LUẬN VĂN CHÍNH ruou vang

8/6/2019 LUN VN CHNH ruou vang

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CHNG 1M U

1.1 T VN Ru vang tri cy c xem l nhng thc ung t nhin c li cho sc khe v

thc cht l nc tri cy ln men.

Tri cy ti khng nhng l sn phm c gi tr dinh dng cao, m cn l thc

phm ti phc v trc tip trong i sng hng ngy nh cung cp vitamin, axit

hu c, mui khong ... cho con ngi.

Chng ta ch bin tri cy bng nhiu phng php to ra cc sn phm khc

nhau nhng vn gi c gi tr dinh dng v cung cp nng lng cho con ngi

nh: Sn phm tri cy p ng, tri cy nu chn, mt tri cy sy kh, dch tri

cy ln men to ra cc sn phm ru, c bit l ru vang tri cy. Mi loi

tri cy sau khi ln men u c hng v thm ngon ring bit. Ru vang tri cy

l sn phm c a chung nhiu trn th gii v hu ht trong tt c cc bui l

hi, cc bui tic gia nh, n l mt trong nhng ung khng th thiu c.

Ru vang tri cy tr thnh thc ung truyn thng t xa xa ca ngi u -M. Hin nay, ngi Chu cng lm quen vi ru vang tri cy trong mi

ba n.

nc ta c kh hu nhit i m nn vic bo qun tri cy ti l rt kh, d

b thi, hng sau khi thu hoch v vn chuyn nn lm gim phm cht ban u ca

tri cy. Do , bn cnh vic bo qun tri cy ti th vic ch bin cc loi tri

cy cng c ngha ht sc quan trng nhm nng cao gi tr s dng ca cc loi

tri cy v ph hp vi nhu cu, th hiu ca ngi tiu dng. ng thi to ra

ngnh sn xut mi gp phn to vic lm n nh v tng thu nhp cho ngi dn.

min Nam nc ta, kh hu thun li, cy tri quanh nm, a dng v chng

loi. Vo ma qu, cc loi tri cy rt nhiu, gi thnh tr nn r dn n thu nhp

thp. Mt trong s loi tri cy l xoi, loi qu ny c nhiu gi tr dinh dng

v thnh phn dch qu ph hp ch bin ru vang. Do cn nghin cu sn

xut ru vang t xoi v a ra quy trnh sn xut hp l ng dng vo thc t

SVTH: NGUYN TH PHNG 1


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mang li gi tr kinh t cao hn. y chnh l nhim v ca ti Nghin cu quy

trnh sn xut ru vang t xoi.

1.2 MC CH

Mc ch ca ti l nghin cu cc iu kin nh hng n qu trnh ln men

khi s dng chng nm men Saccharomyces cerevisiae thun chng. T xy

dng quy trnh sn xut ru vang xoi c th p dng cho sn xut trn thc t.

1.3 NI DUNG

Ni dung chnh ca ti nh sau:

Kho st nguyn liu xoi:

T l cc phn ca tri xoi. Thnh phn nguyn liu xoi.

Kho st t l enzyme pectinase b sung trch ly dch qu xoi.

Nghin cu cc iu kin nh hng n qu trnh ln men:

nh hng ca pH.

nh hng ca nng cht kh ban u.

nh hng ca t l nm men.

nh hng ca thi gian ln men.

Ti u ho cc thng s ln men bng phng php quy hoch thc

nghim. S dng ti u ho theo phng php ng dc nht xc

nh s tng thch ca phng trnh hi quy so vi thc t.

Kim tra cht lng sn phm theo TCVN 7045:2002.

nh gi cm quan cht lng sn phm theo TCVN 3215 79.



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CHNG 2

TNG QUAN TI LIU

2.1 NGUYN LIU SN XUT

2.1.1 Nguyn liu xoi [7], [13], [20], [23], [24]

2.1.1.1 c im thc vt v hnh thi qu xoi

Bng 2.1: Phn loi khoa hc xoi

Gii (regnum) PlantaeNgnh (phylum) Magnoliophyta

Lp (class) MagnoliopsidaB (ordo) SapindalesH (familia) AnacardiaceaeChi (genus) Mangifera

(Ngun: http://www.wikipedia.com.vn)

Xoi thuc h o ln ht, l thn cy g ln, cao 10 15m, tn rng v dy. L

n, phin l tng i ln, hnh bu dc di, kch thc trung bnh 5 x 20cm, lng

bng, c mi thm hi chua.

Hnh 2.1: Hnh thi cy xoi Hnh 2.2: Hnh thi cc loi qu xoi

Hoa mc thnh chm u cnh. Hoa mu vng, nh, 5 cnh, gm c hoa lng

tnh v hoa c. Hoa lng tnh chim 1 36% (tu ging) v c th th tinh thnh

qu.

http://www.wikipedia.com.vn/http://www.wikipedia.com.vn/


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Qu nhn cng, chn c mu vng, mt ht to. Ht hi dt, c x di, tht qu

mm, c v chua ngt, thm.

Xoi l mt trong nhng loi cy sng lu nm nht, c th ti hng trm nm

hoc hn. c bit ni c mch nc ngm su, do b r rt pht trin. R cc, n

su trung bnh 5 6m, c th ti 9 10m tu theo su mch nc ngm.

Xoi ra hoa t nhin r vo thng 12 n thng 2 dng lch, qu chn t thng 5

n thng 7. Ngoi ra cng c nhng cy ra hoa tri v.

Yu cu iu kin sinh trng:

Nhit : Xoi l cy n qu nhit i, chu nng tt. Nhit thch hp 24

270C. Tuy nhin xoi cng c th trng c kh hu bn nhit i nh i Loan,M (bang Florida).

Trong vng nhit i, xoi c th sng c cao trn 1000m, nhng c

sn lng cao khng nn trng cao trn 600m v nhit thp nh hng

ti ra hoa.

Lng ma v m: Lng ma trong khong 500 1500mm/nm c th

trng c xoi. Nu t ma th phi ti thm nc, nu ma nhiu th xoi ra t

hoa v nhiu su bnh. Xoi l cy chu c hn v ng tt do c b r rt pht

trin v n su vo t.

t: Xoi khng kn t lm, min l khng c tng v mc nc ngm cao

l xoi mc tt. t ph sa c v ven sng, khng ng nc l vng t l tng

nht cho xoi. pH t thch hp l 5,5 7,5; mn di 0,05%.

Dinh dng: Cng nh nhng cy n qu lu nm, cy xoi cng cn y

cc cht dinh dng m, ln v kali. Thi k cy cn nh v giai on ra chi, ral ch yu cn m v ln sinh trng. Thi k ra hoa u qu cn kali.

2.1.1.2 Mt s xoi ngon nc ta

Theo kt qu iu tra ca Vin nghin cu cy n qu min Nam nc ta hin c

khong 100 ging xoi, gm c ging c v ging mi ngoi nhp. Cc ging chnh

gm c:

a) Xoi ct



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Gm cc ging xoi ct Trng, ct en, ct Chu. Trong ni ting nht l xoi

ct Ha Lc (tn mt p thuc x Ha Hng, huyn Ci B, tnh Tin Giang).

Xoi ct Ha Lc:

C c im l qu to, trng lng trung bnh mt qu t 400 600g/qu, khi

chn v mu vng, ht nh, tht dy, khng c x, ngt v thm.

Tuy vy ging xoi ct Ha Lc c c im l hi kh trng, phi c k thut

thm canh cao, ra hoa khng ng lot, v mng nn kh vn chuyn i xa.

Xoi ct Chu:

Ging xoi ny c xp th nh sau xoi ct Ha Lc. Trng lng qu trung

bnh khong 350 450g/qu, ht nh, tht dy, khng x, v ngt thm, d u qu,nu bn phn th hu nh khng c hin tng ra qu cch nin. Ging xoi rt

ph bin ng Thp, Cn Th, Tin Giang.

Cc ging ct Trng, ct en c qu nh hn, cht lng cng kh nhng khng

bng xoi ct Ha Lc v xoi ct Chu, c trng nhiu Khnh Ha, Ph Yn.

b) Xoi bi:

Tn gi khc l xoi ghp, xoi ba ma ma. C xut x t vng Ci B (Tin

Giang). Ch sau khong 3 nm trng cho qu. Qu nh, trung bnh t 250

300g/qu, cy thp, d chm sc v thu hoch. V dy chu c vn chuyn xa,

khng i hi k thut thm canh cao, khng c hin tng ra hoa cch nin. Tuy

nhin cht lng qu khng th bng cc loi xoi ct.

c) Xoi thm

Qu nh, nng trung bnh khong 200 300g/qu, v xanh thm hoc xanh nht,

cht lng cng tt nhng nng sut thp v hay mt ma.d) Xoi khiu xa vi

y l ging xoi n xanh ca Thi Lan du nhp vo nc ta. Qu di, v xanh

m v rt dy, trng lng trung bnh 300 350g/qu. Qu va cng c v hi

ngt, khng chua, d n, chn th v nht hn xoi ct, loi ny cng c th

trng rt a chung. Tuy nhin cy kh ra hoa, Thi Lan cng nh min Nam

nc ta phi s dng cht Paclobutrazol kch thch ra hoa.



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Ngoi cc ging xoi ngon ph bin trn cn mt s loi xoi khc nh xoi

Thanh Ca, xoi xim, xoi tng,

2.1.1.3 Thnh phn ho hc ca xoi

Xoi l cy n qu nhit i c ngun gc t bc Myanma v n , t lan

sang cc nc ng Nam . Trn th gii xoi hin c trng nhiu n ,

Trung Quc, Thi Lan, Philippin, Indonexia, Bangladesh.

Bng 2.2: Gi tr dinh dng cc loi xoi ti Ci B (Tin Giang)

Thnh phn/loi xoi Thng 3 Thng 4 Thng 5 Trung bnh

Nc(%)

Xoi ctHo Lc

71,2 68,5 73,6 71,1

Xoict Chu

77,6 76,5 82,2 78,8

Xoi ghp 83,2 86,1 89,0 86,1

ngtng(%)

Xoi ctHo Lc

15,2 18,0 14,7 16,0

Xoict Chu

16,5 17,3 16,0 16,6

Xoi ghp 12,4 10,4 9,7 10,8

ngkh (%)

Xoi ctHo Lc

7,5 7,2 4,6 6,4

Xoict Chu

5,4 6,2 5,8 5,8

Xoi ghp 6,6 5,0 5,2 5,6

axit(%)

Xoi ctHo Lc

0,54 0,64 0,59 0,6

Xoi

ct Chu

0,43 0,54 0,70 0,6

Xoi ghp 0,87 0,70 0,65 0,74

VitaminC

(ppm)

Xoi ctHo Lc

83,2 96,8 80,0 86,7

Xoict Chu

72,0 67,5 68,0 69,2

Xoi ghp 79,0 71,2 71,0 73,7

(Ngun: L Quang Tr Kho st cht lng xoi v da quy hoch cho ngnh ngh tnhTin Giang - Lun vn tt nghip thc s ngnh CNTP, HBKTPHCM, 2001)



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Xoi l mt trong 3 loi qu (cng vi o v da ty) c nhiu tin vitamin A

rt tt cho th lc ca mt. Xoi cn cha glucozit c tc dng chng vim, chng

ung th, dit khun, h cholesterol. Theo mt s cng trnh nghin cu th xoi c

thnh phn vitamin C tng ng vi cam v qut. c bit xoi cn cha nhiu

cht st rt tt cho hot ng tr no.

Bng 2.3: Thnh phn dinh dng trong 100g xoi

(tnh cho phn n c)

Thnh phn n v Hm lngNng lng Kcal 60

Nc g 83Glucid g 14,3Lipid g 0,1Protid g 0,6

X g 1,9Calci mg 20

Magnesium mg 9Kali mg 150St mg 1,2

Provitamin A mg 3Vitamin C mg 44Vitamin E mg 1,8

Vitamin B1 mg 0,09Vitamin B3 mg 0,4Vitamin B5 mg 0,16Vitamin B6 mg 0,08Vitamin B9 mg 0,05

(Ngun: Tp ch thuc v sc kho s 339 ngy 1/9/2007)

Trong tri xoi th t l tht (phn n c) chim 60 70%, trong t l ng

kh cao 10 15%, axit thp khong 0,15%, hng v m , l mt loi qu qu.

Ngoi trng ly qu xoi cn c trng lm cy che bng mt v lm cnh. Hoa

xoi l ngun mt cho ong, l dng lm thc n cho gia sc, ht dng lm thuc tr

giun sn, nha xoi l mt loi gm cht lng cao.



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2.1.2 Enzyme pectinase [4], [10]

2.1.2.1 Gii thiu

Pectinase l nhm enzyme thu phn pectin do E. Fremi tm ra nm 1840 gm

mt s enzyme nh: Pectinesterase (PE), Polygalacturonase (PG), Protopectinase,

Transeliminase (TE). Cc loi vi sinh vt cho pectinase u hiu kh, cc chng cho

enzyme tt l:

Nm mc:Asp. Niger, Pen. Glaucum, Pen. Chrlichii, Asp. Terrus,

Asp. Saitoi, Can. Diplodiella, Asp. Awamoni.

