Fuzzy evaluations in mulberry wine production

A fuzzy comprehensive evaluation model for mulberry wine quality was set up. The influencing factors of mulberry wine quality including color, flavor, taste, style and etc. were investigated comprehensively by the use of a weight distribution method and a multiply operator method. The methods used in this paper made up the defects in traditional sensory evaluation and diminished manmade subjective effects on the evaluation. The model set up in this paper, which had positive guidance in the mulberry wine scientific evaluation and significance in the development of quality mulberry wine, can get more accurate evaluation results.