San Xuat Ruou Dieu

8/6/2019 San Xuat Ruou Dieu

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TR NG I H C M THNH PH H CH MINH KHOA CNG NGH SINH H C

BO CONGHIN C U V S N XU T R U

VANG T TRI I U

GVHD: ThS. NH XUN THI N

CHN

SV th c hi n: Nhm 5

Nguy n Cng B ng

30760679Ng Minh Ng c 30700326Tr n Trung h i 30760729Nguy n Thnh Linh 30700240H Vi t Cng 30700046

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Thnh ph H Ch Minh thng 10-2010

M C L C

Ch ng I: Gi i thi u ......................................................................................................................................................5

Ch ng II: T ng quan ti li u ......................................................................................................................................................

5

1. Nguyn li u: ..............................................................................................................................

5

1.1 c i m th c v t h c: ......................................................................................................................................................

5

1.2 c i m phn lo i :......................................................................................................................................................

7

1.3 Thnh ph n v gi tr dinh d ng ......................................................................................................................................................

7

2. N m mem: ..............................................................................................................................

8

2.1 Phn lo i:......................................................................................................................................................

8

2.2 Hnh d ng v kch th c: ......................................................................................................................................................

9

2.3 C u t o: ......................................................................................................................................................

10

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2.4 Sinh s n:......................................................................................................................................................

10

2.5 Cc qu trnh sinh l c a t bo n m men: ......................................................................................................................................................

11

2.6 Qu trnh sinh tr ng v pht tri n c a n m men :......................................................................................................................................................

13

2.7. M t s loi n m men th ng g p trong s n xu t r u vang:

13

2.7.1. Saccharomyces cerevisiae:

13

2.7.2. Saccharomyces uvarum:

14

2.7.3. Saccharomyces chevalieri:

14

2.7.4. Saccharomyces oviformics:

14

2.7.5. Hanseniaspora apiculate Kloeckera apiculata:

15

2.8 Yu c u i v i ch n n m men thu n ch ng:

15

3. R u vang :

..............................................................................................................................16

3.1 Gi i thi u chung v r u vang: ......................................................................................................................................................

16

3.2 Phn lo i r u vang: ......................................................................................................................................................

16

3.2.1Phn lo i theo ng t: ......................................................................................................................................................

16

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3.2.2Phn lo i theo mu:......................................................................................................................................................

17

3.2.3 Phn lo i theo vng:......................................................................................................................................................

17

3.3 Tnh hnh s n xu t v tiu th r u vang trn th gi i: ......................................................................................................................................................

17

3.4 M t s s n ph m r u vang L t c a cng ty L t Beco: ......................................................................................................................................................

18

3.4.1 Vang l t - Export :......................................................................................................................................................

18

3.4.2 Vang l t tr ng - Export :......................................................................................................................................................

18

3.4.3 Vang l t Premium ......................................................................................................................................................193.4.4 Vang l t Demisec :......................................................................................................................................................

19

3.4.5 Vang l t :......................................................................................................................................................

19

3.4.6 Vang l t tr ng :......................................................................................................................................................

204. Quy trnh s n xu t r u vang ..............................................................................................................................

20

4.1 C ch c a qu trnh ln men:

20

4.2 S quy trnh s n xu t r u vang i u :......................................................................................................................................................22

4.3 Thuy t minh quy trnh s n xu t r u vang i u:

4
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......................................................................................................................................................

24

4.3.1 Nguyn li u: ......................................................................................................................................................

24

4.3.2 Thu nh n v phn lo i nguyn li u: ......................................................................................................................................................

24

4.3.3 R a lo i cu ng: 24

4.3.4 Lm d p, nghi n x:

25

4.3.5. Sulfit ha:......................................................................................................................................................

25

4.3.6. p:......................................................................................................................................................

25

4.3.7 T a tanin:......................................................................................................................................................

25

4.3.8 L c t a tanin: ......................................................................................................................................................

26

4.3.9 ph i ch ng v n c: ......................................................................................................................................................

26

4.3. 10 Ln men - :......................................................................................................................................................

26

4.3.11 L c th v l c tinh: ......................................................................................................................................................

27

4.3.12 Rt chai, ng nt:......................................................................................................................................................

27

4.4 Cc d ng h h ng c a vang v cch x l: ......................................................................................................................................................

27

4.4.1 H h ng r u vang do tc ng c a vi sinh v t :

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......................................................................................................................................................

27

4.4.2 H h ng r u vang do tc ng l ha :......................................................................................................................................................

27

4.4.3 H h ng r u vang do tc ng sinh ha :......................................................................................................................................................285. Cc y u t nh h ng t i n m men trong ln men r u vang :..............................................................................................................................

28

5.1. Oxy:......................................................................................................................................................28

5.2. Nhi t :......................................................................................................................................................28

5.3. Hm l ng ng :......................................................................................................................................................28

5.4. pH c a mi tr ng :......................................................................................................................................................29

5.5 ngu n nit :......................................................................................................................................................29

5.6 N c: ......................................................................................................................................................

29

5.7. Cc ch t ph gia khc: ......................................................................................................................................................

29

CH NG III PH NG TI N V PH NG PHP NGHIN C U: ......................................................................................................................................................30

1. Ph ng ti n th nghi m: ......................................................................................................................................................30

1.1. a i m th nghi m: ......................................................................................................................................................30

1.2. Thi t b v d ng c :

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......................................................................................................................................................30

1.3. Ha ch t s d ng: ......................................................................................................................................................30

2. ph ng php th nghi m :......................................................................................................................................................

302.1 S th nghi m: ......................................................................................................................................................30

2.2 ph ng php ha h c :......................................................................................................................................................302.2 .1 X ly nc m u oi (oi vi trai):..............................................................

302.2.2 S dung H2SO4 0,2N ( oi vi trai)..............................................................

30

2.2.3. S dung gelatin(oi vi dch ep):

31

2.2.4 S dung Ca(OH)2 (oi vi dch ep):

31

2.2.5 Phng phap ket hp muoi 2% va glegatin:..............................................................

31

2.2.7 Khao sat anh hng cua tong ham lng chat

kho hoa tan en qua

trnh len men ru:

31

2.3 ph ng php nh gi c m quan

31

2.2.6 Khao sat anh hng cua pH en qua trnh len men

ru: 31

2.3 ph ng php nh gi c m quan :

32

B ng ch tiu nh gi c m quan cho t ng m u ......................................................................................................................................................

33

B NG NH GI C M QUAN

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ti: NGHIM C U V CH BI N R U

VANG T TRI I U Ch ng I: GI I THI U

Cy i u b t u c bi t n nh m t lo i cy tr ng c gi tr kinh t n c ta. Tuy nhin khi ni n qu i u ng i ta th ng ch ngh t i m t vi s n ph m c a n

nh : h t i u, d u i u... cn th t qu i u b b i sau thu ho ch l y h t, ch m t s

l ng r t t khng ng k c s d ng lm th c n gia sc, n c m m chay...

Trung bnh c 1 t n h t i u th c thu ho ch th c n 8-10 t n th t qu i u

b ng i nng dn b i gy lng ph v lm nhi m mi tr ng nghim tr ng, trong khi

th t qu i u l i ch a nhi u ch t dinh d ng nh : hm l ng ng kh cao (54,7%),

ch a nhi u vitamin B 1, B2, c bi t l hm l ng vitamin C cao g p 5 l n so v i qu cam,

8 l n so v i qu qut, v m t l ng nh cc mu i v c : canxi, photpho, s t...

R u vang l m t lo i r u nh c ln men t d ch p tri cy, l m t th c u ng

c gi tr dinh d ng cao, h ng v th m ngon v c l i cho s c kh e con ng i khi dng

m t cch i u .