Nm men: Saccharomyces, Fragilis.

Vi khun: Bac. Polymyxa, Bac. Felseneus Erwiniacaratovora,Bac. Species

Ch phm pectinase t nm mc, thu phn mnh hn pectinase t thc vt bao

gm loi enzyme nhm pectinase nh trn. pH ti u 4,5 5,0; nhit ti u l

40 450C, Na+, Ca2+, KCl, CaCl2 hot ho pectinase nm mc, cn Hg2+, Pb2+,

(NH4)2SO4, FeCl3 s km hm pectinase.

2.1.2.2 Sn xut

Trong cng nghip sn xut nhiu loi pectinase khc nhau vi tn vit tt nh

Pectawamorin, Pectonigrin, Pectocine-rin, Pectofoetidin, Pectosclerotinin

a)Nui cy b mt

Ch phm pectinase thng thu nhn t cc chng Asp. Awamori, Asp. Foetidus

nui b mt.

Mi trng nui gm 30 35% cm m, 66 70% b c ci hay nguyn liu c

cha 4 4,5% pectin ho tan v 16 18% Protopectin, b sung thm ngun nit

nh: mui Sunfatamon v Clorua amon (1%) Photphat amon 2%.

m mi trng 55 60%, nui 300C trong 40 gi, sau gim xung

240C nui 48 52 gi. Sau sy kh canh trng ta c ch phm th pectinase

cha nhiu loi enzyme pectinase v mt s enzyme khc nh: protease,

hemicellulase, cellulose,dng cho chn nui.



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t tinh khit cn trch ly enzyme ra khi canh trng (dng cn m hay

kh). Kt ta enzyme bng Sunfatamon hay ru. V d: ethanol vi nng 72

75%, Izopropanol nng 55 57%, Sunfatamon bo ho 0,79%; kt ta 2

50C.

Sau ly tm, kt ta c sy chn khng hay sy thng hoa, ri nghin nh

bo qun.

b) Nui cy b su

Ch phm pectinase thu nhn t nui cy b suAsp. Niger, Asp. Awamori,

Cl. Pectinofecmentas, Asp. Nigerto ch yu pectinestease. Pectinesterase v

Poligalacturonase thng do vi khunBac. Polymyxa,Erwinia caralovora, ch yudoBac. Species,Asp. Fonseanes, Bac. Polymyxa

C th thu ch phm pectinase viAsp. NigerhayAsp. Awamori trong iu kin

hiu kh. Nguyn liu n gin: b c ci, bt ng, mm malt, nc p li bp c

nghin nh cho vo dch nui. B sung mt s cht: N, Mg, K,nh mui

Photphatamon, Sunfatmagie, Clorua kali

Hoc c th thu ch phm pectinase bng phng php b su trong iu kin

ym kh, vi vi khun ym kh: Clo. Fesineum v Clo. Pectino fermentans. Nguyn

liu: trong mi trng c 2% b c ci, nc chit bp 0,5%, photphat amon 0,75%,

photphat kali 0,1%, cacbonat canxi 0,3%...(theo Bravova), mi trng pH = 6,5 7,

nui 370C (trong 55 63 gi).

2.1.2.3 ng dng

Trong cng nghip thc phm dng ch phm pectinase tinh khit t l 0,03

0,05 ti a 0,1% trn nguyn liu.

Pectinase c dng nhiu trong cc nghnh thc phm sau:

Sn xut ru vang - nc gii kht

Sn xut nc qu, nc ung khng ru.

Sn xut mt qu, nc qu c c, mt nh, mt ng.

Sn xut c ph, c ph tan

Tng hiu sut p, trch ly cc cht t thc vt, v cc cy thuc.



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S dng cng vi cellulase trong chn nui thu phn mt phn

hp cht pectin cellulose trong thc n gia sc, lm tng tiu ho.

Bng 2.4: Hiu qu x l nc qu du ty, mm si bng enzyme

Hiu quNc qu du ty Nc qu mm si

Khng chopectinase

C chopectinase

Khng chopectinase

C chopectinase

Hiu sut nc qu (%) 71,2 78,8 49,2 72,4Hm lng cht kh (%) 10,2 11,5 8,5 10,2

axit chun (%) 0,53 0,62 0,91 1,16ng (%) 6,7 8,0 5,62 7,4

Pectin (%) 0,33 0,15 0,26 0,12Cht cht (%) 0,04 0,02 0,09 0,16im nh gi cm quan 71,2 78,8 49,2 72,4

(Ngun: Nguyn c Lng Cng ngh enzyme NXBHQGTPHCM, 2004)

Mc ch chnh pectinase lm trong nc qu, tng hiu sut p, to iu kin tt

khi c c nc qu, mt khng chy kht, tch lp keo trn ht c ph, lm ht c

ph bong - d tan

2.2 TNG QUAN V NM MEN [6], [14], [21]2.2.1 Gii thiu v nm men

Nm men l tn chung ch nhm nm men c cu to v sinh sn bng cch ny

chi v phn ct. Chng phn b rng ri khp ni. c bit chng c mt nhiu

t trng nho v cc ni trng hoa qu. Ngoi ra thy chng c mt trn tri cy

chn, trong nhy hoa, trong khng kh v c ni sn xut ru vang.

2.2.1.1 Hnh dng v kch thc

Hnh dng t bo nm men

Nm men thng c hnh dng khc nhau, thng c hnh cu, hnh elip, hnh

trng, hnh bu dc v c hnh di. Mt s loi nm men c t bo hnh di ni vi

nhau thnh nhng dng si gi l khun ty (Mycelium) hay khun ty gi (Pseudo



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mycelium). Tuy nhin hnh dng ca chng khng n nh, ph thuc vo tui ca

nm men v iu kin nui cy.

Kch thc t bo nm menT bo nm men thng c kch thc rt ln gp t 5 10 ln t bo vi khun.

Kch thc trung bnh: Chiu di: 9 10 m v chiu rng: 2 7 m.

Kch thc cng thay i, khng ng u cc loi khc nhau, cc la tui

khc nhau v iu kin nui cy khc nhau.

2.2.1.2 Cu to t bo nm men

T bo nm men cng nh nhiu loi t bo khc c cu to ch yu t cc

phn c bn nh sau:

Thnh t bo: Cu to t nhiu thnh phn khc nhau. Trong ch yu l:

glucan, manan, protein, lipid v mt s thnh phn nh khc nh kitin, volutin,

Mng nguyn sinh cht: gm cc hp cht phc tp nh protein, phospholipit,

enzyme permeaza,

Cht nguyn sinh: Thnh phn cu to ch yu l nc, protit, gluxit, lipit v cc

mui khong, enzyme v c cc c quan trong .

Nhn t bo.

Nhng thnh phn, c quan con khc: khng bo, ty th, lp th, riboxom,

2.2.1.3 S sinh sn ca nm men

Nm men c mt s hnh thc sinh sn sau:

Sinh sn bng cch ny chi.

Sinh sn bng cch phn i.

Sinh sn bng bo t v s hnh thnh bo t:

Tip hp ng giao



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Tip hp d giao

Sinh sn n tnh

2.2.1.4 Phn loi nm men

Ch yu c hai lp: nm men tht (Ascomyces) v lp nm men gi (Fungi

imporfecti)

Lp nm men tht (lpAscomyces lp nm ti):

Phn ln nm men dng trong cng nghip thuc lp

Ascomyces, a s thuc ging Saccharomyces.

GingEndomyces

Ging Schizosaccharomyces

Lp nm men gi (Fungi imporfecti nm men bt ton)

Crytococus (toscula, tornlopsis)

Mycoderma

Eandida

Geotrichum ( c xp vo lp nm mc)

Rhodotorula

2.2.1.5 Cc qu trnh sinh l ca t bo nm men

a) Sinh dng ca nm men

Cu to ca t bo nm men thay i khc nhau ty theo loi, tui v mi

trng sng, nhng nhn chung bao gm:

Nc: 75 85%

Cht kh: 15 25% . Trong cht khong chim 2 14% hm lng cht

kh.



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Bng 2.5: Thnh phn ha hc ca nm men

Cc cht Thnh phn (% cht kh)Cacbon 49,8CaO 12,4Nito 6,7Hydro 3,54P2O5 2,34K2O 0,04SO3 0,42

MgO 0,38Fe2O3 0,035

SiO 0,09(Ngun: Nguyn c Lng, 1996)

Nm men cng nh cc sinh vt sng khc cn oxy, hydro, cacbon, nit,

phospho, kali, magi,

Dinh dng Cacbon

Ngun Cacbon cung cp l cc loi ng khc nhau: saccharose, maltose,

lactose, glucose

H hp hiu kh:

C6H12O6 + 6O2 6CO2 + 6H2O + 674 cal

H hp k kh

C6H12O6 2CH3CH2OH + 2CO2 + 33 cal

Dinh dng oxy, hydro: c cung cp cho t bo t nc ca mi trngnui cy hay dch.

Dinh dng Nit:

Nm men khng c men ngoi bo phn gii protid, nn khng th phn ct

albumin ca mi trng m phi cung cp nit dng ha tan, c th l m hu c



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hoc v c. Dng hu c thng dng l acid amin, pepton, ur. m v c l cc

mui amon kh nitrat, sulfat

Cc vitamin v cht khong:Cht khong c nh hng to ln n hot ng sng ca nm men

Phospho: c trong thnh phn nucleoprotein, polyphosphat ca nhiu enzyme ca

sn phm trung gian ca qu trnh ln men ru, chng to ra lin kt c nng

lng ln.

Lu hunh: tham gia vo thnh phn mt s acid amin, albumin, vitamin v

enzyme.

Magi: tham gia vo nhiu phn ng trung gian ca s ln men.

St: tham gia vo cc thnh phn enzyme, s h hp v cc qu trnh khc.

Kali: cha nhiu trong nm men, n thc y s pht trin ca nm men, tham

gia vo s ln men ru, to iu kin phc hi phosphorin ha ca acid pyruvic.

Mangan: ng vai tr tng t nh magi.

b) C ch vn chuyn cc cht dinh dng vo trong t bo nm men

Nm men hon ton khng c c quan dinh dng ring bit, cc cht dinh

dng m n s dng ch yu c vn chuyn qua thnh t bo theo hai con

ng c bn sau:

Thm thu b ng: Trn thnh t bo nm men c nhng l nh, nhng l ny

c tc dng lm cho cht dinh dng vn chuyn vo trong t bo t mi trngbn ngoi nh p sut thm thu, ngc li cht thi trong qu trnh trao i cng

c thi ra theo con ng ny.

Hp thu ch ng: Cc thnh phn dinh dng khng c kh nng xm nhp

vo t bo theo con ng th nht th lp tc c h permeaza hot ha. Permeaza

l mt protid hot ng, chng lin kt vi cht dinh dng to thnh hp cht v



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hp cht ny chui qua thnh t bo trong, ti y chng li tch ra v permeaza li

tip tc vn chuyn tip.

c) Qu trnh sinh trng v pht trin S sinh trng

Trong qu trnh nui cy, trong iu kin dinh dng y , t bo nm men

tng nhanh v kch thc v ng thi sinh khi c tch ly nhiu.

S pht trin

Cc nm men sinh sn bng phng php nhn i thng cho lng sinh khi

rt ln sau mt thi gian ngn. Trong trng hp sinh sn theo phng php ny th

trong dch nui cy s khng c t bo gi. V rng t bo c phn chia thnh hai

c nh vy t bo lc no cng trng thi ang pht trin. T bo ch gi khi mi

trng thiu cht dinh dng v t bo khng c kh nng sinh sn na.

Tuy nhin a s nm men sinh sn bng phng php ny chi nn hin tng

pht hin t bo gi rt r. Khi chi non tch khi t bo m sng c lp th ni

tch trn t bo m to thnh mt vt so. Vt so ny s khng c kh nng tora chi mi. C nh vy t bo m s chuyn thnh t bo gi theo thi gian.

xc nh s lng t bo nm men pht trin theo thi gian hin nay ngi ta

dng nhiu phng php khc nhau nh:

Xc nh s lng t bo bng phng php m trc tip trn knh hin vi

hay gin tip trn mt thch.

o c ca t bo trong dung dch nui cy trn c s xy dng mt th

chun ca mt t bo

2.2.2 Nm men thng s dng trong ln men ru vang

Saccharomyces cerevisiae: yl tn hin nay dng ph bin, trc y ngi ta

gi l Saccharomyces cerevisiae Meyer hay l S. ellipsoideus theo Lodder l

Saccharomyces vini.



16/72

LUN VN TT NGHIP

Nm men ny ph bin trong qu trnh ln men nc qu chim ti 80% trong

tng s Saccharomyces c trong nc qu khi ln men. Kh nng kt lng ca n

ph thuc vo tng ni: cc t bo dng bi hoc dng bng. Ngun dinh dng

cacbon ca loi ny l ng, cn v acid hu c, nhng tc nhn sinh trng l

acid pantotinic, biotin, mezoinozit, thiamin v piridoxin.

