TRNG I HC CNG NGHIP TP.

HCM VIN CNG NGH SINH HOC THC PHM

N CHUYN NGANH

RU VANG BI

Giang vin hng dn: Th.S NGUYN NGOC THUN Sinh vin thc hin : NGUYN THI THUY PHNG (0772382) PHAM THI MY S (0773823) INH NGOC CM TU (0772746) Lp : CTP9B

Kho : 2007 - 2010

Tp. H Ch Minh, Thng 07 Nm 2010

TRNG I HC CNG NGHIP TP. HCM VIN CNG NGH SINH HOC THC PHM

N CHUYN NGANH

RU VANG BI

Giang vin hng dn: Th.S NGUYN NGOC THUN Sinh vin thc hin : NGUYN THI THUY PHNG (0772382) PHAM THI MY S (0773823) INH NGOC CM TU (0772746) Lp : CTP9B

Kho : 2007 - 2010

Tp. H Ch Minh, Thng 07 Nm 2010

ii

LI CM N
Nhm chng em xin chn thnh cm n Vin Cng Ngh Thc Phm v Sinh Hc cung cp gio trnh cng nhng ti liu tham kho qu bo m i Hc Cng Nghip trang b ti h thng th vin trng nhm to iu kin cho chng em hon thnh ti mt cch tt nht. c bit chng em xin cm n thy Nguyn Ngoc Thun, giang vin B Mn Ung khng ngng quan tm hng dn tn tnh tng bc giup chung em hoan thanh tt tai an . Trong thi gian lam vic va nghin cu chng em s khng th trnh khi nhng thiu st mong thy thng cm. Chng em chn thnh cm n.

iii

NHN XT CA GIO VIN HNG DN

......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... Tp. H Ch Minh, ngy 14 thng 07 nm 2010 Gio vin hng dn

ThS. Nguyn Ngc Thun

iv

MC LC

3.2.15. Cac chi tiu cam quan...................................................................................................60 3.3. Th nghim nh gi cm quan..........................................................................................61

DANH MC BNG BIU, S , HNH V

Bng 2.1: Liu lng thch hp ca cc loi phn bn cho tng tui ca cy...........19 Bng 2.2: Thnh phn dinh dng trong bi...........................................................21 Hnh 2.1: Vn bi.................................................................................................16 Hnh 2.2: Rut bi Nm Roi...................................................................................17 Hnh 2.3: Bng bi Nm Roi..................................................................................18 Hnh 2.4: Tri bi Nm Roi....................................................................................18 S 3.1: S quy trnh th nghim ru vang bi.............................................42 Hnh 3.1: Dch bi sau p........................................................................................45 Hnh 3.2: Ht cation..................................................................................................47 Hnh 3.3: Lc trao i ion.........................................................................................47 Hnh 3.4: Thng ln men...........................................................................................48 Hnh 3.5: Bung m hng cu Neubauer.................................................................49 Hnh 3.6: Sn phm hon thin ................................................................................59 Hnh 3.7: Mu phiu cm quan ln th ....................................................................61 S 4.1: Biu kt qu theo di qu trnh ln men must 20oBx........................63 S 4.2: Biu kt qu theo di qu trnh ln men must 22oBx........................64 S 4.3: Biu kt qu theo di qu trnh ln men must 24oBx........................65 Bng 4.4: Bng thng k kt qu cm quan mu 368................................................67 Bng 4.5: Bng thng k kt qu cm quan mu 517................................................67 Bng 4.6: Bng thng k kt qu cm quan mu 735................................................68 Bng 4.7: Bng thng k kt qu cm quan mu 158................................................68

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LI M U

Trong nhng nm gn y Vit Nam ru vang ngay cang c ng ao ngi tiu dung mn m, a chung bi n khng chi la mt loai ung thi thng ma ng sau no con la ca mt net vn hoa m thc, mt thu chi tao nha. Co y kin cho rng, ngi ta ung cac loai ru manh co th bi nghin vi nng cao, vi cht ru. i vi vang, ngoi vic khin cho ngi ta nghin vi nng ma vi no con co ich cho sc khoe, va khin cho ngi ta yu vi vn hoa va ng cp. Khng c g th v hn khi bn ung mt ly ru, v c bit l ru vang vo nhng lc hp mt bn b, bui tic ca gia nh hay cng ty, khi bn cm thy c cuc i ny c thm mt nim vui hoc c th khi bn cm thy bun v mt chuyn g trong cuc sng. N s gip bn cm thy vui v thoi mi hn. Khonh khoc c ung nhng ly ru vang va nng li ng v khng th thiu l hng v ca tng loi vang lm cho chng ta khng th no qun. Cc thc ung cha cn s nh hng khng tt n sc khe ca bn, nhng nu dng 1,2 ly ru vang mi ngy s gip bn c sc khe tt hn.

CHUNG 1: M U

1.1. Tng quan v ung cha cn Hin nay trn th trng c rt nhiu sn phm cha cn, khng ch nhng loi c hm lng cn cao dnh cho n ng, n cc loi ru c nng cn thp dnh cho phi p. Nh ru Balley, Cooctail ung cha cn c th c cc ngha:

Trong ha hc ung cha cn l mt hp cht hu c cha nhm Nhm cc loi ung c cha cn c th gi l Ru ty thuc vo Ru m qu l loi ru c ngm t tri cy m qu. Ru Whisky: sn xut t ng cc bng cch ln men v chng ct. Ru np Ru sim:l mt loi ru c sn ca Ph Quc, Vit Nam. Ru thuc: l ru ngm vi hn hp thuc bc Ru cn: Nhng v ru cn trong nh di ca ngi . Ru Kim Sn Ru Ru C nhc mt loi ru ca Php, c chng ct t loi ru nh sn sinh trong tin trnh ln men nho Ru Sm panh ch ti cc loi ru vang c sn xut ti khu vc Champagne ca Php Ru Bu Ru Sake: mt trong cc loi ru c ngun gc t Nht Bn. Ru G en: mt trong nhng loi ru ni ting ca Vit Nam

OH. nguyn liu v cch sn xut, ru c nhng tn gi khc nhau nh:

Trong s sn phm th khng th khng ni n cc loi ru vang. y l sn phm c du nhp vo Vit Nam cch y khng lu, v hin nay n cng cha c s dng ph bin v tht s ci gi l bn sc dn tc thm vo con ngi Vit
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Nam, h ch ngh n ru , ru cn hoc l bia trong mi ba tic. Cn ru vang vi a s th n l mt sn phm dng nh xa x, cng l 1 sn phm dnh cho gii thng lu do gi thnh cao v l sn phm xa l i vi nhiu ngi. Khi ni n ru vang l ngi ta ngh ngay n ru Nho v nhiu ngi ngh rng ch c ru dc lm t nho mi l ru vang. Tht s l khng phi vy bt c loi tri cy no cng c th ln men thnh ru vang. Nh Thanh long, Xoi, Da, Biy l nhng loi tri cy rt phong ph nc ta. Nu ta c th vn dng ngun nguyn liu di do ny vo sn xut vang th s a ngi tiu dng Vit tip cn d dng hn vi sn phm ny m t xa nay t ngi bit n n. 1.2. Mc tiu ti Di s hng dn ca thy, v s n lc ca nhm chng em, vi suy ngh mun to ra mt sn phm ru vang dnh cho cc qu b, qu c, nhm chng em tin hnh th nghim ru vang Bi, mt loi vang s c a chung do nhng tc dng t Bi mang li. Mc tiu ca ti l hon thin sn phm gii thiu thnh phm nghin cu cho thy c v cc bn, xa hn l trn th trng ung.

CHNG 2: TNG QUAN V TI LIU

2.1. Gii thiu v ru vang 2.1.1. Lch s ru vang Theo thn thoai Hy Lap, thn ru nho inip n u cung mang theo ca mt by an huyn nao. inip n u la o dy nho moc chn chit o xut hin th ru ngot ngao lam khun mt ngi ta o bng va tm hn ngi phn khich. Hang nghin nm qua nhn loai vn say m vi th nc nhim mau y. iu nay cho thy thn ru nho a hin din trong i sng con ngi vi du n ngay cang su sc hn. Cho n nay khng bit a co bao nhiu loai ru vang c ch t 4000 loai nho kha di lam ra ru. Trong o co 7 loai ph bin va ni ting nht (4 vang o va 3 vang trng) c a chung: Cabernet Sauvignon, Marlot, Pinot nair, Syrah, Chardoney, Sauvignon Blanc va Riesling. Bt u l mt thc ung cha cn, mang li hng phn cho ngi s dng, ru vang nhanh chng tr thnh mt phn quan trng ca cuc sng, c s dng hng ngy v l thc ung khng th thiu trong cc l hi. Ngoi ra, ru vang tng ng vai tr nht nh trong vic cha bnh, nht l trong thi k m nhn loi cn cha bit n cc phng php chng nhim trng v khng sinh.Vo cui th k 9, ngi Rp pht minh ra qu trnh chng ct, k t cn c chng ct t vang nho (cng nh cc loi ru tri cy khc, hay ru ng cc) c s dng nh mt cht dit khuncho n tn th chin th II khi m penicilin c sn xut hng lot. Hippocrates (460-375 BC), cha ca nghnh y, tin tng rng s bnh tt khng phi l s trng pht ca Cha Tri m n xut hin t t nhin, do cc cht t t nhin s cha tr c bnh tt. Hippocrates thng khuyn co vic s dng cc loi ru khc nhau s c kh nng iu tr cc loi ru khc nhau. V vy ru vang tng c coi l th thuc thn thnh mang mu sc huyn b. Hnh nh ca cc chm nho, cc v ru tng c c trn cc ng tin c i.

