CN112163759B - Wine body design method and system based on multiple dimensions - Google Patents
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Abstract
The invention provides a multi-dimension-based wine body design method and system, and relates to the technical field of multi-dimension wine body design in liquor production. The invention establishes the information database of the existing resources based on the big data technology and from multiple dimensions of the liquor production, and enables the liquor design to have higher operability and pertinence by utilizing, integrating and configuring the existing resources or foreseeable resources, thereby improving the efficiency of the liquor design, reducing the time and the economic cost of the liquor design, enabling the liquor design result to be closer to the set target and the expected result, and improving the accuracy of the liquor design result.
Description
Technical Field
The invention relates to the technical field of wine body design based on multiple dimensions, in particular to a wine body design method and system based on multiple dimensions.
Background
The wine body design is designed into the production process of wine products with unique flavor characteristics according to the rules of new product characteristic formation and market requirements. The wine body design method mainly comprises the following steps: market research, flavor design, analysis and detection, wine quality evaluation and production process adjustment are core technologies in the field of white wine production design, and have important significance in aspects of research and development of enterprise products, market strategy, development direction and the like.
The wine body design is mainly carried out in order to adapt to the taste change of consumers and predict the requirements of the market on the quality of the white wine, in order to further improve the product quality of enterprises and overcome the defect that the product is exposed in the consumers, and the wine body design is carried out on the basis of keeping the sensory and physicochemical indexes of the product on the basis of adapting to the taste change of the consumers from the requirement of adapting to the taste change of the consumers.
As shown in fig. 3, the conventional wine body design method learns market requirements and consumer preferences through market research, then performs flavor design by combining instrument analysis and sensory evaluation, adjusts a production process through relevant process parameters and production factors to obtain a preliminary product, performs a small-amount delivery inspection effect, formulates or adjusts market strategies and product structures after achieving an expected effect, formulates a production plan, performs batch production and delivers the product to the market, and then continuously improves and optimizes the flavor design of the wine body according to market tracking feedback.
The traditional wine body design method has the following defects:
1. the traditional wine body design method only takes single market demand and consumer preference as research objects, lacks systematic consideration on own market strategy, product system and production plan, and after the product design is determined to be put on the market, the corresponding product strategy is customized and the product system and the production plan are adjusted.
2. The traditional wine body design method is to take market demands as design targets, obtain the desired wine body flavor or the expected design effect by adjusting the production process after determining the wine body flavor design scheme, but the production of white wine is a very complicated process, and many key fields are still under study and have some uncontrollable factors, so the desired design is achieved by adjusting the production process, the fault tolerance rate is low, and high risk exists.
3. The traditional wine body design method obtains the desired wine body flavor or design target through process adjustment, the cost is high, although the cost is different according to the project size of the wine body design scheme, the process adjustment needs to pay certain economic cost including material, manpower, loss, energy consumption and the like, meanwhile, the process adjustment needs to pay longer time cost for the effect of the process adjustment, such as the production of Maotai-flavor liquor, one production cycle is about 60 days (the process of prolonging the cellar period specially such as double-wheel bottom is not included), the storage needs more than one year, which means that the time for verifying the effect of the wine body design can be more than one year, if the process fails, the cost can be increased in multiples, and the high cost investment of time and economy is caused.
With the continuous improvement of living standard and the continuous progress of society of people, the liquor industry is rapidly developed, the market competition is increasingly fierce, the efficiency and benefit of liquor body design directly concern the competitiveness of enterprise products in the industry, and therefore a liquor body design method capable of solving the problems existing in the traditional method and improving the efficiency and benefit of liquor body design is needed.
Disclosure of Invention
In order to solve the problems, the invention provides a wine body design method based on multiple dimensions, which constructs a resource database based on a big data mode to completely contain each process of wine body design from systematicness and multiple dimensions, covers all steps in the traditional wine body design method, optimizes and adjusts the whole process of wine body design from market to production, refines each link, improves the resource utilization rate and the efficiency of wine body design, and improves the operability of the whole design.