Hnh 2.3: T bo S.cerevisiae ny chi Hnh 2.4: Nhiu t bo S.cerevisiae

a s cc t bo ca loi ny hnh ovan c kch thc (3 8) x (5 12) m,

sinh sn theo li ny chi v to thnh bo t. Saccharomyces cerevisiae sinh ra

enzyme invertase c kh nng kh ng saccharose thnh fructose v glucose. V

vy trong ln men ta c th b sung loi ng ny vo dung dch qu v hm

lng ru c to thnh bnh thng i vi nhiu ni ca men ny ch t c

8 10% so vi th tch.

giai on cui ln men Saccharomyces cerevisiae kt lng nhanh v lm trong

dch ru. ni ca ging ny c c tnh ring v kh nng to cn, chu sunfit,

tng hp cc cu t bay hi v cc sn phm th cp to ra cho vang c mi v c

trng ring bit. Giai on cui cng ca qu trnh ln men cc t boSaccharomyces cerevisiae thng b gi, khng tip tc chuyn ng thnh cn v

b cht rt nhanh.

Ngoi ra cn mt s loi nm men khc c s dng trong ln men ru vang

bao gm:

Saccharomyces uvarum: Cc ni ca loi ny c th ln men 12 130 cn.



17/72

LUN VN TT NGHIP

Saccharomyces chevalieri: Theo Lodder gi l Saccharomyces chevalieri

Guilliermond, Saccharomyces chevalieri thun chng ln men nc nho c th to

160 cn.

Saccharomyces oviformics: Theo Lodder gi l Sac. Beuanes saccardo c kh

nng chu c ng cao, cn cao, ln men kit ng v to thnh ti 180 cn.

Hanseniaspora apiculate Kloeckera apiculata:C th ln men to thnh 6 70

cn, nhng to ra mt lot cc acid bay hi cng nh cc este.

Bng 2.6: Kh nng chu c hm lng cn trong mi trng camt s loi nm men

Loi nm men Nng cn cc i nm men c thtn ti (% V)

Saccharomyces oviformis 18 19Haseniaspore 4,0 5,9

Saccharomyces pastearianus 10Saccharomyces elipsodeus 18

Nm men ru vang 18 19

Nm men di 4 5(Ngun: B Cng Nghip nh - C s vi sinh nghnh ln men, 1994)

2.2.3 Yu cu i vi chn nm men thun chng

Cc loi nm men thun khit dng nhiu trong sn xut ru vang thuc ging

Saccharomyces cerevisiae v Saccharomyces oviformis.

Cc chng nm men thun khit ny, c s khc nhau v tc sinh trng,khong nhit thch hp ln men, kh nng to cn v chu cn, kh nng chu

c pH thp cng nh kh nng kt lng (to thnh dng bng hoc dng bi).

Nhng yu cu i vi nm men ru vang l:

C hot lc ln men cao i vi nc qu.

S dng ng cho ln men gn nh hon ton.



18/72

LUN VN TT NGHIP

Kt lng tt.

Lm trong dch ru nhanh.

Chu c ru cao v acid ca mi trng cng nhcc cht st trng.

To cho ru hng v thm ngon tinh khit.

2.3 C S KHOA HC V CC YU T NH HNG QU TRNH

LN MEN RU [5], [6], [12]

2.3.1 C s khoa hc ca qu trnh ln men ru

Ln men l mt qu trnh trao i cht di tc dng ca cc enzyme tng nggi l cht xc tc sinh hc. Ty theo sn phm tch t sau qu trnh ln men m

ngi ta chia lm nhiu kiu ln men khc nhau. Tuy nhin c hai hnh thc ln

men chnh l ln men ym kh (k kh) v ln men hiu kh.

Ln men ru l qu trnh ln men ym kh vi s c mt ca nm men, chng

s chuyn ha ng ln men thnh ethanol v CO2.

Qu trnh ln men ru chia lm hai thi k chnh:

Thi k pht trin sinh khi: giai on ny vi s c mt ca oxy, t bo

nm men pht trin sinh khi.

Thi k ln men chuyn ng thnh ru v CO2: giai on ny nm

men hp th cc cht dinh dng v s dng cc enzyme sn c ca mnh

thc hin xc tc sinh hc trong qu trnh trao i cht duy tr s sng,

to thnh ru v CO2.



19/72

LUN VN TT NGHIP

C ch ca qu trnh ln men:

Glucose

Hexokinaza

Glucose 6 phosphat

Photphoglucoza isomeraza

Fructose 6 phosphat

PhosphoFructokinaza

Fructose 1,6 diphosphat

Aldolaza

Triophosphat izomeraza

Glyceraldehyd 3 phosphat Dihydro aceton phosphat

Glyceraldehyd phosphatdehydrogenaza

Acid 1,3 diphosphoglyceric

Phosphoglyceratkinaza

Acid 3 phosphoglyceric

Phosphoglycerat-mutaza

Acid 2 phosphoglyceric

Enoiaza

Acid phosphoenolpyruvic

Pyruvat kinaza

Acid enol pyruvic

Acid pyruvic

Pyruvate decarboxylaza

Ethanal

Aldodeshydrogenaza

Ethanol

S 2.1: C ch phn hy ng trong t bo nm men



20/72

LUN VN TT NGHIP

2.3.2 Cc yu t nh hng n ln men ru vang

2.3.2.1 Oxy

Hu ht cc chng nm men trong ln men ru vang thuc ging

Saccharomyces. Chng l nhm vi sinh vt k kh ty tin. Khi trong mi trng

lng oxy nm men phn hy ng dng lm ngun nng lng v cu to t bo

tng sinh khi.

Trng hp thiu oxy (k kh) nm men s dng phn oxy ha tan trong mitrng sinh trng v ch yu l ln men.

Trong qu trnh ln men giai on u yu cu oxy cao nht nm men sinh

sn, pht trin tng sinh khi. Nu c giai on nhn ging th cng cn phi cung

cp oxy bng cch lc hoc sc kh.

2.3.2.2 Nhit

Nhit ln men c nh hng n i sng ca nm men, n qu trnh ln

men v cht lng ca sn phm.

Nhiu cng trnh nghin cu v sn xut ru vang xc nh c khong

nhit ln men ru vang trng thch hp l 15 300C, nu ln men nhng

thang thp hn th cng tt. Cn ln men ru vang (nc qu ln vi xc

qu) phi chit xut cc cht thm v polyphenol t v qu nn cn thang cao

hn, thng l 250C.

Bng 2.7: cn ru vang v nhit ln men

Hm lng ng (g/l) 127 217 303 cn l thuyt c th t 7,20 12,40 17,30

cn thc t 90C 7,00 11,80 9,90

cn thc t 180C 6,90 11,00 9,10

cn thc t 270C 6,90 9,40 7,70

cn thc t 360C 4,20 4,80 5,10

(Ngun: Mullel - Thurgau, 1884)



21/72

LUN VN TT NGHIP

Nhit ln men cao, thi gian ca qu trnh ln men ngn, cn c th thp,

ng st cn nhiu v hng v ca sn phm c khi khng tt.

2.3.2.3 Hm lng ng

Trong nc qu thng c hm lng ng khng u do vy ngi ta thng

b sung thm ng saccharose. a s cc loi nm men hot ng bnh thng

trong mi trng ng di 20%. C mt s chng hot ng mi trng c

ng cao hn. Khi nhn ging thng dng mi trng c ng thp di 10%.

2.3.2.4 pH ca mi trng

Trong thc t ln men nhng dch qu chua thng c ru vang ngon. i

vi dch qu thng c pH t 2,8 3,8. Khong pH ny nm men vn hot ngc. Vng pH ti thch ca nm men l 4 6.

Trong sn xut ru vang ngi ta thng chun b mi trng nc qu c

pH bng 3,0 3,5.

2.3.2.5 Ngun cht khong

Cc cht khong chnh (tnh theo phn trm khi lng tro) bao gm:

K2O (23 48%), Na2O (0,06 2,2%), CaO (1,0 4,5%), MgO (3,7 8,5%),

Fe2O3 (0,06 7,3%), P2O5 (45 59%), SO3 (0,4 6,3%), SiO2 (0 1,8%), Cl (0,03

1,0%).

Lng nh cc cht Al, Br, Cr, Cu, Pb, Mn, Ag, Sr, Te, Sn, Zn... tt c cc mui

khong chim 5 - 10% khi lng kh ca men.

a s trong nc qu c cc hp cht nit cung cp cho nm men. Tuy nhin

cng c trng hp khng ngun nit do cn b sung thm ngun nit.



22/72

LUN VN TT NGHIP

Bng 2.8: Kt qu nghin cu vic b sung nit vo dch ln men

Cc ch tiu Mu kim chngkhng b sung N

Ngun nit t(NH4)2SO4 (NH2)2CO

Nng cht khdch ng (%) 16,5 16,5 16,5

ng kh tnh theo malto(g/100ml) 4,09 4,09 4,09

pH dch ng ho 5,26 5,26 5,26pH gim chn 4,55 4,00 4,93Tng chua 0,31 0,42 0,12

kh biu kin gim chn -0,35 -0,40 -0,77Cht kh st (%) 0,43 0,34 0,14Tinh bt st (%) 0,005 0,046 0,041

Nng ru tronggim chn (%V)

9,66 9,78 10,04

Hiu sut ru so vil thuyt (%)

91,21 92,35 94,80

(Ngun: Pgs.Ts. Nguyn nh Thng, Ts. Nguyn Thanh Hng - Cng ngh sn xut v

kim tra cn etylic, NXB KHKTHN, 2000)

Trong trng hp ny ngi ta thng dng amon sulphat (NH4)2SO4. Cng c

th dng men t phn cho thm vo mi trng. Nu dch qu qu chua dng tartratamon kali hay amon hydroxy trung ha bt axit.

i vi dch nhn ging hoc hot ha ging th hn hp cc ngun nit v cc

cht sinh trng rt c ngha.

Trong nc qu thng c cc cht khong i vi nhu cu ca nm men. V

vy, khng cn phi b sung thm cht khong. Tuy nhin trong nghin cu cng

nh trong nhn ging c th thm ngun phospho kali dng mui phosphat v

magi dng mui sulfat.

2.3.2.6 Cht kch thch men

Cng nh cc sinh vt cao cp, men cn mt s cht kch thch, trc ht l

vitamin sinh sn v hot ng. Mt s loi men c th tng hp c nhng

vitamin nht nh, ly nguyn liu t cc cht hu c trong nc qu. Nhng

vitamin khc, men khng t tng hp c, nu khng c sn trong nc qu th

men ngng hot ng. Vitamin trong vang nhiu hn trong nc qu nh riboflavin



23/72

LUN VN TT NGHIP

(B2), Cabalamin, Axit p-aminobenzoic v men tiu th t tr li nhiu. C vitamin

trong vang t hn v men tiu th nhiu tr li t (Thiamin tc B1, Biotin tc H). C

vitamin trong vang v trong nc qu hm lng ngang nhau do tiu th v tr li

bng nhau (axit pantothenic).

Ngoi hot ng ca men v khun, vitamin cn b nhiu yu t khc nh hng:

nh sng, lc, x l nhit.... Mt s chuyn gia Php ngh cho thm vo nhng

nc qu ngho m, ngho vitamin hn hp sau y: (NH4)2SO4: 100 g, thiamin

tc vitamin B1: 0,250 g, Canxi pantothenat: 0,250 g, biotin tc vitamin H: 0,002 g.

Trong 1 lt nc qu thm 0,2 g hn hp ny.

2.4 TNG QUAN V RU VANG QU [5], [15], [17], [25], [28], [29],[30], [31]

2.4.1 Khi nim v phn loi ru vang

2.4.1.1 Khi nim

Ru vang l loi ung c cn c sn xut bng phng php ln men t

cc loi tri cy v khng qua chng ct.

Bn cht ca ru vang tri cy l sn phm c sn xut t nc dch tri cy

bng phng php ln men vi s tham gia ca chng nm men Saccharomyces

cerevisiae. Trong thnh phn ru vang tri cy, ngoi ng b ln men to thnh

cn etylic ( cn 9 150 cn) cn c nhng thnh phn khc ging nh tri cy

chng hn nh: vitamin, mui khong, axit hu c.

2.4.1.2 Phn loi ru vang

a) Phn loi:

Nhiu ngi quen gi ru vang l ru cht hoc ru nho. Theo gii tiu dng

th ru vang c phn lm bn loi: ru vang bn, ru vang si tm, ru vang

mnh, ru vang mi.

Ru vang bn gm 3 loi: vang , vang trng v vang hng c hm lng

ru t 9 140 cn, thng c dng trong cc ba n gia nh. Ru vang bn

c sn xut t s ln men ca dch tri nho.



24/72

LUN VN TT NGHIP

Ru vang si tm (Vin mousseux): cn c gi tn khc l ru sm banh

(Champagne), c t 8 - 120 cn, thng dng vo dp lin hoan hoc ba n sang

trng. Ru vang si tm l do b sung thm CO2, c sn xut t cc ging nho

trng vng Champagne thuc nc Php.