Trn th gi i, nh t l cc n c Chu u, r u vang c t lu i v c

dng r t ph bi n. Nh ng n c ta, s n ph m r u vang v n ch a c quan tm

nhi u, qui m s n xu t ch y u d i d ng th cng, ln men t nhin ch a c c s khoa

h c cng nh ph ng php h p l d n n nng su t cng nh ch t l ng s n ph m

ch a cao

Th c trang r u vang n c ta r t t a s l ph i nh p kh u t n c ngoi v i gi thnh

cao. R u vang trong n c chng ta ch bi t n v i cc s n ph m vang alat nh vang

du, vang nho... nh ng chng ta ch a t ng th y v bi t n vang i u. Chnh v nh ng gi

tr dinh d ng t tri i u m ng i nng dn b ph v m t s i u ki n nu trn m nhm chng ti quy t nh lm ti ch bi n r u vang t qu i u.

Ch ng II: T NG QUAN TI LI U 1. Nguyn li u: Tri i u chn1.1 c i m th c v t h c:

L lo i cy nhi t i thch nghi r ng trn nhi u lo i t khc nhau t t st,

th t, ct, t b c mu n t c nhi u s i , do i u c ti m nng pht tri n

trn nhi u vng tr ng khc nhau cc t nh pha Nam. L cy vng nhi t i, cy lu

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nm c chi u cao trong i u ki n t nhin kho ng 12 m, tn r ng n 25 m. Thch

ng r ng trong i u ki n kh c nhi t khc nhau, cy c th pht tri n nhi t

cao v h n ch nhi t th p, vng nhi t i c th tr ng trn vng cao nguyn,

tuy nhin khng nn tr ng khi cao tnh t m t bi n h n 500 m. Do b r pht

tri n nn cy c th ch ng ch u kh h n t t, cy c th pht tri n t t trn vng c

l ng m a h ng nm t 800 3.200 mm. ho c t ai b c mu, t ct, t c nhi u s i . Cy c th cho tri sau 4 -5 nm n u tr ng t h t v 3 nm tr ng t

cy ghp.

R : H th ng r g m r ci v r ngang pht tri n r t m nh lan r ng v n su gip cy c th l y c n c v dinh d ng t ng t su. Tuy nhin kh

nng pht tri n c a r i u cn l thu c vo c c u t v m c n c ng m trong

t.

L: Thu c lo i l n, khi l m i n cn non c mu xanh nh t ho c h ng sau

chuy n d n sang xanh th m khi gi, l c quan quang h p t o ch t d tr cho

cy, quy t nh nng su t t c, s l ng l kho m nh trn cy nhi u l y u

t c n thi t .

Hoa: Thu c lo i hoa chm, pht tri n u cnh, pht hoa i u c mu h ng nh t,

hoa i u nh g m 2 lo i hoa c v hoa l ng tnh, t l hoa c v l ng tnh thay

i nhi u ph thu c vo mi tr ng v gi ng. Hoa i u tr vo ma m a thng 11, th i gian ra hoa ko di 2-3 thng

Tri: Thu c lo i tri nhn c ng (h t i u), l ph n pht tri n t b u non

sau khi th ph n s pht tri n nhanh v t kch th c trung bnh di 2,6 3,1 cm;

ngang 2 2,3 cm, cn ph n tri gi pht tri n sau t hoa. Th i gian tri pht tri n

ko di t 2-3 thng.

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Ph n s d ng ln men vang

1.2 c i m phn lo i: Tri i u chia lm 2 lo i

i u tri : l tri i u khi chn c mu gi ng mu c a tri m n

i u tri vng: l khi chn tri i u c mu vng t i

Tri i u Tri i u vng

1.3 Thnh ph n v gi tr dinh d ng

i u v i u vng c thnh ph n gi tr dinh d ng khc nhau c th l:

Tri i u Vi t Nam Tri i u Tri i u vng

m (%) 85.92 86.38

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Cc ch t bo (gam) 0.30 0.27Protein (gam) 0.88 0.52C bohydrat (gam) 0.86 0.98 ng kh (gam) 7.74 7.26Cellulose (gam) 3.56 3.34Tro (gam) 0.44 0.51Ascorbic acid (vit. C) mg 0.02 0.12

Tanim (gam) 0.42 0.48B ng 1: thnh ph n c a tri i u trong 100g th t qu i u

(Nguon: tkachenko 1949, indian cashew journal 1967,lopes 1972)

2. N m memN m men l tn chung ch nhm n m men c c u t o v sinh s n b ng cch n y ch i

v phn c t. Chng phn b r ng ri kh p n i. c bi t chng c m t nhi u t n i

tr ng hoa qu . Ngoi ra th y chng c m t trn tri cy chn, trong nh y hoa, trong khng

kh v c n i s n xu t r u vang. Nhi u loi n m men c kh nng ln men r u vang,

bia...

N m men dng trong s n xu t vang th ng l cc ch ng thu c gi ng Saccharomyces,

chng c kh nng h p th cc ch t dinh d ng trong mi tr ng n c d ch hoa qu nh

cc lo i ng ho tan, cc h p ch t nit (cc acid amin, peptit), vitamin v cc nguyn t

vi l ngqua mng t bo. Sau , hng lo t cc ph n ng sinh ha m c tr ng l qu

trnh trao i ch t chuy n ho cc ch t ny thnh nh ng d ng c n thi t cho qu trnh

pht tri n v ln men c a n m men c ti n hnh.

Trong s n xu t r u vang th vai tr c a n m men l r t quan tr ng n quy t nh

nhi u t i thnh cng c a ln men vang, ch t l ng c a vang, hi u qu c a qu trnh ln

men, b i v y chng ta ph i tm hi u th t k v n m men tr c khi ti n hnh qu trnh

tr c khi ti n hnh lm quy trnh ln men vang, nh v y th hi u qu m i cao, lm gi m nh c chi ph do l i d ng c th m nh c a men. S tm hi u v n m men vang

c th hi nc hi ti t nh sau

2.1 Phn lo i: Chia lm hai l i n m men chm v n m men n i

N m men chm: Trong qu trnh ln men chng l ng xu ng y thi t b khi k t thc ln

men chnh. H u h t cc t bo khi quan st th n y ch i ng ring l ho c c p i. Hnh

d ng ch y u l hnh c u. V chia ra lm 2 lo i tu thu c kh nng k t l ng c a n l

n m men b i v n m men k t bng. N m men b i l loi n m men phn ly m n trong d ch

ln men v l ng t t khi k t thc ln men chnh. N m men k t bng l loi n m men c

th k t dnh v i nhau trong th i gian ng n khi k t thc ln men chnh v t o thnh kh i

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k t bng l n nn l ng nhanh xu ng y thi t b . Cn loi n m men n i khng c kh nng

ny. Trong N m men chm k t bng r t c ngha quan tr ng trong th c t s n xu t

bia, lm cho bia nhanh trong nh ng kh nng ln men h t ng khng b ng n m men b i

v n m men n i

N m men n i: Trong qu trnh ln men chng n i ln b m t d ch trong v cu i qu

trnh ln men chnh.T bo n m men m v con sau n y ch i th ng dnh l i v i nhau t o thnh nh chu i cc t bo n m men cn hnh d ng ch y u hnh c u ho c ovan v i kch

th c 7 10 m. Micromet.

2.2 Hnh d ng v kch th c .

Hnh d ng:

N m men th ng c hnh d ng khc nhau, th ng c hnh c u, hnh elip, hnh tr ng,

hnh b u d c v c hnh que. M t s loi n m men c t bo hnh di n i v i nhau thnh

nh ng d ng s i g i l khu n ty (Mycelium) hay khu n ty gi (Pseudo mycelium). Tuy

nhin hnh d ng c a chng khng n nh, ph thu c vo tu i c a n m men v i u ki n

nui c y .