The invention provides a wine body design method based on multiple dimensions, which has the following specific technical scheme that the method comprises the following steps:
s1: establishing market-end dimension resources, acquiring the market demand of current consumers, the structure and the production plan of products and constructing a market resource database by using Python to crawl data in an online information feedback system and a data database disclosed by an enterprise;
the market demand comprises the preference tendency of consumers and the demand of the type and the quantity of products in the current market;
the product structure comprises the type, the fragrance type, the concentration and the difference among related series of products;
the production plan comprises historical data of relevant production of various types of products;
s2: establishing production end dimension resources, and respectively crawling production related data and wine body related data from a data database disclosed by an enterprise and a network through Python to construct a production resource database, wherein the production resource database comprises a resource information database and a wine body information database;
s3: designing the wine body, and calculating according to the information data of the market end and the production end to obtain wine body design parameters of different design schemes;
s4: and (4) putting and optimizing the product, putting in production through the output wine body design parameters, and continuously optimizing and adjusting the design parameters according to the information feedback after the product is put in until the expected effect is achieved.
By establishing a market resource database, resource analysis and market research are more detailed, and meanwhile, market preparation work is advanced, so that the wine can be rapidly put into the market after the wine body design is finished in the later period;
the existing resources are effectively integrated and configured by establishing a production resource database, so that the accuracy of the expected result of wine body design is improved;
by establishing the wine body design end resource, the flavor design link is arranged at the rear position on the basis of the existing resource or foreseeable resource, so that the wine body design has more operability and pertinence.
Furthermore, the online information feedback system comprises a self-defining module, an information acquisition module, a classification module and a value degree module;
the custom module is used for adding acquisition elements and evaluation items according to the conditions of various aspects of the enterprise and the preset direction of design;
the information acquisition module is used for acquiring and uploading relevant data information acquired online, and comprises a selection mode and a text comment mode;
the classification module is used for classifying and sequencing the uploaded data information according to different types according to the requirements of designers;
the evaluation heat is used as a reference standard of the value degree by the value degree module, the value degree module can train evaluation contents by establishing a neural network to obtain the value degree output which is used as the reference standard, and the value degree can be used as a classification type of the classification module to perform classification and sequencing.
Further, the market resource database construction in step S1 includes market information collection, product system information summarization, and production and sales plan estimation.
Further, the resource information database of step S2 includes the existing output capacity of each type of wine and the future output capacity of each type of wine, and the wine body information database includes wine body type, index, cost, year, ratio, sensory style and grade.
Further, the wine body design in the step S3 is to adjust the design proportion according to the data conditions of the market end and the production end to obtain a specific design scheme of the wine body, wherein the design proportion comprises index measurement, capacity and energy storage measurement, year and flavor design.
Further, the calculation formula of the index measurement and calculation is as follows:
design index = base liquor index × original degree quantity/target concentration quantity
And the base wine index is obtained from the constructed database information of the production end.
Further, the capacity and the stored energy are measured according to the current output capacity and the future output capacity in the resource information database to obtain the capacity and the stored energy meeting the requirements of the production and sales plan.
Furthermore, the flavor design acquires the sensory flavor characteristics of various types of wine bodies and historical data of the flavor design according to the constructed database information of the production end, matches the corresponding wine bodies according to the characteristic elements and evaluation in the historical data and the flavor design theory of food flavor science to obtain the sensory flavor meeting the set target and the design requirement.
Further, the product is put and optimized, firstly, a small amount of products are put in a certain range to verify the design effect of the wine body, whether the expected effect is achieved or not is judged according to the palatability, the drinking feeling and the quality inspection of other professional angles, the expected effect is calculated according to the weight scores of all indexes to obtain the final effect score, and after the expected effect is achieved, the products are put in a large scale, and meanwhile, the feedback information of the market end is continuously obtained from the database to improve and optimize.
The invention also provides a wine body design system based on the multi-dimension based on the wine body design method, and the system comprises: the system comprises a market resource database, a production resource database, a wine body design module and a quality evaluation optimization module, wherein the market resource database and the production resource database are connected with an online information feedback system and used for receiving and updating database information, and data in the market resource database and the production resource database are crawled from a network and information databases of various enterprises through Python;
the market resource database comprises data information that market demands and market conditions can reflect market conditions, a structural system corresponding to products and production and sales conditions corresponding to the products, and simultaneously acquires and stores feedback data information of the products after the products are put on the market in real time;
the production resource database mainly comprises data information corresponding to the existing production capacity and production condition of the product;
the wine body design module is used for receiving data information in the market resource database and the production resource database, and carrying out measurement and calculation on corresponding parameters according to the obtained data to obtain parameter data of a wine body sample meeting the standard;
and the evaluation optimization module is used for carrying out blind evaluation according to evaluation standards by a professional team according to the wine body hand sample made according to the obtained wine body hand sample parameter data, and sending the result data of the blind evaluation to the wine body design module to carry out optimization adjustment on the wine body hand sample parameter.