Ru vang nng (Vin Fortifie): l loi ru vang c pha thm ru mnh

Brandy tng hm lng cn, thng t 17 220 cn. Ru vang nng thay i

nng gia loi ngt v khng ngt. Loi khng ngt c nng cn cao hn th

dng lm vang khai v, cn loi ngt th dng trng ming.

Ru vang mi (Vin aromatize): Ru vang mi l loi ru c hm lng

cn t 15 - 200 l vang c thm mi thm.Ru vang nho c xp thnh 6 loi, ghi trn nhn chai.

- Loi 1: Dry: Rt nng.

- Loi 2: Sec: Nng.

- Loi 3: Demi sec: Hi nng.

- Loi 4: Moelleux: Si tm.

- Loi 5: Doux: Du.

- Loi 6: Liqoureux: Rt du.

Ru vang c xc nh qua mu sc, cht lng, hng v, tn tui v lun c

ma thu hoch nho.

Mu sc ca ru vang (trng, hng v ) ty thuc vo tui, loi nho v

thi gian v nho li trong nc ct trc khi ln men, thnh ru. Vang trng l

sn phm ca loi nho v xanh, vang hng v vang l ca loi nho v tm, vang

c mu hng n v thm, vang trng c mu t trong sut n vng. TiVit Nam ngoi vang Php c trn th trng cn c vang , M, c...

b) Mt s loi ru vang ni ting trn th gii

Ru vang Php

Nc Php c 4 vng trng nho rng ln sn xut ru vang:



25/72

LUN VN TT NGHIP

- Vng Alsace, ni ting v ru vang trng. Sn lng ru vang trng ca

Alsace chim 30% tng sn lng ru vang trng ca nc Php. Ru vang trng

y c tn gi duy nht l vang Alsace.

- Vng Bordeaux, sn xut ru vang ni ting v quan trng ca Bordeaux l:

Mdoc, Haut Mdoc, Graves Barsac, Sauternes, St Emillion, Pomerol, Crons,

Loupiac, Fronsac, Bourg

- Vng Burgundy nm min Trung nc Php vi din tch 47.700 ha. y

khng c cc vn nho c ln m ch c nhng vn nho thuc din gia nh.

- Vng Champagne, sn xut loi ru vang tinh t. Nh vo ging nho, iu

kin th nhng, kh hu, nht l k thut sn xut v kinh nghim nn nc Php sn xut loi vang c bit ny. Phn ln ru Champagne c sn xut t hn

hp ging nho thm Pinot Noir c cht ng, nc trng nn ru mnh v

ging nh Chardonnay c mu vng kim, em li v thanh cao v hng thm.

Ru vang M

C th chia lm 3 loi:

- Ru vang thng phm (Branded Wine).

- Ru vang thng dng (Generic Wine) nh: Vang California Burgundy.

- Ru vang pha trn (Blended Wine), trn nhn ghi American Wine.

Ru vang c

c chia thnh 4 loi:

- Ru vang bn (Deutcher Tafewein).

- Ru vang vng (Landwein).

- Ru vang Qualitatswein bestimmter Anbuagebiete (QbA).- Ru vang Qualitatswein mit Pradikat: l loi ru vang cht lng cao

(QmP).

2.4.2 Thnh phn v gi tr ru vang qu

Thnh phn ru vang phc tp v n nay, ngay cc nc pht trin v vi

ru vang nho, ngi ta cha bit ht cc cht cu thnh.



26/72

LUN VN TT NGHIP

Bng 2.9: Thnh phn dinh dng v ho hc ca mt s loi ru

vang( trong 100g ru)

Thnh phn

dinh dng

n v Vang trng Vang trng

ngt

Vang

Nng lng Kcal 68 98 70Nng lng kj 285 410 293

Nc g 88 83 88Protein g 0,1 0,2 0,2Glucid g 0,6 5,9 0,3

Tro g 0,3 0,3 0,28Sodium Na mg 3,4 13 3,4

Potassium K mg 100 110 100Calcium Ca mg 7,8 14 7,8

Phosphor P mg 10 13 10Magieium Mg mg 12 11 12Fe mg 0,82 0,5 0,82Zn mg 0,03 0,01 0,03Mn mg 0,08 0,02 0,08S mg 35 57 35Si mg 0,6 0,7 0,6Sr mg 0,1 0,05 0,1Rb mg 0,06 - 0,06Al mg 0,23 1 0,23Bo mg 0,93 0,72 0,93Br mg


27/72

LUN VN TT NGHIP

Bng 2.10: Thnh phn ho hc mt s loi vang California

Loi

ruvang

Thnh

phn

Nng

cnetylic(%V)

Nng cht kh

(0Bx,680F)

ngkh

(Dextrosegr/100ml)

Tng axit(axit

tartaricgr/100ml)

Acid bayhi (axit

axeticgr/100ml)

Ruvangtrng

Sauterne(kh)

12 1,8 0,17 0,62 0,06

Sauterne(ngt va)

12,5 1,0 2,6 0,60 0,066

Sauterne(ngt)

12,8 2,5 4,6 0,60 0,06

Rhine 12,0 2,0 0,17 0,65 0,06Ru

vang Claret 12,5 1,2 0,28 0,60 0,065

Burgundy 12,6 1,2 0,30 0,62 0,066Ziofandel 12,4 1,2 0,28 0,59 0,069

Rutrngming(trng)

Muscatel 20,0 6,5 - 0,42 0,04Angelica 20,0 7,0 - 0,40 0,038

White port 20,0 7,0 - 0,38 0,035

Rutrngming()

Sweetsherry

20,0 6,0 9,8 0,46 0,048

Port 20,0 6,5 - 0,50 0,05Tokay 20,0 4,5 - 0,44 0,05

Rukhai v

Dry sherry 20,0 2,5 2,0 0,48 0,050Sherry 20,0 1,0 3,3 0,45 0,048Dry vermouth

19,0 1,0 - 0,62 0,045

Sweet vermouth

18,0 11,0 - 0,60 0,045

Sparkingwines

champagne

12,4 0,4 2,0 0,70 0,060

Pinkchampagne

12,4 0,0 2,0 0,68 0,063

Spakingburgundy

12,0 0,5 2,2 0,72 0,068

(Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

Mt vi cht ch c mt vi mt t l rt thp, th d du thm, axit bay hi

nhng lm cho ru tt ln hay xu i ng k.



28/72

LUN VN TT NGHIP

2.4.2.1 Cn

Thnh phn quan trng nht ca ru vang l cn etylic lm cho ru mnh.

cn t nhin, ch do ln men m c t 7 - 160, ngha l trong mt lt ru vang

(1000 ml) c t 70 - 160 ml cn etylic. Cn etylic mi thm, v hi ngt, ging

ng.

cn ph bin ca ru vang l 10 - 120. Di 100 ru hi nht, 13 - 140 th

cn hi cao.

Bng 2.11: Cc loi ru thng c trong ru vangLoi ru n v Thnh phnAmylic mg/100ml 10 175

Isoamylic mg/100ml 10 175N butylic mg/100ml 10 1752 butylic mg/100ml 10 175

Iso butylic mg/100ml 10 175Propylic mg/100ml 10 175

Glycerine % 0,5 1,52,3 butadiol % 0,01 0,15


2.4.2.2 ng

Theo Pein (Peynaud) hm lng ng vang nho l 2 - 3 gam/lt v ch

nhng loi qu trng c bit nh Basac, Xtn (Barsac, Sauternes) mi ln ti 70

- 80 g/l. ng trong ru vang ch yu l fructose, glucose, mt t galactose. Nu

cho thm ng saccharose trc khi ln men th ton b b thy phn thnh ng

kh, vy nu pht hin saccharose trong ru vang thnh phm, tc l ng pha

thm.

Ty theo lng ng kh cn li trong ru vang, sau khi ln men xong,

ngi ta phn bit ru vang kh (di 10g ng/lt), na kh (20 - 30g

ng/lt), na ngt (45 - 65g ng/lt) v ngt (80 - 110g ng/lt). Lng

ng kh cng cao, cn cng phi cao cho cn i. cn ca ru kh 9 -

110, ru ngt th cn t 12 - 130 v hn na.



29/72

LUN VN TT NGHIP

Ru vang cn nhiu ng kh, c bit khi cn thp rt d b nhiu loi

khun ym kh (k kh) cng nh hiu kh ph hy ng, chuyn thnh axit lactic,

dm lm ru mt mi.

2.4.2.3 Axit

Axit l mt thnh phn quan trng ca ru vang, ngang vi cn. Ru vang l

ung c chua cao (axit tng s ti 4 - 5 gam/lt, pH t 2,9 - 3,9) nhng d

ung v v chua ca axit c cn i vi v ngt ca cn, ca glyxerin, v cht ca

polyphenol, v mn ca cc cht mui.

Axit hu c trong ru vang cn c mt tc dng na: ngn cn hot ng ca

cc khun lm h hng ru. nh lng axit hu c kh hn cc axit v c nhiudo ngi ta cha bit ht cc axit ca ru vang qu, nht l nhit i. Trong

ru vang nho nhng axit chnh l: tatric (1,5 - 4 g/l), malic (0 - 4 g/l), citric (0 - 0,5

g/l), oxalic (0 - 0,06 g/l)...

2.4.2.4 Tro v cc cht mui

C nhiu mui khong trong ru vang qu, ph bin nht l P, S, K, Na, Ca,

Mg, Si, Fe, Mn, F, Cl, Br, I, Al... Trong mt lt ru nho ch c1,5 3,0g tro nhng

cht mui trong tro gi mt vai tr quan trng:

Lm tng hng v ca ru.

Tng gi tr dinh dng; c nhiu cht mui ht sc cn thit cho c

th sng vi mt lng rt nh.

Nhng cht vi lng nh Fe hm lng bnh thng ch vi mg/l v

Cu (0,2 - 0,3 mg/l), nu ch tng mt vi mg trong mt lt cng gy kt ta, lm cho

ru c, mt hng v.2.4.2.5 Cht gy mi thm

Qu ti, c bit qu nhit i nh xoi, da rt thm. l mi thm do cc

cht ngun gc tecpen quyt nh, nhng i b phn cc cht ny b phn hy v

b kh cacbonic ko theo trong qu trnh ln men. V phn mnh, con men cng sn

sinh ra nhng cht c mi thm trong c cn cao phn t v este ca chng.



30/72

LUN VN TT NGHIP

Bng 2.12: Thnh phn 1 vi cht trong ru vangLoi ru Acetaldehyde Acetatethyl (ppm) Tanin (%)

Cherry 300 mg/l 150 -Vang trng 0 7 ppm 150 0,01

Vang 0 7 ppm 150 0,14 0,30Sparking wines - 150 0,01

Trng ming 30 40 ppm 150 -(Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

Trong qu trnh ru chn, pht sinh mt mi thm c bit gi l buk

(bouquet) do cc cht oxy ha kh sinh ra, nhng ch dng kh oxy mi thm.

Gi ru vang qu trong bnh nt kn hon ton khng c oxy mt thi gian di th

c mi thm. Nu trong bnh c ch trng v nt khng kn, oxy lt vo th mi

thm b ph hy rt nhanh.

2.4.2.6 Vitamin

Nc qu c ting l giu vitamin. Cc vitamin ny thng khng b ph hy

trong qu trnh ln men ru vang.

Bng 2.13: Hm lng vitamin trong ru vang nho v nc nho( theo Laphon Laphourcade)

Vitamin n v Nc nho Vang trng Vang Thiamin (B1) mcg 160 450 2 58 103 245

Riboflavin (B2) mcg 3 60 88 133 103 245Acid pantothenic mg 0,5 1,4 0,55 1,2 0,44 1,9Pyridoxine (B6) mg 0,16 0,5 0,12 1,67 0,13 0,68

Acid nicotinic (PP) mg 0,68 2,6 0,44 1,13 0,79 1,7Biotin (H) mcg 1,5 4,2 1 3,6 0,6 4,6

Cobalamin (B12) mcg 0 0 0,16 0,04 0,1Acid P-aminobenzoin mcg 15 92 15 133 15 133

Cholin mg 19 39 19 27 20 43(Ngun: Trn Th Thanh Cng ngh vi sinh NXBGD,2001)

Bng 2.14: Thnh phn acid amin trong ru vangAcid amin Thnh phn (mg/l)

Alanine 60 250



31/72

LUN VN TT NGHIP

Valine 10 50Glycine 0 20

Iso glycine 10 80Leucine 20 100Serine 20 600

Threonine 30 250Asparaginic acid 10 150

Glutamic acid 100 300Methionine 0 50

Cystine 0 50Arginine 100 600Histidine 5 100Proline 0 100

Triptophan 0 50Tyrosine 0 50Phenylalanine 10 100


2.4.3 Quy trnh sn xut ru vang qu

2.4.3.1 S quy trnh sn xut



32/72

LUN VN TT NGHIP

S 2.2: Quy trnh sn xut ru vang qu

2.4.3.2 Gii thch quy trnh

SVTH: NGUYN TH PHNG

Loi cn, b

Loi cn

nm men

Tp cht

B

cn tinhch

Lm sch

Nguyn liu

Gia cngc hc

Lc

Pha ch dch lnmen

Kh trng

Ln men chnh

Ln men ph

Tch cn

Tng tr

Lng trong

ng chai

Ru vangthnh phm

Nhn ging

Gingnm men

ng,dinh dng

32


33/72

LUN VN TT NGHIP

a) Nguyn liu tri cy

Tt c cc loi tri cy u cha ng, nc, protein, vitamin, khong, cc hp

cht hu c, nn u c th ln men to thnh ru vang. Tu loi tri cy m ta

iu chnh quy trnh cng ngh cho ph hp.