Lm mt loi ru vang l ngh thut, lm mt loi vang ngon l khoa hc, trong qu trnh ln vang nho l mt qu trnh t nhin v khng th b qua c trong quy trnh sn xut ru vang. Qu trnh ln men nho c pht trin ra mt cch t nhin vo u thi k mi (Neolithic), khong nm 8000 BC, khi loi ngi bt u thit lp cuc sng c t chc. Cc vng nho xut hin u tin ti bin en v bin Cpian vng bao quanh nam Geogia, ng Th Nh K, Armenia, Azerbaijan v Bc Iran. Sau lan dn n Trung ng v Bc Phi. i qua pha ng ca a Trung Hi. Ri tip tc i n Hy Lp,sau qua Balkan, ri qua v tin v cc vng khc. Chng ta s khng bao gi bit chnh xc c ai l ngi u tin lm ra ru vang. Nhng lt ru vang u tin lm vo thi k Neolithic (thi k ) c lm t ging nho t nhin Vitis vinifera sylvestris l cy c hoc cy ci, v nhng cy ci khng t th phn c. S tin trin ca qu trnh tin ha sn sinh ra ging nho lng tnh Vt vinifera vinifera, loi nho m ngy nay tr nn ph bin vi cc chm qu ln hn, c cc mu sc khc nhau. Theo thi gian, to ra cc timhf cht c trng mi, ngi ta tng cho thm nha cy vo trong ru nhm to ra v v hng thm cng nh ko di thi gian bo qun. Nhng thng li quan trng v ni ting nht thi c i l nhng ngi Phenixi. Cc thy th v thng gia ny xut hin u tin vo khong nm 3200 BC. Sau 2500 nm, h c tr ti vng bin pha ng ca a Trung Hi. H bun bn g, kim loi, ru vang, cy nho, v cc sn phm khc xung quanh a Trung Hi. Vo nm 1110 BC, nhng ngi Phenixi thit lp nn thnh ph cng Cadiz, sau a k thut cng nh thng mi ru vang vo vng bn o Iberi. Vo nm 332 BC, s thng tr thng mi ca nhng ngi Phenixi kt thc. Tuy nhin h gp phn ua ngh trng nho i khp ni. Tip theo l ngi Hy Lp c i khng ch thit lp mt cch c t chc m cn a nhng hiu bit ca h vo trong ngh trng nho. H trao chut ngh thut lm ru vang a ra th ru ngt hn v c lu hn. Sau l ngi La M, h xm chim phn ln chu u, v ph vn nho khp ni. H cn ru vang cho qun i ca mnh. Sau khi s thng tr ca ngi La M b sp , khong 1000 nm sau mi bt u s lan rng tip theo cc ngh trng nho v sn xut ru vang i khp th gii. Cc cy nho v ht nho theo chn nhng ngi Ty Ban Nha n Trung
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M v Nam M, ri tip tc n Texas California. Sau , nhng ngi H Lan em nho n Nam Phi v ngi Anh mang n c. Ru vang tr thnh mt phn lch s ca Ai Cp c i. khong 700 bnh ru vang c tm thy di ngi m ca Scorpion I., c nin i vo khong 3150 BC ti Abydos, cch vng chu th sng Nile vi dm. Cc bnh cha acid tartaric, v v cng nho, qua phn tch ADN cng thy s c mt ca Sacchromyces cerevisiae. iu chng minh rng c kh nng l nhng bnh cha nc nho ang ln men hoc l vang nho. Vic tm thy nhng bnh ru vang di lng m cng th hin ngha ca ru vang vi cuc sng v ci cht trong thi k . K thut lm ru vang ca ngi Ai Cp c v trn tng ca mt vi lng m. Nho c hi, sau dc nghin nt bng chn. Nc p c rt vo bnh hai quai c lm t t st (amphora), v sau khi y th ng bng nt rm kh thot ra trong qu trnh ln men. Cc bnh ru ca ngi ca ngi Hy Lp v La M thng ch trng nha cy c bnh v thng s dng mt s cht khc lm chm qu trnh xy ha ca vang. Sn phm cui cng c ng kn bng np lm t t st. i khi, c mt vi l nh c bnh thot kh.Sau khi ln men, cc l ny cng c bt kn bng t st. Lc ny, ru vang c chn, thi gian ny c th ko di rt nhiu nm. Trn cc np bng t st c ghi loi ru vang, ngy sn xut, vng sn xut tng t nh l cch ghi trn cc nhn ru thi nay. Cc bnh ru (amphora) thi c i ca ngi Ai Cp, ngi Phenixi (phoenician), ngi Hy Lp v ngi La M thng ghi Rt r thnh phn, v tr a l v c biu tng c trng (logo). Sn phm ru vang ca ngi Ai Cp c i tp trung ch yu vng bin v chu th sng Nile. Tuy nhin, n cng c xut khu i cc ni khc. Qu trnh pht trin xa hi v vn ha ca ngi Hy Lp c i cng gn lin vi ru vang. Ngi Hy Lp khi u vic trn chung ru, bia v mt ong li vi nhau gi l Barley mt th hn hp ru bia c v ngt v nng cao. Nhng vt tch ca loi ru nay tm thy ti lng m ca vua Midas, nm cch khong 60 dm t Ankara (Th Nh K), c nin i vo nhng nm 700 BC. Nhiu loi vang khc nhau c sn xut vo thi Hy Lp c i. Mi vng min u c sn phm vi tnh cht v danh ting khc nhau, nh: mt ong, qu , hoa hi, ngh, hoa hngNhiu th k sau,
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ngi La M tn dng ru vang ca Hy Lp v kinh doanh ru vang Hy Lp trong sut thi k La M chim ng. Ngi La m, vi uy lc mnh m, thng tr c Ty u(k c nc Anh), Trung ng v Bc Phi n cui th k th nht sau cng nguyn. Khi qun i La M chm trn vi qun i Hy Lp Dionysus. Rt nhanh chng Dionysus tr thnh Bacchus, h n ung, ch chn, ca ht, nhy ma,tt c nhng ci tr thnh gi tr vn ha ca La M v dn dn tr thnh truyn thng trong sinh hot vn ha ca h. Mt trong nhng loi ru ni ting thi La M l Falernum mt loi ru c Julius Cesar yu thch v i vo trong th ca ca thi i ny, danh ting ca Falernum ko di my thp k. Loi ru c coi l l ngon nht khi s dng nc nho c p bng sc nng ca nhng chm nho ln trn, ln men (phng php ny hin nay vn c s dng sn xut tokaji Esszencia). Sau l loi c ln men t nc nho p bng chn, qu trnh p nho keo dai 10 12 gi v chit sut ra tannin cng nh mau t qu nho (hin nay ngi ta vn dng phng php ny sn xut mt vi loi port rt ngon ti B o Nha). Sau khi gim chn ln nho, cc qu nho nt c a vo thit b p. Loi thit b p n gin nht bao gm cc tm vn thnh ru vang. Nhng ngi La M thit lp nn quy trnh trng nho v sn xut ru vang. V d nh: Phn loi nho theo ging v mu sc. Thit lp cc kho st v chn cua nho. Xc nh mt s loi bnh c bn trong qu trnh trng nho. Nhn nh loi t trng nho. Nng cao k nng ct ta. Nng cao sn lng qua cng on xi t v bn phn. S dng thng g ng ru. Bt u s dng chai thy tinh. Rt nhiu tc gi La M m t li t m v ru vang, k thut trng nho (cch trng v xn cy), quy trnh sn xut vang ca thi k ny. Mt trong nhng k thut ca ngi Hy Lp c truyn n La M l phng thc sn xut loi ru vang c
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 ngt diu, hng thm tuyt vi. Ttrong bao gm c phng thc thu hoch nho, la nho chn k, loi b cun, phi nho trn thm rm trc khi lm ru. Hin nay, k thut tng t cng c p dng ti Php khi sn xut Vin de paille. Trong khi ti , cc chm nho Trebbiano v Malvasia c treo ln tng vi thng trc khi em sn xut vang. Lc ny nho s mt i khong 60% nc. kt qu s thu c vang Vinsanto khng u snh1 c. Mt loi ru vang ngt v ni ting khc ca La M gi l Passum, c sn xut vi qu trnh ngm cc qu nho kh trong ru. Tng t nh vy, ngy nay c Passito, c sn xut t cc qu nho Muscat kh trn hn o nh thuc Pantelleria, nm gia Scily v Bc Phi. Tuy nhin, cc loi vang ngt tuyt vi ny c sn xut rt t v c gi tr cao. Cato, Pliny v Columella cng m t mt phng php lm vang ngt khc,c th nh sau: c c nc nho p xung , i khi so vi th tch ban u, sau cho nc nho c c ny vo vang vi t l 1: 30. Tuy nhin, Cato khuyn co nn s dng ni bng ng hoc ch, con Colomella li khuyn co ch nn s dng cc ni bng ch c c nc p nho (ch c ch s pht trin ca vi khun, v c s dng ti Chu u n th k 18). iu ny c th gy nn s ng c ch. Mc d vy loi vang ny vn rt t trong thi k ny. Ngi La M pht trin ngh trng nho v lm ru vang i rt nhiu ni trn th gii. T nm 300 trc cng nguyn n nm 500 sau cng nguyn, ru vang lan truyn t sang Ty Ban Nha, c, Anh v Php. Sn lng ru vang tng nhanh. Khong 100 nm sau cng nguyn, chnh quyn La M bt u nhp khu vang Php, to s cnh tranh vi vang . Rt nhiu vng nho ti Chu u hin nay vn gi nguyn k thut trng t thi La M. Mc d vy, c mt vi c trng mi bt ngun t mt s vn nho ca nc Php. Nhng vn nho ny nm su trong lc a nn ma c kh hu ph hp cho pht trin cua nho th ngn, cn ma ng li v cng khc nghit. Cc qu nho thu hoch c c hm lng ng thp, v vy ru vang thu c khng c m v ngt nh loi vang ca Hy Lp hay . Dng ru vang mi ra i c mu sc sng hn, kh hn v chua hn. u tin loi ru ny c coi l km phm cht. Sau 200 nm sau cng ngyn v hn na, loi vang ny tr nn thng dng, k c ti La M. Champagne nm ti trung tm nc Php, ni ca cc v vua ca nc php ln ngi. Vo thi Trung c, loi ru sn xut ti y hon ton khng ging vi loi
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champagne quyn r, lp lnh nh bt m chng ta a c bit n hin nay. Vng Champagne nm pha bc, ni m ma ma h th ngn, ma xun n tr, ma thu n sm, ma ng rt lnh. Cc qu nho khng bao gi chn hon ton. Vo ma h nhng qu nho c ng s c dng ln men n cn thch hp. Qu trnh ln men ny dng nh dng li ma thu, khi m nhit xung thp, nm men ngng hoat ng cho n ht ma ng. Ma xun n nm men bng dy, hot ng tr li to nn nhng bt kh carbon dioxyde khng mong mun trong cc loi ru vang truyn thng. Cui cng l qu trnh ln men malolactic. y l qu trnh ln men bi vi khun, chuyn ha acid mactic vi hng v kh chu thnh acid lactic du nh hn, v lm gim v chua trong ru. Kt qu thu c loi vang mang hng v c trng ca Champagne, c mu sng, cn nh, chua, c bt, hi c v khng n nh. Phng php nng cao cht lng ca Champagne c xy dng bi thy tu ca Benedictine, ng Pierre Dom Perignon (1635-1715). ng khng ung ru ch sng bng sa v hoa qu, nhng li l con ngi tuyt vi vi vic mang li cht lng cao cho ru vang vng Champagne. Vi cng ngh thi by gi, ng to ra loi vang trng t cc qu nho en, thit lp h thng thc nghim kim sot c lng bt trong vang n. D cho vo thi ny, qu trnh ln men t nhin cng nh quy lut lut chuyn ha ca lng ng thnh cn v CO 2 trong qu trnh sn xut cn cha c bit r. Tuy nhin, ng khng qung co cng khng bn phat minh ca mnh. Vo nm1695, theo li khuyn ca bc s, vua Louis XIV s dng Champagne mu sng, trng, trong ca Dom Perignon thay cho vang t thi im ny Champagne tr thnh nc ung thi thng. Tip ni s cch tn ca Dom Perignon, qu trnh sn xut Champagne c ci tin dn. Champagne c ln men ln mt trong cc thng g v ln men ln hai trong cc chai thuy tinh v to nn tro lu vang n. Lng ng trong ln men ln hai lm nn lng CO 2 ha tan, to bt v to ting n khi m chai. Tuy mhin, bao nhiu ng l l vn khng d tm ra. Nu qu t ng v ru s b rng, nu qu nhiu th s gy n chai. D cho c thnh cng trong qu trnh ln men ln hai th vn phi x l cho vang c trong sut. Qu trnh sn xut Champagne i hi nhiu cng on. Cc nt chai Champagne cng c nghin cu to ra loi nt ph hp, chu c p lc cao.
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Loi nt c ct cht vo c chai c s dng ln u nm 1735 v tr nn ph bin nm 1788. Sau Champagne c s dng truyn thng trong m ci v s dng nhiu trong cc dp l. Vo nhng nm 1600 thm ha t s tn ph ca nm Botrytis cinerea xy ra. y l loi nm gy mc trn v qu nho chn. Tuy nhin, ngi ta li thu c li ch t s tn ph ny. Botrytis vcinerea lm cho v qu nho mng i, v nc bay hi bt. Lc ny lng ng trong qu nho tng ln m khng lm thay i tng lng acid. Khi hi chm nho, cc qu nho trong nh b h thi, nhng nc p nho li ngt m . Theo truyn thuyt, loi vang u tin t nhng qu nho b nm mc tc ng ny c lm ti Tokaji (Hungary) vo nm 1630. Khi ngi Turkish tn cng. Nhng ngi dn Tokaji chy vo trong thnh. Cc vn nho b b trng, v nm mc bt u hoanh hnh. Mt ngi lm ru c tn Lacszlo Mate Szepsi quyt nh bng gi no cng thu hoch v lm ru t loi nho nay. ng ta may mn, ru thu c c v ngt m v thm ngt. T ngy vn nho ny lun c b mc trc khi thu hoch. Sau o ti Sauternes (Php) khong cui nhng nm 1600 u nm 1700, cng bt u lm loi vang tng t, tuy nhin hng v khng ging nhau. Dng vang Botriytic ra i. Nh nhc n trn, loi cn ct t ru vang c s dng kh trng trong nghnh y cho n khi penicilin c sn xut hng lot. Lc ny cn t vang c s dng tng thm mnh ca ru v lm n nh ru trong qu trnh tn tr v vn chuyn. Nhng vic lm ny bt u gay nn bnh nghin ru. Qu trnh ct cn da trn s bay hi khc nhau gia cn (172oF) v nc (212oF). Loi ny c kh nng lm thay i con ngi khi ung qu nhiu. Ting c gi l Brandewijn t gc l brandy. Ti Php, vng Armagnac tr thnh trung tm chng ct vo nhng nm 1300 v Cognac xut hin sau vi thp k. Mt s loi thc ung lm t cn chng ct t ru vang phi trn vi cc loi hng liu bt u xut hin. V d: Arak l cn ca ru vang phi trn vi hoa Hi. T nhng nm 1678, ngi ta bit rng, nu a mt lng Brandy vo trc hoc cui qu trnh ln men ru vang, th lng cn c trong Brandy s tiu dit nm men v lm ngng qu trnh ln men, d cho vn cn li mt lng ng nht nh. l nn tng c s ca ru Port (B o Nha) mt loi vang c v ngt, cn cao. Tuy nhin, vo khong nhng nm 1750, danh ting ca loi ru
10

ny b ph v bi s pha trn loi cn r tin vo trong ru, lm gim gi thnh cng nh cht lng ru. Rt lu sau, nh cc o lut chc ch trong vic sn xut cung nh xut khu, ru Port mi ly li gi tr ban u. Theo thi gian, k thut cng ngh nng cht lng v to ra dng ru ni ting nh Port, Sherry, Champagne, Bordeuax, ..thng hiu u tin ca ru vang l Chteau Haut Brion, c Samuel Pepys nhc n vo ngy 10 thng 4 nm 1963. y l loi vang vng Bordeaux c mau dm v cha nhiu tannin. Thi gian tn tr lu hn vang truyn thng. Theo thi gian, tn gi Chtteau tr thnh thng hiu v tn quen thuc c dng vang ny. Khoa hc v cng ngh bt u pht trin mnh vo th k th 19. u nhng nm 1800, nh ha hc ngi Php Jean-autoine Chaptal (1756 - 1832) khuyn co vic s dng mt lng ng nht nh vo trong must trc hoc trong qu trnh ln men, s lm tng cn ca ru vang m khng gy nh hng n hng v - quy nh ny c gi l Chaptalization. Chptal cng a ra cc k thut ln men , tn tr v bo qun ru vang. Nm 1857, Louis Pasteur (1822 - 1895) ngi lm nhiu kho st v cc qu trnh ln men v oxy ha pht hin ra phn ng ha hc c bn ca qu trnh ln men. ng trong must chnh l thc n ca nm men, sn phm to thnh chnh l alcohol (ethanol) v kh carbon dioxide. Nm 1895, Emile Manceau, v sau mt cch c lp, Eduard v Hans Buchner (1897) pht hin ra l nm men ch sn xut ra enzym, cht tham gia vo phn ng trong qu trnh ln men. Pasteur tm ra mt vi quy lut v gi thch hin tng oxy tc ng n bin ru thnh dm nh th no. Dng c ng ru cng tri qua nhiu bc tin. Cc bnh v l bng t st c s dng trn 5500 nm trong qu trnh sn xut ru vang. Vo th k u tin sau cng nguyn , cc thng g cha ru vang bt u xut hin. Trong sut thi k Trung c n tn cuc cch mng cng nghip, ch c cc thng g c s dng ng vang. Vo thin nin k th hai trc cng nguyn, ngi Ai Cp bt u lm ra thy tinh v thy tinh mu. Tuy nhin h ch mi sn xut ra cc l ng hng kiu v ng cc cht lng qu gi, cha sn xut ra cc loi chai dng ru. Ngi Phenixi k tha cng ngh sn xut thy tinh ca ngi Ai Cp v sn xut ra nhng ci ly thy tinh ung ru. Sau ngi La M a lm ra nhng khung ca knh m c v cc bnh ng nc. Mc du cha trong sut, nhng cc sn phm
11

bng thy tinh ca h cng gn ging vi thy tinh hin ti. Loi thy tinh trong sut mng mnh c sn xut vo th k th 15 ti o Murano, thuc . Chai thy tinh bn vng u tin c sn vo nhng nm 1630 ti Anh. Ti thi im ny c hai nguyn liu chnh dng cha ru vang l cc thng g v cc chai thu tinh . Cc chai ru u tin c s dng cha Champagne v Port. Lng ru vang c ng chai theo din rng (cng nghip) u tin vo nhng nm 1900. Nm 1903, Michael J.Owens (1859-1923) a thit k h thng ng chai t ng - thit b Owen. Nm 1912 h thng ny c ci tin va c th sn xut 50000 chai/ngy, tng ng 35 chai/pht. Thit b Owen cui cng ngng hot ng v nm 1982. Hin nay, rt nhiu h hng ng chai hin i c s dng. Ru vang tiu th trn th trng c ng trong nhiu loi chai thy tinh c hnh dng v mu sc khc nhau. Ru vang c tn tr trong cc thng g, cc tank bng hp kim khng r hoc cc bn b tng. 2.1.2. Phn loi ru vang Mt s ni phn loi da vo tnh cht chung ca ru: still wine ru vang khng c s si bt, sparkling wine vang n, champagne, c s si bt mnh, fortified wine ru c b sung alcohol. Hai loi sau c phn koi theo mu sc v ngun gc. s phn loi ny da trn phng thc sn xut, thi quen ngi tiu dng, danh tingca ru. V d nh Chardonnay l loi vang ni ting theo min xut x. C nhng loi ru m tn gi theo xu hng ca ngi tiu dng v d nh sparkling wine vang n, thng c gi l champagne tn vng ru ni ting ca Php. Ru vang c phn loi theo nhiu cch, nh sau: 2.1.2.1. Theo quy c chung Ru vang thng dng still table wine Hu ht cc loi vang u th hin chng loai vang ny. Theo cc phn loi c hn th vang c phn chia theo mau sc, nh vang trng, vang , vang rose. Hin nay ngoi mu sc, s phn loi vang cn th hin hng v, cch s dng, phng php sn xut.
12

 Vang trng
Vang trng l loi vang rt ph bin v a dng. chim ch yu l loi vang kh, hng v ti mt, phn pht mi tri cy, c chua cn i. Qu trnh ln men mt to nn v duy tr cc ester tri cy (cc ethyl ester vi cc gc acid bo ngn). Vic lu tr vang trong trng thi lnh s lm chm qu trnh thy phn, gip cho vic duy tr mi thm ca cc ester. Cc ester tri cy hnh thnh bi cc nm men, trong qu trnh ln men, cc ging nho ch nh hng mt phn nh n qu trnh hnh thnh cc ester ny. V vy, vic la chn ging nm men l rt quan trng c bit l vi cc trng hp s dng cc ging nho thiu hoc qu t hng thm. Ch c mt ging nho trng c th p ng yu cu trong qu trnh lm chn. V d: Riessling, Chardonnay, Sauvignon blanc Khi lm chn, hng thm ban u ca ri gim dn v c thay th bi hng v tinh t. Qu trnh chuyn ha t nhin ny hin vn cn l mt n s.

