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Trang tm kim bng cch g t kho: http://www.google.com http://www.vinaseek.com http://www.altavista.com 2.Tra dinh dng ca cc loi thc phm (USDA nutrient database for standard reference) http://www.nal.usda.gov/fnic/ogibin/nutsearch.pl http://www.nal.usda.gov/fnic/foodcomp/ 3.Bng pht minh ca M v mi lnh vc: http://164.195.100.11/netahtml/search-bool.html 4.FDA t chc thc phm v thuc ca M(Food and Drug administration) http://www.fda.gov 5.T chc lng nng th gii(food agriculture organization) http://www.fao.org/ http://www.fao.org/ag/AGP/APGC/doc/riceinfo/riceinfo.html http://www.apps.fao.org/ogibin/db.pl?subset=agriculture 6.Vin ca cc nh k thut,thc phm M(Institude of food technologists) http://www.ift.org/ 7.Qui nh an ton v sinh thc phm theo tiu chun HACCP http://Vm.efsan.fda.gov/~comm/haccpsea.html 8.B nng nghip M (United stade departement of agriculture) http://www.usdagov/ 9.Cc b mn thc phm ca mt s trng i hc M http://www.cas.psu.edu/does/casover/afs497/university.html 10.Cc a ch lin quan n thc phm M http://www.esa.psu.edu/does/casover/afs497/ussites.html 11.a ch mt s cng ty p n http://APVbaker.com/ http://www.wenger.com/ http://www.inst_pro.com http://www.kwpe.com http://leistrtz-extrution.del http://www.ewbrabinder.com.com/ 12.Tp ch nc gii kht(Food&Beverage international) http://www.foodandbeverageJournal.com/ 13.Tp ch ngnh CNTP: http://www.ift.org http://www.foodprocessing.com/ http://www.preparedfoods.com 14.Tp ch ch bin thc phm t sa(dairyfood magazine) http://www.dairyfood.com 15.Tp ch cht lng thc phm(food quality magazine) http://www.foodquality.com/ 16.Tp ch k ngh thc phm(food manufacturing magazine) http://www.foodmanufacturing.com 17.Mt s trang khc

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Bottom of Form Bo co Tm trng: Vui v Cng ngh sn xut bia ng ngy: 15:03 01-10-2008 Th mc: ti liu Chng 3: Cng ngh sn xut bia Li gii thiu Trong hu ht lch s ca ngnh sn xut bia ru, sn phm thng mi c cung cp bi nhng nh sn xut nh. Ngy nay, vi nhng tin b v khoa hc k thut nht l s pht trin cng nghip vic cung cp cc sn phm ung cha cn c tp trung trong nhng cng ty ln. Cc cuc hi tho, m phn, lin kt trn ton th gii nhm mc ch pht trin sn phm thc ung cha cn cho xng vi vai tr ca chng. Bia l mt sn phm ca Nng Nghip

Xt v ngun gc bia c xut x t cc sn phm t Nng nghip mc d mt s kin cho rng v mun tha mn nhu cu s dng cc sn phm cha Cn nn loi ngi mi pht trin ngnh Nng nghip. Cc chng c cho thy rng bia c pha ch ti xung quanh vng Lng H khang 6000 n 7000 nm trc. Ngi Ai Cp c i ru, bia bng cc loi ng cc ca h (la min), vic ny cng xy ra trong nhng b lc ngi chu phi. Lch s pht trin ca ngnh cng nghip sn xut bia, ru cng c rt nhiu thng trm, cng vi vic ngi La M cho rng s dng ru lm t ng cc l phm php. T th k th 10 trong giai on ny vic s dng tho dc rt ph bin nn ngi c s dng Hop trong sn xut bia v vic ny c ph bin ton Chu u. Ban u vic s dng Hop b chng i kch lit nhng nhng li ch m Hop mang li cho sn phm bia nh hng thm v nht l kh nng khng khun ca chng lm cho chng dn dn c chp nhn rng ri. Nhng nh sn xut bia khng s dng Hop mun ko di thi gian bo qun ch ph thuc v nng cn c trong sn phm nhng vic ny ph thuc nhiu yu t nn thng thi gian bo qun ca cc sn phm ny thng ngn. Mc d vic s dng Hop ng ngha vi vic trang b thm thit b v thao tc phc tp nhng nhng li ch do chng mang n l rt xng ng. Hop c s dng Anh vo th k th 15 v Bc M vo u th k 17. Trong mt thi gian ngn thut ng ru (Ale) v bia c dng ch nhng sn phm khc nhau. Ru (Ale) dng ch thc ung cha cn khng s dng Hop c cn cao hn s dng nhiu vng nng thn, ngc li bia dng ch nhng sn phm c s dng Hop c v ng hn, cn nh hn v c s dng ch yu thnh th. Vo th k th 16 nhng nh sn xut ru cng dng Hop nhng vi hm lng thp trong sn phm ca h. Vo th k 17 loi bia khng s dng Hop han tan bin mt th vo l s a dng ca cc sn phm bia ty thuc vo vng nguyn liu v iu kin kh hu. Nguyn liu ch yu sn xut bia l la i mch tuy nhin cng c th thay th bi nguyn liu khc nh yn mch, la m, goTrong thi gian ny vic nh thu ca mt s a phng trn sn phm bia l rt cao v bia ch c bn trong nhng qun ru. Nm 1516 mt o lut ra i ti Reinheitsgebot nhm bo h cho sn phm bia ca c c tn Lut thun khit ca sn phm bia c, cc ch tiu v i mch, Hop v nc sn xut bia c nu ra c th. Nm men cng c a vo danh sch khi chng c ngun gc r rng (nh danh). Vic s dng la m trong cc loi bia c bit cng c cho php. Bia tr thnh vn ha trong cng ng dn c pha bc v trung tm Chu u vo thi trung c v khang u ca thi kz hin i. Bia nh c s dng rt thng dng hng ngy cho mi i tng, cn bia mnh dng cho nhng ngi thch s dng thc ung c cn cao hay trong cc l hi. Vic phn bit v nh gi gia bia nh v bia mnh cng khng c mt cng thc chung. Thng ngi ta sn xut bia mnh t nc th nht dch trch Malt, cn bia nh c ln men t dch trch t Malt i mch nc 2, 3. Bia nh thi kz ny bia c sn xut v d tr trong thi gian t thng 10 n thng 3 (v trong ma h bia thng b h hng) Vo cui th k th 17, c nhng nh my sn xut bia vi quy m hng ngn Hectoliter. Vic sn xut bia nh l vi quy m gia nh chim 50% sn lng lc by gi bia c bn ch yu trong nhng qun ru nh. Vic pht trin cc nh my vi quy m ln v sn phm a dng cng vi vic th ha tng nhanh dn n mt th trng rng ln cho ngnh sn xut bia.