Thi gian t khi hi n khi ch bin cng ngn cng tt, hn ch s oxi ho

t nhin cng nh s xm nhp v pht trin ca cc vi sinh vt trn qu.

b) Lm sch

Trc khi s dng cn phi tuyn chn loi b nhng tri h, dp, khng t

cht lng, m bo qu trnh ln men sau ny.

c) Gia cng c hcTu theo loi qu hay phng php, thit b ch bin ra sn phm ru vang m

qu c x l bng cch nghin dp, x p, hoc trch ly ly dch qu, sau cng

tu loi m c th lc. Thc hin trong phng cha kh CO2 nhm ngn chn

dch qu b oxi ho bi khng kh.

d) Pha ch dch ln men

Cc loi dch qu thng c pH cao v ng thng thp so vi nc nho.

Do thng iu chnh pH ca dch qu bng CaCO3, NaHCO3 hoc cc mui

amoni, v cng c th b sung thm ng vo dch ln men.

e) Kh trng

Ngi ta s dng kh SO2 vi liu lng cho php l 120mg/l chng li dch

qu b oxi ho v tiu dit cc vi khun tp nhim nh: vi khun lactic, acetic. Tuy

nhin, ngi ta c th thanh trng bng nhit 65 700C/10 pht.

f) Ln men chnh

y l giai on chnh hnh thnh nn ru t lc cy nm men vo cho n lc

dnh men ht si bt mnh, dung dch khng b o ln, do hot ng ca nm men.

Thi gian ln men thng t 10 20 ngy nhit 20 22 0C. Hoc ln men

thi gian ngn hn vi nhit 25 280C. Trong thi gian ny nm men hot ng

mnh nht tiu th ng, m, vitamin, chuyn ho ng thnh ru v gii



34/72

LUN VN TT NGHIP

phng CO2. Trong qu trnh ln men cn phi theo di mt s ch tiu quan trng

nh: hm lng ng, nhit , lng oxi trong dch ln men.

g) Ln men ph

giai on ny qu trnh ln men xy ra khng t v c thc hin nhit

thp 15 180C. c bit trong giai on ny c qu trnh ln men malolactic

chuyn axit malic thnh axit lactic, lm cho ru chuyn t v chua gt sang v chua

nh d chu do pH dch ln men tng ln, CO2 vn cn thot ra ngoi nhng t. Dch

ln men trng thi tnh lng, xc nm men lng xung y bnh.

Sau 15 20 ngy tin hnh lng, gn lc thu ru trong cho vo bnh.

h) Tng trQu trnh ny nhm mc ch n nh cht lng ru v tng cng hng v

qu trnh tng tr s xy ra rt nhiu qu trnh sinh ha rt phc tp lm cho ru

chuyn t t ngt, t thm c nhiu v chua, v cay ca CO2, v ng ca aldehyde

sang ru trong sut c v chua ngt cn i, v ng nh ca glyxerin, v cht ca

polyphenol. Thi gian tng tr cng ko di hng v ca ru cng m .

i) Lng trong

C th s dng cc cht tr lng: t st lng, bentonic, tannin lm trong sn

phm ru vang.

k) ng chai

Ru vang sau khi ng chai s c thanh trng ln na tiu dit hon ton

cc vi sinh vt cn st li trong ru.

Nhit thanh trng ph thuc vo cn ca ru v c xc nh theo cng

thc Burain:

T0 = 75 1,5Q

Trong :

T0 : Nhit thanh trng

Q : cn trong ru

75 v 1,5 l h s thc nghim

Nhit thanh trng cn ph thuc vo hm lng SO2 trong ru.



35/72

LUN VN TT NGHIP

CHNG 3

NI DUNG V PHNG PHP NGHIN CU

3.1 THI GIAN V A IM NGHIN CU

ti Nghin cu quy trnh sn xut ru vang t xoi c thc hin t

15/03/2009 n 15/6/2009 ti phng th nghim Dinh Dng, khoa Cng ngh sinh

hc - Trng i Hc Bnh Dng.

3.2 VT LIU V THIT B TH NGHIM

3.2.1 Dng c v thit b th nghim

3.2.1.1 Dng c th nghim

S dng cc dng c sau phc v cho vic b tr th nghim v nghin cu:

- Cn

- Erlen

- Becher

- ng nghim, pipet

- Que cy, n cn- Bung m hng cu

- Vi lc

- Bng gn thm nc, bng y t

- a thy tinh, phu lc

3.2.1.2 Thit b th nghim

S dng nhng thit b sau th nghim:

- Knh hin vi (c)

- Ni autoclave (Trung Quc)

- My khc x k, my o pH (Nht)

- B iu nhit (Trung Quc)

- B chng ct cn (c)

- My xay sinh t (Vit Nam)



36/72

LUN VN TT NGHIP

3.2.2 Vt liu nghin cu

3.2.2.1 Nguyn liu

S dng nhng nguyn liu sau cho vic nghin cu:

- Xoi ghp chn c xut x t Bnh Dng.

- Enzyme pectinase c sn xut bi cng ty Novozyme an Mch, phn phi

bi cng ty Nam Giang (H Vn Hu, Ph Nhun, TPHCM).

- ng saccharose c cung cp ti siu th Citimart Bnh Dng.

- Nm men Saccharomyces cerevisiae EC thun chng ging c cung cp t

phng vi sinh ca Vin Sinh hc nhit i Thnh ph H Ch Minh.

3.2.2.2 Ho chtS dng mt s ho cht sau iu chnh pH ca dch ln men:

- Axit citric, NaHCO3 cung cp bi Kios ho cht 1B - S 136 T Hin Thnh

Thnh Ph H Ch Minh.

-Nc ct cung cp bi phng th nghim Sinh Khoa Cng ngh sinh hc - i

Hc Bnh Dng.

- Mt s ho cht kim tra thnh phn nguyn liu v thnh phm c nu trong

phn ph lc I.

2.2.2.3 Cc mi trng s dng

- Mi trng malt lng s dng tng sinh khi nm men.

- Mi trng malt lng c b sung dch chit xoi tng sinh khi nm men.

- Mi trng thch malt s dng gi ging nm men.

3.3 PHNG PHP X L S LIU

S liu c x l v v biu , th vi phn mm Excel, phn mm

Statgraphics Plus 3.0 for windows, phn mm Minitab 12 for windows.



37/72

LUN VN TT NGHIP

3.4 PHNG PHP NGHIN CU

3.4.1 S b tr th nghim

S 3.1: S b tr th nghim

3.4.2 Phng php b tr cc iu kin nh hng n qu trnh

ln men

Cc iu kin nh hng n qu trnh ln men ru m chng ti nghin cu

bao gm: pH, nng cht kh ban u, t l nm men s dng, thi gian ln men.

Nm men thun chng S. cerevisiae EC c tng sinh trong mi trng malt lng tin hnh cho ln men ru. Cc th nghim c tin hnh ln men nhit

25 320C. Yu t theo di chnh nh gi vic la chn cc iu kin tt nht l

cn.

3.4.2.1 B tr nh hng ca pH n qu trnh ln men

Nhng pH ti thch cho s pht trin v ln men ca cc loi nm men l khng

c nh, pH ph thuc vo nhiu yu t, c th l nhng yu t chnh sau:

Loi, chng nm men.

Thnh phn ca mi trng ln men.

iu kin ln men (nhit ).

kho st nh hng ca pH ca dch ln men, chng ti tin hnh 5 th

nghim vi cc mu c gi tr pH khc nhau l: pH = 3,0; pH = 3,5; pH = 4,0; pH =

4,5; pH = 5,0. ng thi c nh cc yu t khc nh nng cht kh ban u l

200Bx, t l nm men l 6%.

Theo di qu trnh ln men, xc nh hm lng cn thu c ca mi th

nghim v xc nh s lng t bo nm men trong 7 ngy u ln men.


Xoi

Kho st

nguyn liu

Thu nhndch xoi

Pha ch dchln men

Kho st t

l nm men,pH, Brix

Ln men

Theo di

cn, Brix,s lng tbo nm men

Ru vangxoi

Kim travi sinh

nh gicm quan

Kho st t lpectinase b sung

Chn yu t

tt nhtTi u hothc nghim

a ra quytrnh sn xut

Ln men vicc iu

kin ti u


38/72

LUN VN TT NGHIP

Bng 3.1: nh hng ca pH n qu trnh ln men

STT mu Nng chtkh (0Bx)

pH Lng men ging (%)

1

20

3,0

62 3,53 4,04 4,55 5,0

Da vo cn thu c sau ln men ca cc th nghim chng ti chn c

pH(*) ti thch cho qu trnh ln men.

3.4.2.2 B tr nh hng ca nng cht kh n qu trnhln men

Sau khi kho st v chn c pH(*) l ti thch th nghim trn chng ti tin

hnh 5 th nghim vi 5 mc ca nng cht kh l: 16 0Bx, 180Bx, 200Bx,

220Bx, 240Bx. ng thi c nh yu t khc: pH = pH(*), t l nm men l 6%.

Theo di qu trnh ln men v xc nh hm lng cn ca mi th nghim, xc

nh s lng t bo nm men trong 7 ngy u ln men.

Bng 3.2: nh hng ca nng cht kh ban u n qu trnh

ln men

STT mu Nng cht kh(0Bx)

pH Lng men ging (%)

1 16

pH(*) 6

2 18

3 204 225 24

Da vo cn thu c sau ln men ca cc th nghim chng ti chn c

nng cht kh 0Bx(*) ti thch cho qu trnh ln men.

3.4.2.3 B tr nh hng ca t l nm men n qu trnh ln men



39/72

LUN VN TT NGHIP

Theo nguyn tc th nng cht kh ban u cng cao th lng ng nm

men s dng cng nhiu v hm lng cn sinh ra cng nhiu hn. Tuy nhin mt

mc no th lng ng ban u cao nm men s tp trung tng sinh khi,

s cnh tranh dinh dng s kh cao v cn thu c c th khng cao. Sau khi

kho st v chn c nng cht kh ti thch l 0Bx(*).

Tin hnh th nghim vi 6 mc t l nm men l: 2%, 4%, 6%, 8%, 10%,

12%. ng thi c nh cc yu t khc l: pH = pH(*), nng cht kh ban u

l 0Bx(*).

Bng 3.3: nh hng ca t l nm men n qu trnh ln men

STT mu Nng cht kh(0Bx)

pH Lng men ging (%)

1 0Bx(*)

pH(*)

22 43 64 85 106 12

Theo di hm lng cn thu c mi th nghim, xc nh s lng t bo

nm men trong 7 ngy u ln men.

Da vo cn thu c sau ln men ca cc th nghim chng ti chn c t

l nm men (*)% ti thch cho qu trnh ln men.

3.4.2.4 B tr nh hng ca thi gian ln men n qu trnh

ln men

Sau khi kho st v chn c cc iu kin ti thch: pH(*), nng cht khban u 0Bx(*), t l nm men (*)%, chng ti tin hnh cho ln men vi cc iu

kin trn kho st thi gian ln men. Thi gian theo di qu trnh ln men l 10

ngy.

Bng 3.4: nh hng ca thi gian ln men

Thi gian(ngy)

pH Lng menging (%)

Nng cht kh(0Bx)

3 0Bx(*)



40/72

LUN VN TT NGHIP

pH(*) (*)%578910

3.4.3 Phng php quy hoch thc nghim [3]

Phng php quy hoch thc nghim: hoch nh th nghim cc tr gip kho

st cc yu t nh hng bin i cng lc.

Cc bc tin hnh sau:

Chn thng s ti u ho v cc yu t nh hng.

Xc nh mc c s, khong bin thin v mc bin thin ca cc yu

t.

Lp m hnh hi quy tuyn tnh v ma trn thc nghim.

Tin hnh cc th nghim cnh tay n v cc th nghim ti tm thu

nhn cc gi tr thc nghim.

Tnh cc h s hi quy v phng sai ti hin.

Kim nh s c ngha ca cc h s hi quy theo chun Student.

Kim nh s tng thch ca m hnh vi thc nghim theo chun

Fisher.

Ti u ho thc nghim theo phng php ng dc nht:

Chn m hnh ton hc v tin hnh thc nghim yu t ton phn vi k yu t

nh hng, cn y l thng s ti u ho. Mi yu t c 2 mc nn s th nghim

cnh tay n phi thc hin l 2k. Phng n cu trc c tm chn cc im lm th

nghim c tm i xng. K hiu cc yu t l xj, mc trn v mc di ln lt l

xjmax v xjmin.