Vang
Dng vang hin i cng gn nh vang kh. S thiu ngt cng c xem nh l tch cht c trng cua loi vang ny. Thm vo , qu trnh lm chn k em li hng v v mu sc c trng cho vang. Lng tannin c lm du li, ng thi hng v c hon thin.

Vang rose
Vang rose cn c gi l vang nh hng hay vang ng blush wine. Vang rose thng khng c nhng ngi snh iu coi trng. Mt phn c l do vang c v ng nhng khng phi l hng v c trng ca vang , trong khi n li khng mang tnh ti mt hay hng v tri cy nh vang trng. t c mu sc nh mong mun, phi thi gian ngm v nho, iu dn n v ng ca vang bi phenol. V vy, phn ln vang rose c v na ngt (Semi - sweet) che i v ng cua vang. Qu trnh carbonat ha thng c s dng nhm lm tng hng v ti mt ca vang lm c tnh trn trong quy trnh sn xut vang nhm lm tng hng v vang lm mt i ngha ca ru vang rose trong con mt nhng ngi snh ru nho. Bn cnh khuynh hng ch bai loi vang ny, phi k n nhng thnh cng nht nh trn th trng tiu th. Theo cc s liu thng k nm 2005, ti M
13

cc nh lm ru sn xut vang rose nhiu hn l vang . Do c tiu th nhiu hn trn th trng. Vang n - champagne Vang n l vang c mt mc CO 2 nht nh trong vang lm cho vang si bt. CO2 c th c t qu trnh ln men ln hai trong chai theo phng php sn xut champagne truyn thng, hoc ln men ln hia trng thung ln c thit k chng li sc ep ca CO2 hnh thnh (phng php Charmat), hoc CO2 c b sung theo phng php nhn to. Vang n c phn loi theo lng CO2 c th nh sau:

Sparkling: c lng CO2 t 3 bar tr ln (o 20 oC), c hnh thnh

qua trnh ln men th hai. Qu trnh ln men ny c th din ra trong chai hoc trong thng vang phi c lm chn ti thiu l mt k trc khi len men ln hai.

Semi sparkling: c lng CO2 t 1 n 2.5 bar (o 20oC), c hnh

thnh t qu trnh ln men th hai trong chai hoc trong thng v cng c th c b sung bng phng php nhn to. Lng cn c trong semi sparkling thp hn so vi sparkling. Ru vang c b sung cn (fortified wine) y l loi vang c cn khong t 17-21%. Cc quy lut trong sn xut vang loai ny i khi khng tht chnh xc. V d, ru c hng v anh o cng c sn xut ti Montilla, Ty Ban Nha cng c cn cao; tuy nhin lng cn to thnh l qu trnh t nhin (khng c b sung cn). Xu hng tiu dng cng thay i theo thi gian, gn y vang n thng xut hin nh mn khai v v vang Botrytis c xem nh l mn trng ming ni ting. Cc loi vang ny thng c s dng vi lng nh. V vy nhng chai ri t khi s dng hon ton ngay mt lc. Lng cn cao trong ru ngn chn qu trnh ph hoi ca vi sinh vt, bo v hng v v chng li qu trnh oxy ha, gi n nh cho ru hng tun sau khi m np. Vang b sung cn kh a dng, vang kh hoc hi gt c s dng nh mt loi thc ung khai v, gip cho s tiu ha thc n tt hn, v d fino sherry, dry vermouth. Mt s loi c trng li c ngt, dc dng nh thc ung trng ming.
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Khc vi dng vang thng dng, vang loi ngon c b sung c bt u sn xut tr hn. Loi c truyn thng lu nht c th l Fino sherry. Loi ru c tnh cht sherry c lm t thi La M. Trong iu kin nng, kh, th khng cn b sung cn vo vang, tuy nhin trong iu kin m t, th phi b sung cn bao qun ru khng b h hng bi tc ng vi sinh vt. Vic s dng cn c chng ct vang lm tng lng cn trong ru to thnh cc dng ru mi, v d:Port. Madeira, Marsala

Sherry
Sherry l lai ru c b sung cn. Vang c sn xut u tin bi nhng ngi Phnixi (Phoenician) vo nhng nm 1100 BC. Ngi Hy lp kt hp vi phng php lm ngt ru vi nc p nho. Sau nhng ngi La M a Sherry u tin t jerez, Ty Ban Nha. Qu trnh sn xut sherry c nt c trng bi s hnh thnh lp nm men trn bn mt vang (floc), t c nhng nh hng khc nhau n hng v v mu sc ca vang.

Port
Port c lm t vang v i khi l vang trng ca vng Duoro thuc B o Nha. Port c c theo tn thnh ph Oporto nm ti ng bc ca B o Nha, gn sng Douro. Qu trnh ln men b lm ngng li khi b sung thm mt hm lng brandy, nh vy gi li lng nho t nhin.

Madeira
Vic b sung cn cho ru to nn dng ru Madeira c ngun gc t vic lm n nh tnh cht ca ru trn nhng hi trnh vn chuyn. Thm vo l s thay i nhit bn ngoi khi vn chuyn vang. Lc ny vang c tinh ch v lm nng dn n s thay i hng v v mu sc. Qu trnh trng thnh din ra trong thng g mt vi nm. trnh vic mi g si i qu su vo ru, vang phi c chuyn i thung trong qua trinh ln men. 2.1.2.2. Phn loi theo ngt Ru vang kh (dry wine) Ru vang bn ngt (semi-dry wine) Ru vang ngt (sweet wine)
15

2.1.2.3. Phn loi theo qu trnh ln men Ru vang t nhin (Natural wine) Ru vang cao (Fortified wine): Fortified wine, Semi-dry wine 2.1.2.4. Phn loi theo lng CO2 Ru vang khng c gas (table wine). Ru vang c gas (sparkling wine): 2 loi Ru vang c gas t nhin: Champagne. Ru vang c gas nhn to: Carbonated wine 2.1.2.5. Phn loi theo mu Ru vang trng (White wine): Chablis, Chardonnay, Pinot Blanc, Rhine wine, Riesling. Ru vang hng (Rose wine): Rose, Vonorosso. Ru vang (Red wine): Barbera, Cabernet Sauvignon, Claret, Carnelian, Gamay, George. 2.1.2.6. Phn loi theo ni sn xut Phn loi theo quc gia: Ru vang Php Ru vang c Ru vang Ty Ban Nha. . . Phn loi theo vng: Bordeaux Burgandy California Chablis. . . 2.2. Nguyn liu lm ru vang bi 2.2.1. Bi
2.2.1.1. Gii thiu (Hnh 2.1 Ph lc)
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Bi hay cn gi l bng (danh php khoa hc: Citrus maxima), hay Citrus grandis L., l mt loi qu thuc chi Cam chanh, thng c mu xanh lc nht cho ti vng khi chn, c mi dy, tp xp, c v ngt hoc chua ngt ty loi. Bi l loi cy to, cao 10 - 13 m, b thn c mu vng nht, nhng k nt ca thn i khi c chy nha. Cnh c gai di, nhn. L hnh trng, di 11 - 12 cm, rng 4.5 5.5 cm, hai u t, nguyn, dai, cung c da cnh to. Hoa u, mc thnh chm 6 - 10 bng. Qu hnh cu to, v dy, mu sc ty theo ging. Bi c nhiu kch thc ty ging, chng hn bi oan Hng ch c ng knh 15 cm, trong khi bi Nm Roi, bi Tn Triu Bin Ha v nhiu loi bi khc thng gp Vit Nam, Thi Lan c ng knh khong 18 - 20 cm. C rt nhiu loi cng nh nhiu cch phn bit loi bi: bi Thanh (gc Hu) bi Long (gc Tin Giang), bi 5 Roi (gc Cn Th, Vnh Long), bi Xim Vang, bi ng l cam (l nh l cam), bi ng hng , bi ng nm, bi da lng, bi da xanh, bi da cc, bi bung, bi chm, bi i... Mi nm, bi ra hoa khong 2 ln, nht l nhng thng ma .D dng ra tri v. Nhu cu sinh thi: Nhit : bi c th sng v pht trin c trong khong 13 38 oC, thch hp nht l 23 29oC nh sng: cy bi khng thch hp vi nh sng trc tip Nc: nhu cu v nc ca cy bi rt ln, nht l trong thi k cy ra hoa v pht trin tri. Mt khc cy cng rt mn cm vi iu kin ngp nc. Trong ma ma, nu mc nc ngm trong nc cao v khng thot nc kp, cy s b thi r, vng l v cht. t ai: Thch hp vi t c tng canh tc dy 0.5 1m, t tht pha, mu m, thot nc tt, thong kh, pH t 5 7. Ging bi Nm Roi: (Hnh 2.2 Ph lc) Ging bi Nm Roi do ng Trn Vn Bi (1918 - 1990) ngi lng Mi Dm nay thuc x Ph Hu A, huyn Chu Thnh, Hu Giang) tm thy. Bi Nm Roi c cng nhn l ging sch bnh, cho nng sut cao v cht lng tt,

17

ngon nht trong cc ging bi hin nay, ph hp n ti, ch bin, tiu th ni a v xut khu nhiu nc. Cy bi Nm Roi cao trung bnh t 7 - 8m, cao nht c th 15m; c gai di khong 2.5cm c khi ti 4cm nu sinh sn bng ht v khng c gai hoc gai rt ngn nu sinh sn sinh dng, khi cn non th gai c lng t. L c hnh t oval ti hnh elip kch thc trung bnh t 5 - 10 x 2 - 5cm, c khi ti 20 x 12cm; gn trn hoc gn hnh tim, l thuc kiu l kp bin dng (n c thy), thy phin l st vo gn chnh, l ph (eo l, cnh l) c kch thc trung bnh 4 4.5 x 2.5 - 3cm; ba l kha trn, trn 2 mt l c nhiu tuyn du nm ri rc, phin l rng c th ti 5cm hnh tim ngc. Tt c cc hoa u c th phn hnh thnh qu nhng khi pht trin thng mi cnh ch cn 1 - 2 qu. Qu c dng t gn trn ti dng qu l, ng knh trung bnh 15 - 20cm c khi t 30cm, v ngoi dy 2 - 2,5cm mu xanh hi vng, khi chn c mu vng tm qu rng, trn v ni nhiu tuyn du, b mt v nhm v v tr nn mng hn. Mi ln, tp c mu hi vng trong mng y nc. Hng v ngt khng the ng, ngt Brix t 9.3- 10.5. chua pH = 4.12. Ht thng khng c hoc ch l dng lp, i khi c vi ht c nhiu cnh mu hi vng; thng n phi. Sau khi ging bi ny c ph bin khp vng qu ng Trn Vn Bi, ngi cc ni khc cng n xin ging cy v trng. Ngy nay, bi Nm Roi c trng nhiu nht l Ph Hu, Chu Thnh, Hu Giang v Long H, Vnh Long. C th ni trn th gii ch c hai ni ny l trng bi Nm Roi t b su bnh, tri ngt v to (c tri nng ti 5kg). Mi nm, ging bi ny cho thu hoch hai ln vo thng Tm v thng Chp m lch. Ngy nay ngi nng dn c th cho tri quanh nm, thng no cng c th c thng thc bi Nm Roi chn. ( Hnh 2.3, Hnh 2.4 Ph lc) 2.2.1.2. Cch trng Chun b t trng: Dng t mt rung, t bi bi ven sng p m. M c hnh trn, ng knh 0.6 0.8m, cao 0.3 0.5m C th trn tro tru, phn chung hoi mc p m Trng cy chn gi v che mt:
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Do cy thch hp vi nh sng tn x, do phi trng cy che mt nh mng cu xim, so a,ng thi kt hp trng cc cy chn gi nh da, xoi, cc loi cy ly g trn b bao hn ch s thit hi do gi bo, s ly lan ca cn trng, mm bnh. Khong cch trng: 6m x 6m p m, bi lip: 2 nm u sau khi trng: bi 1 2 ln/1 nm bng t bn ao, t bi sng phi kh Nm th 3 tr i: bi 1 ln/1 nm khong 2 3cm nhm cung cp dinh dng cho cy, ng thi nng cao tng canh tc Ch : khng bi st gc cy T gc, gi m: Dng rm r, lc bnh Ch : t xa gc t nht 20cm, li t c trong vn gi m vn trong ma nng, thng thong trong ma ma, gim thit hi trong ma l, ct c nu c mc cao qu. Ct ta: Thng xuyn ct ta cnh gi, cnh su bnh, cnh vt hn ch su bnh, vn cy thng thong. Phn bn: Ty theo t, ging v tnh trng dinh dng ca cy m quyt nh lng phn bn thch hp. Bng 2.1: Liu lng thch hp ca cc loi phn bn cho tng tui ca cy Loi phn UR Nm tui (g/cy/nm) 13 46 79 Trn 10 X l ra hoa:
19

SUPER LN (g/cy/nm) 300 600 900 1200 1500 1800 2000 2400

KALI (g/cy/nm) 100 200 300 400

100 300 400 5000 600 800 800 1600

 Dng bin php xit nc kch thch ra hoa cy c mi. Lu : ch nn xit nc i vi vn cy trn 3 nm tui v thi gian xit nc khng qu 20 ngy ko di tui th v thi k kinh doanh cy c mi. Phng tr su bnh: Su v ba: Chm sc cy sinh trng tt, thc cy ra t non tp trung, mau thnh thc hn ch s ph hoi ca su. Dng cc loi thuc ni hp nh: Cymbush, Bi 58, Lannate Su c thn, cnh: Phng tr bng cch ct b cnh b hi nng, chch thuc tr su vo l c (Dng thuc Monito, Bi 58), c th ri t basudin, dng mc st bt su. Nhn : Quan st thng xuyn s xut hin ca nhn trn tri, l Phun cc thuc c tr nhn nh: Bi 58, Danitol 10 EC, Microthiol special 80 WP, Rufast 3 EC Ti m nc trn vn s gim c mt s nhn, do khng cn phun thuc tr nhn trong ma ma (cn ch thot nc tt khi ti m v ma ngp) Bnh lot: Ct b, tiu hy cnh l, tri bnh. Phun cc loi thuc gc ng nh Copper Zinc, Kasuran giai on chun b m tc ra hoa v giai on 2/3 hoa rng cnh tip tc phun nh k 2 tun/1 ln Bnh thi gc chy m: Chn gc ghp khng bnh nh chanh Volkameriana hoc cam ba l t trng phi ro, d thot nc; khng t c, rc, khng bi bn non st gc cy. Trnh gy thng tch vng gc v r cy Theo di pht hin sm, co sch vng bnh Bnh vng l gn xanh:
20