Th k 18 Ngnh bia c mt s chuyn i nh khi c s kt hp ca nhng c s sn xut gia nh vi nhng nh my quy m nh. Vic bun bn bia rng ri bi hng chc ngn nh sn xut khp Chu u v M n nm 1800 c trn 150 nh my sn xut bia. Vic bun bn cng rt thun tin khi ngnh vn ti bin pht trin gi thnh vn chuyn hng ha thp. Benjamin Wilson ngi bun bn bia vi s lng vi ngn Hectoliters ti vng Baltic. Dn c cc thnh ph Chu u tng nhanh dn n nhiu thay i ca ngnh sn xut bia. London l mt minh chng cho s thay i ny thm ch vo u th k 18 vic sn xut bia ti y tng nhanh v c chu s chi phi bi hip hi nhng nh sn xut bia. Sn lng to ra vt qu nhu cu tiu th vi t l 100:1 trong khi t l ny tnh cho ton quc l 1:1. Nm 1750 sn lng bia ti London do 5 nh sn xut ch yu (Thrale/Barclay Perkins, Whitbread, Truman, Meux, v Calvert) cung cp t con s n tng 80.000 Hectoliters n nm 1799 con s ny l 240.000 hectoliters. Sn phm do c ng cao, mu sm v gi thnh thp nn phc v ch yu cho gii cng nhn khun vc Porter: Sn phm bia c cng nghip ha u tin Ngun gc ca bia porter c xut x t tn ca n l bia dnh cho gii khun vc tuy nhin iu ny cng cha r rng v cn nhiu tranh ci. Da trn nhng chng c cho thy rng chng c tiu th bi nhng ngi khun vc. Theo ti liu ghi chp li nm 1760 bia Porter c to ra nm 1722 ti vng pha Ty thnh London khi ngi ta pha ln 3 loi bia to ra loi Porter: Ch yu l bia nu ti mi sn xut; bia nht va chn (gi 3 xu); v bia nu c. Thc t ngun gc ca bia Porter xut pht t chnh sch thu rt cao i vi nguyn liu dn n vic gim gi thnh l vic khng th trnh. Vic tin b ca ngnh sinh ha v vi trng hc cng gp phn lm cho ngnh bia pht trin mnh. Trong thi gian ny bia thng c cha nhiu thng trong nhng thng ln trc khi em i tiu th. y l bin php ko di thi gian chn (ln men ph) nhm khc phc nhc im ca vic ln men bng chng nm men Brettanomyces l chng to ra acid bo v ester ethyl vi mc cao vt ngng cho php gp 10 ln mc d nng cn do chng ny to ra cao hn so vi cc chng khc. Vic kt hp gia 3 loi bia khc nhau cng vi hiu qu do hoa Houblon to ra mt sn phm c trng l bia Porter, n chinh phc c th trng thnh th. Gi bn l ca Porter thp hn 25% so vi sn phm khc (pale ale) tt c mi ngi t nh sn xut n ngi tiu dng v ngi phn phi u c hng li t sn phm Porter. Qu l mt thnh cng ngoi mong i. C gii ha v tiu chun ha sn phm bia Do nhu cu ngy cng cao nn vic c gii ha l iu cn thit. Nm 1785 khi Whitbreads lp t ti nh my bia th 2 ca mnh mt ng c hi nc v h sn xut 300,000 Hl bia hng nm. Vic ci tin my hi nc ca Boulton v Watt dn n thi im cui th k 18 t nht 26 ng c hi nc c lp t trong nhng nh my bia. Ghi chp u tin v nhit ca qu trnh sn xut bia c cho l ca Michael Combrune vo nhng nm 50 ca th k 18. ng quan st thy rng vi nhit sy Malt khc nhau s cho ra sn phm c

mu sc thay i, ng cng quan st qu trnh nghin Malt v nhit ln men. Nm 1784 mt bc tin ln khi John Richardson, mt ngi sn xut bia gii thiu ng k cho php o hm lng ng trong nc nha. Vo cui th k 18 cc thng s tiu chun ca bia c chun ha da vo cn (ABV Alcohol by volume) trong sn phm: bia mnh cha 7- 9%, Porter cha 6- 7%, bia cha 5- 7%, v thc ung cha cn cha t 2- 3.5%. Th k 19 Cng nghip ha, gia tng dn s, th ha, v nhu cu tiu th gia tng l tin cho s pht trin ca ngnh cng nghip sn xut bia. Chu u dn u trong nhng nc ung bia: Vng quc Anh, c v Belgium nhu cu tng t 2 n 4 ln t gia nhng 1830 n 1900. S pht trin ca nhng mng li ng st t nhng nm 1830 lm thay i phng thc phn phi p ng nhu cu tiu th ca c dn gia tng ti 50% ca Chu u.Ti nc Anh cc nghip on c thnh lp lin kt cng nghip vi nng nghip thng qua cc nh t bn cng nghip h ginh c a v x hi nht nh. n cui th k 19 tuy ch c 1% trong s nhng nh my bia c vo s giao dch chng khan, nhng Bavaria l ni c sn lng bia ln nht y c nhng cng ty chim 17% trong s tng sn lng ca th gii Cuc chin gia bia Porter v bia Ale Vo u th k 19 bia Porter ca Anh gn nh chim lnh th trng. Vo nm 1830 th phn Porter ln u b gim st trong vng 50 nm th vo l s gia tng doanh s ca sn phm bia trung bnh (midle) v pale ale. Vic ng dng ng k xc nh hiu sut thu hi cng vi pht hin khi dng thm mt t Malt c mu sm (thay i ch sy) kt hp vi Malt nht mu cho hiu qu tng t nh cch s dng Malt nu vi gi thnh r hn nhiu. S thay i ny khch hng s dng rt kh pht hin, dn n v tr c tn ca bia porter trong mt thi gian di b lung lay. Thi i ca k thut ln men chm Lch s ghi nhn nhng chuyn thm ca Gabriel Sedlmayr Jr. v Anton Dreher ngi c mt cuc hnh trnh chung quanh Nc Anh v Scotland vo 1833, thu nhn cc thng tin t nhng nh my bia. Khi tr li qu nh, nhng ngi ny nhanh chng p dng cc k thut sn xut trong nhng nh my bia ca h, bao gm c vic s dng ng k. Cc ng pht trin k thut ln men chm mc d k thut ny c bit n t nht t nm 1400 Bavaria . c im ca k thut ny l nhit thp, nhit ln men chnh t 4 ti 100C v nhit ln men ph t 2 ti 40C. Trong khi ton th gii s dng k thut ln men ni c nhit ln men cao, nhit ln men chnh 15 ti 250C v nhit ln men ph 130C. Vic to ra my lnh nhn to vo nhng nm 70 ca th k 18 gip cho k thut ln men chm cng pht trin. K thut ln men chm mang li nhng u im cho sn phm. Nm 1900 ti M c 1816 nh my bia c xy dng vi sn lng gn 47 triu hectoliters nng mc tiu thu u ngi hng nm t 4 lt/ ngi ln 60 lt/ ngi. n cui th k 19 ti c qu hng ca bia hu ht s dng k thut ln men chm; ti Anh a s cc nh my s dng k thut ny ch c B l quc gia chng li k thut ny.