Tm phng n c xc nh nh sau:

x0j = 1/2.(xjmax + xjmin) vi j = 1 : k

Khong bin thin cc yu t:

( )minmax2

1jjj xxx =



41/72

LUN VN TT NGHIP

thun tin cho vic nghin cu, h trc t nhin c chuyn sang h trc

khng th nguyn (h m ho). Cc th nghim cnh tay n theo ma trn quy

hoch lp ra s cung cp cc gi tr thc nghim yi.

Cng thc tnh h s hi quy:

=

=N

i

iYN

b1

0

1

i

N

i

jij YXN

b =

=1

1

Phng sai ti hin:

( )

11

200

2

=

=

n

YY

S

n

u

TBu

th

=

=n

u

uTB Yn

Y1

00 1

Trong :

n: S th nghim tm.

y0u: Gi tr cn cc th nghim ti tm.

y0TB: Gi tr trung bnh ca y0u.

Kim nh s c ngha ca cc h s hi quy theo chun Student:Phng sai ca cc h s hi qui:

N

SS th

bj

2

2=

bj

j

jS

bt =

Tra bng tp(f) vi p = 0,05, f = n 1 (vi n l s th nghim tm).

Cc gi tr tj > tp(f) c xem l c ngha. Cc h s tj < tp(f) th khng c ngha v loi khi phng trnh hi quy.

Nhn phng trnh hi quy vi cc h s c ngha.

Kim nh s tng thch ca m hnh vi thc nghim theo chun Fisher.



42/72

LUN VN TT NGHIP

( )

1

1

2

2

=

=

N

YY

S

N

i

ii

tt

2

2

th

tt

SSF =

Trong :

N: s th nghim cnh tay n.

1: s h s c ngha trong phng trnh hi quy.

Tra bng vi p = 0,05, f1 = N 1, f2 = n 1

Nu F < Fp(f1,f2) phng trnh tng thch thc nghim.

Nu F > Fp(f1,f2) phng trnh khng tng thch thc nghim.

Cn thc hin 1 trong cc bc sau:

Phi tng bc ca phng trnh.

Thu hp khong bin thin ca cc yu t.

Thu hp mc c s ca cc yu t.

Xt li cc yu t c lp c chn.

Ti u ho thc nghim theo phng php ng dc nht:

Sau khi lp c phng trnh hi quy tng thch, cn xc nh chiu hng

ca cc yu t thu c thng s ti u ho cao nht.

Tin hnh tip mt lot cc th nghim leo dc theo cc bc chuyn ng mi

ca cc yu t. Ti u ho theo ng dc nht bt u t im khng l mc c

s.

Chn bc chuyn ng ca 1 yu t, v d x1 l 1.

Cc bc chuyn ng ca cc yu t xj khc c tnh nh sau:

11

1xb

xb jjj

=

Ghi nhn kt qu tt nht cc th nghim leo dc.

3.4.4 Phng php ln men ru vang xoi [22], [23], [24]

3.4.4.1 S quy trnh sn xut



43/72

LUN VN TT NGHIP

S 3.2 : Quy trnh cng ngh ch bin ru vang xoi

SVTH: NGUYN TH PHNG

Cn men

Cn, b

Nm menS.cerevisiae

Xoi ngon, chn

3 gi 400C

Lc trong

Pha ch dchln men

Ln menchnh

Lng cn,tch men

Chit runon

Ln men ph

Tng tr lnh

Lng trong

Chit chai

Ru vang xoinh gi cht lng

theo TCVN

Nhn ging

Lm sch, b vv ht

Xay, p

Xc nh thnh phnnguyn liu

Nc

ng, axit citric,NaHCO

3

Enzymepectinase

43


44/72

LUN VN TT NGHIP

3.4.4.2 Thuyt minh quy trnh cng ngh

Thu nhn dch xoi:

La chn xoi chn, ngon, khng b h hng. Ra sch, loi b v v ht ri

em i xay nh (b sung nc vi t l 1 : 1). Tip theo b sung enzyme pectinase

vo em i 3 gi 400C.

S 3.3: Quy trnh thu nhn dch xoi

Qu trnh ny gip ta trch cc thnh phn quan trng trong nguyn liu vo dch

ln men nhm to cho sn phm c hng v c trng hn. Vic thc hin quy

trnh n gin, cn phi nhanh chng gim t l nhim vi sinh vt.

Lc trong

Sau trch ly ly dch thng c rt nhiu cn tinh hoc cn th do tht qu v

cc thnh phn khc trong nguyn liu ln vo. cho dch nc qu c trong

hn thun li cho cc qu trnh sau ny ta cn phi tin hnh lc.Phng php lc l dng vi lc v bng xp thnh nhiu lp c th lc

nhng cn nh. Sau khi pha ch dch ln men, do c dng NaHCO 3 v axit citric

tinh khit iu chnh pH nn cn lc loi b cc phn t l lng cn li trong

dch ln men.

Pha ch dch ln men

Thng sau khi p c thnh phn khng m bo cho nm men s dng hiu qu

do sn phm to c c cht lng khng cao. Ngi ta thng cho thm

ng, iu chnh pH (dng axit citric nu pH qu cao v NaHCO 3 nu pH qu

thp). V c th thm mt s cht tng thch cho nm men pht trin nh

(NH4)2SO4 vi nng di 0,1%; nhm to iu kin tt nht cho nm men pht

trin t hiu sut cao.

Ln men chnh


Qu xoi

Gt, b v v ht

Tht xoi

p, xay

Lc

3 gi 400C

Dch xoi

Enzymepectinase

Nc


45/72

LUN VN TT NGHIP

Qu trnh ln men chnh c thc hin trong khong thi gian di hoc ngn l

tu thuc vo lng nm men cho vo, v tu thuc loi dch ln men cng nh mt

s yu t khc. Nhit ln men 28 320C. Thi im kt thc ln men l lc m

ta khng cn thy s si bt kh trong dch ln men na. Cn nm men lng xung

di y v dch ln men tr nn trong hn so vi lc ang ln men. Nu theo di

bng my khc x k th thy nng cht kh khng thay i. Lc c th kt

lun qu trnh ln men kt thc.

Lng cn, tch men

Khi qu trnh ln men chnh kt thc th c mt phn nm men lng xung,

tuy nhin m bo lng hon ton hoc phn ln nm men th cn c thi giankhong 1- 2 ngy.

Sau khi nm men lng ht th gn cn loi b xc nm men, nu gy chn

ng mnh th cn s d tan vo ru lm c tr li, nn dng ng xi phng ht l

tt nht.

Mc ch ca qu trnh ny nhm m bo trong qu trnh ln men ph ch c

mt phn nh nm men to hng v cho vang.

Ln men ph

Trc khi ln men ph ta c th iu chnh ru sau khi ln men chnh nh:

thm cn thc phm cho ru c cn cao nh mun, b sung cc cht mu t

dch qu t nhin Sau ta tin hnh ln men ph cho nhng thnh phn trong

ru c bin i to hng v c trng cho vang. Trong qu trnh ln men ph

s xy ra nhng phn ng to mi, to mu, to v rt quan trng nh: phn ng este

ho ca ru v cc acid c trong ru, phn ng to mu xy ra gia cc acid aminv cc loi ng c trong ru. Trong qu trnh sn xut ru vang th ln men

ph l qu trnh c tm nh hng n cht lng sn phm rt ln. Ru thnh

phm c ngon khng l do qu trnh ny. Thi gian cho qu trnh ny l 7 14

ngy, nhit cho ln men ph 10 150C.

Tng tr ru



46/72

LUN VN TT NGHIP

Sau qu trnh ln men ph th qu trnh tng tr li tip tc thc hin to hng

v, lng trong sn phm. Ru sau khi tng tr mt thi gian di ta thy rt trong,

hng v cng s c trng hn cho sn phm. Nhit tng tr 10 150C.

Sau qu trnh ny do xut hin thm cn nn ta phi tin hnh lc cho sn phm

trc khi chit chai em xut xng. Vic lc phi c tin hnh t 2 3 ln trc

khi chit vo chai.

Chit chai

Chit chai y c thc hin bng cch s dng ng ht xi phng ht ru

t chai ny qua chai khc (lu l chai c ht chuyn phi c tit trng v lm

ngui trc khi s dng). Trong qu trnh chit chai c s dng phu lc v bng c th lc ht cc cn c trong sn phm.

Hon thin sn phm

Sau khi chit chai ta cn phi hon thin sn phm trc khi cho ra bn nh: dn

nhn, ng nt chai,

CHNG 4

KT QU V BIN LUN

4.1 KT QU KHO ST NGUYN LIU

4.1.1 T l cc phn ca tri xoi

Bng 4.1: Kho st tri xoi

STTmu

Trnglng (g)

Trnglng tht

qu (g)

Trnglng vv ht (g)

T l thtqu (%)

T l vv ht(%)

1 320 220 100 68,75 31,252 290 230 60 79,31 20,693 300 200 100 66,67 33,33



47/72

LUN VN TT NGHIP

4 191 132 59 69,10 30,905 362 280 82 77,35 22,656 320 248 72 77,5 22,57 350 264 86 75,43 24,578 282 212 70 75,18 24,829 308 235 73 76,30 23,7010 192 135 57 70,31 29,69

Trungbnh

291,5 215,6 75,9 73,59 26,41

T l cc phn ca tri xoi c th hin trong biu di y:

T l cc phn ca tri xo

73.59%

26.41%

T l tht qu

T l v v h

Biu 4.1: T l cc phn ca tri xoi

Kt lun:

Xoi ghp nng trung bnh 291,5g/qu. Mi tri c t l tht qu trung bnh

73,59%; t l v v ht l 26,41%.

4.1.2 Thnh phn nguyn liu

Bng 4.2: Thnh phn nguyn liu

Thnh phn Dch qu ti sau khi pHm lng vitamin C (mg) 37Nng cht kh (0Bx) 10,5

pH dch trch 4,15Axit (%) (theo axit citric) 0,68

ng tng (%) 9,8ng kh (%) 5,6



48/72

LUN VN TT NGHIP

Nc (%) 75,3

Kt lun:

Hm lng vitamin C, hm lng ng tng v axit trong dch xoi cng kh

cao so vi loi tri cy khc. iu ny chng t xoi rt thch hp cho ch bin

ru vang.

4.2 KT QU KHO ST T L ENZYME PECTINASE

Bng 4.3: Hiu sut trch ly dch qu ca enzyme

T l enzyme(ml/100g tht qu)

Trng lngtht qu v

enzyme (g)

Trng lngdch lc thu

c (g)

Hiu sut caenzyme (%)

0,5 100,3 76,85 76,621,0 100,82 84,29 83,601,5 101,34 85,67 84,532,0 101,86 87,72 86,112,5 102,38 92,75 90,593,0 102,90 96,40 93,683,5 103,42 96,48 93,294,0 103,94 96,81 93,14

Hiu sut trch ly dch qu ca enzyme pectinase c th hin trong biu

di y:



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93.68

0102030

40

50607080

90100

Hiu sut (%)

0,5 1,0 1,5 2,0 2,5 3,0 3,5 4,0

T l enzyme (ml/100g)

Hiu sut trch ly

Hiu sut

Biu 4.2: Hiu sut trch ly ca enzyme pectinase

Nhn xt:

T l 3 ml enzymen pectinase/100g tht qu xoi cho hiu sut trch ly cao nht l

93,68%. T l 0,5 ml cho hiu sut thp nht. Vi t l t 1,0 ml n 2,5 ml

pectinase th hiu sut tng dn. Tuy nhin vi t l 3,5 ml cho hiu sut cao hn khi

s dng 4,0 ml pectinase nhng li thp hn khi s dng 3,0 ml pectinase.

Kt lun:

T l 3 ml pectinase cho hiu sut cao nht do chng ti chn t l 3,0 ml

enzyme pectinase s dng cho trch ly dch xoi.

4.3 KT QU NGHIN CU IU KIN LN MEN RU4.3.1 nh hng ca pH



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Bng 4.4: Kt qu nh hng ca pH n qu trnh ln men

STTmu

Cc yu t ban u Kt qu sau 7 ngy ln menNng cht

kh(0Bx)

pHT l nmmen (%)

Nng cht kh

(0Bx)

cn (%V)

1

20

3,0

6

10,2 9,22 3,5 9,2 10,03 4,0 8,3 10,24 4,5 8,0 10,85 5,0 7,8 10,4

nh hng ca pH n s pht trin ca nm men v cn c th hin trong

cc biu di y:

9.2

10

10.2

10.8

10.4

8

8.5

9

9.5

10

10.5

11

cn

3,0 3,5 4,0 4,5 5,0

pH

nh hng ca pH n cn

cn

Biu 4.3: nh hng ca pH n cn

Nhn xt:

Sau 7 ngy ln men th nng cht kh gim v cn tng.

iu kin pH = 3,0 th cn thu c thp nht.

iu kin pH = 4,5 th cn thu c cao nht.



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iu kin pH = 3,5 v 4,0 th cn thu c trung bnh.

iu kin pH = 5,0 th cn thu c thp hn cn thu c pH = 4,5.