Kloeckera apiculata Saccharomyces cerevisiae

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Saccharomyces uvarum Saccharomyces ellipsoideus

Kch th c:

T bo n m men th ng c kch th c r t l n g p t 5 10 l n t bo vi khu n. Kch th c cng thay i, khng ng u cc l oi khc nhau, cc l a tu i khc nhau v

i u ki n nui c y khc nhau v kch th c trung bnh l.

Chi u di : 9 10m

Chi u r ng : 2 7m

2.3 C u t o

T bo n m men cng nh nhi u lo i t bo khc c c u t o ch y u t cc ph n c b n nh sau:

Thnh t bo : c u t o t nhi u thnh ph n khc nhau. Trong ch y u l: glucan v

manan chi m t i 90%, protein, lipid v m t s thnh ph n nh khc nh kitin, volutin,

thnh t bo c tc d ng gi a hnh d ng c a t bo, duy tr p su t thm th u gp ph n

i u ha qu trnh dnh d ng. T c h p thu v ng ha cc ch t dinh d ng cn ph

thu c vo ho t tnh cc enzyme trong t bo

V d : men ivectase sc tc qu trnh phn gi i saccaros e thnh glucose v fructose.

Mng nguyn sinh ch t: g m cc h p ch t ph c t p nh protein, phospholipit enzyme

permeaza

Mng t bo ch t : ch c nng quan tr ng l ch ng i u ha vi c h p thu cc ch t

dinh d ng v th i cc s n ph m trao i ch t. Trong mng t bo ch t ch a men

permease ch ng v n chuy n th c n nh vi khu n.

T bo ch t: keo bn l ng trong t bo ch t c m t nhn th c th , khng bo l n, riboxom 80S , ty th , th golgi, h th ng l i n i m, v cc h t d tr .

Nhn t bo

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Nh ng thnh ph n c quan con khc: khng bo, ty l p th , riboxom,

2.4 Sinh s n

N m men c m t s hnh th c sinh s n sau:

- Sinh s n b ng cch n y ch i. Trn m t phi hay hai pha c a t bo m s n y ra

ch i nh . M t ph n nhn v t bo ch t t t bo m c a v t bo con. Ch i l n

d n ln sau tch kh i t bo m pht tri n thnh t bo tr ng thnh.

- Sinh s n b ng cch phn i. Khi h p th v ng ha ch t dinh d ng, t bo tng

kch th c v n n s phn chia, giai o n ny mng sinh ch t g p n p, mng DNA

s ly cc n p g p ny lm i m t a nhn i ng th i thnh t bo hnh thnh th t

gi a t o hai t bo m i

- Sinh s n b ng bo t v s hnh thnh bo t . M i t bo nm men c kh nng t o

t hai bo t tr ln ty theo gi ng. Bo t n m trong t bo, t bo mang bo t g i l nang. Bo t c th hnh thnh do s phn chia tr c ti p c a nhn hay do s ti p h p c a 2

t bo n m men. Bo tuer trong t bo n m men lun l m t s ch n.

+ Ti p h p ng giao

+ Ti p h p d giao

+ Sinh s n n tnh

2.5 Cc qu trnh sinh l c a t bo n m men

* Sinh d ng c a n m men C u t o c a t bo n m men thay i khc nhau ty theo loi, tu i v mi tr ng

s ng, nh ng nhn chung bao g m:

- N c: 75 85%

- Ch t kh: 15 25% . Trong ch t khong chi m 2 14% hm l ng ch t kh.

Cc ch t Thnh ph n (% ch t kh)

Cacbon

CaO

Nitro

Hydro

P2O5

K2O

SO3

MgO

Fe2O3

49,8

12,4

6,7

3,54

2,34

0,04

0,42

0,38

0,035

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SiO 0,09

B ng 2: hm l ng % ch t kh trong vang

(Ngu n: L ng, Nguy n c, 1996)

N m men cng nh cc sinh v t s ng khc c n oxy, hydro, cacbon, nit , phospho, kali, magi,

- Dinh d ng CacbonNgu n Cacbon cung c p l cc lo i ng khc nhau: saccarose, maltose, lactose, glucose

H h p hi u kh:

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

H h p k kh

C6H12O6 2CH3CH2OH + 2CO2 + 33 cal

- Dinh d ng oxy, hydro: c cung c p cho t bo t n c c a mi tr ng nui

c y hay d ch. - Dinh d ng Nit :

N m men khng c men ngo i bo phn gi i protid, nn khng th phn c t

albumin c a mi tr ng m ph i cung c p nit d ng ha tan, c th l m h u c ho c

v c . D ng h u c th ng dng l acid amin, pepton, amid, ur. m v c l cc mu i

amon kh nitrat, sulfat

- Cc vitamin v ch t khong:

Ch t khong c nh h ng to l n n ho t ng s ng c a n m men

+ Phospho: c trong thnh ph n nucleoprotein, polyphosphat c a nhi u enzyme c a s n

ph m trung gian c a qu trnh ln men r u, chng t o ra lin k t c nng l ng l n.

+ L u hunh: tham gia vo thnh ph n m t s acid amin, albumin, vitamin venzyme.

+ Magi: tham gia vo nhi u ph n ng trung gian c a s ln men.

+ S t: tham gia vo cc thnh ph n enzyme, s h h p v cc qu trnh khc. + Kali: ch a nhi u trong n m men, n thc y s pht tri n c a n m men, tham gia

vo s ln men r u, t o i u ki n ph c h i phosphorin ha c a acid pyruvic.

+ Mangan: ng vai tr t ng t nh magi.

* C ch v n chuy n cc ch t dinh d ng vo trong t bo n m men N m men hon ton khng c c quan dinh d ng ring bi t, cc ch t dinh d ng m

n s d ng ch y u c v n chuy n qua thnh t bo theo hai con ng c b n

- Th m th u b ng: trn thnh t bo n m men c nh ng l nh , nh ng l ny c tc

d ng lm cho ch t dinh d ng v n chuy n vo trong t bo t mi tr ng bn ngoi nh

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p su t th m th u, ng c l i ch t th i trong qu trnh trao i cng c th i ra theo con

ng ny.

- H p thu ch ng: cc thnh ph n dinh d ng khng c kh nng xm nh p vo t

bo theo con ng th nh t th l p t c c h permeaza ho t ha. Permeaza l m t protid

ho t ng, chng lin k t v i ch t dinh d ng t o thnh h p ch t v h p ch t ny chui

qua thnh t bo trong, t i y chng l i tch ra v permeaza l i ti p t c v n chuy n ti p.

* Qu trnh sinh tr ng v pht tri n

- S sinh tr ng

Trong qu trnh nui c y, trong i u ki n dinh d ng y , t bo n m men tng

nhanh v kch th c v ng th i sinh kh i c tch ly nhi u.

- S pht tri n

Cc n m men sinh s n b ng ph ng php nhn i th ng cho l ng sinh kh i r t l n sau m t th i gian ng n. Trong tr ng h p sinh s n theo ph ng php ny th trong d ch

nui c y s khng c t bo gi. V r ng t bo c phn chia thnh hai c nh v y t

bo lc no cng tr ng thi ang pht tri n. T bo ch gi khi mi tr ng thi u ch t

dinh d ng v t bo khng c kh nng sinh s n n a.

Tuy nhin a s n m men sinh s n b ng ph ng php n y ch i nn hi n t ng pht

hi n t bo gi r t r. Khi ch i non tch kh i t bo m s ng c l p th n i tch

trn t bo m t o thnh m t v t s o. V t s o ny s khng c kh nng t o ra ch i m i.