Furthermore, the wine body design module and the evaluation optimization module are in bidirectional data transmission, the evaluation optimization module judges a evaluation result, outputs the data after meeting evaluation requirements, and transmits the data to the wine body design module when the evaluation result does not meet the required standard, so as to obtain wine body design parameters again.
The invention has the following beneficial effects:
1. the process is simple in structure, a related resource database is established based on big data, and general and specific contents in the wine body design are gathered in the database through data crawling of Python, so that the wine body design is more systematic and popular, the actual operability of the wine body design is improved, and the overall level of the industry is improved.
2. A market resource database and a production resource database are established, all links of market and production are included, systematic optimization and adjustment are performed on the wine body design on the basis, factors influencing the wine body design are added into the design flow from a multi-dimensional angle, the wine body design is more targeted, the accuracy of design expectation is improved, meanwhile, adjustment can be performed in time, and the fault tolerance rate of the design is greatly improved.
3. Based on the thought of resource allocation, the production resource database comprises the current output capacities of various types of wines and the future output capacities of various types of wines, the market resource database comprises the estimation of product system information and production and sales plans, the existing actual data is obtained, the production cost and the time cost are reduced through data analysis and resource optimal allocation, and meanwhile the efficiency of wine body design is improved.
4. The system has strong universality, after the market resource database and the production resource database are established, the collected relevant data of market demands, trends and the like and the relevant data of the wine body can be periodically updated according to market changes, and then when the wine body is designed, the early preparation link can be omitted, the design link of the wine body can be directly carried out according to data information in the database, and the efficiency of wine body design is improved.
5. And a wine body design link is arranged at the rear, wine body design is carried out according to data in the market resource database and the production resource database, information elements for design are more comprehensive and more detailed, the information elements comprise index measurement, capacity and energy storage measurement, year and flavor design and the like, production planning and wine body use specifications are formulated according to the flavor design requirements, required factors such as production scale, process adjustment, market positioning, product system and the like are planned, a target and an expected effect are achieved by adjusting the production process, and the accuracy and the comprehensiveness of wine body design are improved.
Drawings
FIG. 1 is a schematic illustration of the steps of the wine body design process of the present invention;
FIG. 2 is a schematic view of the design process of the wine body of the present invention;
FIG. 3 is a schematic diagram of the system of the present invention;
FIG. 4 is a schematic diagram of a traditional wine design process in the background art of the present invention.
Detailed Description
In the following description, technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1 of the present invention provides a wine body design method based on multiple dimensions, as shown in fig. 1, the method including: establishing a market resource database, establishing a production resource database, designing and evaluating the wine body, and putting in production of products;
establishing a market resource database, and determining the target and direction of wine body design according to information data;
establishing a production resource database, and determining a wine body design scheme according to the information data aiming at the existing capacity, energy storage and historical sales data of a specific enterprise;
the wine body design and evaluation are carried out, corresponding parameters are measured and calculated according to the wine body design scheme determined by the obtained data, standard judgment is carried out on the measurement and calculation result, the wine body sample is made after the standard is met, and the blind evaluation mode is adopted to detect the wine body sample and carry out continuous optimization adjustment until the design requirement is met;
and (3) putting the product in production, carrying out small-batch production and putting according to the final small wine sample, continuously improving and optimizing according to the feedback information of the market, putting into the market according to the determined sample, and continuously adjusting and optimizing for a long time.