Bng 4.5: Kt qu xc nh s lng t bo nm men (106 CFU/mL)

sau 7 ngy ln men

Sau mingy

pH = 3,0 pH = 3,5 pH = 4,0 pH = 4,5 pH = 5,0

1 12 12 12,5 12 12,52 13 14 14 13 143 15 16,5 17 16 15,54 17 18 18 18,5 175 16 16 19,5 20,5 19

6 14 15 20 16 16,57 12 13 17 15 14

nh hng ca pH n s pht trin nm m

6.95

7

7.05

7.1

7.15

7.2

7.25

7.3

7.35

Ngy 1 Ngy 2 Ngy 3 Ngy 4 Ngy 5 Ngy 6 Ngy 7

Thi gian

log(CFU/ml)

3,03,5

4,0

4,5

5,0

Biu 4.4: nh hng ca pH n s pht trin nm men



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Nhn xt:

pH = 3,0 v pH = 3,5 th s lng t bo nm men t cc i nhanh nn suy

gim cng nhanh.

pH = 4,0 th nm men tng s lng cc i chm nht.

pH = 4,5 th s lng t bo nm men t cc i cao nht.

Kt lun:

Da vo cn thu c cao nht v s lng nm men pht trin tt nht nn

chng ti chn pH = 4,5 l pH tt nht cho qu trnh ln men.

4.3.2 nh hng ca nng cht kh ban u

Bng 4.6: Kt qu nh hng ca nng cht kh n qu trnhln men

STTmu

Cc yu t ban u Kt qu sau 7 ngy ln men

pHNng cht kh

(0Bx)

T l nmmen (%)

Nng cht kh

(0Bx)

cn (%V)

1

4,5

16

6

4,2 9,22 18 5,8 9,53 20 6,4 10,8

4 22 10,4 10,25 24 12,6 9,4

Nng cht kh cng cao th cn thu c cng ln, tuy nhin nu cao qu

th nm men c xu hng tng sinh khi nhanh v cht nhanh hn, cn thu c

s khng cao.

nh hng ca nng cht kh n s pht trin nm men v Brix, cn

c th hin trong biu di y:



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9.2

9.5

10.8

10.2

9.4

8

8.5

9

9.5

10

10.5

11

cn

16 Brix

18 Brix

20 Brix

22 Brix

24 Brix

Brix

nh hng ca Brix n cn

cn

Biu 4.5: nh hng ca nng cht kh ( Brix) n cn

Nhn xt:

Sau 7 ngy ln men nhn thy: mc 160Bx, 180Bx, 200Bx th nng cht khsau ln men gim mnh v cn tng ln cao, v mc 20 0Bx l thu c cn

cao nht.

mc 220Bx nng cht kh gim nhng cn thu c khng cao.

mc 240Bx th nng cht kh cn li cao v cn thu c thp hn cc

mc khc.

Bng 4.7: Kt qu xc nh s lng t bo nm men (106 CFU/mL)sau 7 ngy ln men

Sau mi Nng cht kh (0Bx)



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ngy 16 0Bx 18 0Bx 20 0Bx 22 0Bx 24 0Bx

1 11 11 12 9,5 102 12,5 12 13 11 11

3 14 13,5 13,5 13 12,54 15 15,5 16,5 14 135 16,5 17 18 12,5 116 15 14,5 15,5 11 10,57 14 13,5 14 10,5 10

nh hng ca Brix n s pht trin nm me

6.8

6.85

6.9

6.95

7

7.05

7.1

7.15

7.2

7.25

7.3


Thi gian

log(CFU/ml)

16 Brix

18 Brix

20 Brix

22 Brix

24 Brix

Biu 4.6: nh hng ca nng cht kh (0Bx) n s pht trin

nm menNhn xt:

mc 220Bx th nm men tng trng s lng nhanh nhng suy gim cng

nhanh.

mc 160Bx v 180Bx th nm men pht trin tt, mc suy gim chm hn

nhng s lng t bo nm men t c cha cao.



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mc 240Bx nm men pht trin khng tt, s lng nm men khng cao v suy

gim sm.

200Bx nm men pht trin tt nht t s lng cao nht.

Kt lun:

Da vo cn thu c cao nht v s lng nm men pht trin tt nht nn

chng ti chn 200Bx l nng cht kh tt nht cho qu trnh ln men

4.3.3 nh hng ca t l nm men

Bng 4.8: Kt qu nh hng ca t l nm men n qu trnh ln men

STTmu

Cc yu t ban u Kt qu sau 7 ngy ln menNng cht kh

(0Bx)pH

T l nmmen (%)

Nng cht kh

(0Bx)

cn (%V)

1

20 4,5

2 11,4 7,42 4 10,2 8,63 6 8,2 9,24 8 7,4 9,45 10 7,0 9,86 12 7,6 9,0

7.4

8.69.2 9.4

9.89

0

1

2

3

4

5

6

7

8

9

10

cn

2,0% 4,0% 6,0% 8,0% 10,0% 12,0%

T l nm men

nh hng ca t l nm men n c

cn



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Biu 4.7: nh hng ca t l nm men n cn

Nhn xt:

Vi t l 2%, 4% nm men th nng cht kh cn li sau ln men cao v

cn thu c thp.

Vi t l 6%, 8%, 10%, 12% nm men th nng cht kh gim mnh v cn

thu c cao, v cn cao nht tng ng vi t l 10% nm men. cn cao th

2 tng ng vi t l 8% nm men.

Bng 4.9: Kt qu xc nh s lng t bo nm men (106 CFU/mL)sau 7 ngy ln men

Sau mingy T l nm men (%)2% 4% 6% 8% 10% 12%1 7,5 11 12 13 14,5 142 8 9,5 13,5 15,5 18,5 183 9,5 13,5 15 18 20,5 21,54 11 15 16 20 23 23,55 9 12 17,5 19,5 20,5 196 6,5 11 16 18 19 16,57 8 11 14 16 18 14

nh hng ca t l nm men n s pht trin nm me

6.5

6.6

6.7

6.86.9

7

7.1

7.2

7.3

7.4

7.5


Thi gian

log(CFU/ml)

2,0%

4,0%

6,0%

8,0%

10,0%

12,0%



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Biu 4.8: nh hng ca t l nm men n s pht trin nm men

Nhn xt:

S dng 2% v 4% nm men th s lng nm men tng chm, nng cht kh

cn li cao, cn thu c thp.

Vi 6% v 8% nm men th tc tng trng v suy gim ca nm men n nh

nhng cn thu c trung bnh.

Vi 12% nm men th tc sinh trng tng sinh khi ca nm men mnh nht

v suy gim nhanh nht, nhng cn thu c khng phi cao nht.

Vi t l 10% th s lng t bo nm men tng u, suy gim chm v cn

thu c cao nht.Vi 8% nm men th s pht trin ca nm men tt v cn thu c cao th

hai.

Kt lun:

Da vo cn cao nht thu c v s lng nm men pht trin tt nht chng

ti chn 10% l t l nm men tt nht cho qu trnh ln men.

4.3.4 nh hng ca thi gian ln men

Bng 4.10: Kt qu nh hng ca thi gian ln men

Thi gian(ngy)

Cc yu t ban u Kt qu

pHNng cht

kh(0Bx)

T lnmmen(%)

Nng cht kh

(0Bx)

cn(%V)

3

4,5 20 10

15,6 3,65 10,2 8,67 8,2 10,8

8 7,6 11,09 7,2 11,2

10 7,2 11,2



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3.6

8.6

10.8 11 11.2 11.2

0

2

4

6

8

10

12

cn

3 Ngy 5 Ngy 7 Ngy 8 Ngy 9 Ngy 10 Ngy

Thi gian

nh hng ca thi gian ln men n cn

cn

Biu 4.9: nh hng ca thi gian ln men n cn

Nhn xt:

Theo thi gian nhn thy nng cht kh cng gim v cn cng tng.

Nng cht kh gim mnh vo ngy th 3 n ngy th 7 v ng thi cn

cng tng mnh trong khong thi gian ny.

n ngy th 8 th nng cht kh gim rt t, cn tng ln rt t, khng c

s thay i ln v cn.

Ngy th 9 n ngy th 10 nng cht kh khng gim na, cn thu c

n nh.

Kt lun:

Do t ngy th 8, 9, 10 ln men khng c s tng ng k v cn na nn

chng ti chn thi gian ln men chnh l 7 ngy, rt ngn c thi gian ln men.

4.4 KT QU TI U HO THC NGHIM



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Qu trnh ln men ru l qu trnh chuyn ho ng thnh ru, trong nhng

th nghim ti u ho ny chng ti mun tm c iu kin ti u cho qu trnh

ln men.

Thng s chng ti mun ti u ho l cn (y) v cc yu t nh hng

n thng s ti u l pH, nng cht kh v t l ging (xj).

t cc bin nh sau:

x1: pH

x2: Nng cht kh (0Bx)

x3: T l ging

M hnh c chn l m hnh tuyn tnh. Phng trnh hi qui c dng:3223311321123322110xxbxxbxxbxbxbxbby ++++++=

Ta c bng sau:

Bng 4.11: Cc mc yu t nh hng

Cc mc Cc yu tx1 x2 x3

Mc c s 4,5 20 10Khong bin thin (xj) 0,5 2 2

Mc trn (+) 5,0 22 12Mc di (-) 4,0 18 8

S th nghim cnh tay n thc hin l: N = 23 = 8

Th nghim c tin hnh trn 8 mu. Do khng lp li th nghim nn lm

thm 3 th nghim tm xc nh phng sai ti hin S2thNh vy trong th

nghim ti u ho ny chng ti thc hin 11 th nghim (TN).

Bng 4.12: Ma trn qui hoch thc nghimSTT x0 x1 x2 x3 x1x2 x1x3 x2x3 yTN1 + + + + + + + 9,4TN2 + - + + - - + 11,6TN3 + + - + - + - 7,8TN4 + - - + + - - 11,2TN5 + + + - + - - 10,6TN6 + - + - - + - 11,4TN7 + + - - - - + 10,6



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LUN VN TT NGHIP

TN8 + - - - + + + 10

3 th nghim tm (pH = 4,5; nng cht kh 200Bx; t l nm men 10%)

Cho cc gi tr y01; y02; y03

Ta c bng kt qu sau:

Bng 4.13: Kt qu x l s liu cc th nghim tm

STT

0

uy

0

TBy00

TBuyy 200 )( TBu yy 20

3

1

0)(

TB

u

u yy =

1 12,2

267,12

3

3

1

0

=

=u

TBy0,067 0,004489

0,026672 12,2 0,067 0,0044893 12,4 0,133 0,017689

Xc nh phng sai ti hin:

( )0133,0

13

02667,0

11

200

2 =

=

=

=

n

YY

S

n

u

TBu

th

Vi n = 3 l s th nghim ti tm.

0016625,08

0133,02

2

=== N

S

S

th

bj

=> 0408,0==N

SS thbj

Tnh cc h s trong phng trnh hi quy:

325,108

)106,104,116,102,118,76,114,9(1

1

0 =+++++++

== =

N

i

iYN

b

i

N

i

jij YX

N

b =

=1

1

i

N

i

ijYXxb1

1

1 =

=

T cng thc trn tnh c cc h s bj nh sau:

Bng 4.14: Cc h s ca phng trnh hi quy

b0 b1 b2 b3 b1b2 b1b3 b2b310,325 - 0,725 0,425 - 0,325 - 0,025 - 0,675 0,075



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Ta c phng trnh hi quy tng qut nh sau:

323121321 075,0675,0025,0325,0425,0725,0325,10 xxxxxxxxxY ++=

Kim nh ngha ca cc h s hi qui theo chun Student:

bj

j

jS

bt =

T tnh c cc h s theo bng sau:

Bng 4.15: Kt qu kim nh ngha ca cc h s hi qui theo

chun Student

STT bj Sbj tj0 10,325

0,0408

253,061 - 0,725 17,772 0,425 10,423 - 0,325 7,9712 - 0,025 0,6113 - 0,675 15,3223 0,075 1,84

Tra bng tp(f) vi p = 0,05, f = n 1 = 3 1 = 2 ta c t 0,05(2) = 4,30

Kt lun: do t12 v t23 nh hn tp(f) nn cc h s b12 v b23 b loi khi phng

trnh hi quy tuyn tnh.

Vy phng trnh hi quy c dng:

31321 675,0325,0425,0725,0325,10 xxxxxy +=

Kim nh s tng thch ca m hnh vi thc nghim theo chun Fisher:

y c tnh theo phng trnh hi quy va tm c.

Bng 4.16: Kt qu kim nghim phng sai tng thch theo

chun Fisher

STT x1 x2 x3 yy yy

1 ( ) 21 yy ( )

2

1

=

N

i

ii yy

1 + + + 9,4 9,025 0,375 0,1406252 - + + 11,6 11,82

50,225 0,050625



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0,8953 + - + 7,8 8,175 0,375 0,1406254 - - + 11,2 10,97

50,225 0,050525

5 + + - 10,6 11,025

0,425 0,180625

6 - + - 11,4 11,125

0,275 0,075625

7 + - - 10,6 10,175

0,425 0,180625

8 - - - 10 10,275

0,275 0,075625

Phng sai tng thch

( )22375,0

48

895,0

1

2

2=

=

=

=

lN

YY

S

N

i

ii

tt

8,160133,0

22375,02

2

===th

tt

S

SF

Vi N = 8 (s th nghim)

l = 4 l h s c ngha trong phng trnh hi quy.