Khoa hc bia v cc ng dng Vo nm 1883 Vin nghin cu v ging dy v bia ra i ti c, cng thi gian ny ti o, Thy s cng xut hin cc Vin nghin cu vi chc nng tng t. Ti Anh khoa hc ngnh bia c phn i chng hn di hnh thc tuyn sinh nhng kha hc dnh cho nhng ngi lm vic sn xut hoc nhng ngi mun lm vic trong lnh vc sn xut bia. Cho n nm 1900 cha ni no trn th gii c trng dy v cng ngh sn xut bia. William Waters Butler chu trnh nhim ging dy ngnh mi ny ti trng i hc Birmingham . Bia c ging dy ti trng cao ng Heriot-Watt ti Edinburgh vo nm 1904. Tp ch u tin Brewers Journal xut bn ti Anh vo nm 1865. Lui Pasteur nghin cu qu trnh ln men ca ru v bia t nm 1860 n 1870. ng ta cho rng vic loi tr vi sinh vt bt li trong qu trnh ln men ru, bia l cc kz quan trng nhng vic ng dng nhit thanh trng bia c p dng ln u tin li l ngi c khi nim thanh trng Pasteur ra i v ng dng nhiu ti c. Sn phm bia chai c l xut hin vo u th k 18, nhng mi n nm 1872 chai c nt vn mi c cp bng sng ch; Chai c nt bn vo nm 1875 v chai nh hin ti vo nm 1892. Nhng tin b ca ngnh sn xut bia trong nhng th k trc c han thin trong th k 20. Th k 20 Vo nhng nm u ca th k 20 Anh, c v M l 3 nc c sn lng bia ln nht chim 67,5% tng sn lng trn ton th gii. Sn lng bia c st gim cht t trong thi kz chin tranh th gii ln 1 v ln 2. Sau nhng nm chin tranh sn lng li tng n tng. T nm 1960 n 1990 sn lng bia ton th gii tng 3 ln. Trong cui th k 20 Trung Quc ni ln vi sn lng rt n tng 1 t Hectoliters trong 30 nm. Vo nm 2002 sn lng bia trn th gii c tnh 1400 triu Hectoliters cao gp 5 ln so vi th k trc. Mt c im quan trng ca ngnh bia trong th k 20 l chnh sch thu khc nhau trn sn phm bia ca cc quc gia y l mt vn ca ngnh bia. C th sau th chin ln th 2 thu sut i vi sn phm bia ti M v c khng thay i trong khi ti Anh li tng. Vo cui th k 20 thu bia ti M tng 2 ln nhng ch bng thu ti Anh. Thu trn bia ti Anh cao hn ti Php 7 ln nn xy ra hin tng bun bn nhn nhp (i khi bt hp php) gia ngi bun bn v khch hng tiu th ti cc bn cng v knh nhm thu li nhun t s chnh lch gi ny. ng dng khoa hc v thay i cng ngh Vic u t cho nghin cu bia cha bao gi cao thm ch trong iu kin sc tiu th cc sn phm thc phm thp. C th nc Anh ch chi 0,003% doanh thu ca ngnh bia cho nghin cu trong nhng nm 30 ca th k 20. Trong thi gian ny vi nhng tin b ca ngnh ha hc v vi trng hc dn n vic ng dng cc tin b ny vo sn xut tuy nhin ch c nhng nh sn xut vi quy m trung bnh p dng. Trong nhng nm 20 ca th k 20 s a dng ca nguyn liu Malt v cu trc ca acid ng c nghin cu. Thp nin 1930 cc k thut phn tch ha hc v vi sinh vt hc c pht trin. Tuy nhin, vai tr ca nhng nh ha hc v vi khun hc khng c nh gi cao trong nh my sn xut. Ngi ta ch xp nhng nh khoa hc ny v tr gia th 2 v th 3. Chnh v th trong thi gian ny nhng nh khoa hc lm vic trong nh my him khi c cc bo co c ng ti trn cc tp ch v t khi xut hin trong cc cuc hi tho ngoi tr cc nh khoa hc lm vic ti phng th nghim