In this embodiment, a specific explanation is given by taking an enterprise as an example, as shown in fig. 2, the specific contents are as follows:
s1: establishing market end dimension resources, constructing a market resource database, and acquiring the market demand of the current consumer, the structure of a product and a production plan;
the market demands comprise the preference tendency of consumers and the demands of the product types and the quantity of the current market, the market demands collect the demands of the consumers in the current market in the modes of on-line or off-line questionnaire, market visit and telephone return visit, and are subjected to summary analysis, and the direction and the target of wine body design are determined according to the refinement of the sensory quality and the market share of the consumers;
the online information acquisition adopts online information feedback system, online information feedback system includes self-defined module, information acquisition module, classification module and value degree module, online information feedback system accessible sweeps the sign indicating number and gets into information feedback interface, also can be through other platforms or APP if visit and jump.
The custom module is used for adding acquisition elements and evaluation items according to various aspects of the enterprise and the preset direction of design, and the enterprise needing to be designed reversely adds or deletes content information needing to be acquired and inquired according to the design;
the information acquisition module is used for acquiring and uploading relevant data information acquired online, and comprises a selection mode and a text comment mode;
the classification module is used for classifying and sequencing the uploaded data information according to different types according to the requirements of designers;
the value degree module in the embodiment takes the evaluation heat degree as a reference standard of the value degree;
the value degree module can also be used for training by establishing a neural network according to the evaluation content and the market acceptance degree to obtain a value degree output as a reference standard, and the value degree can be used as the classification type of the classification module for classification and sequencing.
The product structure comprises the type, the fragrance type and the concentration of the product and the difference among related series of products, and the product characteristics and the type of the wine body to be designed are obtained according to the characteristics of an enterprise.
The production plan comprises historical data of related production of various types of products, the future sales volume of the designed products is evaluated according to sales conditions of the past year and market conditions of the industry, the time of the products on the market and the sales volume are obtained, and a wine body design project book is established according to the production sales plan.
And establishing a market resource database according to the acquired data information.
In this embodiment, relevant information such as current market demand and the like is obtained according to the market resource database, an existing product system of the enterprise is known, a production structure and a market proportion of a given type product of the enterprise are obtained, and historical sales data and feedback of the relevant product of the enterprise are obtained from the market resource database.
The aim and the direction of wine body design are determined according to information data at market ends, for example, a medium-high grade product with a typical sauce fragrance height style, prominent sauce fragrance, mellow wine body, elegant and fine taste, long aftertaste and lasting fragrance of an empty cup is designed and produced before a certain date, and the annual sales volume is estimated to be about 4000 tons.
S2: establishing production end dimension resources, and constructing a production resource database, wherein the production resource database comprises a resource information database and a wine body information database;
the resource information database comprises the existing capacity and the energy storage of various types of wines and the future capacity and the energy storage of various types of wines, the existing production capacity is firstly combed and counted, a database of the production capacity and the production condition of various types of wine bodies is established, the future capacity acceleration is evaluated, the data of the future capacity can be obtained, the existing energy storage is combed and analyzed, a database of the storage quantity, the year, the concentration, the index, the cost and the style quality of various types of wines is established, the future storage capacity is evaluated, and a reasonable storage plan can be obtained.
The energy storage database established in this embodiment is shown in table one, and the data content in the database shown below is part of the data content in the resource information database;
table one is a partial data content of the energy storage database in this embodiment;
according to the establishment of the resource information database, the current yield and storage of all base wines of the enterprise, the corresponding information such as types, indexes, years, grades, cost, proportion, sensory characteristics and the like are obtained, and the design of wine bodies is carried out according to the target and the direction established by the dimension resources of the market end.
S3: designing the wine body, namely designing the wine body according to the information data of the market end and the production end;
and configuring and integrating the resources of the production end according to the target and the direction established by the dimension resources of the market end, designing through the wine body proportion, the year, the index measurement and calculation, the flavor evaluation and the seasoning process of the wine body, adjusting according to the physical and chemical analysis and the sensory evaluation, and determining a design scheme.
