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

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.

I. Introduction

Among all the fruits grape fruit is more popular for the winemaking process because more organic acids are present in grape juice. More research attention has been received due to commercialization of the wine production for the industry. Wine is the most common noble beverage which is formed by the fermentation of crushed grapes juice. The Quality of wine is depending on many factors including the location of the vineyard, climate type, agricultural engineering, and production technology. Also, some chemical compounds affect the quality of wine such as sugars, acids, tannins, vitamins, etc. Sugar is present in large amounts as compared to organic acid. Sugar and organic acid compositions, also measured through total soluble solids (TSS), contribute considerably to the overall taste. Grape is one of the rare fruit that contains tartaric acid in large quantity more rather than other fruits also, malic, citric, etc. as shown in table 1 below [4] [5].