Tra bng F1-p(f1, f2) vi p = 0,05f1 = N l = 8 4 = 4

f2 = n 1 = 3 1 = 2

Suy ra F0,95(4,2) = 19,3

Kt lun: do F = 16,8< F0,95(4,2) = 19,3 vy phng trnh tng thch vi thc

nghim. Ta c phng trnh tng thch vi thc nghim l:

31321

675,0325,0425,0725,0325,10 xxxxxy +=

T m hnh ton hc ta thy rng mun tng gi tr ca thng s ti u ho cn

tng gi tr ca yu t x2 v gim gi tr ca yu t x1, x3.

Hm lng cn thu c ph thuc c 3 yu t: pH (x 1), nng cht kh (x2) v

t l nm men cho vo dch ln men (x3). ng thi cn cng chu nh hng bi

s tng tc gia hai yu t pH v t l nm men.



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Ti u ho thc nghim theo phng php ng dc nht. Bt u t im 0

l mc c s:

x1 = 4,5

x2 = 200Bx

x3 = 10%

Chn bc chuyn ca yu t x2 l 2 = 0,50Bx

Cc bc chuyn ng ca cc yu t x1 v x3 c tnh nh sau:

213,02.425,0

5,0).725,0(.5,0

22

11

21 =

=

=

xb

xb

382,02.425,02).325,0(.5,0

22

3323 =

=

=

xbxb

Tin hnh th nghim vi cc thng s chuyn ng theo chiu hng sau:

brix tng dn t 200Bx n 220Bx vi bc tng l 0,50Bx.

Gim dn pH t 4,5 xung 3,0 vi bc gim l 0,213.

T l ging nm men gim t 10% xung 8% vi bc gim l 0,382%.

Bng 4.17: Kt qu thc nghim ti u ho

x1 x2 x3 y

Mc c s xj 4,5 20 8 -

H s bj - 0,725 0,425 - 0,325 -

Khong bin thinxj

0,5 2 2 -



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LUN VN TT NGHIP

bjxj - 0,3625 0,85 - 0,65 -

Bcj - 0,213 0,5 - 0,382 -

S TT th nghim pHNng cht kh

(0Bx)

T lnm men (%)

cn(%V)

1 4,281 20,5 9,618 8,82 4,047 21 9,236 10,63 3,861 21,5 8,854 11,24 3,648 22 8,472 12,8

Nhn xt:

Khi tng dn nng cht kh v gim dn pH v t l nm men th lng cn

thu c tng dn.

Kt lun:

Nh vy ln men c nng cn cao nht l 12,80 th phi tin hnh ln men

trong iu kin pH = 3,648; nng cht kh l 22 0Bx; t l nm men a vo mi

trng l 8,472%.

4.5 HOCH TON CHI PH SN XUTBng 4.18: Chi ph sn xut 1 lt ru vang xoi

Nguyn liu S lng n gi Thnh tinXoi 1,2 kg 5.000 ng/kg 6.000 ng

ng 0,5 kg 14.000 ng/kg 7.000 ngEnzyme pectinase 25 ml 880.000 ng/lt 22.000 ng

Cc ph liu - - 5.000 ngTng cng chi ph sn xut 40.000 ng/lt

Gi bn d kin trn th trng 80.000 ng/lt



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Li 40.000 ng/lt

Nhn xt:

Sau khi hoch ton: Chi ph sn xut 1 lt ru vang xoi l 40.000 ng/lt.

Gi bn d kin trn th trng l 80.000 ng/lt. Nn sn xut 1 lt ru vang

xoi chng ti s thu li l 40.000 ng/lt.

Kt lun:

Sn xut ru vang t xoi lm tng gi tr kinh t ln gp 7 ln so vi nguyn

liu ban u do rt c ngha kinh t.

4.6 KT QU NH GI CM QUAN V KIM TRA SN PHM

4.6.1 Kt qu nh gi cm quan sn phm ru vang xoi

Bng 4.19: Kt qu nh gi cm quan sn phm

Ch

tiu

im cha c trng lng cacc thnh vin

Tngs

im

imtrung

bnh

H squan

trng

imc

trnglng1 2 3 4 5 6 7 8 9 10

trongv

musc

5 5 5 5 5 5 5 5 5 5 50 5,0 0,8 4,0

Mi 3 4 4 4 5 5 5 5 4 5 44 4,4 1,2 5,28



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V 4 4 4 3 5 4 4 4 4 4 40 4,0 2,0 8,0

im s trung bnh 17,28

Nhn xt:

T bng 4.19 ta nhn thy im c trng lng ca sn phm l 17,28 ln hn

15,2 v nh hn 18,5; im trung bnh ca mi v v u ln hn 3,8.

Kt lun:

Theo tiu chun TCVN 3215-79 th sn phm ru vang xoi t loi kh.

4.6.2 Kt qu kim tra vi sinh ca sn phm ru vang xoi

Bng 4.20: Kt qu kim tra cc ch tiu vi sinh ca ru vang xoi

Ch tiu Kt qu(CFU/mL)

Tng s vi sinh vt hiu kh, s khun lc trong 1mL sn phm


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ng kh 1,69 %Nc 89,63 %

Tro 0,21 %

T bng 4.21 ta nhn thy hm lng axit, ng kh, nc hm lng tro

ph hp theo tiu chun TCVN.

CHNG 5

KT LUN V KIN NGH

5.1 KT LUN

Sau khi thc hin ti: Nghin cu quy trnh sn xut ru vang t xoi.

Tin hnh kho st tri xoi, kho st t l enzyme pectinase b sung trch ly dch

qu xoi, nghin cu cc iu kin nh hng n qu trnh ln men ru vang t

xoi. Chng ti rt ra mt s kt lun sau:

Xoi ghp c trng lng trung bnh 291,5g cho t l tht qu trung bnh

73,59%.



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B sung enzyme pectinase vi t l 3ml pectinase/100g tht qu cho hiu sut

trch ly cao nht l 93,68%.

Phng trnh hi quy tuyn tnh tng thch vi thc nghim l:

31321 675,0325,0425,0725,0325,10 xxxxxy +=

thu c hm lng cn cao nht 12,80 cn tin hnh ln men ru vang

xoi trong iu kin:

pH = 3,648.

Nng cht kh 220Bx.

T l nm men ging cho vo mi trng ln men 8,472%.

Thi gian ln men ca qu trnh ln men dch xoi khi nm

men c kch hot ln mnh nht vi nng ng

220Bx, 8,472% men ging chnh thc ch khong 07 ngy l

kt thc tin trnh ln men chnh.

Sau khi nghin cu chng ti xut quy trnh sn xut ru vang t xoi nh

sau:



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S 5.1: Quy trnh ti u sn xut ru vang xoi

SVTH: NGUYN TH PHNG

Cn men

Cn, b

Nm menS.cerevisiae

3 ml pectinase/100gtht qu xoi

Xoi chn

3 gi 400C

Nc (1:1)

Lc trong

Pha ch dchln men

pH = 3,6480Bx = 22

Ln men chnh 7 ngy(25 280C)

Lng cn,tch men

Chit runon

Ln men ph(10 150C)

Tng tr lnh

Lng trong

Chit chai

Ru vang xoi

Nhn ging

Lm sch, b vv ht

Xay, p

T l men ging8,472 %

69


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5.2 KIN NGH

V thi gian v k thut c hn nn chng ti ch kho st c cc yu t: nng

cht kh, pH, t l nm men, thi gian ln men v ch s dng chng ging S.

cerevisiae EC c phn lp thun chng ln men ru. Do chng ti c

mt s kin ngh sau nghin cu c cc ch tiu tt hn cho quy trnh sn xut

ru vang xoi ti u nht:

Nghin cu nh hng ca cc loi xoi khc nhau n qu trnh ln men

ru.

Nghin cu s nh hng ca dch xoi ti v dch xoi pha ch t siro

xoi n qu trnh ln men. Nghin cu cc loi nm men khc nhau dng ln men ru.

Nghin cu yu t nhit nh hng ti qu trnh ln men.

Ru sau khi ln men thng khng cn mi thm ca nguyn liu xoi ban

u do chng ti kin ngh:

Sau khi ln men chnh b sung thm cn tinh ch v mt lng nh dch xoi

chn vo tng thm cn v mi thm cho sn phm. Sau tin hnh

ln men ph 10 150C to hng v c trng cho ru vang xoi.



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TI LIU THAM KHO

Ti liu ting Vit

[1] B cng nghip ln men (1994), C s vi sinh nghnh ln men, NXB i hc

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[2] Vin dinh dng, B y t (1995), Thnh phn dinh dng thc n Vit Nam,

NXB Y hc.

[3] Nguyn Cnh (2004), Quy hoch thc nghim, NXB HQGTPHCM.

[4] GS.TSKH. Phm Th Trn Chu, PGS.TS. Phan Tun Ngha (2007), Cng ngh

sinh hc (Tp 3 - Enzyme v ng dng), NXB Gio Dc.

[5] TS. Nguyn Thanh Hng, PGS.TS. Nguyn nh Thng (2000), Cng ngh

sn xut v kim tra cn etylic, NXB Khoa Hc v K Thut.

[6] V Cng Hu (2005),Lm ru vang tri cy trong gia nh, NXB Nng

Nghip TPHCM.

[7] Hi dc hc Vit Nam, Tp ch thuc v sc kho (s 339 ngy 1/9/2007).

[8] PGS.TS. Nguyn c Lng (2000, 2001, 2002), Cng ngh vi sinh vt (Tp 1,

2, 3), NXB HQGTPHCM.

[9] Nguyn c Lng (2003), Th nghim cng ngh sinh hc (Tp 1 Th

nghim ho sinh hc, NXB HQGTPHCM.

[10] Nguyn c Lng (2004), Cng ngh enzyme, NXB HQGTPHCM.

[11] Trn Bch Lam, Tn N Minh Nguyt, inh Trn Nht Thu (2004), Th

nghim ho sinh thc phm, NXB HQGTPHCM.

[12] L Vn Vit Mn (2006), Cng ngh sn xut thc ung, NXB HQG

TPHCM.

[13] TS. Nguyn ng Ngha, KS. Nguyn Mnh Chinh (2006), Trng, chm sc,

phng tr su bnh xoi, v sa, sapch, da, NXB Nng Nghip.[14] Lng c Phm (2006),Nm men cng nghip, NXB Khoa Hc K Thut,

2006.

[15] Trn Th Thanh (2001), Cng ngh vi sinh vt, NXB Gio Dc.

[16] H Duyn T (2006),K thut phn tch cm quan thc phm, NXB Khoa

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[17] GS.TS. Phm Vn Ty, TS. V Nguyn Thnh (2007), Cng ngh sinh hc

(Tp 5 Cng ngh vi sinh v mi trng), NXB Gio Dc.

[18] Tiu chun Vit Nam,Ru mi: Phn tch cm quan bng phng php cho

im TCVN 3217-79, NXB H Ni.

[19] ng Th Thanh Thu (2003), Sinh ho ng dng, NXB HQGTPHCM.

[20] L Quang Tr (2001),Kho st cht lng xoi v da qui hoch cho ngnh

ch bin tnh Tin Giang, Lun vn tt nghip thc s ngnh Cng Ngh Thc

Phm, i hc Bch Khoa TPHCM.

Ti liu nc ngoi

[21] Prescott and Dunn (1959),Industrial Microbiology, Mc Graw Hill, New York.

[22] Teshome Edae Jiru, Naznin Sultana, Michael Wawire (2001),Fermentationprocessing, NXB Tr Nhn Minh.

[22] Srisamtthakaran, Chanrittisen, Burana wijarn, Effects of Sampee mango

(Mangifera indica).

[23] Ripening stage and flesh ratio on mango wine quality, Food Science and

Technology Department, Lampany Agricultural.

[24] Research and Training centre, Rajamangala Institute of Technology,

Thailand, 2004.Ti liu internet

[25] http://www.rauquavn.vn

[26] http://www.wikipedia.com.vn

[27] http://www.ruoungoai.com.vn

[28] http://www.winegrowers.info/tasting/home.htm

[29] http://www.winetitles.com.au/cwol/over view

[30] http://www.scarborough.com[31] http://www.winereport.htm
http://www.rauquavn.vn/http://www.wikipedia.com.vn/http://www.ruoungoai.com.vn/http://www.winegrowers.info/tasting/home.htmhttp://www.winetitles.com.au/cwol/overhttp://www.scarborough.com/http://www.winereport.htm/http://www.rauquavn.vn/http://www.wikipedia.com.vn/http://www.ruoungoai.com.vn/http://www.winegrowers.info/tasting/home.htmhttp://www.winetitles.com.au/cwol/overhttp://www.scarborough.com/http://www.winereport.htm/

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