C nh v y t bo m s chuy n thnh t bo gi theo th i gian.

xc nh s l ng t bo n m men pht tri n theo th i gian hi n nay ng i ta dng

nhi u ph ng php khc nhau nh :

+ Xc nh s l ng t bo b ng ph ng php m tr c ti p trn knh hi n vi hay gin

ti p trn m t th ch.

+ o c c a t bo trong dung d ch nui c y trn c s xy d ng m t th chu n

c a m t t bo

2.6 Qu trnh sinh tr ng v pht tri n c a n m men

Giai o n ti m pht: giai o n ny t bo lm quen v i mi tr ng, sinh kh i ch a tng nhi u.

Giai o n logarit: y l giai o n pht tri n r t nhanh, sinh kh i tng o t, km theo

s thay i m nh m c a d ch ln men.

Giai o n ch m d n: t c sinh tr ng n m men gi m d n, thnh ph n d ch ln men

cn l i t, cc s n ph m ln men c tch t nhi u.

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Giai o n n nh: s l ng t bo n m men khng tng n a, t c sinh s n b ng t c

ch t.

Giai o n ch t: t c ch t tng nhanh, t c sinh s n r t t do s l ng t bo

n m men gi m d n.

Cc hnh th c h h p c a n m men n m men h h p l qu trnh h h p kh ph c t p, n x y ra theo hai chi u h ng

khc nhau. V th ng i ta phn thnh 2 lo i h h p : h h p hi u kh v h h p y m kh.

2.7. M t s loi n m men th ng g p trong s n xu t r u vang:

Sau y l m t s loi n m men th ng g p trong n c qu c vai tr quan tr ng trong

ngh lm r u vang.

2.7.1. Saccharomyces cerevisiae:

y l tn hi n nay dng ph bi n, tr c y ng i ta g i l Saccharomyces cerevisiae

Meyer hay l S. ellipsoideus theo Lodder l Saccharomyces vini.

N m men ny ph bi n trong qu trnh ln men n c qu chi m t i 80% trong t ng s

Saccharomyces c trong n c qu khi ln men. Kh nng k t l ng c a n ph thu c vo

t ng ni: cc t bo d ng b i ho c d ng bng. Ngu n dinh d ng cacbon c a lo i ny l

ng, c n v acid h u c , nh ng tc nhn sinh tr ng l acid pantotinic, biotin,

mezoinozit, thiamin v piridoxin.

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

theo l i n y ch i v t o thnh bo t . Saccharomyces cerevisiae sinh ra enzyme invectara

c kh nng kh ng sacaroza thnh fructoza v glucoza, v v y trong ln men ta c th

b sung lo i ng ny vo dung d ch qu v hm l ng r u c t o thnh bnh

th ng i v i nhi u ni c a men ny ch t c 8 10% so v i th tch.

giai o n cu i ln men Saccharomyces cerevisiae k t l ng nhanh v lm trong d ch

r u.

ni c a gi ng ny c c tnh ring v kh nng t o c n, ch u sunfit, t ng h p cc

c u t bay h i v cc s n ph m th c p t o ra cho vang c mi v c tr ng ring bi t.

Giai o n cu i cng c a qu trnh ln men cc t bo Saccharomyces cerevisiae th ng

b gi, khng ti p t c chuy n ng thnh c n v b ch t r t nhanh.

2.7.2. Saccharomyces uvarum:

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Men ny c tch t n c nho, r u len men t nhin. V hnh thi n khng khc

v i cc loi khc. Kh nng sinh bo t kh m nh trn mi tr ng th ch malt. Cc ni

c a loi ny c th ln men 12 13 0 c n trong dung d ch n c nho. M t vi ni c dng

trong s n xu t r u vang.

2.7.3. Saccharomyces chevalieri:

Theo Lodder l Saccharomyces chevalieri Guilliermond. N m men ny c tch t

n c nho ln men t nhin, t r u vang non c gy men n c d a ho c n c c .

Saccharomyces chevalieri thu n ch ng ln men n c nho c th t o 16 0 c n. N th ng

l n v i Saccharomyces cerevisiae.

2.7.4. Saccharomyces oviformics:

Theo Lodder l Sac. Beuanes saccardo. c tch ra t n c nho t ln men, nh ng

lo i n m men ny t h n so v i Sacch. vini. Gi ng thu n ch ng pht tri n t t trong n c

nho v cc lo i n c qu khc, c kh nng ch u c ng cao, c n cao, ln men ki t

ng v t o thnh t i 18 0 c n.

Cc y u t sinh tr ng c a lo i ny gi ng nh Sacch. vini v c kh nng ch u c

c n cao. Dng cc ni thu n ch ng c a gi ng ny ln men d ch qu c hm l ng ng

cao ch vang kh cho k t qu t t.

C hnh dng gi ng nh Saccharomyces cerevisiae v c th t o thnh 18% r u trong

qu trnh ln men, gi ng ny t o thnh mng trn d ch qu . S. oviformis ln men c

glucose, fructose, mantose, saccarose, maltose v 1/3 rafinose, khng ln men c lactose,

pentose. i u khc nhau c b n c a S. oviformis v i S. vini l: S. oviformis khng ln men

c galactose v men n i ln b m t d ch ln men t o thnh mng.

Hai gi ng s n xu t r u vang ny ( S. vini v S. oviformis) c nhi u ni c dng

trong s n xu t. 2.7.5.Hanseniaspora apiculate Kloeckera apiculata:

Kloeckera apiculata: kch th c t ng i nh , c hnh ovan elip ho c hnh qu

chanh, t bo c m t u nh ng i ta th ng g i l men hnh chy. Sinh s n b ng n y

ch i, r t ph bi n v qu v nhi m vo n c qu chi m n 90% t ng s men khi b t

u ln men. N c th ln men t o thnh 6 7 0 c n, nh ng t o ra m t lo t cc acid bay

h i cng nh cc este c a chng lm cho d ch c mi t p v n cn km hm cc loi n m men chnh trong ln men,K. apiculata nh y c m v i SO 2.

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Trong ngh lm r u vang ng i ta khng mong mu n loi men ny pht tri n, n u c

th ch c n c trong giai o n u t o c 3 4 0 c n.

2.8 Yu c u i v i ch n n m men thu n ch ng:

ln men vang t t th s d ng cc gi ng n m men thu n ch ng s hi u qu cao v cc loi n m men thu n khi t dng nhi u trong s n xu t r u vang thu c gi ng

Saccharomyces cerevisiae v Saccharomyces oviformis.

Cc ch ng n m men thu n khi t ny, c s khc nhau v t c sinh tr ng, kho ng

nhi t thch h p ln men, kh nng t o c n v ch u c n, kh nng ch u c pH th p

cng nh kh nng k t l ng (t o thnh d ng bng ho c d ng b i). Sau y l m t s tiu

ch nh gii v gi ng men thu n ch ng Saccharomyces cerevisiae v Saccharomyces

oviformis.

+ C ho t l c ln men cao i v i n c qu

+ S d ng ng cho ln men g n nh hon ton

+ K t l ng t t

+ Lm trong d ch r u nhanh

+ Ch u c r u cao v acid c a mi tr ng cng nh cc ch t st trng

+ T o cho r u h ng v th m ngon tinh khi t

3. R u vang

3.1 Gi i thi u chung v r u vang: R u vang l m t lo i r u nh c ln men t d ch p tri cy khng qua ch ng

c t. N ng r u dao ng t 10 15 0

L m t th c u ng c gi tr dinh d ng cao, h ng v th m ngon v c l i cho s c kh e

con ng i, c bi t m i ngy u ng u n m t vi ly r u vang s c tc d ng t t cho

s c kh e nh t l tim m ch, huy t p v gi m m mu v trong r u vang c ch a

resveratrol c kh nng b o v tim m ch, ch ng ung th v cng nh b o v ch c nng

gan. Resveratrol c th lm tng tu i th nhi u loi sinh v t khc nhau v i c ch gi ng

nh tc d ng c a vi c n king. Resveratrol cn c kh nng gi m thi u c cc b nh

lin quan n bo ph.