ca Carlsberg ti y cc nh khoa hc c nh gi cao. Cc nh khoa hc c ng gp to ln nh Auntie Cornelius' Sullivan, Horace Brown, v cng s. Mt iu th v na l ngnh bia hnh nh l mt ngnh c quyn ca Nam gii; Ph n ch lm vic trong phng th nghim v hu nh khng c ngi ph n no lm Gim c nh my bia trn th gii. ng dng khoa hc k thut vo thc t My nghin trc dng nghin Malt c ng dng vo nm 1902; Richard Seligman gii thiu b trao i nhit ngc chiu c cp bng sng ch nm 1923. Vo nm 1951 Qu nghin cu bia cng nghip (the Brewing Industry Research Foundation BIRF) ra i hat ng bng ngun ti chnh t ng gp ca ngnh cng nghip bia t tr s ti Anh. Trong 25 nm u tin tn ti, BIRF t c nhng thnh tu ni bt, hn 100 nh khoa hc v nhn vin h tr, v h xut bn hn 700 bn bo co khoa hc. Trong na u th k 20 mc d xu hng sn xut ring l cn thng tr th trng nhng quy m ca nhng c s ny ngy cng tng vi cc ng dng v vt liu ch to thit b (Inox, thp khng r); k thut phn tch; k thut ny mm gii quyt cc vn cng ngh v vn hnh. Vo nm 1950 ng dng c gii ha qu trnh ny mm gip gii phng lao ng v n nh cht lng Malt. Cc ng dng cht hocmon sinh trng (gibberellic acid kt hp vi kali bromate) trong qa trnh ny mm vo nhng nm 60 nhng vic ny dng hn trong thp nin 80 v cc ng dng iu chnh nhit ny mm. Vo nm 1998 c 30 cng ty sn xut Malt to ra 60% sn lng trn ton th gii. Thp nin 1980 a ra nhng kt qu nghin cu ca s hnh thnh Nitrosamin v cc tiu chun p dng cho tc nhn gy ung th ny. S dng hi nc bng cch un nng ng ng c ng dng t nm 1880 nhng gp nhiu phn i cho n th k 20 sau khi c nhng ci tin. H thng lc thng c ng dng trong nhng nm 60 v l chun ca cc nh my. Thit b lng xay tm (the Whirlpool separator) c lp t u tin ti nh my ca Molson Canada nm 1960 v n nhng nm 80 c lp t trong mi nh my. Khng phi tt c nhng ng dng khoa hc vo sn xut bia u mang li hiu qu, c nhng ng dng gy nn thm ha nh vic s dng mui Cobatl trong ci thin kh nng to bt vo cui nhng nm 1950 gy nn ci cht ca hng trm ngi ti Bc M, vic s dng mui Cobatl b cm vo nm 1966. Cng ngh ln men lin tc c trin khai v ng dng trong thp nin 50 nhng khng c hng ng bi cc nh sn xut. Nh my u tin ng dng k thut ln men lin tc trn th gii c lp t ti New Zealand nm 1957. Nhng nm 1990 thm 1 nh my ng dng k thut ln men ph lin tc ti Phn Lan. Tnh n thi im cui th k 20 c 99,99% nh my sn xut bia trn th gii s dng k thut ln men gin on. Kh khn ca k thut ln men lin tc l chng nm men. Cc tin b v bin i gene ca th gii c th gii quyt c vn nu trn. Tuy nhin, vic p dng nhng i tng chuyn i gene vo thc t cha c mi ngi trn th gii chp nhn. Ch c M l quc gia chp nhn sn phm chuyn i Gene hoc c thi trung lp i vi sn phm ny.

Ti liu tham kho

1. Anderson , R.G., bia, in Alcohol and Temperance in Modern History: An International Encyclopaedia, Blocker, J., Tyrrell, I., and Fahey, D., Eds., Vol. 1, ABC-Clio, Santa Barbara , 2003, pp. 92100. 2. Katz, S.H. and Voigt, M.M., Bread and bia: the early use of cereals in the human diet, Expedition, 28:2334, 1986. 3. Wilson , R.G. and Gourvish, T., The production and consumption of alcoholic beverages inWestern Europe , in Alcoholic Beverages and European Society. Annex 1. The Historical, Cultural and Social Roles of Alcoholic Beverages, The Amsterdam Group, Eds., Elsevier, Amsterdam , 1993, pp. 134. 4. Mayer, K.T., Germany s Reinheitsgebot and brewing in the 20th century, Tech. Q. Master Brew. Assoc. Am., 20:138145, 1983. 5. Anderson, R.G., Samuel Allsopp & Sons, in Alcohol and Temperance in Modern History: An International Encyclopaedia, Blocker, J. Jr., Fahey, D., and Tyrrell, I.,Eds., Vol. 1, ABC-Clio, Santa Barbra, 2003, pp. 3738. 6. Mathias, P., The Transformation of England . Essays in the Economic and Social History of England in the Eighteenth Century, Methuen , London , 1979, pp. 209230. 7. Mathias, P., The Brewing Industry in England 17001830, Cambridge University Press, Cambridge, 1959, pp. 6, 542545, 551552. 8. Cornell, M., Porter myths and mysteries. Brewery history, J. Brew. Hist. Soc., 112:3039, 2003. A fuller discussion of the origins of porter is given in the Cornell, M., bia: The Story of the Pint, Headline Book Publishing, London , 2003, p. 89120. 9. O Poundage, The history of the London brewery, London Chronicle, November 4, 1760. (Quoted at length in Ref.10). 10. MacDonagh, O., The origins of porter, Econ. Hist. Rev., 16:530535, 1964. 11. Corran, H.S., A History of Brewing, David and Charles, Newton Abbot, 1975,pp. 112115. 12. Van Oevelen, D., De L Escaille, F., and Verachtert, H., Synthesis of aroma compounds during the spontaneous fermentation of lambic and gueuze, J. Inst. Brew., 82:322326, 1976. 13. Spaepen, M., Van Oevelen, D., and Verachtert, H., Fatty acids and esters produced during the spontaneous fermentation of lambic and gueuze, J. Inst. Brew., 84:278282, 1978. 14. Claussen , N.H. , On a method for the application of Hansens pure yeast system in the manufacturing of well-conditioned English stock bias, J. Inst. Brew.,10:308331, 1904. 15. Simpson,W.J., Studies on the sensitivity of lactic acid bacteria to hop bitter acids,J. Inst. Brew., 99:405411, 1993.

16. Bennison, B., Adoption of steam by North-Eastern Breweries during the nineteenth century, J. Brew. Hist. Soc., 98:4956, 1999. 17. Sumner, J., John Richardson Saccharometry and the pounds-per-barrel extract: the construction of a quantity. Br. J. Hist. Sci., 34:255273, 2001. 18. Richardson , J., The Philosophical Principles of the Science of Brewing, New York , 1788. 19. Morrice, A., A Treatise on Brewing, 3rd ed., London , 1802. 20. Baverstock, J., Ed., Treatise on Brewing, London , 1824. 21. Gutzke, D.W., The social status of landed brewers in Britain since 1840, Histoire Sociale Social History, 17:93113, 1984. 22. Glamann, K., Founders and successors. Managerial changes during the rise of the modern brewing industry, Proc. 18th Eur. Brew. Conv. Congr., European BreweryConvention, Copenhagen , 1981, pp. 1 10. 23. Barclay, C., Evidence to the report on the retail sales of bia, Parliamentary Papers, 1830, X, p. 16. (Quoted in Ref. 6, p. 210). 24. Wilson, R.G., The changing taste for bia in Victorian Britain, in The Dynamics of the International Brewing Industry since 1800,Wilson, R.G. and Gourvish, T.R., Eds., Routledge, London, 1998, pp. 93104. 25. Owen, C.C., The Development of Industry in Burton upon Trent, Phillimore, Chichester , 1978, pp. 8788. 26. Donnachie, I., A History of the Brewing Industry in Scotland , John Donald, Edinburgh , 1979, pp. 206230. 27. Lynch, P. and Vaizey, J., Guinness Brewery in the Irish Economy 17591876, Cambridge University Press, Cambridge, 1960. 28. Anderson , R.G., Highlights in the history of international brewing science, Ferment, 6:191198, 1993. 29. Anderson, R.G., Current practice in Malting, brewing and distilling, in Cereal Biotechnology, Morris, P.C. and Bryce, J.H., Eds., Woodhead, Cambridge , 2000, pp. 183214. 30. Teich, M., Bier,Wissenschaft undWirtshaft in Deutschland 18001914. Ein Beitragzurdeutschen Industrialisierungsgeschichte, Bohlau Verlag, Wein, 2000. 31. Halcrow, R.M., A look at the brewing industry in America 100 years ago, Tech. Q. Master Brew. Assoc. Am., 24:121128, 1987. 32. Protz, R., The Taste of bia, Weidenfield & Nicholson, London, 1998, p. 127.