 Loi b cy nhim bnh, cy k ch ca ry chng cnh nh nguyt qui, dy t hng. Phun thuc nh k vo cc t cy ra l non, nht l vo u ma ma tr ry nh Applaud, Applaud Mipc, Bassa, Tredon Bnh gh li: Phun cc loi thuc tr nm nh Bonanza, Tilt, Copper B vo giai on cy ra l non, tri non. 2.2.1.3. Thnh phn dinh dng Bi c rt nhiu thnh phn dinh dng. Di dy l bng lit k thnh phn cc cht c trong bi tnh trn 100g Bng 2.2: Thnh phn dinh dng trong bi Ch tiu Nng lng ng Cht x Cht bo Protein Nc Thiamin (Vitamin B1) Riboflavin (Vitamin B2) Niacin (Vitamin B3) Pantothenic acid (B5) Vitamin B6 Folate (Vitamin B9) Vitamin C Calcium n v Kcal g g g g g mg mg mg mg mg g mg mg
21

Gi tr 30 7,31 1,1 0,1 0,69 90,48 0,037 0,02 0,269 0,283 0,043 10 33,3 12

St Magie Phospho Kali Km Mangan

mg mg mg mg mg mg

0,06 9 8 148 0,07 0,013

Ngoi nhng thnh phn dinh dng k trn, cc cht to nn v ng cho bi mi tht c bit v cn quan tm. ng l 1 phn hng v c trng ca bi, ch yu l do gucoside naringin, cng vi mt lng nh hn l hai glucoside khc l hesperidin v poncirin. Naringin Cng thc phn t: C27H32O14 Dng cu to hnh hc:

Naringin l 1 glycoside thuc flavanone. N l 1 dng flavonoid thng thy trong bi v l yu t chnh to nn v ng c trng. Khi b thy phn (xc tc bi enzym peroxidase) naringin s phn hy thnh glucose, ramnose v aglucon naringinen. Naringin l 1 cht chng oxy ha, gim lng lipid trong mu, v l cht chng ung th. N cn c kh nng gip bo v tnh n hi ca mch mu, nga x cng ng mch, gin tip chng cao huyt p v tai bin mch mu no, lm gim m, h cholesterol. Hesperidin Cng thc phn t: C 28 H 34 O 15
22

Dng cu to hnh hc:

Hesperidin cng l 1 glycoside thuc flavanone, tm thy nhiu trong h citrus. N l 1 cht to ng nhng v nh hn v ca naringin to nn. Khi b thy phn, hesperidin s phn hy thnh ramnose, glucose v aglucon hesperidin. Cng ging nh naringin, hesperidin l cht chng oxy ha v l cht gp phn vo s hnh thnh hon chnh ca mch mu. Nhiu nghin cu khc cho rng hesperidin c kh nng l cht chng vim, thuc an thn,

2.2.1.4. Cng dng ca bi Bi cha mt lng vitamin v cht khong di do nn cng dng u tin d thy nht l cung cp 1 hm lng dinh dng cao cho c th gip c th khe mnh v tng kh nng khng. a s lng vitamin trong bi u thuc vitamin B nn bi s c cng dng chng li cc bnh v da nh chng t ph (B1), chng rng lng, tc (B6), chng bnh da sn si (bnh pelagra) (PP), chng sng ty (B3). Ngoi ra cc loi vitamin B cn c tc dng i vi h ng rut v h tun hon: vitamin B2 gp phn sn sinh ra cc t bo ca biu b rut, tng tc mu, vitamin B9 c tc dng chng bnh thiu mu, Nh hp cht c bit trong bi, naringin v hesperidin (cc cht to ng), bi c thm nhiu cng dng tuyt vi khc:

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 Lm gim cholesterol: cng vi lng pectin c trong bi, naringin v hesperidin gip ngoi hp cholesterol trong thc n v mui mt nn lm gim cholesterol trong mu, gim cht bo thm nhp vo c th. Chng cao huyt p, gim tai bin tim mch: hesperidin v naringin gip bo v tnh n hi ca mch mu, nga x cng ng mch, gin tip chng cao huyt p v tai bin mch mu no. Phng chng ung th: naringin, licopne, v limonoid l nhng cht chng oxy ha mnh. Cc cht ny c th gp phn xoa du cc triu chng do cm lnh v cc tai bin tim mch cng nh ung th. Ngoi ra cc limonoid lm gia tng hm lng ca 1 s enzym c kh nng gim c tnh v h tr vic loi b cc tc nhn gy ung th Bi cn c cng dng lm gim vt lot d dy, thng li, tr m, gim au, d tiu, tr chng thai nn nghn, nhc n, au bng, V tnh a cng dng nu trn, bi xng ng l mt loi tri cy nhit di c a chung Lu : c nhiu loi thuc b tng tc khi dng chung vi bi nn cn thn trng trnh dng bi trc khi ung thuc.

2.2.2. Nm men 2.2.2.1.Gii thiu Nm men ch l tn chung ch nhm vi nm thng c cu to n bo v thng sinh si ny n bng thng sinh si ny n bng phng php ny chi. Nm men c th thuc ngnh Nm ti hoc ngnh Nm m. Nm men c kch thc ln, cu to hon chnh khng di ng. Chng phn b rng ri trong t nhin, nht l trong t, c th l mi trng t nhin gia ging nm men t bit l trn b mt ca nhiu l cy, lng thc, thc phm khc. Nm men c kh nng sinh sn nhanh chng, sinh khi ca chng protein, lipit, vitamin. Nm men c kh nng ln men cc loi ng thnh ru trong iu kin hiu kh th chng thnh sinh khi t bo, v vy nm men c ng dng rng ri trong cng ngh thc phm sn xut bia, ru nc gii kht, men bnh m protein
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sinh khi, Tuy nhin cng c nhng loi nm men c hi cho sn xut cng nghip ny v gy h hng sn phm. 2.2.2.2. Hnh thi kch thc ca nm men Hnh thi ca nm men thay i thay i ph thuc ty loi nm men, iu kin nui cy nm men, tui ca ng ging, do nm men c hnh thi rt a dng hnh trng hay hnh bu dc, hnh trn, hnh ng, hnh qu da chut, qu chanh, hnh bnh hnh, hnh tam gic, Mt s loi nm men c t bo hnh di ni tip nhu thnh nhng si nh gi l khun ty (Mycelium) hoc khun ty th gi (Pseudomycelium). Kch thc t bo nm men thay i rt nhiu, ph thuc ging, loi. Ni chung kch thc ca nm men ln hn kch thc ca t bo vi khun, trung bnh khong 35 x 5-10m. 2.2.2.3. Cu to ca nm men T bo ca nm men c cu to gn ging t bo vi khun, tuy c cu to n gin nhng chng cng mang y tnh cht ca mt c th sng, chng c cu to t mng, nguyn sinh cht v nhn gm cc phm sau: Thnh t bo: Thnh t bo nm men dy 25mm (chim 25% trng lng kh ca t bo). Thnh t bo ch yu l glucan (cu to bi cc gc D-glucose) v mannan (Dmanose) h glucan v mannan chim khong 90% trng lng v trong mannan c th khng c. Thnh phn khc c protein 6-7%, hexozamin v phn cn li l lipit, polyphotphat, cc cht cha kitin. Mng t bo: Mng t bo cht (cn gi l cytoplasmic membrane) vit tt l CM, dy khong 7 8nm Cu to gm 3 lp: hai lp phn t protein (50% trng lng cht kh ca mng v 10 20% protein t bo) v mt lp kp photpholipit (20 30% trng lng kh ca mng) nm gia, 70 90% lipit ca t bo tp trung phopholipit ca mng. S phn b protein v photpholipit mng nguyn sinh cht khc nhau tng vng. S phn b to nn cc l hng trn mng thun li cho s vn chuyn. Protein ca mng c hai dng: protein cu trc v ezyme. Enzym gm c: permease vn chuyn
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cc cht vo t bo, cc emzym tng hp cc cht murein, phopholipit, LPS Hai lp photpholipit (PL), chim khong 30-40% khi lng v cc protein nm pha trong. Pha ngoi hay xuyn qua mng chim 60-70% khi lng. Mi phn t PL cha mt u tch in hay phn cc (u photsphate) v mt ui khng tch in hay phn cc (u hydratcarbon). u photphat cn gi l u hu nc, u hydratcacbon cn gi l u k nc . Hai lp phn t PL mt lp hyrat cacbon quay vo trong cn mt lp phophat quay ra ngoi mng lm mng lng v cho php cc protein hot ng t do. Cch sp xp nh th c gi l m hnh khm lng. Hu ht mng t bo cht ca vi sinh vt nhn nguyn thy khng cha cc sterol, nh cholesterol, do khng cng nh mng CM ca t bo c nhn tht. mycoplasma l vi khun nhn tht khng c thnh t bo. CM c cha sterol do c kh vng chc. CM c chc nng: Duy tr p sut thm thu t bo Khng ch s vn chuyn trao i ra vo t bo ca c cht dinh dng cc sn phm trao i cht Duy tr mt p xut thm thu bnh thng bn trong t bo L ni sinh tng hp mt s than phn ca t bo nh vch, gip m trong mng c cha cc enzym v ribosom. L ni ting hnh cc qu trnh phophoril quang hp L ni tng hp cc loi emzym Cung cp cho hot ng ca tim mao C quan h n s phn chia t bo Nguyn sinh cht: Nguyn sinh cht ca nm men bao gm: ty th, ribosome, khng bo, li ni cht, b golgi, lyzosome.

Ty th:
y l nhng ty th hnh que, hnh si, nhng hnh dng v s lng c th that i khc nhau ty thuc vo iu kin nui cy v trng thi sinh l t bo. L nhng hnh th, hnh que, hnh si kch thc 0,2- 0.5 x 0,4-0,1m lun lun di ng

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v tip xc vi cc cu trc khc t bo. Hnh dng v s lng ty th thay i ph thuc vo iu kin nui cy v trng thi sinh l ca t bo. Cu to ca t bo gm hai lp mng: lp mng trong c hnh ln sng hay hnh rng lc tng din tch tip xc vi c cht, trong c cha dch. Gia hai lp c cc ht nh bm trn mng l nhng ht c bn. Bn trong ty th l cht dch hu c. Chc nng ca ty th: Tham gia vo vic thc hin cc phn ng oxy ha gii phng nng lng ra khi c cht, lm cho nng lng c tch ly di dng ATP Gii phng nng lng khi ATP v chuyn nng lng thnh nng lng c ch cho hot ng sng ca t bo Tham gia vo vic tng hp mt s hp cht protein, hydratcacbon, nhng hp cht ny tham gia vo cu to mng t bo

Ribosome:
S lng ribosome thng thay i ty thuc vo tng loi tng giai on pht trin v tng iu kin nui cy. Khc vi vi khun, nm men c hai loi ribosome: loi 70 (30 v 40) tn ti ch yu trong ty th, loi 80 tn ti ch trong mng li ni cht v mt s t tn ti trng thi t do. Loi 80 c tnh tng hp protein mnh hn.

Khng bo:
Mi t bo nm men c mt khng bo kh ln v nhiu khng bo nh c tc dng iu ha p xut thm thu, tham gia vo qu trnh trao i cht t bo v n cha nhiu hp cht hu c trng thi trung gian n c coi h nhng phn d tr quan trng ca t bo, n tham gia vo cc qu trnh sinh trng v pht trin ca t bo nm men.

Li ni cht:
c pht hin vo nm 1945 di knh him vi i pha. Knh hin vi in t cho thy mng ni cht ni lin vi mng ngoi ca nhn mt s v tr. Mng ni cht ging nh mt h thng ng ti, trn hay dp, thng thng vi nhau v c
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mng bao quanh. Khong gia hai mng ca ti ng c gi l khoang. hu ht cc t bo, mt ngoi ca mng ni cht c cc ribosome gn vo, khi c n c gi l mng ni cht nhm, ni khng c cc ribosome c gi l mng ni cht trn. Nhim v ca mng ni cht khng n thun l ng vn chuyn bn trong t bo. Mng ca t bo ni cht l ni cha cc protein v cc protein ny c c hai chc nng, va l thnh phn cu trc va l thnh phn cu trc va l enzym xc tc cc phn ng ha hc. Hin nay, c nhiu bng chng cho thy rng t nht l mt s protein cu to mng ni cht hot ngnh enzym, mt s ca nhng enzym ny c gn thm mt ng a ngn, gip a protein n ng ni nhn trong t bo. Mng ni cht cn c nhim v nh mt xng ch to, cc enzym ca chng xc tc s tng hp cc photpholipit v cholesterol c dng to ra mng mi hay cc protein c tng hp bi ribosome trn ni cht l thnh phn ca mng lipit.

B gogil:
L h thng ti dp c mng bao v xp gn nh song song nhau, mt gn nhn gi l mt cis v mt i din gi l mt trans. Cc ti chuyn ch bn trong lipit v protein mi c tng hp, c tch ra t mng ni cht ha vo cc ti dp ca b gogil mt cis. Cc cht ny trong b gogil c trong b gogil c bin i, sp xp li v sau cc ti mi c tch ra t mt trans. Cc ti ny vn chuyn cc phn t n cc bo quan khc v sinh cht. Cc ti c tch ra khi b gogil c vai tr quan trng lm tng b mt ca mng t b. Khi ti c chuyn n b mt ca mng sinh cht chng c gn vo mng ny, v sau v phng thch ni dung ra bn ngoi t bo trong qu trnh ngoi xut bo, mt phn hay tt c mng ca ti c ha vo mng sinh cht hay tr v b gogil.

Lyzosome:
L nhng khi hnh cu ng knh t 0,2-0,4m c khi ln n 1-2m. Lyzosome c bao bc bi mt mng lipoproteide. Lyzosome cha nhng enzym thy phn c vai tr tiu ha ni bo.
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 Nhn t bao:
Nhn ca t bo nm men l nhn tht, nhn c s phn ha, c k cu hon chnh v n nh, v c mng nhn. Nhn c hnh trn hay hh bu dc, bt u c nhng biu hin ca t bo tin ha, l phn chia theo hnh thc gin phn. Mng nhn, gm hai lp c nhiu l thng ( t bo nm men gi, trn mi t bo c khong 200 l chim 6-8% din tch mng), trong c cht nhn, hch nhn v cc nhim sc th. Thnh phn ha hc: quan trng nht ca nhn l nucleoprotein v cc enzym. Nhn c vai tr ch yu l mng h thng thng tin di truyn cha trong ADN, iu khin hot ng ca enzym v nhiu hot ng khc ca t bo.