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Trn th gi i, nh t l cc n c Chu u, r u vang c t lu i v c dng r t

ph bi n. Nh ng n c ta, s n ph m r u vang v n ch a c quan tm nhi u, qui m

s n xu t ch y u d i d ng th cng, ln men t nhin ch a c c s khoa h c cng nh

ph ng php h p l d n n nng su t cng nh ch t l ng s n ph m ch a cao.

3.2 Phn lo i r u vang:

C nhi u cch phn lo i r u vang v th ng ng i ta chia r u vang theo cc

nhm sau:

3.2.1Phn lo i theo ng t

R u vang kh (dry wine): l lo i r u vang m khi ln men th ton b hay g n nh ton

b l ng ng c trong nguyn li u u c n m men ln men thnh r u h t v i

c n kho ng 12 - 13 0. Ngha l trong vang l ng ng khng c hay c m t l ng khng

ng k

- R u vang bn ng t (semi-dry wine): l lo i vang m trong c ch a m t hm l ng

ng kh cao.

- R u vang ng t (sweet wine): l vang ch a hm l ng ng r t cao. C lo i vang

hm l ng ng ln t i 100g/l.

Phn lo i theo qu trnh ln men- R u vang t nhin (Natural wine)

- R u vang cao (Fortified wine)

Phn lo i theo l ng CO2

- R u vang khng c gas (table wine).

- R u vang c gas (sparkling wine): 2 lo i

+ R u vang c gas t nhin: Champagne.

+ R u vang c gas nhn t o: Carbonated wine 3.2.2Phn lo i theo mu

- R u vang tr ng (White wine): l lo i vang c mu trong v th c th pha v i b t c

l o vang mu no nh m t o ra mi v ring c bi t: Chablis, Chardonnay, Pinot Blanc,

Rhine wine, Riesling.

Chablis

y l lo i r u vang kh nh t trong lo i r u Vang v i gi ng nho pha. Vang

Chablis c nh gi l lo i vang h p nh t dng v i cc mn n. Ph n l n cc nh

s n xu t c g ng t o ra h ng v nho cho lo i vang ny cn m t s nh s n xu t khc l i

tng thm v g thng qua qu trnh r u trong thng g s i.

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3.4 M t s s n ph m r u vang L t c a cng ty L t Beco:

3.4.1 Vang l t - Export :

Mu s m (m h n Vang alat o). Mi th m m c a hoa qu ln men quy n

l n mi r u . V h i chua quy n l n v cht m tinh t

3.4.2 Vang l t tr ng - Export :

Dung d ch trong mu vng r m, mi th m d u c tr ng cu tri cy ln men, v h i

chua h u cht d u m.

3.4.3 Vang l t Premium :Mu ru bi. m h ng v c a hoa qu g i nh mi c a cc lo i qu m ng, du

r ng, l en tho ng cht mi gia v , mi khong ch t v a m nh m v a ...

3.4.4 Vang l t Demisec :

Mu s m. Mi th m nh c a tri nho ln men. V h i chua cht ha quy n v i v

ng t

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3.4.5 Vang l t :

Mu s m mi th m nh c a hoa qu ln men (tho ng mi qu anh o, mi qu

chua) V h i chua, cht hi ho. Nguyn li u chnh l gi ng nho Cardinal

3.4.6 Vang l t tr ng :

Vang l t tr ng c ln men chnh th ng t d ch p n c qu nho b ng cng ngh

v thi t b hi n i, t o nn m t h ng v tuy t v i

4. Quy trnh s n xu t r u vang

S n xu t r u vang i u l qu trnh ln men d ch n c qu i u d u tc d ng

c a cc n m men ln men r u vang sinh ra cc enzyme ng thnh ethanol v CO 2. Ty

theo s n ph m tch t sau qu trnh ln men m ng i ta chia lm nhi u ki u ln men khc

nhau. Tuy nhin c hai hnh th c ln men chnh l ln men y m kh v ln men hi u kh.

Ln men r u l qu trnh ln men y m kh v i s c m t c a n m men, chng s

chuy n ha ng ln men thnh ethanol v CO 2.

Qu trnh ln men r u chia lm hai th i k chnh:

- Th i k pht tri n sinh kh i: giai o n ny v i s c m t c a oxy, t bo n m

men pht tri n sinh kh i.

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- Th i k ln men chuy n ng thnh r u v CO 2: giai o n ny n m men h p

th cc ch t dinh d ng v s d ng cc enzyme s n c c a mnh th c hi n xc tc sinh

h c trong qu trnh trao i ch t duy tr s s ng, t o thnh r u v CO 2.

4.1 C ch c a 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

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Aldodeshydrogenaza

Ethanol

4.2 S quy trnh s n xu t r u vang i u

26

Lm d p

p l y dich n c

Cu n

B

R a s ch, lo i cu ng N c

N c

Sulfite haNaHSO3

Tri i uchn


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27

D ch l c

Ph i ch ng

C y n m men

Lnmen nhanh

G n c n

Ln men ch m

K t t a tanin

Bp

S.

Nhn gi ng

ng,vitamin

C n

C n

Sulfite ha


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4.3 Thuy t minh quy trnh s n xu t r u vang i u

R u vang th ng c ln men t nhin t cc n c p tri cy nguyn ch t c ch a

ng c nh h n m n men. V tri i u chn c ch a m t hm l ng ng c kh

nng ln men r u vang c v v y tr i qua m t quy chnh ch bi n s tr thnh r u vang. C th c a qu trnh ch bi n nh sau:

4.3.1 Nguyn li u:

Nguyn li u s d ng l qu i u sau khi l y i h t i u.

4.3.2 Thu nh n v phn lo i nguyn li u:

Thu nh n v ch n l a l r t quan tr ng, n nh h ng t i ch t l ng r u. Nguyn

li u quy t nh t i g n 60% v cng ngh chi m 40% c a ch t l ng r u vang.

Qu i u chn trn cy sau khi thu ho ch l y h t th chng thu c nh ng m c chn khc nhau, b i v y c n l a ch n nh ng qu chn v lo i b nh ng qu cn qu xanh v i u

xanh th hm l ng ng trong tri l r t th p ng th i hm l ng tanin l i r t cao.

28

L c th

L c tinh

Rt chai, ng nt

Rn nhn, ng thng

N m men st

V chai,nt chai

Nhn,thng

Vang


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N u nh ng qu xanh ny em i ch bi n r u vang th hi u qu kn men r t th p v

ngoi ra cn t n nhi u cng s c t a tanin n a. Nh ng qu chn l nh ng qu c ph n

gi qu chuy n t mu xanh sangmauf vang ( i v i i u vng) hay sang mu ( i

v i i u ). Sau khi thu nh n tri i u c n em chng i phn lo i l a h n nh ng qu

nguyn v n, v lng bng, mu s c t i c tr ng, mi th m n ng c trung, khng b

cn trng, chim lm h h i, khng b n t v , t t nh t l c hi tr c ti p trn cy.

4.3.3 R a lo i cu ng Qu trnh r a c th c ti n hnh tr c ho c sau khi phn lo i nguyn li u. Tuy

nhin chng ta nn ti n hnh sau khi phn lo i s ti t ki m c n c v cng s c. Lo i

b cu ng nh m lo i b cc t p ch t c th nh h ng t i ch t l ng c a vang.