33. Anderson, W., bia, USA , Morgan & Morgan , New York , 1986. 34. Ohnishi, T., Yoshida, H., and Kono, T., The history of automation in Japanese breweries and their future development, Tech. Q. Master Brew. Assoc. Am., 31:2631, 1994. 35. Jackson , M., The World Guide to bia, Michael Beazley, London , 1979, p. 236. 36. Anon., Focus on Carlton and United Breweries, The Brewer, 75:827830, 1989. 37. Bud, R., The Uses of Life. A History of Biotechnology, Cambridge University Press, Cambridge , 1993, pp. 1721. 38. Kruger, R., The history of Weihenstephan, Brauwelt Int., 4:296297, 1990. 39. Manners, D.J., Brewing and Biological Sciences at Heriot-Watt University 19041989, Heriot-Watt University, Edinburgh, 2001. 40. Anderson , R.G., Louis Pasteur (18221895): an assessment of his impact on the brewing industry, Proc. 25th Eur. Brew. Conv. Congr., Brussels , 1995, pp. 1323. 41. Puddick, A.J., Changes in British bottling techniques, in One hundred Years of British Brewing. The Centenary Issue of the Brewers Guardian, 1971, pp. 117119. 42. Anderson, R.G., Yeast and the Victorian brewers: incidents and personalities in the search for the true ferment, J. Inst. Brew., 95:337345, 1989. 43. Anon., The History of Anheuser-Busch Companies. A Fact Sheet, Anheuser-Busch Inc., St. Louis , 1995, p. 12. 44. Anderson , R.G., The pattern of brewing research: a personal view of the history of brewing chemistry in the British Isles, J. Inst. Brew., 98:85109, 1992. 45. Gourvish, T.R., Wilson, R.G., The British Brewing Industry 18301980, Cambridge University Press, Cambridge, 1994, p. 295. 46. The Brewers and Licensed Retailers Association Statistical Handbook, Brewing Publications Ltd., London , 2000. 47. Gourvish, T.R., Economics of brewing, theory and practice: concentration and technological change in the USA , UK and West Germany since 1945, Bus. Econ. Hist., 23:253261, 1994.

Thnh phn v gi tr dinh dng ca bia

Bia l loi thc ung gii kht rt giu dinh dng. Nu c s dng ng vi hm lng thch hp, bia s gip cho c th cm thy thoi mi, d chu v tng sc lc cho c th. So vi tr v c ph, bia khng cha cc kim loi gy hi, so vi ru th hm lng cn trong bia rt thp (3-6%v/v) Bn cnh cng dng gii kht, bia cn cung cp cho con ngi cc gi tr dinh dng nht nh: cung cp ngun nng lng cho c th hot ng, cung cp cc vitamin v khong cht. Mt lt bia c th cung cp t 400-800Kcal (tuz theo tng loi bia) trong khi nng lng cn thit cho c th ca con ngi bnh thng l 3000-3500Kcal/ ngy. Do vy, nu ta s dng ng mc th s tit kim c nng lng ly t nhng ngun thc phm dinh dng khc ( tht, trng, sa, bnh m) Ngoi ra, trong bia cn c mt s viatmin, trung bnh 1 lt bia c 20-50mg tianin (B1); 340-560mg riboflavin (B2); 5800-9000mg acid nicotinic (PP). Trong bia nc chim trn 90%. Bia c ru nh (hm lng ru khong 3-6%), c gas (hm lng CO2 khong 3-4 g/l), c bt mn xp, c hng v thm ngon rt c trng. Hng v v ca bia l do cc hp cht chit t nguyn liu, cn, CO2 v cc sn phm ln men khc to ra. Trong bia c mt s cht b dng: Cht m : c bit l m ho tan chim 8- 10% cht tan bao gm : protein, peptid, v amino acid. Glucid : Glucid tan (70% l dextrin, pentosan- sn phm caramen ho). Vitamin : ch yu l cc vitamin nhm B (vitamin B1, B2,PP). Lupulin trong bia (c hoa houblon) c tnh an thn d ng. c bit CO2 trong bia c tc dng lm gim nhanh cn kht cho ngi ung, gip tiu ho nhanh thc n v n ung ngon ming, gim mt mi, tng phn tnh to nu s dng mt liu lng thch hp Cc loi bia. Bia l mt biu tng tinh thn ca loi ngi, bng cc tin b khoa hc k thut chng ta to ra tnh ngh thut cho sn phm ny. Ngy nay c khang 5000 nh my bia ni ting trn th gii cho ra 8 loi bia khc nhau. C khong 40.000 nhn hiu bia c bn trn th trng ton th gii trong s nhiu nhn hiu c cng phong cch. Theo t in phong cch (Style) c nh ngha: Bng phng php, k thut khc nhau to ra sn phm c cht lng khc bit so vi nhng sn phm khc Lm th no to ra nhng phong cch bia khc nhau? Tt c cc nhn hiu bia u c s kt hp ca cc yu t sau: Thnh phn Quy trnh

Bao b Tip th Vn ha Bng s kt hp nhun nhuyn cc yu t trn chng ta c th to ra hng trm loi bia thnh cng khc nhau. iu ny gii thch ti sao nhiu nhn hiu tn ti lu di v ti sao c nhng sn phm ch tn ti mt thi gian ngn. Thnh phn: bia c to thnh bi thnh phn gm: nc; dch trch ly t Malt i mch; Hop v s chuyn ha ca nm men. y l nhng thnh phn ch yu v s thay i cc thnh phn ny dn n vic cho ra i nhng sn phm c phong cch khc nhau. Nc: Nc dng trong sn xut bia rt quan trng v n c tc dng rt ln n qu trnh trch ly dch ng t Malt; qu trnh ln men; hng thm v v ca sn phm. Dch trch ly t Malt: (ng c th s dng ln men) Mi loi Malt c mt c tnh c bit gp phn to nn cht lng ca bia. Chng ta ch quan tm n nhng loi ng to ra trong qu trnh trch ly Malt.