Plasmid:
nm men Saccharomices cerevisiae c gi l 2m c vai tr quan trng trong chuyn gen ca k thut di truyn. Loi plasmid ny l mt ADN vng 6300 i base. 2.2.2.4. Vai tr ca nm men: Nm men phn b rng ri trong t nhin, nht l trong mi trng cha ng, pH thp (t nc khng kh, lng thc, thc phm, hoa qu) nhiu loi nm men c kh nng ln men ru v vy t lu ngi ta bit s dng nm men nu ru, bia, sn xut cn, glycerin, Nm men sinh sn nhanh, sinh khi ca chng giu protein, vitamin v vy cn c s dng trong cng nghip sn xut thc n b sung cho ngi v gia sc. Nm men c s dng lm bt n bnh m, gy hng nc chm mt s dc phm v gn y cn c s dng sn xut lipit Bn cnh cng c nhng nm men c ch cng c nhng nm men gy bnh cho ngi v gia sc, lm hng lng thc, thc phm, 2.2.2.5. Phn loi nm men: Nm men gm 349 loi nm khc nhau. Chng thuc 39 ging nm, cn c vo kh nng sinh bo t m c th chia thnh 4 nhm chnh: Nhm nm men c bo t ti (ascospurus): gm 22 ging khc nhau.
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Thuc lp nm ti.

Nhm gn gi vi nm m gm 4 ging. Chng c chu trnh tng t Nhm nm men c bo t bn: gm c 3 ging thuc h Nhm nm men khng sinh bo t: mt s ging sinh ni bo t v tnh

vi cc nm thuc b Ustilaginales ca lp nm m Sporoliomycetaceae. gm 12 ging thuc v lp nm bao ton. Trong thc t chung c phn thanh hai nhom: nhom nm men ni va nhom nm men chim Nhom nm men ni: Nhit ln men 10-250C Ln men manh, qua trinh ln men xay ra trn b mt cua mi trng, khi qua trinh ln men kt thuc cac t bao kt chum, chui tao thanh lp day ni trn b mt Kha nng s dung ng tam ln men kem Thuc nhom c lp: Saccharomyces cerevisiae Ln men c cac ng: glucoza, fructoza, sacarora, malttoza , 1/3 rafinaza va cac destrin n gian. Nhom nm men chim: Nhit ln men 0 10oC Khi ln men cac t bao cung kt chum hoc chui, song lai lng xung ay thung ln men rt nhanh Kha nng ln men ng tam tt at 100% Thuc nhom p lp: Saccharomyces carlbergensis c Hansen phn lp vao nm 1833 va t tn la carlbergunterhefe. n 1881 1883 c a vao s dung trong cng nghip bia an Mach, Kopernhagen ln u tin c tinh: ln men manh trong long mi trng, khi ht ngun cacbon trong mi trng thi co xu hng kt chum, chui va lng nhanh xung ay thung ln men, trong bia nhanh. Ln men glucoza, mannoza, fructoza, saccharoza, maltoza. c bit la cac rafinoza, va cac destrin n gian, ln men tt thm chi nhit o thp t 6 10oC (cac ging khac khng co kha nng nay). 2.2.2.6. H nm men s dng trong ln men ru vang:
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H nm men t nhin s dng trong ln men ru vang ni chung (Wild Yeast): Candida colliculosa, Candida Pulcherrima apiculata Nm men sn xut ru vang thuc ging Saccharomyces ellipsoideus (Hansen) va Saccharomyces oviformis. Hansen a nghin cu va phn lp chung nm men vang va bia. C s phn lp chung la da vao hinh dang cua cac t bao n m men. i vi nm men bia co dang oval hoc hinh cu do o c goi la cerevisiae, cn nm men vang hinh elip hoc elip keo dai . Nm men vang sinh san bng cach nay chi, trong diu kin khng thun li chung cung sinh san bng bao t. Kha nng sinh san va hoat lc enzym cua nm men phu thuc vao iu kin nhit . Nhit ti u la 250C , tmax = 310C va tmin = 7,5 0C vi mc thi gian tng ng 21, 36 v 11 ngay. Mt s loi nm men thng dng trong sn xut vang: Saccharomyces vini, Saccharomyces uvarum, Sachcromyces Chevalieri, Saccharomyces oviformis, Hanseniaspora apiculate Kloeckera apiculata . Trong vang bi s dng ch yu 2 chng:

Saccharomyces vini:
y l tn hin nay dng ph bin, trc y ngi ta gi l Sacharomyces vini Merey hay l Saccharomyces ellipsoideus, theo Lorder l Saccharomyces cerevisiae Hansen. Nm men ny ph bin trong qu trnh ln men nc qu chim ti 80% trong tng s Saccharomyces c trong qu trnh ln men 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 chnh ca loi ny l ng, cn v axit hu c, nhng tc nhn sinh trng l axit pantonic, biotin, mezoinozit, tiamin v piridoxin. a s cc t bao ca loai ny l hnh ovan c kch thc (3-8)x(512)m, sinh sn theo li nhy chi v to thnh cc bo t. Saccharomyces vini sinh ra enzym invectase c kh nng kh ng saccharose thnh fructose v glucose, v vy trong ln men 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. Cc 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

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ring bit. Giai on cui l cc t bo Saccharomyces vini khng th chuyn ha ng thnh cn v b cht rt nhanh.

Sacharomyces oviformis:
c tch t nho c th to 16 cn. N thng ln vi Saccharomyces vini. Ging thun chng pht trin tt trong nc nho v cc loi nc qu khc, c kh nng chu ng cao, cn cao, ln men kit ng v to thnh ti 18 cn. Cc yu t sinh trng ca loi ny ging nh Saccharomyces vini v c kh nng chu c cn cao. Dng cc ni thun chng ca ging ny ln men dch qu c hm lng ng cao ch vang kh cho kt qu tt. Sacharomyces oviformis c hnh dng ging nh Saccharomyces vini v c th to thnh 18% hm lng ru trong qu trnh ln men. S.ovifromis ln men c glucose, fructose, saccharose, maltose, 1/3 rafinose, khng ln men c actose, pentose. iu khc nhau c bn ca S.oviformis vi S.vini l S.ovifromis khng ln men c glactose v men ni ln b mt dch must to thnh mng. Hai ging men ru vang ny c nhiu ni c dng trong sn xut. Cc iu kin ha l, thnh phn v cht lng dch qu, cng nh pH mi trng c nh hng rt ln ti qu trnh sng ca nm men. Yu cu i vi nm men ru vang: Cc chng nm men ny phi thun khit, c s khc nhau v tc sinh trng, khong nhit thch hp ln men, kh nng to cn v chi cn , kh nng chu pH thp (cng nh kt lng to thnh dng bng hoc dng bi). Ngoi ra cc chng cn c lc ln men cao i vi qu, s dng cht kh hon ton, kt lng tt, lm trong dch nhanh, chu c nhit cao v axit ca mi trng, cng nh cc cht st trng, to cho hng v ru thanh khit . 2.2.2.7. Cc yu t nh hng ti nm men trong ln men ru vang 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 ng dng ngun nng lng v cu to t bo tng sinh khi.

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Trng hp thiu oxy khng kh (k kh) nm men s dng phn oxy ha tan trong mi trng sinh trng v ch yu 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. 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 inh c nhit ln men ca ru vang trng thch hp 15-30oC, nu ln men nhng thang thp nht th cng tt. i vi vang (nc qu ln xc) phi chit xut cc cht thm v polyphenol t v qu nn cn thang cao hn, thng l 25 0C. Nhit ln men cao, thi gian ln men ngn, cn thp, ng cn st nhiu v c khi hng v ca sn phm c khi khng tt. 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 loa nm men hot ng bnh thng trong mi trng c hm lng 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%.

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 hoat ng c.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 Ngun Nit:

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a s trong nc qu c cc hp cht nit cc hp cht cho nm men. Song, cng c trng hp v hn hn hoc ty tng loi qu khng ngun nito cho nm men sinh trng. do cn phi b sung thm ngun Nit. Trong trng hp ny ngi ta thng dng amoni sulfat (NH4)2SO4. Ngoi ngun Nit cng cn ch n nhu cu sinh trng ca nm men. Nu thy men pht trin km c th thm vo 1 lt nc qu 2 ml hn hp c thnh phn nh sau: Amon sunfat 100g/l; Vitamin B 1 (Thiamin) 0,25g/l; Canxi pantotenat 0,25g/l; Vitamin H (Biotin) 0,002g/l. Cng c th dng cao nm men thay cho hn hp ny. i vi dch nhn ging hoc hot ha ging th hn hp cc Nit v cc cht sinh trng ny 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 them cht khong. Song , trong nghin cu cng nh trong nhn ging c th thm ngun photpho kali dng mui photphat v Magi dng mui sunfat. Ngoi ra chng oxy ha nc qu, ngi ta c thm ha cht vo nc qu trc khi p v trc khi ln men. Cht dng rng ri l SO2. SO2 l ha cht c cho php dng trong sn xut ru vang hu ht trn th gii va c tc dng nhiu mt: chng oxi ha, lm gim hoc tiu dit nhiu loi vi khun c hi trong c vi khun lactic. Lng dng l 30 120mg/l. SO 2 c tc dng lam t lit cc enzym oxy ha kh. Nu dng qu liu lng ru vang s c mi kh chu v dit mt s vi khun c ch. Ngun SO 2 dng ph bin trong ru vang l hn hp natri sunfat Na2SO3

2.2.2.8. Nui cy v nhn ging nm men Nui cy nm men Ty thuc vo c im sinh l ca vi sinh vt i vi oxi, ta coi qu trnh l hiu kh hay k kh, khng bt buc (k kh ty tin). i vi nm men k kh thc hin theo phng php nui cy chm, ngha l nhng vi sinh vt nui cy su trong mi trng, thnh thong khuy tng s trao i ca t bo vi sinh vt vi mi trg trong sut qu trnh khng sc kh. Vi qu ln men k kh khng bt buc, nh trong ln men ru cc ging men khi c oxy th chuyn sang sinh trng, tng sinh
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khi, khi thiu oxy th chuyn sang hng tch t etanol. V vy ln men ru thi k u thng cp khng kh nm men pht trin tt, thc hin theo hai phng php nui cy: nui cy b mt v nui cy b su.

Nui cy b mt
Theo phng php ny ging vi sinh vt hiu kh sau khi gieo cy s pht trin trn b mt v dn lan xung pha di theo cc khe h gia cc cu t thnh phn mi trng. Mi trng nui cy b mt l mi trng rn v xp. Vi sinh vt pht trin s dng oxi c khng kh hp v lm tc nhn oxi ha trong qu trnh bin i ha sinh, dng thi thi CO 2 v ta nhit. Mi trng dinh dng sau khi thanh trng c ti ln cc khay sch vi chiu dy t 3 5cm v nui nhit thch hp trong bung nui cy c m khng kh l 90% Phng php ny thch hp cho nui cy nm mc, mt s trng hp l x khun. Nguyn liu nui cy mi trng: Nui cy trn mi trng rn hoc bn rn , c cht dinh dng l cm c trn cc loi bt ng cc u tng, v mt s thnh phn dinh dng khc Ngun cacbon c trong mi trng ny l ng go, m, bobo, i mch, u tng c nghin v thnh mnh vn c kch thc khong 1-3 mm, cng vi cm gm go, cm m v tru. Cm tru trong mi trng cn c tc dng lm xp tng s hiu kh cho vi sinh vt. Chun b mi trng bng cch trn cc thnh phn cho iu vi nc sao cho m 55 -60 % v c hp thanh trng. Cy ging vi sinh vt t dich nhn ging hoc cac bao t va khi mi trng a thanh trung va ngui u thanh ng vai gi, sau o tai ra khay vi chiu day khoang 2-5 cm, (cang mong) hiu khi cang tt. VSV phat trin se thai CO 2 toa nhit ra xung quanh lam nong va kh mi trng, h si lam cho mi trng kt thanh tang. Khi o cn phai thng gio phun mu, hoc gia m tng i tng i la 90% tranh lam kh mi trng. Nhc im cua phng phap: Tn din tich mt bng Kho c khi hoa t ng hoa
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 Chi phi cao

Nui cy b su
Phng phap nui cy nay dung cho ca vi sinh vt k khi va hiu khi. i vi vi sinh vt k khi trong qua trinh nui khng cn suc khi, nu khuy trn vi vi sinh vt hiu khi th phai suc khi lin tuc. Nui cy chim hay nui cy b su u dung mi trng dinh dng long (hay con goi la mi trng dich th). Chung vi sinh vt c gieo cy vao mi trng phn tan khp moi im va chung quanh b mt t bao c tip xuc vi b mt dinh dng. c im nay oi hoi phai trong sut qua trinh nui cy phai cung cp oxy bng cach suc khi lin tuc. Chinh yu cu nay lam cho cac trang thit bi nui cy chim thm phc tap, vi phai am bao cp oxy hoa tan cho nhu cu sinh trng va tao thanh san phm cua chung nui cy, va khuy trn lin tuc ma vn am bao khng bi tap khun xm nhp, hn na thit bi lam vic iu kin bn trong cao hn bn ngoai Phng phap nay c ng dung rng rai san xut nm men, protein n bao t nm men, cac san phm vi sinh lam phn bon c inh am, thuc tr su, cac enzym, axit amin, vitamin va cac cht khang sinh, cac cht kich thich sinh hoc,... ngoai ra no c ng dung trong x ly nc thai theo phng phap hiu khi u im ca phng phap It tn mt bng xy dng va thit bi dy chuyn Chi phi thp Quy m ln Thit bi ln men d c khi hoa t ng hoa Ngoai ra con co nhiu phng phap nui cy khac nh: phng phap cp n, phng phap cp nhiu, phng phap ban lin tuc. Nhn ging nm men Cung nh trong phong thi nghim va qui m pilot, mun thc hin mt qua trinh ln men quy m cng nghip, ta phai tin hanh nhn ging, am bao s lng t bao vi tui sinh ly ang thi ki hoat ng manh nht cy vao mi trng ln
36

men. Nhn ging y co th qua 2 3 bc, ta thng goi la nhn ging cp 1, cp 2, cp 3... Ging t ng gc mi c cy chuyn t mt ng gc ta bit chc co hoat lc cao gia nhit thich hp 12-36g . Nhn ging cp 1 c tin hanh trn may lc vi nhit va thi gian tuy thuc vao yu cu cng ngh. Ging cp 1 c cy sang mi trng nhn ging cp 2 trong ni nhn ging (tng t ni ln men) co suc khi va n nhit. Tuy thuc vao quy m san xut ma ngi ta co tin hanh nhn gin g cp 3. Thanh phn mi trng nhn ging va ln men gn ging nhau . Thng thng ham lng cacbon mi trng nhn ging thp hn ln men, nhng cac thanh phn khac thi cao hn nh cht kich thich sinh trng. Nn iu chinh nhit thp hn mi trng ln men vi se giam chng sc nhit. Chung sau khi nhn ging a vao ln men cn am bo: Dich ging khng c tap nhim, c bit la thc khun th Cac t bao am bao tui sinh ly thi gian sinh trng tt nht, co

hoat tinh thng la na sau cua pha chi s Cac ch s nh OD, pH, mau sc, mui vi, ung nh quy inh cua tng

dy chuyn cng ngh Dich ging am bao nhng yu cu nay mi tin hanh a vao ln men 2.2.3. Ph gia v ph liu trong sn xut ru vang bi 2.2.3.1. Pectinase