4.3.4 Lm d p, nghi n x:

Qu trnh lm d p, nghi n x cho php l y cc ph n p khc nhau theo quy nh nghim

ng t c a quy trnh cng ngh .

Trong giai o n ny, th t qu b x tch ph n d ch v ph n b, tng hi u su t c th

lm l nh th t qu i u.

Qu trnh lo i cu ng , h t i u v x d p ph i c th c hi n nhanh nh t c th sau khi i u c v n chuy n n n i s n xu t. Trong su t qu trnh thu ho ch tri i u

khng trnh kh i b d p, ti t d ch. V th t o i u ki n thu n l i cho s pht tri n c a cc

lo i n m men v vi khu n c th oxy ha cc h p ch t nh h ng x u n mu c a s n

ph m sau ny. Ngoi ra sau khi thu ho ch, trong qu i u di n ra qu trnh h h p, lm

tng nhi t cng t o i u ki n cho vi sinh v t pht tri n.

4.3.5. Sulfit ha:

Sau khi lm nt nguyn li u , ng i ta khng ti n hnh un si dung d ch ln men.

tiu di t vi sinh v t ng i ta th ng dng SO 2. L ng SO 2 trong d ch ln men khng c

qu nhi u v s gy c ch s pht tri n v ho t ng chuy n ha ng thnh r u,

l ng s d ng kho ng 30 120 mg/l.

Cc n c s n xu t r u vang th ng dng SO 2 v c tc d ng nhi u m t: ch ng oxy

ha, lm gi m ho c tiu di t nhi u lo i vi khu n c h i. Tuy nhin, n u dng SO 2 khngng li u l ng c th lm cho r u vang c mi kh ch u, tiu di t m t s vi khu n c

l i, ng th i cng l tc nhn gy ng c trong r u vang.

4.3.6. p:

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nh m thu dich n c tri i u, tng l ng d ch i u chng ti ng l nh qu

i u. Sau khi p thu dich n c qu thu b t trong b ny v n cn m t l ng d ch qu

n a do chng ta s thm v m t l ng nh n c s ch ti n hnh p l n th hai

nh m thu h i t i a l ng d ch qu . Sau thu b kh em i x l rc th i theo quy nh

t tiu chu n b o v mi tr ng.

4.3.7t a taninTrong d ch qu i u c ch a tanin gy ra v cht, kh ch u v n u khng lo i b c

th n s nh h ng n ch t l ng c a r u, c th dng lng tr ng tr ng ho c gelatin,

ho c Ca(OH) 2... lo i tch tanin . N u tch tanin b ng protein (lng tr ng tr ng hay

gelatin) c n gia nhi t h n h p protein bi n tnh, d dng lo i b k t t a khi l c, ph n

ng k t t a tanin trong d ch qu c th c hi n nhi t phng, ti n hnh l c dung

d ch k t t a tanin. (hi u su t tch tannin c a gelatin t 77,9%, c a Ca(OH) 2 t

88,4%). Gia nhi t qu trnh t a d dng h n.

Tuy nhin n u mu n s n xu t vang cht th ta c th khng t a h t l ng tanin m giu l i

m t l ng nh t o cht c tr ng c a vang cht.

4.3.8 L c t a tanin

Tanin k t t a laoij b chng chng ta c th th c hi n theo nhi u cch khc nhau,

tuy nhin c hai cch chnh sau l l c b ng mng l c hay tanin k t t a nng xu ng y thi t b r i chi t l y d ch ho c c th th c hi n k t h p c hai cch trn s t o hi u qu

cao h n nh ng s t n th i gian h n

4.3.9 ph i ch ng v n c

Tr c khi ti n hnh ln men ta em d ch qu i phn tch hm l ng ng, n u l ng

ng c th cho ln men t t th ti n hnh ln men ngay. N u hm l ng ng thi u

ta c th b sung thm m t l ng nh ng ma r i i ln men.

4.3. 10 Ln men - :Tr c khi ln men ta c n c c gi ng thu n khi t. Sau thu n ha c c

gi ng thch h p cho t ng lo i tri cy. Cc lo i n m men ny c nui c y gi gi ng,

b o qu n trong phng th nghi m. Tr c khi a vo s n xu t n m men ph i c nhn

gi ng qua hai giai o n:

+ nhn gi ng trong phng th nghi m theo t l 1:10

+ nhn gi ng cc phn x ng s n xu t, th ng s d ng cc thng g

ch a mi tr ng nhn gi ng, c trang b h th ng truy n nhi t bn trong thanh trng

n c qu b ng h i n c.

Canh tr ng n m men a vo s n xu t ph i t yu c u:

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+ l ng t bo n y ch i 40 - 60%

+ l ng t bo ch t khng qu 2%

+ s t bo trong d ch nhn gi ng kho ng 120 140 tri u t bo

+ khng t p nhi m cc vi sinh v t khc.

Ln men r u vang th ng chia thnh cc giai o n: ln men chnh nhi t t 20 30oC kho ng 10 ngy ho c di h n. cu i giai o n ln men chnh d ch ln men trong d n

v protein v pectin l ng xu ng. Ln men ph nhi t t 15 18 oC.

r u t c s hi ha v n nh c a mi v v ch t l ng th r u ph i c

nh m lm cho kh xi tc ng th t ch m.

R u vang trong b n thp l n s ph i lu h n r u vang trong cc b n ho c

trong cc thng b ng g .

nhi t 4 10 oC r u vang hon thi n h ng v c tr ng. Th i gian c th

l vi thng, vi nm, th m ch hng ch c ho c hng trm nm.

4.3.11 L c th v l c tinh

Sau khi c c d ch ln men ta ti n hnh l c th v l c tinh nh m lo i b c n l

cc bo t n m men, t bo n m men v cc ch t c n b nh khc.

4.3.12 Rt chai, ng nt

Sau khi l c b c n v men cn st th ta chi t rt vo chai, ng nt v dn nhn s n

ph m.

Th ng ng i ta dng g s i ng nt v ng thng l u tr . V ch t phenol trong

g s i khi tc d ng v i r u vang s t o ra mi vanilla v v ng t cht c a tr hay v ng t

c a hoa qu . G s i cng tc ng ln mu s c c a r u

4.4 Cc d ng h h ng c a vang v cch x l

4.4.1 H h ng r u vang do tc ng c a vi sinh v t

Candida mycoderma: t o mng tr ng xm trn m t r u, oxy ha c n v cc acid h u c , lm gi m c n trong r u.

Cch x l: h n ch s ti p xc c a r u v i khng kh.

- Acetobacter: t o mng xm trn m t r u, sau dy ln v chuy n thnh mu

h ng, hnh thnh m t kh i nh t trong r u, oxy ha c n thnh acid acetic lm gi m

c n, tng l ng acid bay h i, lm gi m mu, r u vang khng cn gi c mu c

tr ng n a m b c i v r u c v chua.

Cch x l: d ng c thi t b ph i th t s ch, dng SO 2 v i li u l ng thch h p

tiu di t vi khu n, trnh khng cho r u ti p xc v i khng kh.

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- Vi khu n lactic: th ng xm nh p vo thi t b ln men r u, dng cc thnh ph n

trong r u ln men lactic, lm gi m ch t l ng r u, ng th i lm cho r u b nh t.

Cch x l: sau khi ln men b sung SO 2 nh m m c ch ti t trng.

Ngoi ra, cc lo i vi khu n lactic khc cn chuy n ha ng kh thnh ng

manitol v cc acid bay h i, lm cho r u c mi chua kh ch u; vi khu n lactic cn phn

h y glycerin, acid tartric lm cho r u b c, sinh nhi u CO 2, r u chuy n sang mu nu, c v nh t.

Cch x l: thanh trng nhi t cao v b o qu n nhi t th p.

