啤酒发酵系统控制特点：

为典型而较为复杂的过程控制系统，这不仅是自控专业的 事，而是发酵工艺要求、设备工作参数、控制元器件正确 选型以及通过计算机编程，将各专业有机的结合在一起才 能将系统控制好。这还不够，还要多年的各专业的实践经 验积累。目前国内大多数公司的技术没有达到这一要求， 而显得水平不能很好的满足生产的需要。

多变量高集成的过程控制系统：

    完美地将工艺指标，装备参数及控制技术巧妙有机地整合为一体，用程序来体现其具体参数及过程控制严密的逻辑关系。使自动化控制水平更上新的台阶。同时为将来的智能化（工业4.0）打下了良好的基础。

   本公司通过和国内外一流的 IT 公司合作攻关，从控制平台 的研发到完美地将工艺指标，装备参数及控制原理巧妙有 机地整合为一体，用最后的程序来体现其具体参数及过程 控制严密的逻辑关系。使自动化控制水平更上新的台阶。

本控制系统对于不同的发酵罐，在罐体径高比、冷却夹套 的结构及布局方面，从理论上建立了三差理论 ( 温度差、 浓度差、CO2 浓度梯度差 ) 发酵动态数学模型，从而为发 酵过程的控制奠定了可靠地理论基础。

本公司过程控制系统特点：

找出了工艺、设备及自控的最佳结合点，建立了动态糖化 数学模型，优化了工艺单元及过程控制原理。增加了控制 系统的适应性和可靠性，而不是盲目追求所谓的先进性。 同时又降低了系统的投资。

Control features of beer fermenting system:

It is a typical and relatively complex process control system. Not only is it related to automatic control, but the system can only be well controlled after the fermenting technological requirements, equipment working parameters, correct model selection of control elements and knowledge of other disciplines are combined in a systemic way through computer programming. Moreover, it needs many years of practical experience accumulated in various disciplines. Now many technologies of most companies at home do not meet this requirement, which is not very satisfactory to reach the needs of production.

Multivariable and high integrated process control system:

Cooperating with fi rst class IT companies at home and abroad, we have perfectly integrated the technological indexes, equipment parameters and control principles, and expressed the rigid logical relation between the detailed parameters and process control through the fi nal procedures, so as to improve the automatic control level to a new stage.

According to different fermenting tanks, with respect to the diameter-height ratio of the tank body and the structure and layout of the cooling jacket, the control system has established the three-difference theory (temperature difference, concentration difference, CO2 concentration gradient difference) fermenting dynamic mathematical model, which has laid a fi rm theoretical foundation for the control during the fermenting process.

Features of the process control system of our company:

We have found out the best junction of technology, equipment and automatic control, established dynamic saccharifying mathematical models, optimized technology units and process control principles, increased adaptability and reliability of the control system, and reduced investment in the system without blindly pursuing the so-called advance performances.