The scheme obtained in this example is as follows:
base liquor A40 percent; base wine B20 percent; base wine C10%; base wine D15%; base wine E15%;
the calculation of the index measurement is as follows:
design index = base liquor index × original degree quantity/target concentration quantity
Wherein the target concentration amounts are calculated as follows:
target concentration number = target ratio target total number
The original degree quantity is calculated as follows:
original degree quantity = target concentration quantity target concentration alcohol coefficient/original alcohol coefficient
Calculating according to the obtained data in the above manner to obtain a design index, comparing corresponding standards and requirements, and judging whether the design requirement is met;
when the indexes and the years meet the design standards, making small wine samples, and seasoning the small samples, wherein the selection of the seasoning wine in the seasoning process is determined according to the design target and the direction, the adding amount range of the seasoning wine is less than or equal to 1%, and if the adding amount reaches 1%, the expected effect cannot be achieved, the selection of the seasoning wine needs to be carried out again;
after the small wine sample is seasoned, organizing a professional taste evaluation team in the industry field in a blind evaluation mode to perform sensory evaluation, confirming whether the sensory of the wine body meets the target and the requirement of the wine body design according to the blind evaluation result, and if the sensory of the wine body does not meet the target and the requirement of the wine body design, readjusting until the sensory of the wine body meets the design requirement.
S4: and (4) releasing and optimizing the product, and continuously carrying out optimization adjustment according to information feedback after the product is released until an expected effect is achieved.
And carrying out small-batch production on the wine bodies meeting the design target and the requirements, putting the wine bodies into the market for inspection, and continuously improving and optimizing according to the feedback information of the market, wherein the market feedback information data is also recorded into a database at the market end.
Embodiment 2 of the present invention provides a wine body design system based on the foregoing embodiment 1, as shown in fig. 3, the system includes: the wine body design system comprises a market resource database, a production resource database, a wine body design module and a quality evaluation optimization module, wherein the market resource database and the production resource database are respectively connected with the wine body design module, the wine body design module is in bidirectional data connection with the quality evaluation optimization module, the market resource database and the production resource database are used for collecting and storing relevant data of market, products, enterprise production and the like, and data in the databases are crawled from public information websites and information resource databases of enterprises;
the market resource database comprises data information that market demand and market quotation can reflect market conditions, a structural system corresponding to products and production and sales conditions of the corresponding products, and simultaneously acquires and stores feedback data information of the products after the products are put on the market in real time;
according to the data information in the resource database, the target and the direction of wine body design can be more objectively and comprehensively established according to the current market aiming at the specific condition of a specific enterprise.
The production resource database mainly comprises data information corresponding to the existing production capacity and production condition of the product;
according to the information in the production resource database, the production and storage of all base wines of a specific enterprise and other corresponding characteristic information can be known, and accurate and systematic reference data is provided for wine body design.
The wine body design module is used for receiving data information in the market resource database and the production resource database, and carrying out measurement and calculation on corresponding parameters according to the obtained data to obtain parameter data of a wine body sample meeting the standard;
and the evaluation optimization module is used for carrying out blind evaluation on the wine body sample made according to the obtained wine body sample parameter data through a professional team according to evaluation standards and sending the result data of the blind evaluation to the wine body design module to carry out optimization adjustment on the wine body sample parameter.
And after the optimization of the small wine sample is finished, carrying out batch production according to the final small wine sample output by the system and putting the small wine sample into the market, and simultaneously collecting feedback data of the market in real time to adjust and optimize the product and store the product into the market resource database.
The invention is not limited to the foregoing embodiments. The invention extends to any novel feature or any novel combination of features disclosed in this specification, and to any novel method or process steps or any novel combination of steps disclosed.
Claims (11)
1. A wine body design method based on multiple dimensions is characterized by comprising the following steps:
s1: establishing market-end dimension resources, acquiring the market demand of current consumers, the structure and the production plan of products and constructing a market resource database by using Python to crawl data in an online information feedback system and a data database disclosed by an enterprise;
the market demand comprises the preference tendency of consumers and the demand of the type and the quantity of products in the current market;
the product structure comprises the type, the fragrance type, the concentration and the difference among related series of products;
the production plan comprises historical data of relevant production of various types of products;
s2: establishing production end dimension resources, and respectively crawling production related data and wine body related data from a data database disclosed by an enterprise and a network through Python to construct a production resource database, wherein the production resource database comprises a resource information database and a wine body information database;
s3: designing wine bodies, namely calculating according to the information data of the market end and the production end to obtain wine body design parameters of different design schemes;
s4: and putting and optimizing the product, namely putting the product in production through the output wine body design parameters, and continuously optimizing and adjusting the design parameters according to the information feedback after the product is put in until the expected effect is achieved.