Gii thiu Pectinase l mt thut ng chung cho cc enzym phn hy pectin, mt cht nn polysaccharide c tm thy trong thnh t bo thc vt hoc c th c chit xut t nm nh Aspergillus niger. Pectinases cng l mt hn hp ca cc enzyme, trong , cng vi nhng cht khc nh cellulose, c s dng rng ri trong ngnh cng nghip nc p tri cy, ru vang, c th l cht b sung trong thc n chn nui hay l 1 ngun dinh dng c tnh
37

 Mi trng pH ti u: 4.8 5. iu kin pH qu cao hay qu thp s lm bin tnh enzyme Nhit ti thch l 45 55oC nhng nu duy tr nhit cao hn, phn ng phn hy pectin s nhanh chng. Tuy nhin, nhit qu cao enzyme pectinase s khng hot ng Tc dng Phn hy pectin Lm kt dnh cc t bo thc vt Tng cng lm mm vch t bo qu trch xut dch qu Lm trong v iu chnh dch qu Gim nht v c trong chit xut 2.2.3.2. SO2 Tc dng: Dit khun: SO2 c ch s pht trin ca vi sinh vt, c bit l nm men v vi khun Chng oxy ha: SO2 + O2 (ha tan) SO3 SO2 c kh nng bo v vang khng b nh hng bi s oxy ha ha hc, hn ch hot ng mt s enzyme ha (oxidase) nh: tyrosinase, laccase Cch s dng: Nng SO2 cho vo nho, must hay vang ph thuc vo chn, sch ca nho thu hoch, lng acid, nhit v c lng tp cht trong nho. SO2 c s dng dng kalium bisulfite (KHSO 3) hoc kalium metabisulfite (K2S2O5). Trong th nghim ru vang bi, SO2 c s dng dng sodium bisulfite (NaHSO3) Liu lng SO2 cho vo phi ph hp khng c qu t (khng t c kt qu nh ming mun) cng nh qu nhiu (nh hng sc khe ngi tiu dng). Thi im cho SO2 phi cho vo tng cng on, khng cho cng 1 lc c hiu qu hn v cho vo must trc qu trnh ln men.
38

2.2.3.3. Bentonit Bentonit l loi khong cht c ngun gc ni la, c cha K, Mg, v hidrosilic nhm. N c mn cao, c kh nng kt hp vi cc colloid c trong vang, kt hp vi nc to thnh mng, t c th tch ra d dng. Ngi ta dng bentonit lm trong vang v lm n nh protein trong vang. Trong sn xut vang trng, bentonit lm gim s nu ha ca vang. Trong th nghim sn xut ru vang bi, bentonit c dng lm cht tr lc, lm trong vang, ngoi ra cn c tc dng trnh lm vang b nu ha. Mt s nhc im cn lu khi dng bentonit: S dng bentonit c th lm gim aminoacid, cc loi hng trong vang, v lm tng lng Natri trong vang (lng Natri cho php ti a ch c 60 mg/l) Trong k thut sn xut vang th khng nn s dng do bentonit lm gim cc cht to mu trong vang, khin cho vang b mt mu. 2.2.3.4. Kali sorbat (Cht bo qun) Cng thc phn t: C6H7KO 2 Dng cu to hnh hc:

Kali sorbat l mui kali ca acid sorbic. Cng dng chnh ca n l 1 cht bo qun dng trong thc phm. Kali sorbat c xem l an ton do n c bo co l an ton di hn v khng c c t, khng gy kh chu v nhy cm, him to phn ng d ng. Kali sorbat c s dng ngn cn nm mc v nm men trong nhiu loi thc phm nh pho mt, ru, sa chua, tht kh, Ngoi ra n c s dng trong nhiu sn phm chm sc c nhn.

39

CHNG 3: VT LIU V PHNG PHP

3.1. Vt liu th nghim: 3.1.1. Nguyn liu Bi Nm Roi: 100 tri Hai chng nm men: Saccharomyces oviformis v Saccharomyces vini ng: 5kg Nc tinh khit: 10 lt Cn thc phm: 1 lt Dch malt 9oBx 3.1.2. Ha cht Enzyme pectinase Bt tr lc Bentonit NaHSO3 Kali sorbat Ht trao i cation 3.1.3. Dng c Pipet 1ml, 10ml, 25ml Erlen 50ml, 100ml, 250ml, 500ml ng nghim Bng gn khng thm nc Giy gi (bo) Becher 50ml, 100ml, 250ml, 500ml Ni hp Autoclave Knh hin vi Giy lau thu knh chuyn dng Lam knh
40

Ni inox Dao thai Vai loc Binh tia May o PH Brix k Nhit k Que cy en cn Thung xp

 Lamel Bp ga 3.1.4. Bao b

Binh nha ng nh git

San phm cha cn, mi trng acid, co thi gian bao quan dai, yu cu bao bi phai trong sut, chiu c ap luc cao, gi hng tt. Vang cn c em i thanh trung tiu dit toan b lng nm men con sot sau qua trinh loc, ng thi tiu dit lng vi sinh vt la co hai tn tai trong vang. Vang la san phm d bi tac ng bi mi trng ngoai nh d bi oxy hoa khi tip xuc vi anh nng mt tri, mt khac oi hoi lam sau ngi tiu dung nhin thy c san phm bn trong la trong la trong sut nhm tng mc tin cy cho san phm. Da vao cac yu cu trn ta la chon bao bi thuy tinh la thich hp nht, tt hn nu ta s dung thuy tinh mau.

Ch :
Phng th nghim phi kh thong, sch s, y dng c Dng c th nghim phi v sinh k trc khi tin hnh Dng ha cht vi liu lng theo mc quy nh Mi trng cy nm men: m bo v trng (cy nm men gia 2 n cn, dng cn 70oC st khun tay trc v sau khi cy, ng thi st khun ni cy), trnh nhim vi sinh vt l. 3.2. Quy trnh th nghim S quy trnh th nghim

41

Bi Ra s b X ly nguyn liu X ly SO2 ln 1 Ep Pectinase, Bentonit X ly pectinase Loc trong 1 X ly ng X ly SO2 ln 2 Nhn ging Ln men chinh Ln men phu Loc trong 2 Cn thc phm, ng Ra iu chinh Chit chai ong np Thanh trung lam ngui Dan nhan Ba nm men Kali sorbat C n Ba Vo, hat

Nm men

Chai, np

San phm ru vang bi

S 3.1: S quy trnh th nghim ru vang bi

42

 Thuyt minh quy trnh 3.2.1. Nguyn liu bi Ging bi c chon san xut ru vang la ging bi Nm Roi Tiu chun bi sn xut ru vang

Ch tiu cm quan
m bo ti, chn vng Khng b h thi, su bnh, bin dng

Ch tiu ha l
Mc chn m bo hm lng ng glucose, fructose, saccharose, Khng c mi ru, mi gim, cng nh cc mi l khc, m bo cc thnh phn dinh dng nh: gluxit, protit, lipit, nc, vitamin A, vita B1,B2, vitamin C, Vitamin PP,. Hm lng thuc tr su khng vt mc gii hn Khng c hm lng kim loi nng (Coban, Thy ngn, Asent,) hoc rt thp i vi kim loi nh.

Ch tiu vi sinh
Hm lng E.Coli: khng co Vi khun khc: khng c Nm men c trong qu l chng Saccharomyces 3.2.2. Ra 3.2.2.1. Mc ch C th tin hnh trc hoc sau qu trnh la chn nguyn liu, nhm loi cc tp cht c hc nh t ct, bi, v lm gim lng vsv ngoi Yu cu c bn trong qu trnh ra:
43

 Nguyn liu sau khi ra phi sch Khng b dp nt Cc cht dinh dng khng b tn tht, it tn nc Chi tiu cua nc ra: Cung nh nc dung trong ch bin (nh chn, nu, pha ch) phai la nc dung ung, am bao cac chi tiu do b y t qui inh

Chi tiu vt ly:

Khng mui vi trong (o bng ng dieter 100ml) Mau (thang mau Coban)

Chi tiu hoa hoc:

pH = 6 7.8 cn c inh (t 600oC) t 75 150ml cng toan phn < 15 mg/l cng vinh cu = 7 mg/l Ham lng CaO: 50 100 mg/l Fe2O3: 0.3 mg/l MnO: 0.2 mg/l BO3-: 1.2 2.5 mg/l SO42-: 0.5 mg/l

44

 NH4 + , NO2-, NO3-, Pb: 0,1 mg/l, As: 0.05 mg/l, Cu: 2 mg/l Zn: 5mg/l F: 0.3 0.5mg/ l

Chi tiu vi sinh:

Tng s lng vi sinh vt hiu khi < 100 tb/ ml Chi s E.Coli < 20 ( hoc khng co ) VSV gy bnh khng co Chun s E.Coli ( lng ml nc co 1 vi khun coli ) > 50 3.2.2.2. Cach tin hanh Bi c ra di voi nc, dung tay hoc co co sach lp bui bn, va mt lng vi sinh vt bn ngoai b mt vo se theo nc cun i. Bi sau khi c ra sach, se c rao trn r bt u cho cng oan x ly.

3.2.3. X ly nguyn liu 3.2.3.1. Muc ich Loai bo nhng phn khng co gia tri ch bin nh: cung, vo, s, hat, lagi lai nhng phn co gia tri ch bin ru bi nh mui bi. 3.2.3.2. Cach tin hanh Dung dao got sach vo, tach tng mui bi sau o tach hat , cui cung tach thit qua 3.2.4. X ly SO2
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3.2.4.1. Muc ich Tiu dit vi sinh vt c bit la vi khun va nm men Ty mau xam en do qua trinh oxi hoa tao nn, chng oxy hoa Gi c vitamin C trong qua 3.2.4.2. Cach tin hanh Sau khi thit bi a c tach song tin hanh ngm SO 2. SO2 c s dung dang mui NaHSO3, hm lng s dung 30mg/kg. Pha loang vi nc cho trc tip vao bi a c tach thit qua. Lng SO2 chia thnh 2 phn, 1 phn c cho vo sau cng on x l nguyn liu, phn cn li a vo dch must trc khi ln men nhm tng hiu qu s dng SO2 trong ru vang. 3.2.5. Ep bi 3.2.5.1. Muc ich Xe rach mang bn ngoai bao boc dich bi, giai phong dich bi cung nh thanh phn dinh dng. Th tich ru cung nh cht lng tao thanh cao hay thp do qua trinh ep nay trich ly 3.2.5.2. Cach tin hanh Dung vi loc, cho thit bi vao dung lc cua tay bop nat nhm pha v thanh t bo bn ngoai cua thit qua, dich bi se ra ngoai t vai loc. T o ta thu c lng dich cho ch bin. (Hnh 3.1 Ph lc) 3.2.5.3. Cac yu t anh hng n qua trinh ep Khi ep khi oxy bn ngoai c trn ln vi must, se oxy hoa mt phn lam mau dich bi sm hn, ngoai ra lng vi sinh vt (c bit la vi khun ln men thi, vi khun acetic, vi khun lactic) c c hi phat trin theo, c ch nm men gy anh hng n cht lng must. Khi bi oxy hoa cac tanin, naringin, hesperidin, ponicinin phan ng vi oxy khng khi gy vi ng cho dich bi.
46

 Thit bi s dung v sinh khng ky, lng tap cht con sot lai, se tao ra cac mi nguy v vt li, hoa hoc va ca sinh hoc, gy anh hng n cht lng vang sau nay. 3.2.6. X ly pectinase 3.2.6.1. Muc ich S dung enzym pectinase pha v cu truc pectin va kt tua cac protein, x co trong dich lam trong dich bi. 3.2.6.2. Cach tin hanh Trc khi tin hanh lam trong ta phai o th tich dich nhm xac inh lng pectinase cn s dung cho phu hp la 2ml/l. Hoa tan trc tip lng pectinase vao dich bi, tin hanh gia nhit n 50 55oC trong 2 gi. Sau o hoa tan bt tr loc Bentonit (bt tr loc hoa tan tt hn nu nh dich nhit cao). ngui cho vao tu mat trong 24 gi, qua trinh lng din ra tt hn, giup qua trinh loc at hiu qua hn. 3.2.7. Loc trong 1 3.2.7.1. Muc ich Loai bo n mc co th chp nhn c cac cn, cac cht co ty trong cao con lai sau qua trinh lng, bt tr loc, hat keo, cac kt tua,cac cht con sot lai trong must sau qua trinh lng nhm lam dich trong hn, n inh cht lng must giup hoan thin qua trinh ln men sau nay 3.2.7.2. Cach tin hanh Dich sau khi lng c chuyn sang vt cha khac loai bo lp cn di ay. Sau o, tin hanh loc trong dich qua ct loc. Ct loc nay c tao nn t nhiu lp giy cun quanh truc hinh tru bng nha. Nh day cua nhiu lp giy loc ma bt tr loc cung nh cac tap cht, cac kt tua, cac hat keo, bi gia lai con phn dich i qua lp giy loc o ra ngoai. Tuy nhin, hiu sut thu hi thp do bi tht thoat nhiu, vi khng th thu hi toan b lng dich trong ct loc.
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3.2.8. X ly ng 3.2.8.1. Muc ich Bi thuc ho citrus ho co mui nn thng co vi ng. Vi ng nay la do glucositanaringin (7 ramnocido glucosido 4,5,7 trihidroxiflavon), glucositahesperidin, glucositponis. Glucositnaringin la thanh phn chu yu co trong bi, trong o ramnose ni vi glucose bng lin kt glucoside. han ch tinh cht ng o ngi ta thng s dung enzym naringinase t nm si Aspergillus niger, hat trao i cation. Tuy enzym naringinase cho hiu qua cao hn nhiu so vi hat cation, nhng do gia thanh cao, va oi hoi san xut vi quy m ln. Vy nn dung hat trao i cation. (Hnh 3.2 Ph lc) 3.2.8.2. Cach tin hanh Hat trao i ion c lam t c inh phu a t giy loc , sau o cho must bi i qua phu luc nay se din ra qua trinh trao i cac ion gia hat cation vi glucoside gy ng cho must bi. Do o ma cht ng bi gia lai han ch vi ng cho dich bi cung nh vang sau nay Qua trinh c tin hanh tng me . Tuy nhin phng phap nay cung co mt han ch la lam tht thoat mt phn dinh dng, hng thm, vi cua bi va lam xam mau bi do qua trinh oxi hoa. (Hnh 3.3 Ph lc) 3.2.8. Ln men chnh 3.2.8.1. Mc ch Ln men chnh nhm tng sinh khi nm men, thc hin nhng chuyn ha sinh ra cn v CO2 3.2.8.2. Cch tin hnh: Chun b thng cha: S dng bnh nc rng dng trn cha dch ln men, dung tch 5,5l. Bnh phi c ra sch v kh. Qu trnh ln men l qu trnh kn nn trnh oxy xm nhp v kh CO2 vn thot ra c, nhm sinh vin s dng ng truyn dch mt u gn kn vo np bnh, u cn li cho vo cc nc lc. Must trc khi cho vo bnh cha phi c tch cn
48