Bng 2.2 Cc loi Malt ng cc Pale Malts American two-row American six-row Belgian two-row British two-row Canadian two-row British Pilsener German Pilsener Belgian Pilsener British Lager (two-row) Lager Malt (two-row)

Lager Malt (six-row) Malt khc American wheat American soft white wheat Belgian wheat German wheat German dark wheat American rye Malt c bit Light Sauer (acid) American Vienna German Vienna British mild German smoked ( Bamberg ) British peated Scottish peated Dark American victory British brown Belgian biscuit Belgian aromatic British amber Canadian honey American two-row (toasted)

American special roast Melanoidin Belgian Munich German Munich American Munich (light) American Munich (dark) Canadian Munich (light) Canadian Munich (dark) British Munich Caramelized Malts Dextrin Malt Belgian caramel Pils British CaraMalt American crystal 108L American crystal 208L American crystal 308L American crystal 408L American crystal 608L American crystal 808L American crystal 908L American crystal 1208L British Light Carastan British Carastan British crystal 50608L British crystal 70808L

British crystal 951158L British crystal 1351658L German Carahell German light caramel German dark caramel German wheat caramel Belgian CaraVienne Belgian CaraMunich Belgian Special B Roasted Malts American chocolate Belgian chocolate British chocolate German black Caraffe German Caraffe special American black patent British black patent Belgian black Ng cc khng ny mm American roasted barley American black barley Belgian roasted barley British roasted barley German roasted wheat Roasted rye

German Caraffe chocolate

Hop (Hoa Houblon): ng vai tr rt ln trong vic to v ng v hng v ca bia ngoi ra n cn c tc dng khng khun cho sn phm. Cao Houblon l sn phm trch ly t hoa chng ng vai tr to v ng cho sn phm nhiu hn l to hng. Vic kt hp cc loi hoa Houblon to nn s cn bng gia v ng v ngt gp phn to ra hng trm loi bia khc nhau. Nm men: Hu ht bia s dng 2 loi Nm men (Lager v Ale) c hng trm chng nm men t 2 loi trn c s dng trong sn xut bia. Mi chng u c c tnh ring nh hng n sn phm. V d nh hm lng ester; hp cht sulfua; diacetyl; hp cht phenol Quy trnh: C hng trm quy trnh sn xut nh hng n hng v, cm quan, s cn bng v nhng c tnh ca sn phm bia. Cc yu t lin quan n quy trnh cng ngh trong sn xt bia nh: Thit k v cu hnh ca thit b Qu trnh ny mm ng cc Qu trnh nghin Qu trnh ng ha Qu trnh lc Qu trnh un si Nhit v thi gian ln men Thi gian ln men ph Qu trnh lc trong bia Tip th sn phm Trong qu trnh tiu th sn phm tip th ng vai tr cc kz quan trng nhm to ra ham mun tiu th sn phm trong tm tr ca khch hng. Rt nhiu v d cho thy vai tr ca tip th trong vic tiu th mt sn phm mc d sn phm khng c g ni bt so vi cc sn phm khc cng loi c mt trn th trng. Vn ha Cc yu t v chnh tr; vn ha; x hi; tn gio u nh hng n sn phm bia. V d: Vo nm 1516 lut thun khit ca c (Reinheitsgebot) ra i nh hng n cc nh sn xut nh. Vic hn ch nhp khu la mch ti Nigeria dn n vic pht trin cc sn phm bia nh lm t la min. Cng nh th do thu sut tng cao ca nguyn liu sn xut bia dn n sn phm SoSho.

Trong thi kz lp thuc a Anh l nc c nhiu thuc a nht th gii: Mt tri khng bao gi ln trn thuc a ca Anh. Chnh v th ch c mt kiu bia ca Anh tn ti v n nh trong thi gian di. Trong thi kz cm ru do x hi ln n cc mt tiu cc ca ru bia v do chnh sch thu nh rt cao nn nhng nh sn xut to ra nhng sn phm c nhng c tnh ph hp v khng phm lut. Cc tu vin v cc tn gio cng to ra nhng kiu sn phm ph hp vi gio lut ca h. Ngun gc ca cc kiu bia Bia Bock ca c l mt loi bia sm mu, cn cao v c xut x t th trn Einbeck ca c. Mt cng tc ca vng min Nam khi thng thc loi bia ny rt thch th v cho nhp vo qu hng mnh. Bia nh ca n c to ra bi nhu cu c bit. Do lc ny n l thuc a ca Anh v vic cung cp bia cho mt ni c khang cch xa rt kh khn v d b h hng. V th sn phm ny s dng hm lng Hop rt cao v nng cn cng cao chng li h hng xy ra trong hi hnh vt bin t Anh n n . Kt qu sn phm ny rt gt v ng. D nh ban u ca nh cung cp s pha long vi nc sau khi n ni nhng khch hng thch th vi sn phm khng pha long hn. Bia nh Pilsener ra mt u tin ti Plzen mt a danh thuc Tip Khc nay l Cng ha Czech. N s dng k thut ln men lnh (ln men chm), nng cn thp v lm t nc c cng thp (mm). Ngy nay bia Pilsener rt ph bin ti Chu u. Trn y l nhng v d v ngun gc ca mt s kiu bia c in cn tn ti qua thi gian, cc kiu khc khng thy c chng c c th. Mt minh chng th v v xut x ca 1 kiu bia c ghi chp trong sch The Flowing Bowl xut bn nm 1899 ti Anh ni v cng thc to ra bia g trng Cc kiu bia trn th gii Tt c cc kiu bia trn th gii c th tm thy trn mng Internet ti a ch http://www.biatown.org/education/styles.html. Bia Ales xut x ti Anh Loi bia Anh c in ng ban u (0Plato ): 1.044- 1.056 (11- 140 Plato) ng st (0Plato ): 1.008- 1.016 (2- 4 0 Plato) Alcohol % khi lng (th tch): 3.5- 4.2% (4.5- 5.5%) ng (IBU): 20- 40 mu (EBC): 5- 14 (10- 28 EBC)

