on liquor quality, with the weight 25%, 25% and 50% respectively; Acidity, liquefied force and fermenting are the kay factors influenced on liquor output, with the weight 23%, 46.2% and 30.8% respectively.