Application of artificial neural network on the fermentation technology of monascus waxberry wine optimization

Artificial Neural Network (ANN) combined with traditional orthogonal design was put forward as a new method of analyzing and processing test data. The orthogonal test data can be used by applying the self-learning ability of the artificial neural network. With the help of artificial neural network, which simulates, evaluates and optimizes, the best fermentation technology of Monascus Waxberry wine was discovered. Optimum conditions are as follows: fermentation temperature is 18℃, amount of yeast is 10%, amount of Monascus is 2.1% and proportion of glucose to juice is 4∶6. The satisfactory results show that this new method is reasonable and practical.