Loi bia Anh- n ng ban u (0Plato ): 1.050- 1.064 (12,5- 160 Plato) ng st (0Plato ): 1.012- 1.018 (3- 4,5 0 Plato) Alcohol % khi lng (th tch): 4- 5,6% (5- 7%) ng (IBU): 35- 55 mu (EBC): 6- 14 (12- 28 EBC)

Loi bia ng thng ng ban u (0Plato ): 1.0331.038 (89.50Plato) ng st (0Plato ): 1.0061.012 (1.530Plato) Alcohol % khi lng (th tch): 2.43.0% (33.7%) ng (IBU): 2035 mu (EBC): 812 (1624 EBC)

Bia ng v rt ng ng ban u (0Plato ): 1.0381.045 (9.5110Plato) ng st (0Plato ): 1.0061.012 (1.530Plato) Alcohol % khi lng (th tch): 3.33.8% (4.14.8%) ng (IBU): 2846 mu (EBC): 814 (1628 EBC)

Bia nh kiu Scottish ng ban u (0Plato ): 1.0301.035 (7.590Plato) ng st (0Plato ): 1.0061.012 (1.530Plato)

Alcohol % khi lng (th tch): 2.22.8% (2.83.5%) ng (IBU): 920 mu (EBC): 817 (1634 EBC)

Bia nng kiu Scottish ng ban u (0Plato ): 1.0351.040 (9100Plato) ng st (0Plato ): 1.00101.014 (2.53.50Plato) Alcohol % khi lng (th tch): 2.83.2% (3.54%) ng (IBU): 1220 mu (EBC): 1019 (2038 EBC)

Bia Scottish xut khu ng ban u (0Plato ): 1.0401.050 (1012.50Plato) ng st (0Plato ): 1.0101.018 (2.54.50Plato) Alcohol % khi lng (th tch): 3.24.2% (4.05.3%) ng (IBU): 1525 mu (EBC): 1019 (2038 EBC)

Bia nu kiu Anh ng ban u (0Plato ): 1.0401.050 (1012.50Plato) ng st (0Plato ): 1.0081.014 (23.50Plato) Alcohol % khi lng (th tch): 3.34.7% (45.5%) ng (IBU): 1525 mu (EBC): 1522 (3044 EBC)

Bia nu nng (Imperial Stout) ng ban u (0Plato ): 1.0801.100 (19.5230Plato) ng st (0Plato ): 1.0201.030 (47.50Plato) Alcohol % khi lng (th tch): 5.59.5% (712%) ng (IBU): 5080 mu (EBC): 20- 40 EBC

Bia la mch kiu Anh (English-Style Barley Wine Ale) ng ban u (0Plato ): 1.0851.120 (21.5280Plato) ng st (0Plato ): 1.0241.032 (680Plato) Alcohol % khi lng (th tch): 6.79.6% (8.412%) ng (IBU): 4060 mu (EBC): 1422 (2844 EBC)

Cc sn phm xut x t Ailen (Irish Origin) Bia ng ban u (0Plato ): 1.0401.048 (10120Plato) ng st (0Plato ): 1.0101.014 (2.53.50Plato) Alcohol % khi lng (th tch): 3.23.6% (44.5%) ng (IBU): 2028 mu (EBC): 1118 (2236 EBC)

Bia c in ng ban u (0Plato ): 1.0381.048 (9.5120Plato) ng st (0Plato ): 1.0081.012 (230Plato)

Alcohol % khi lng (th tch): 3.24.2% (3.85%) ng (IBU): 3040 mu (EBC): 40+ (80+ EBC)

Bia c xut x t Bc M Bia nh kiu M ng ban u (0Plato ): 1.0441.050 (1112.50Plato) ng st (0Plato ): 1.0081.014 (23.50Plato) Alcohol % khi lng (th tch): 3.54.3% (4.55.5%) ng (IBU): 2840 mu (EBC): 614 (1228 EBC)

Bia nh n kiu M ng ban u (0Plato ): 1.0501.070 (12.5170Plato) ng st (0Plato ): 1.0121.018 (34.50Plato) Alcohol % khi lng (th tch): 46% (57.5%) ng (IBU): 4065 mu (EBC): 614 (1228 EBC)

Bia h phch/ kiu M ng ban u (0Plato ): 1.0481.058 (1214.50Plato) ng st (0Plato ): 1.0121.018 (34.50Plato) Alcohol % khi lng (th tch): 3.54.8% (4.56%) ng (IBU): 3040 mu (EBC): 1118 (2236 EBC)

Bia vng ng ban u (0Plato ): 1.0451.056 (11140Plato) ng st (0Plato ): 1.0081.016 (240Plato) Alcohol % khi lng (th tch): 3.24% (45%) ng (IBU): 1525 mu (EBC): 37 (614 EBC)

Bia nu nng kiu M ng ban u (0Plato ): 1.0501.075 (1317.50Plato) ng st (0Plato ): 1.0101.022 (2.55.50Plato) Alcohol % khi lng (th tch): 4.57% (5.78.8%) ng (IBU): 3560 mu (EBC): 40+ (80+ EBC)

Bia c xut x t c Bia nu ng ban u (0Plato ): 1.0441.048 (11120Plato) ng st (0Plato ): 1.0081.014 (23.50Plato) Alcohol % khi lng (th tch): 3.64% (4.35%) ng (IBU): 2548 mu (EBC): 1119 (2238 EBC)

Bia kiu min Nam c Hefeweissbier ng ban u (0Plato ): 1.0471.056 (11.8140Plato)

ng st (0Plato ): 1.0081.016 (240Plato) Alcohol % khi lng (th tch): 3.94.4% (4.95.5%) ng (IBU): 1015 mu (EBC): 39 (618 EBC)

Bia kiu min Nam c Kristal Weissbier ng ban u (0Plato ): 1.0471.056 (11.814 0Plato) ng st (0Plato ): 1.0081.016 (24 0Plato) Alcohol % khi lng (th tch): 3.94.4% (4.95.5%) ng (IBU): 1015 mu (EBC): 39 (618 EBC)