4.4.2 H h ng r u vang do tc ng l ha

- c huy n ph: do cc lo i protein, cc ch t mu polyphenol k t bng l i, l l ng

trong r u.

Cch x l: un nng n 70 0C ngu i, r i l c qua pentonit.

- c do kim lo i n ng: ch y u l Cu, Fe, S. Do trong r u c s n cc h p ch t

phosphate, khi r u ti p xc v i khng kh, cc kim lo i s b oxy ha thnh cc ph c ch t

c mu xanh ho c en.

Cch x l: r a s ch nguyn li u, khng cho r u ti p xc v i d ng c ch a s t,

ng.

4.4.3 H h ng r u vang do tc ng sinh ha

Do ho t ng c a enzym oxy ha gy nn: - oxy ha m nh cc ch t mu, bi n i ph c mu ny thnh s n ph m khng tan

trong n c.

- oxy ha polyphenol thnh quinone lm bi n i mu s c v mi v c a vang.

Cch x l: tng hm l ng SO 2, thanh trng Pasteur bi n tnh enzym ho c thm

bentonit k t t a protein c a enzyme v lm l ng xu ng cc ch t mu d i d ng

colloide.

5. Cc y u t nh h ng t i n m men trong ln men r u vang

5.1. OxyH u h t cc ch ng n m men trong ln men r u vang thu c gi ng Saccharomyces.

Chng l nhm vi sinh v t k kh ty ti n. Khi trong mi tr ng l ng oxy n m men

phn h y ng dng lm ngu n nng l ng v c u t o t bo tng sinh kh i.

Tr ng h p thi u oxy (k kh) n m men s d ng ph n oxy ha tan trong mi tr ng sinh tr ng v ch y u l ln men.

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Trong qu trnh ln men giai o n u yu c u oxy cao nh t n m men sinh s n,

pht tri n tng sinh kh i. N u c giai o n nhn gi ng th cng c n ph i cung c p oxy

b ng cch l c ho c s c kh.

5.2. Nhi t Nhi t ln men c nh h ng n i s ng c a n m men, n qu trnh ln men

v ch t l ng c a s n ph m. Nhi u cng trnh nghin c u v s n xu t r u vang xc nh c kho ng

nhi t ln men r u vang tr ng thch h p l 15 30 0C, n u ln men nh ng thang

th p h n th cng t t. Cn ln men r u vang (n c qu l n v i xc qu ) ph i chi t

xu t cc ch t th m v polyphenol t v qu nn c n thang cao h n, th ng l 25 0C.

Nhi t ln men cao, th i gian c a qu trnh ln men ng n, c n c th th p, ng st

cn nhi u v h ng v c a s n ph m c khi khng t t.

5.3. Hm l ng ng Trong n c qu th ng c hm l ng ng khng u do v y ng i ta th ng

b sung thm ng saccaroza. a s cc lo i n m men ho t ng bnh th ng trong mi

tr ng ng d i 20%. C m t s ch ng ho t ng mi tr ng c ng cao h n.

Khi nhn gi ng th ng dng mi tr ng c ng th p d i 10%.

5.4. pH c a mi tr ng Trong th c t ln men nh ng d ch qu chua th ng c r u vang ngon. i v i d ch

qu th ng c pH t 2.8 3.8. Kho ng pH ny n m men v n ho t ng c. Vng

pH t i thch c a n m men l 4 6.

Trong s n xu t r u vang ng i ta th ng chu n b mi tr ng n c qu c pH b ng

3.0 3.5.

5.5 ngu n nit a s trong n c qu c cc h p ch t nit cung c p cho n m men. Tuy nhin cng c

tr ng h p khng ngu n nit do c n b sung thm ngu n nit . Trong tr ng h p ny ng i ta th ng dng amon sulphat (NH 4)2SO4. Cng c th dng men t phn cho

thm vo mi tr ng. N u d ch qu qu chua dng tartrat amon-kali hay amon hydroxy

trung ha b t acid.

i v i d ch nhn gi ng ho c ho t ha gi ng th h n h p cc ngu n nit v cc ch t sinh

tr ng r t c ngha.

Trong n c qu th ng c cc ch t khong i v i nhu c u c a n m men. V v y,

khng c n ph i b sung thm ch t khong. Tuy nhin trong nghin c u cng nh trong

nhn gi ng c th thm ngu n phospho kali d ng mu i phosphat v magi d ng mu i

sulfat.

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Ngoi ra ch ng oxy ha n c qu , ng i ta c th thm ha ch t vo n c qu sau khi

p v tr c khi ln men. Ch t dng r ng ri l SO 2 (anhydrit sunphur ). SO 2 l ha ch t

c cho php dng trong s n xu t r u vang h u h t trn th gi i v c tc d ng

nhi u m t: ch ng oxy ha, lm gi m ho c tiu di t vi khu n c h i. Ngu n SO 2 ph bi n

trong r u vang l natri sunfit Na 2SO3. Khng nn dng qu li u l ng cho php s lm

cho r u vang c mi kh ch u v di t m t s vi khu n c ch.

5.6 N c:

Hm l ng ch t kh trong mi tr ng tr c lc ln men th ng vo kho ng 20% (theo

tr ng l ng). Nh v y trong r u vang thnh ph m, n c chi m m t t l kh l n

(kho ng 80%) v i u ny cng ch ng t n c l m t trong nh ng nguyn li u s n xu t

r u vang.

5.7. Cc ch t ph gia khc:

SO2 ho c NaHSO 3: th ng c b sung tr c khi ln men v i li u l ng 50

200ppm. M c ch l c ch , tiu di t cc vi khu n c h i.

Bentonit, tanin v t st tr ng l cc ch t tr l ng, gip cho qu trnh l ng trong s n

ph m c t t h n.

Enzyme Pectinase: c b sung vo nh m m c ch lm trong v lm gi m nh t

cho s n ph m.

Ch ng III: PH NG TI N V PH NG PHP NGHIN C U

1. Ph ng ti n th nghi m 1.1. a i m th nghi m

Th nghi m c ti n hnh t i phng th nghi m B mn Cng Ngh Th c Ph m,

khoa cng ngh sinh h c, tr ng

i H c M TP. H Ch Minh. 1.2. Thi t b v d ng c

Cc thi t b v d ng c c n thi t cho cc th nghi m nh :

- T c y v trng

- Knh hi n vi

- Lam m

- N i thanh trng

- My o pH

- Chi t quang k

- D ng c phn l p n m men: a petri, ng nghi m, n c n

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- Cc d ng c khc: thng, my p, my l c

1.3. Ha ch t s d ng

- Cc ha ch t thanh trng: NaHSO 3 ,c n 70

- Mi tr ng nui c y

- Nguyn li u: q a i u, ng, n c

2. ph ng php th nghi m 2.1 s th nghi m 2.2 ph ng php nghin c u

Nghien cu khao sat kh tanin tren trai ieu

2. 2 . 1 X l y nc muoi (oi vi trai ):Trai ieu c em i tran vi dung dch nc muoi cac

nong o 1; 2; 3 nhiet o 900C trong 5 phut. Sau o ep lay

dch qua va em i loc bang giay loc.

Dch ep sau khi loc c em i kh tanin.

2. 2. 2 S du ng H2SO 4 0,2N ( oi vi trai)Trai ieu c nung nong vi nc len 700C , lan lt cho H2SO4

0,2N vi

cac nong o 10%, 15%, 20%, 25% so vi the tch nc. Gi

nhiet o trong 5phut roi lam nguoi nhanh bang cach cho trai ieu ngam vao

nc cat. Ra trai

ieu that ky roi mang i ep lay dch. Dch ep sau khi loc c

em i kh tanin.