2. The multi-dimensional based wine body design method of claim 1, wherein the online information feedback system comprises a custom module, an information collection module, a classification module and a value degree module;
the custom module is used for adding acquisition elements and evaluation items according to the conditions of various aspects of the enterprise and the preset direction of design;
the information acquisition module is used for acquiring and uploading relevant data information acquired online, and comprises a selection mode and a text comment mode;
the classification module is used for classifying and sequencing the uploaded data information according to different types according to the requirements of designers;
the evaluation heat is used as a reference standard of the value degree by the value degree module, the value degree module can train evaluation contents by establishing a neural network to obtain the value degree output which is used as the reference standard, and the value degree can be used as a classification type of the classification module to perform classification and sequencing.
3. The multi-dimensional based wine design method according to claim 1, wherein the construction of the market resource database in step S1 comprises collection of market information, aggregation of product system information and estimation of production and sales plans.
4. The wine body design method based on multiple dimensions of claim 1, wherein the resource information database of step S2 comprises the existing output capacity of each type of wine and the future output capacity of each type of wine, and the wine body information database comprises wine body type, index, cost, year, ratio, sensory style and grade.
5. The wine body design method based on multiple dimensions as claimed in claim 1, wherein the wine body design in step S3 is to adjust design proportions including index measurement, capacity and energy storage measurement, year and flavor design according to data conditions of the market end and the production end to obtain a specific design scheme of the wine body.
6. The multi-dimensional based wine body design method of claim 5, wherein the calculation formula of the index calculation is as follows:
design index = base liquor index × original degree quantity/target concentration quantity
The base wine index is obtained through the constructed database information of the production end.
7. The wine body design method based on multiple dimensions of claim 5, wherein the measurement of the capacity and the energy storage is performed to obtain the capacity and the energy storage meeting the requirements of the production and sales plan according to the existing output capacity and the future output capacity in the resource information database.
8. The wine body design method based on multiple dimensions as claimed in claim 5, wherein the flavor design obtains the sensory flavor characteristics of various types of wine bodies and historical data of flavor design from the constructed database information of the production end, and matches the corresponding wine bodies according to the characterization elements and evaluations in the historical data and the flavor design theory of food flavor science to obtain the sensory flavor meeting the set target and design requirements.
9. The wine body design method based on multiple dimensions as claimed in claim 1, wherein the product is put in and optimized by firstly carrying out the verification of the wine body design effect by putting a small amount of product in a certain range, judging whether the expected effect is achieved according to palatability, drinking experience and quality evaluation from the professional perspective, calculating the expected effect according to the weight scores of each index to obtain a final effect score, and if the expected effect is achieved, carrying out the large-scale putting of the product and continuously obtaining the feedback information of the market end from the database for improvement and optimization.
10. A wine body design system based on multiple dimensions is characterized by comprising a market resource database, a production resource database, a wine body design module and a quality evaluation optimization module, wherein the market resource database and the production resource database are connected with an online information feedback system and used for receiving and updating database information, and data in the market resource database and the production resource database are crawled from a network and information databases of enterprises through Python;
the market resource database comprises data information that market demands and market conditions can reflect market conditions, a structural system corresponding to products and production and sales conditions corresponding to the products, and simultaneously acquires and stores feedback data information of the products after the products are put on the market in real time;
the production resource database mainly comprises data information corresponding to the existing production capacity and production condition of the product;
the wine body design module is used for receiving data information in the market resource database and the production resource database, and carrying out measurement and calculation on corresponding parameters according to the obtained data to obtain parameter data of a wine body sample meeting the standard;
and the evaluation optimization module is used for carrying out blind evaluation according to evaluation standards by a professional team according to the wine body hand sample made according to the obtained wine body hand sample parameter data, and sending the result data of the blind evaluation to the wine body design module to carry out optimization adjustment on the wine body hand sample parameter.
11. The wine body design system based on multi-dimension of claim 10, wherein the wine body design module and the evaluation optimization module are in bidirectional data transmission, the evaluation optimization module judges the evaluation result, outputs the data after meeting the evaluation requirement, and transmits the data to the wine body design module when the evaluation result does not meet the required standard, so as to obtain the wine body design parameters again.
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