 Dng thng xp cha cc bnh ln men nhm mc ch l duy tr nhit trong sut qu trnh ln men chnh. Dng nc cy to iu kin nhit ln men. (Hnh 3.4 Ph lc) Chun b nm men: Trong th nghim vang bi ta s dng 2 chng nm men l Saccharomyces oviformis v Saccharomyces vini. Nm men c lu tr trong ng nghim nhit lnh. Sau ta cy truyn nm men vo 100ml dch malt 9 oBx, dch malt ny c tit trng 121oC v 1,2 at. Dch malt cy truyn nm men duy tr nhit phng, t ni kh thong trong 1 ngy tng sinh khi, sau ta li cy truyn vo 1 bnh mi trng khc l hn hp tit trng ca dch malt 9 oBx 150ml v 150ml dch bi nhm gip nm men thch nghi vi mi trng dch bi. Cy men vo must: Sau khi cy truyn, ta tin hnh m vi sinh vt theo phng php m trc tip xc nh s nm men c trong bnh cy v cy vo must. S nm men trong dch cy truyn cn a vo must phi t t 5 10 triu t bo/1ml Phng php m trc tip t bo vi sinh vt: Chun b mu: dch cy truyn Ly mu: va phi, phn tch. Mu ly ra phi c k hiu v phi phn tch ngay, khng qu 24h. Ly mu trong dng c v iu kin v trng. Pha long mu: theo dy thp phn + ng nghim 1: ht 1ml mu v 9ml nc ct v trng + ng nghim 2: ht 1ml dch ng 1 v 9ml nc ct v trng + ng nghim 3: ht 1ml dch ng 2 v 9ml nc ct v trng Nng pha long l ti thiu l 10-1. Ta chn nng pha long ph hp nht m t bo 1 cch chnh xc. m bng bung m hng cu Neubauer: + Bung m hng cu l 1 phin knh dy 2 3cm c mt vng a m nm gia phin knh v c bao quanh bng 1 rnh. Vng a m c din tch
49

1mm2, chia thnh 25 vung ln c din tch mi l 1/25 mm 2, trong 25 vung ln chia thnh 400 vung nh c din tch mi l 1/400 mm2. (Hnh 3.5 Ph lc) + t mt git mu pha long vo vng m trn bung m. Sau t lam knh ra v trng t t ln git mu sao cho git mu lan u khp lam knh m khng c bt kh. + t bung m ln knh hin vi. Chnh th trng sao cho mt th trng cha trn 1 ln (4 x 4 =16 nh). m s t bo hin din trong 1 ln. Sau ln lt chnh th trng tm m cc ln khc (tng ln m t nht l 5 ln) v ly gi tr trung bnh. + Cng thc tnh mt t bo: N = A x 4 x 106 x 10x Trong : N: S t bo cn m trong 1ml dch mu (s t bo/1ml) A: S t bo trung bnh trong 1 vung nh (s t bo) x : S ln pha long Ht dch cy truyn vo must: Do mc ch b tr th nghim nn ta s lm 2 m ru, 1 m must khng kh ng ln men vi 2 chng nm men nng 22 oBx; 1 m must c kh ng ln men vi 2 chng nm men cc nng 20 oBx, 22oBx, 24oBx theo di s pht trin ca nm men

M khng kh ng:
Saccharomyces oviformis: + S t bo nm men cn nui cy trong must: 10 triu t bo/1ml + S t bo nm men trong dch cy truyn: 239 triu t bo/1ml + Vmust = 2000 ml Vdch cy truyn = 83.7 ml Saccharomyces vini: + S t bo nm men cn nui cy trong must: 10 triu t bo/1ml + S t bo nm men trong dch cy truyn: 199 triu t bo/1ml + Vmust = 2000 ml
50

 Vdch cy truyn = 100.5 ml

M kh ng:
Saccharomyces oviformis: + S t bo nm men cn nui cy trong must: 5 triu t bo/1ml + S t bo nm men trong dch cy truyn: 104 triu t bo/1ml Must 20oBx Vmust = 2000 ml Vdch cy truyn = 96.15 ml Must 22oBx Vmust = 3000 ml Vdch cy truyn = 144.23 ml Must 24oBx Vmust = 2500 ml Vdch cy truyn = 120.19 ml Saccharomyces vini: + S t bo nm men cn nui cy trong must: 5 triu t bo/1ml + S t bo nm men trong dch cy truyn: 138 triu t bo/1ml Must 20oBx Vmust = 2000 ml Vdch cy truyn = 72.46 ml Must 22oBx Vmust = 3000 ml Vdch cy truyn = 108.69 ml Must 24oBx Vmust = 2500 ml Vdch cy truyn = 90.58 ml Kim sot cc thng s trong qu trnh ln men chnh: o pH bng my o pH mi ngy 1 ln o Brix bng Brix k mi ngy 1 ln m t bo nm men bng phng php m trc tip bng bung m hng cu mi ngy 1 ln
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 Duy tr nhit ln men ca cc bnh cha 12 16oC Thng k cc thng s kim sot 3.2.9. Ln men ph 3.2.9.1. Mc ch: Ln men ph nhm gim lng axit c trong vang, ng thi cn pht trin v n nh hng cho vang 3.2.9.2. Cch tin hnh: Dch must ln men chnh t c 16oBx th chuyn sang ln men ph Kim sot cc thng s trong qu trnh ln men ph: o pH bng my o pH mi ngy 1 ln o Brix bng Brix k mi ngy 1 ln m t bo nm men bng phng php m trc tip bng bung m hng cu mi ngy 1 ln Duy tr nhit ln men ca cc bnh cha 1 2oC Thng k cc thng s kim sot 3.2.10. Lc trong 2 3.2.10.1. Mc ch Dich sau ln men cha mt lng xac nm men chim ay thit bi ng thi lng nm men sng con l lng trong vang non. am bao vang ra co trong at yu cu nng cao chi tiu cam quan va chi tiu vi sinh do tach loai gn nh hoan toan lng nm men, ng thi am bao chi tiu hoa hoc vi trong qua trinh loc mt s cht keo l lng hinh thanh trong qua trinh ln men cung tach loai theo. 3.2.10.2. Tin hanh Lng, gn: lng trong trng trong lc, la qua trinh trong o vang non c lng trong mt thi gian cho cac phn t l lng se lng xung ay thit bi, sau o ta se chuyn dich sang mt thit bi khac va lp cn di ay c gi lai. Qua trinh nay c lp i lp lai nhiu ln.
52

 Loc trong: qua trinh lng khng th tach loai hoan toan cac phn t khng mong mun trong vang ma ta phai trai qua giai oan loc qua giy loc. u tin cho giy loc vao phu thm t c inh giy loc trn phu, sau o rot vang vao phu. Luc u, dich loc con uc do cha tao c lp cn tr loc trn giy loc nn ta phai hi lu dich sau loc tr lai phu cho n khi dich loc ra co trong at yu cu thi dng hi lu va thu dich cui. Thi gian loc cang ngn cang tt giam lng cn bi tn tht do bay hi ra ngoai khng khi, ng thi giam thi gian tip xuc vi khng khi giam qua trinh oxy hoa cua vang do vang d bi oxy hoa dn n bi sm mau. Do o mi trng kin la ti u cho qua trinh loc. 3.2.11. iu chinh 3.2.11.1. Muc ich i vi vang hng vi la rt quan trong, vi vy ma tao nn cn bng v hng vi trong vang la rt cn thit. Vang sau khi san xut it khi at yu cu nh mong mun nn ta cn iu chinh sao cho hng vi cn i, phu hp vi thi hiu ngi tiu dung. 3.2.11.2. Cach tin hanh Ba yu t quan trong tao nn hng vi trong vang la: chua, ngot va cn. Vang non ra a co chua tng i thich hp, nn ta se b sung cn va ng iu chinh cn va ngot theo yu cu. Trn thc t chung ta phai dung cn c chng ct t cac loai ru co nng thp, nhng y vi quy m phong thi nghim chung ta co th s dung cn thc phm. ng c dung di dang hoa tan thanh dung dich syrup. Cach phi ch: Sau ln men lng ng bi tht thoat t o ta suy ra c lng cn tim tang trong vang non. Nhng lng thc t thp hn so vi ly thuyt 2 , do cn bi tht thoat trong qua trinh ln men vi thit bi ln men cua phong thi nghim khng am bao. tng thi gian bao quan ta dung thm cht bao quan la kali sorbat 0,05%.
53

 ng dung iu chinh ngot di dang syrup 65oBx Cn dung 96o Mu khng kh ng Chng S.oviformis, must 22oBx + Vang non con lai 100 Bx lng ng mt 120 Bx. Vy lng cn tin tang trong vang la 4.80 + Vo =900ml. + Lng ng cn b sung la: 65o Bx 2
Xo X o = 33.96( ml ) 900

12oBx 10oBx 96o 12o 48o 53 7.2 = 84

+ Lng cn cn b sung la:

Yo Yo = 77(ml ) 900

= 900 + 33.96 + 77 = 1011 (ml)

Lng kali sorbat cho vao:

1011 0.05 = 0.5 (g) 100

Chng S.vini, must 22oBx: + Vang non con lai 90 Bx lng ng mt 130 Bx. Vy lng cn tin tang trong vang la 5.40 Vv =1000ml. + Lng ng cn b sung la: 65o Bx 12oBx 9oBx 96o 6.6
= Yv Yv = 78.6(ml ) 54 1000

3
= Xv X v = 56.6(ml ) 1000

53

+ Lng cn cn b sung la:

12o 5.4o 84

= 1000 + 56.6 + 78.6 = 1135 (ml)

Lng kali sorbat cho vao: Mu a qua kh ng

1135 0.05 = 0.57 (g) 100

Chng Saccharomyces oviformis

20oBx +Vang non con lai 9o Bx lng ng mt 11o Bx. Vy lng cn tin tang trong vang la 4.2o + Vo1 = 900ml. + Lng ng cn b sung la: 65o Bx 12oBx 9oBx 96o 12o 4.2o 84
1034.5 0.05 = 0.5 (g) 100

3
= X o1 X o1 = 50.94( ml ) 900

53 7.8
= Yo1 Yo1 = 83.5( ml ) 900

+ Lng cn cn b sung la:

= 900 + 50.94 + 83.5 = 1034.5 (ml)

Lng kali sorbat cho vao: 22oBx

+ Vang non con lai 9oBx lng ng mt 13o Bx. Vy lng cn tin tang trong vang la 5.4o + Vo2 = 1900ml. + Lng ng cn b sung la:

55

65o Bx 12 Bx 9oBx 96o 12o 5.4o

o

3
= X o2 X o 2 = 107.6(ml ) 1900

53 6.6
= Yo 2 Yo 2 = 149.3(ml ) 1900

+ Lng cn cn b sung la:

84
2156.9 0.05 = 1.08 (g) 100

= 1900 + 107.6 + 149.3 = 2156.9 (ml)

Lng kali sorbat cho vao: 24oBx

+ Vang non con lai 13o Bx lng ng mt 11o Bx. Vy lng cn tin tang trong vang la 4.2o + Vo3 = 1600ml. + Lng ng cn b sung la: 65o Bx 12 Bx 13oBx 96o 12o 4.2o 84
1778.8 0.05 = 0.9 (g) 100 56
o

1
= X o3 X o 3 = 30,2( ml ) 1600

53 7.8
= Yo 3 Yo 3 = 148.6(ml ) 1600

+ Lng cn cn b sung la:

= 1600 + 30.2 + 148.6 = 1778.8 (ml)

Lng kali sorbat cho vao:

 Chng Saccharomyces vini

20oBx + Vang non con lai 90 Bx lng ng mt 110 Bx. Vy lng cn tin tang trong vang la 4.20 + V1v =1120ml. + Lng ng cn b sung la: 65o Bx 12oBx 9oBx 96o 12o 4.2o 84
1287.4 0.05 = 0.65 (g) 100

53 7.8
= Y1v Y1v = 104(ml ) 1120

+ Lng cn cn b sung la:

= 1120 + 63.4 + 104 = 1287.4 (ml)

Lng kali sorbat cho vao: 22oBx

+ Vang non con lai 80 Bx lng ng mt 140 Bx. Vy lng cn tin tang trong vang la 6.1o + V2v =1760ml. + Lng ng cn b sung la: 65o Bx 12 Bx 8oBx 96o 53 5.9
2v 12o = 1760 Y2v = 123.6(ml )

4
o

Y2 v Y2 v = 132.8( ml ) 1760

+ Lng cn cn b sung la:

6.1o

84
57

= 1760 + 132.8 + 123.6 = 2016 (ml)

Lng kali sorbat cho vao: 24oBx

2016 0.05 = 1 (g) 100

+ Vang non con lai 120 Bx lng ng mt 120 Bx. Vy lng cn tin tang trong vang la 4.8o + V3v =1700ml. + Khng cn b sung ng + Lng cn cn b sung la: 96o 12o 4.8o 84
1845.7 0.05 = 0.9 (g) 100

7.2
= Y3v Y3v = 145.7(ml ) 1700

= 1700 + 145.7 = 1845.7 (ml)

Lng kali sorbat cho vao: 3.2.12. Chit chai - ong np 3.2.12.1. Muc ich

am bao s lng va cht lng vang, mang thng tin cho ngi tiu dung, ng thi trong phn phi, lu kho, quan ly va tiu dung. 3.2.12.2. Cach tin hanh Vang sau khi hiu chinh ngot va nng cn vn c gi lanh nhit 1-20C. Chai thuy tinh c ra sach u tin bng dung dich NaOH 0.02% ri trang lai bng nc sach, sau o c trung hoa lai bng dung dich acid citric 0.01% ri c ra tht ky lai bng nc sach. Chai va np sau khi ra sach em i thanh trung bng nc nong nhit 90oC trong 20 phut. Chai va np sau thanh trung c sy kh va ngui trc khi rot ru vao. Tin hanh chit lanh vang vao chai tranh vi sinh vt nhim vao trong khi chit, sau chit chai c em i ong np bng phng phap thu cng.
58

 Chu y: Khi chit cha mt khoang trng c chai chng vai cm, am bao chai khng bi n trong qua trinh thanh trung nhit cao dn n s chnh lch s gian n vi nhit cua cht khi va cht long so vi cht rn. Khi ghep np xong phai kim tra kin cua np bng cach dc ngc chai va nhung vao thao nc nong, nu thy co bot khi ni ln chng to np chai ghep cha kin, phai em i ghep lai. 3.2.13. Thanh trung 3.2.13.1. Muc ich La mt qua trinh quan trong quyt inh thi gian bao quan cua vang vi thanh trung nhit cao tiu dit hoan toan lng nm men con sot lai sau loc va mt s vi sinh vt la khac. Ta s dung ch thanh trung nhit thp trong thi gian dai am bao vang sau nu vn gi c mui nh ban u khng co mui la (mui nu), mt cam quan cho san phm. 3.2.13.2. Tin hanh Cho tt ca chai ru vao ni thanh trung, sau o nng nhit ln n nhit thanh trung la 90oC thi gian nng nhit la 30 phut. Gi nhit nay trong 20 phut, ri ha nhit t t (tranh sc nhit lam nt chai) xung nhit thng trong 25 phut. 3.2.14. Dan nhan 3.2.14.1. Muc ich Dn nhn nhm cung cp cc thng tin chnh xc cho mc ch thng mi, nhng bn cnh , mt chic nhn p cng s thu ht c khch hng nhiu hn. Trn nhn ru, c nhng thng tin thuc loi bt buc v nhng thng tin khc ty theo ngi sn xut. 3.2.14.2. Cch ghi nhn
59

