Optimal control of sensory evaluation of the sake mashing process

In the sake mashing process, we established the following four stages for optimal control of sensory evaluation. (1) To estimate the sensory evaluation value from the component concentrations of sake. (2) To create a model that can approximate the time series of the estimated sensory evaluation value and ethanol production rate from temperature data as the control variable. (3) To calculate the optimal trajectory of the ethanol production rate by using stages (1) and (2). (4) To perform trajectory control. As a result, sake having an optimal value of sensory evaluation was obtained by the above procedure.