2. 2. 3. S du ng gel ati n(oi vi dch ep):

Dch qua ieu sau khi ep c nung len 60oC , thay oi lng

gelatin s dung

lan lt la 1; 1. 5; 2; 2, 5. Khuay ieu trong 5 phut. Sau o e

yen dung dch trong

60 phut roi loc. Lay dch a loc em i phan tch ham lng

tanin.

2. 2. 4 S du ng Ca(OH)2 (oi vi dch ep):

Dung Ca(OH)2 cho vao dch ieu e thay oi pH. a pH cua dchlan lt

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ve 4. 31 ( pH ban au); 4. 7; 5. 0; 5. 5; 6. 0. Khi o co nhieu ket

tua xay ra, dung

H3PO4 a ve pH ban au. e yen dung dch 60 phut roi loc. Lay

dch a loc

em i phan tch ham lng tanin.

2.2.5 Phng phap ket hp muoi 2% va glegatin:Trai ieu se c tran vi nc nong 900C ket hp vi muoi

vi nong o s

dung lan lt la 1.5; 2; 2,5 trong vong 5 phut. Sau o ra ky

lai bang nc sach.

Tiep theo em trai i ep lay dch. Dch trai ieu sau khi ep

c nung len 60oC ,

cho gelatin vao vi nong o la 2% khuay ieu trong 5 phut.Sau o e yen dung

dch trong 60 phut roi loc. Lay dch a loc em i phan tchham lng tanin.

Khao sat k h a nang phat trien cua na m m e n

trong moi trn g ieu:

2.2.6 Khao sat anh hng cua pH en q ua trnh len

men ru:

Thc hien 5 th nghiem vi cac ieu kien giong nhau nhngthay oi pH. Cach

bo tr th nghiem pH thay i 4;4.5;5;5.5;6.2.2.7 Khao sat anh hng cua tong ham lng chat

kho hoa tan en qua trnh len men ru:

2.3 ph ng php nh gi c m quan

Phng phap anh gia cam quan san pham thc pham thc

hien theo tieu chuan Viet Nam TCVN 7045 2002 .Phng phap

nay c s dung e anh ga tong quat mc chat lng cua

m t t san pham so vi tieu chuan hoac so vi mot san pham

cung loai tren tat ca cac ch tieu cam quan, mau sac, mui

v, va trang thai. Tnh trang chat lng cua moi ch tieu c

anh gia bang iem. Gia tr iem tang theo mc tang cuachat lng. Do cac ch tieu co vai tro oi vi chat lng

chung cua san pham mc khac nhau nen cac gia tr cho

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c oi vi moi ch tieu c nhan them mot gia tr tng

ng goi la he so trong lng. Cac ch tieu co vai tro ln hn

th co he so trong lng ln hn. Viec xac nh cac he so

trong lng cho moi ch tieu la rat kho, cac he so nay c

xac nh theo kinh nghiem, phng phap ieu tra ket hp vi

phng phap chuyen gia tren c s thong ke. Khi anh giachat lng cam quan bang hoi ong th iem chat lng cua

ch tieu nao o la iem trung bnh cua moi thanh vien nhan

vi he so trong lng cua no.

Tong iem cua cac ch tieu la iem chat lng cua san

pham. iem nay quyet nh mc chat lng cua san pham

c anh gia.

Hoi ong phai gom t 5 12 ngi chuyen gia co hieu biet

ve san pham c anh gia. Hoi ong phai co chu tch va

th ky e lanh ao hoi ong trong qua trnh lam viec.

Khi anh gia cac thanh vien lam viec oc lap, cho iem vao

phieu va nop cho th ky sau gi lam viec.Th ky hoi ong

se tong ket iem cua cac thanh vien va t o tnh ra iem

chat lng cua san pham. Theo he iem 20, chat lng sanpham c chia ra lam 6 mc nh sau:

Mc iemTot 18.6 20Kha 15.2 18.5

Trung bnh 11.2 15.1Kem 7.2 11.1

Rat kem 4.0 7.1

B ng ch tiu nh gi c m quan cho t ng m u

Ch tiu nh gi Mu s c Mi V cht

T t

Kh

Trung bnhKm

R t km

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Phi eu cho i em:Bang hng dan cho i em:Cac ch tieu:Mciem:Cac tnh chat can anh gia:

B NG NH GI C M QUAN H v tn ............................................................................................Tn s n ph m ....................................................................................Ch tiu nh gi ...............................................................................N i dung:

.....................................................................................

Nh n xt m c

khc bi t R t t ........................................................................................H i nhi u ..............................................................................Nhi u ......................................................................................R t nhi u ................................................................................2. So snh ch t l ngM u t t nh t ...........................................................................M u km nh t ........................................................................3. Nh ng yu c u khc ..........................................................

..............................................................................................

NH GI V VI SINH V T B ng 4: Ch tiu vi sinh v t trong r u vang i u

Thnh ph n n v Gi i h n t i a

T ng s VSV hi u kh VK / ml s n ph m 102E.coli VK / ml s n ph m 0Coliforms VK / ml s n ph m 10Cl.perfringens VK / ml s n ph m 0S.aureus VK / ml s n ph m 0TS n m men/n m m c KL / ml s n ph m 10

NH GI L HA

Hm l ng ethanol 20 0C.

Hm l ng acid bay h i tnh theo acid acetic. Hm l ng CO 2.

Gi i h n hm l ng kim lo i n ng: As, Cu, Hg, Zn, Pb, Cd.

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Hm l ng tro c trong nguyn li u.

Xc nh l ng ng t ng, ng kh b ng ph ng php Ferricyanua.

Hm l ng vitamin C.

K T LU N Nhm chng ti sau khi c s tm hi u cc quy trnh s n xu t r u vang nho, du,

nh n th y c nguyn li u lm vang l t d ch c a tri cy chn chng c ln

men t o vang mang l i l i ch, gi tr r t l n. ng th i th y c trong nng

nghi p c nh ng s n ph m c coi l ph th i nng nghi p nh ng l i c kh

nng t o ra c cc s n ph m m i c gi tr kinh t cao mang l i nhi u l i ch

trong th c ti n i n hnh nh tri i u chn. Chng ti nh n th y t tri i u c th

p d ng cc quy trnh ln men r u vang t o vang i u

T vi c nghin c u v s n xu t thnh cng r u vang t i u mang l i nhi u

l i ch l n:

Gi i quy t c v n th t qu i u b b ph, trong khi cc h dn tr ng cy

i u ch thu l y ph n h t s n xu t. m qu i u l i c r t nhi u ch t dinh

d ng c n cho nhu c u c a con ng i.

Gi m thi u nhi m mi tr ng v h n ch cc vi sinh v t c mi tr ng pht tri n lm h i cy i u. V khi thu ho ch i u ng i ta khng t hi t ng tri i u m i

tri i u chn t d ng xu ng t sau ch i thu nh n ph n h t m b l i ph n

qu i u t i v n do chng khng c gi tr s d ng, ch m t ph n nh thu v lm

th c n gia sc. Ph n qu i u s t o i u ki n cho vi sinh v t pht tri n v gy

nhi m mi tr ng.

T o ra s n ph m m i c gi tr dinh d ng v t o s a d ng cc s n ph m r u

vang trn th tr ng r u vang.

Tng thu nh p cho ng i dn t vi c bn tri i u

Tri i u c tannin t o v cht cho vang m khng c n b sung ch t t o chat nh

m t s r u vang khc, t m ra h ng s n xu t m i nh k t h p s n xu t

vang t i u v i cc tri cy khc nh : vang i u v i chu i, i u v i b i, di u

v i xoi v.v

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NH GI C A GIO VIN..................................................................................................................................................

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San Xuat Ruou Dieu