 Nhan thng gm 2 phn: bn c th thy trn chic nhn ru chnh pha trc, cn chic nhn ph pha sau li thng l ni nh sn xut cung cp thm thng tin cho bn cng nhng li khuyn b ch khi thng thc ru. Mt dng qung co t nh m th v. Ni dung ghi nhan: Hnh minh ha Tn ru Tn dng Xut x nguyn liu chnh Tn, a ch nh sn xut, ng chai, ngun gc quc gia cn, th tch chai Cch x l ru v nguyn liu (sunfit ho, nho x l bng thuc ho hc) Khuyn co v sc khe 3.2.15. Cac chi tiu cam quan

Chi tiu cam quan:

Mui: co mui bi c trng Mau: vang nga trong: trong sut cn: va phi

Chi tiu hoa ly:

cn: 12o Brix: 12 chua: 3.1 3.2 Tap cht: khng cha vt la

Chi tiu vi sinh:

Khng cha vi sinh vt gy bnh
60

 Tng s vi sinh vt k khi trong 1ml vang: khng c (Hnh 3.6 Ph lc) 3.3. Th nghim nh gi cm quan Thc hin 2 m ru: m must khng kh v ng trong bi, m cn li kh ng Thao tc 2 th nghim m ru u ging nhau, t tip nhn bi n thnh phm, s dng cng 1 loi bi Nm Roi, cc ph liu v ph gia, cng iu kin ln men: 22oBx (do ru dnh cho phi n phi c ngt va phi m khng cht nh ru dnh cho phi nam v cng khng qu ngt s lm gim tnh c trng ca vang), ln men bi 2 chng Saccharomyces oviformis v Saccharomyces vini. Cc chng ny c cy truyn qua cc bnh dch malt 9oBx ( tit trng) Cc thng s: M khng kh ng: Vmust/1 bnh = 2000 ml; S t bo nm men = 10 triu t bo/1ml M kh ng: Vmust/1 bnh = 3000 ml; S t bo nm men = 5 triu t bo/1ml Sau khi hon thin, 2 loi sn phm c a i nh gi cm quan v so snh kt qu, t a ra kt lun. Ta s dng th nghim cm quan bng phng php cho im cht lng: i tng th: ph n t 20 50 tui S lng ngi th: 10 ngi Quy c: + Mu khng kh ng chng S.oviformis: 368 + Mu kh ng chng S.oviformis: 517 + Mu khng kh ng chng S.vini: 158 + Mu kh ng chng S.vini: 753 Mu phiu nh gi cm quan:

61

TRNG H CNG NGHIP TP H CH MINH VIN CNG NGH SINH HC THC PHM

PHIU CHO IM Php th cho im cht lng (TCVN 3215 79)

Sn phm: Ru vang bi H tn:........................................................................Ngy th:.................................. Yu cu: Mi bn nm th 4 mu ru vang bi. Bn vui lng th tng mu v cho im theo cc ch tiu nh hng dn. Sau mi ln th, bn vui lng ung nc hon v. Quy c cch cho im: 0 Hng 1 Rt km 2 Km 3 Trung bnh 4 Kh 5 Tt Tr li: Mu 368 Mu 517 Mu 158 Mu 735 Cc ch tiu trong & mu sc Mi V Cc ch tiu trong & mu sc Mi V Cc ch tiu trong & mu sc Mi V Cc ch tiu trong & mu sc Mi V im s cht lng Nhn xt

im s cht lng

Nhn xt

im s cht lng

Nhn xt

im s cht lng

Nhn xt

Cm n bn tham gia!

Hnh 3.7: Mu phiu nh gi cm quan

62

CHNG 4: KT QU V THO LUN

4.1. Kt qu 4.1.1. Kt theo

Brix
25 20

S bin i Brix cua must 20

qu di cc thng kim
S.ovi S.vini

s sot qu ln

15 10 5 0 Ngy 1 Ngy 15 Ngy 30

trong trnh men Cc thng s c di qu ln men c

Thi gian (Ngy)

theo trong trnh

pH
3.9 3.8 3.7 3.6 3.5 3.4 3.3 3.2 Ngy 1 Ngy 15 Ngy 30 S.ovi S.vini

S thay i pH cua must 20

th cc sau:

hin qua biu

Thi gian (Ngy)

Must
200 180 160 140 120 100 80 60 40 20 0
Ngy 1 Ngy 15

Chu k sinh trng ca nm men must 20

20oBx

S t bo nm men (triu tb /ml)

S.ovi S.vini

Thi gian (Ngy)

Ngy 30

63

S 4.1: Biu kt qu theo di qu trnh ln men must 20oBx

64

 Must 22oBrix
S bi n i Brix cua must 22
25 20

Brix

15 S.ovi 10 5 0 Ngy 1 Ngy 15 Ngy 30 S.vini

Thi gian (Ngy)

S thay i pH ca must 22
4 3.9 3.8 3.7

pH

3.6 3.5 3.4 3.3 3.2 Ngy 1 Ngy 15 Ngy 30

S.ovi S.vini

Thi gian (Ngy)

Chu k sinh trng ca nm men must 22

300
S t bo nm men (triu tb/ml)

250 200 150 100 50 0

1 15 g y Ng y g y 30
S.ovi S.vini

Thi gian (Ngy)

S 4.2: Biu kt qu theo di qu trnh ln men must 22oBx

65

 Must 24oBx
S bi n i Brix cua must 24
30 25

Brix

20 15 10 5 0 Ngy 1 Ngy 15 Ngy 30 S.ovi S.vini

Thi gian (Ngy)

S thay i pH cua must 24

3.9 3.8 3.7 3.6 3.5 3.4 3.3 3.2 Ngy 1 Ngy 15 Ngy 30 S.ovi S.vini

pH

Thi gian (Ngy)

Chu k sinh trng ca nm men must 24

140
S t bo nm men (triu tb/ml)

120 100 80 60 40 20 0
15 g y g y g y 30 1
S.ovi S.vini

Thi gian (Ngy)

S 4.3: Biu kt qu theo di qu trnh ln men must 24oBx

66

 Nhn xet: S bin i Brix: Giam u t nng must ban u con 11 12 oBx la kt thuc qua trinh ln men. Qua biu ta thy hai ng biu din cua 2 chung nm men co s thay i tng ng va chnh lch khng ang k. S bin i pH: T biu ta nhn thy nng pH cua dich must ln men bi chung S.ovi giam it hn. Bin thay i gia cc ngy v chnh lch gia 2 ng biu din khng qu ln, t cho thy s thay i nng pH ca 2 chng nm men tng ng vi nhau. Chu ky sinh trng cua nm men gm 4 pha: pha thich nghi, pha sinh trng, pha n inh, pha suy vong. Tuy nhin trong biu ng biu din chu ky sinh trng khng ng u do iu kin ln men (nhit ) khng c duy tri n inh. Song ta vn thy c 4 pha trong chu ky sinh trng cua nm men. Hai trong ba dich must co nng khac nhau tai pha sinh trng s t bao nm men S.ovi tng sinh khi nhiu hn s t bao nm men S.vini. Nhin chung, ng biu din chu ky sinh trng cua 2 chung nm men co s chnh lch tng i ln. Hiu sut ca ton quy trnh th nghim: Dch bi sau khi p: V1 = 18.5 lt Sau khi lc hon thin: V2 = 11 lt => Hiu sut: H =
V2 11 100 100 = = 59.5 % V1 18.5

4.1.2. nh gi kt qu cm quan Kt qu ca qu trnh cm quan:

67

 Mu 368: Bng 4.4: Bng thng k kt qu cm quan mu 368

Ch tiu im N1 N2 N3 N4 N5 N6 N7 N8 N9 N10 Tng im Trung bnh cha c trong lng H s trng lng Trung bnh c trng lng trong & mu sc 3 4 4 3 4 4 3 3 4 3 35 3.5 0.8 2.8 Mu 4 3 5 4 3 4 4 4 4 4 39 3.9 1.2 4.7 V 2 3 2 3 2 2 3 2 3 2 24 2.4 1.8 4.3 11.8

Tng im cht lng

Mu 517: Bng 4.5: Bng thng k kt qu cm quan mu 517

Ch tiu im N1 N2 N3 N4 N5 N6 N7 N8 N9 N10 Tng im Trung bnh cha c trong lng H s trng lng Trung bnh c trng lng trong & mu sc 4 5 4 5 4 4 5 4 5 4 44 4.4 0.8 3.5 Mu 3 4 4 5 4 4 4 5 4 4 40 4.0 1.2 4.8 V 4 5 5 4 5 4 5 4 4 4 44 4.4 1.8 7.9 16.2

Tng im cht lng

68

 Mu 158: Bng 4.6: Bng thng k kt qu cm quan mu 158

Ch tiu im N1 N2 N3 N4 N5 N6 N7 N8 N9 N10 Tng im Trung bnh cha c trong lng H s trng lng Trung bnh c trng lng trong & mu sc 4 3 4 3 4 4 4 3 4 3 38 3.8 0.8 3.04 Mu 3 4 4 4 3 5 4 4 3 4 38 3.8 1.2 4.56 V 2 2 2 3 2 2 2 1 2 2 20 2.0 1.8 3.6 11.2

Tng im cht lng

Mu 735: Bng 4.7: Bng thng k kt qu cm quan mu 735

Ch tiu im N1 N2 N3 N4 N5 N6 N7 N8 N9 N10 Tng im Trung bnh cha c trong lng H s trong lng Trung bnh c trng lng trong & mu sc 4 4 5 5 4 4 5 5 4 5 46 4.6 0.8 3.68 Mu 4 4 3 4 3 4 4 3 4 3 36 3.6 1.2 5.4 V 3 4 4 3 3 4 4 5 4 3 37 3.7 1.8 6.66 15.7

Tng im cht lng

69

 Nhn xt: Tng im cht lng cu cc mu: S.oviformis 22 khng kh ng :11.8 S.oviformis 22 kh ng :16.24 S. vini 22 khng kh ng: 11.2 S. vini 22 kh ng: 15.7 Da vo tng im cht lng ta thy c hai chng nm men th mu kh ng c nh gi cao hn so vi mu khng kh ng. Do bi nn c x l kh ng trc khi tin hnh ln men to ra sn phm ph hp vi ngi tiu dng (ph n). hai mu khng kh ng v kh ng, chng S.oviformis lun c tng im cht lng ln hn chng S.vini. T ta thy mc chp nhn ca ngi tiu dng l a thch ru vang bi c ln men bi chng S.oviformis. 4.2. nh gi sai st v cch khc phc

70

Sai st 1. Chn la nguyn liu khng ng nht v cht lng, gi thnh cao 2. Dch p b sm mu do thi gian x l nguyn liu qu di 3. Dch p ng hn khi cn ln nhiu ht 4. Lng pectin trong dch p cha kt ta ht do thi gian v nhit x l pectinase cha chnh xc v khng c duy tr n nh 5. S bin i trong qu trnh ln men khng n nh do khng duy tr ng nhit yu cu 6. Trong qu trnh lc, vang non b sm mu v 1 phn cn b tht thot do thi gian lc ko di v mi trng lc khng kn theo yu cu 7. Sau qu trnh thanh trng, lng nm men vn cn st li do thit b v thao tc lc khng m bo lc ht lng nm men.

Cch khc phc 1. Mua nguyn liu ti vn tri cy hoc ch u mi 2. Rt ngn thi gian x l nguyn liu 3. Lc dch p nhiu ln bng vi lc c kch thc l nh 4. Ko di thi gian x l pectinase ph hp vi lng dch p, duy tr nhit x l 1 cch n nh 5. Duy tr nhit ln men chnh v ln men ph ng theo yu cu 6. Chun b dng c lc vi s lng ln rt ngn thi gian lc, ng thi cc dng c ny phi m bo kn, trnh nh sng tc ng s lm sm mu vang non 7. Lc vang non nhiu ln loi b hon ton lng nm men

71

CHNG 5: KT LUN V KIN NGH

5.1. Kt lun Sn xut ru vang l mt cng vic tri qua nhiu giai on khc nhau. Ru vang ca tng vng trn th gii mang nhng hng v rt c trng khc nhau, l do bi quyt ring ca tng vng, lm cho ru vang phong ph v hng v cng nh chng loi. Nc ta la mt nc c kh hu nhit i, co ngun trai cy cng l ngun nguyn liu di dao va phong phu gip cho vic nghin cu k hn v cng ngh san xut ru vang. T vic nghin cu ny ta s to ra nhiu dng ru vang mi, c trng cho tng vung min ca t nc, to u th cnh tranh vi th trng th gii. Qua bai nghin cu, tuy gp nhiu kho khn va sai sot nhng cui cng chung em cung hon thin san phm vang Bi (bi mt loai trai cy di dao nc ta vi ngun dinh dng kha cao). Mc du mc chp nhn cua san phm khng cao nhng y c xem la bc khi u thanh cng trong qua trinh tao ra mt dong vang mi tai Vit Nam. 5.2. Kin ngh Trong qu trnh nghin cu to ra sn phm, do iu kin phng th nghim cn hn ch, lng tn tht nhiu dn n hiu sut thu hi thp. Bi th nghim ch mang tnh nghin cu nn chng em s dng chai ng l thy tinh trong n gin v ng np vng min, trong khi yu cu v chai ng vang phi l thy tinh mu v ng bng nt bn. Lng nm men vn cn st li sau qu trnh thanh trng v to thnh lp cn mng trong chai khi bo n, lm gim gi tr cm quan cho sn phm. V vy trc khi chit chai nn n nh vang trong mt thi gian tch lng nm men cn st li sau qu trnh lc. Dch p bi c th c kh ng tt hn vi enzym naringinase. Tuy gi thnh ca enzym cao nhng nu s dng vi quy m th nghim ln hn th n s em li hiu qu cao hn nhiu so vi s dng ht trao i cation. Ngoi Brix ti u v chng nm men thch hp m chng em tm c trong bi nghin cu ru vang ny, chng ta c th b tr thm th nghim vi nhiu Brix khc v cc chng nm men khc, tm ra nng v chng nm men tng ng to dng vang bi tt
72

nht. Qua quy trnh nghin cu lng must tn tht ch yu cng on lc. Do , vic nghin cu tm ra thit b lc lm gim lng tn tht n mc thp nht l vn ng quan tm.

73

PH LC

Hnh 2.1: Vn bi

Hnh 2.2: Rut bi Nm Roi

74

Hnh 2.3: Bng bi Nm Roi

Hnh 2.4: Tri bi Nm Roi

Hnh 3.5: Bung m hng cu Neubauer

75

Hinh 3.1: Dich bi sau ep

Hinh 3.2: Hat cation

76

Hinh 3.3: Loc trao i ion

Hinh 3.4: Thung ln men

77

Hnh 3.6: Sn phm hon thin

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TI LIU THAM KHO

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