Bia kiu min Nam c Dunkel Weissbier ng ban u (0Plato ): 1.0481.056 (1214 0Plato) ng st (0Plato ): 1.0081.016 (24 0Plato) Alcohol % khi lng (th tch): 3.84.3% (4.85.4%) ng (IBU): 1015 mu (EBC): 1019 (2038 EBC)

Bia c xut x t B v Php Bia Flanders ng ban u (0Plato ): 1.0441.056 (1114 0Plato) ng st (0Plato ): 1.0081.016 (24 0Plato) Alcohol % khi lng (th tch): 3.84.4% (4.85.2%) ng (IBU): 1525

mu (EBC): 1220 (2440 EBC)

Bia Dubbel ng ban u (0Plato ): 1.0501.070 (12.517 0Plato) ng st (0Plato ): 1.0121.016 (34 0Plato) Alcohol % khi lng (th tch): 4.86.0% (6.07.5%) ng (IBU): 1825 mu (EBC): 1418 (2836 EBC)

Bia Tripel ng ban u (0Plato ): 1.0601.096 (1524 0Plato) ng st (0Plato ): 1.0081.020 (25 0Plato) Alcohol % khi lng (th tch): 5.68.0% (7.010.0%) ng (IBU): 2025 mu (EBC): 3.57 (714 EBC)

Bia nh ng ban u (0Plato ): 1.0441.054 (1113.5 0Plato) ng st (0Plato ): 1.0081.014 (23.5 0Plato) Alcohol % khi lng (th tch): 3.25.0% (4.06.0%) ng (IBU): 2030 mu (EBC): 3.512 (724 EBC)

Bia trng (Bia la m) ng ban u (0Plato ): 1.0441.050 (1112.5 0Plato)

ng st (0Plato ): 1.0061.010 (1.52.5 0Plato) Alcohol % khi lng (th tch): 3.84.4% (4.85.2%) ng (IBU): 1017 mu (EBC): 24 (48 EBC)

Bia Lambic ng ban u (0Plato ): 1.0441.056 (1114 0Plato) ng st (0Plato ): 1.0001.010 (02.5 0Plato) Alcohol % khi lng (th tch): 45% (56%) ng (IBU): 1123 mu (EBC): 613 (1226 EBC)

Lager bia (Bia nh) Xut x c- Chu u Bia Pilsener kiu c ng ban u (0Plato ): 1.0441.050 (1112.50Plato) ng st (0Plato ): 1.0061.012 (1.53 0Plato) Alcohol % khi lng (th tch): 3.64.2% (45%) ng (IBU): 3040 mu (EBC): 34 (68 EBC)

Bia Pilsener kiu Bohemian ng ban u (0Plato ): 1.0441.056 (11140Plato) ng st (0Plato ): 1.0141.020 (3.550Plato) Alcohol % khi lng (th tch): 3.24% (45%)

ng (IBU): 3045 mu (EBC): 37 (614 EBC)

Bia Pilsener kiu Chu u ng ban u (0Plato ): 1.0441.050 (1112.50Plato) ng st (0Plato ): 1.0081.010 (22.5 0Plato) Alcohol % khi lng (th tch): 3.64.2% (45%) ng (IBU): 1730 mu (EBC): 34 (68 EBC)

Bia Bock truyn thng c ng ban u (0Plato ): 1.0661.074 (16.518 0Plato) ng st (0Plato ): 1.0181.024 (4.56 0Plato) Alcohol % khi lng (th tch): 56% (67.5%) ng (IBU): 2030 mu (EBC): 2030 (4060 EBC)

Bia xut x Nam M Bia nh M ng ban u (0Plato ): 1.0401.046 (1011.50Plato) ng st (0Plato ): 1.0061.010 (1.52.50Plato) Alcohol % khi lng (th tch): 3.24.0% (3.85%) ng (IBU): 514 mu (EBC): 24 (48 EBC)

Bia t cn kiu M ng ban u (0Plato ): 1.0241.040 (6100Plato) ng st (0Plato ): 1.0021.008 (0.520Plato) Alcohol % khi lng (th tch): 2.83.5% (3.54.4%) ng (IBU): 510 mu (EBC): 1.54 (38 EBC)

Bia nh thp ng kiu M ng ban u (0Plato ): 1.0241.036 (690Plato) ng st (0Plato ): 0.9921.004 (-2 n 10Plato) Alcohol % khi lng (th tch): 2.83.5% (3.54.4%) ng (IBU): 310 mu (EBC): 1.510 (320 EBC)

Bia cao cp kiu M ng ban u (0Plato ): 1.0441.048 (1112 0Plato) ng st (0Plato ): 1.0101.014 (2.53.50Plato) Alcohol % khi lng (th tch): 3.64% (4.35%) ng (IBU): 615 mu (EBC): 26 (412 EBC)

Bia c ngun gc khc Bia c, chu M latin; nhit i ng ban u (0Plato ): 1.0321.046 (811.50Plato) ng st (0Plato ): 1.0041.010 (12.5 0Plato)

Alcohol % khi lng (th tch): 2.34.5% (2.95.6%) ng (IBU): 925 mu (EBC): 24 (48 EBC)

Nc gii kht ln men c hng liu ng ban u (0Plato ): 1.0301.110 (7.5260Plato) ng st (0Plato ): 1.0061.030 (1.57.5 0Plato) Alcohol % khi lng (th tch): 29.5% (2.512%) ng (IBU): <10 mu (EBC): 050 (10100 EBC)

Bia rau ng ban u (0Plato ): 1.0301.110 (7.5260Plato) ng st (0Plato ): 1.0061.030 (1.57.5 0Plato) Alcohol % khi lng (th tch): 29.5% (2.512%) ng (IBU): 570 mu (EBC): 550 (10100 EBC)

Bia tho dc v gia v ng ban u (0Plato ): 1.0301.110 (7.526 0Plato) ng st (0Plato ): 1.0061.030 (1.57.50Plato) Alcohol % khi lng (th tch): 29.5% (2.512%) ng (IBU): 570

mu (EBC): 550 (10100 EBC)

Tng quan quy trnh sn xut bia Quy trnh sn xut bia bao gm 15 bc tuy nhin ty theo quy trnh bt u t u chng ta c s bc khc nhau 1. Ny mm- Chuyn ht i mch thnh Malt (bao gm cc khu: Sy- Tn tr- Ngm nc- Ny mm- Sy- Tn tr Malt) 2. 3. 4. 5. 6. 7. 8. 9. Nghin Malt- Nhm mc ch phn nh cc ht tinh bt to iu kin thy phn Trch ly nc nha- Thy phn cc thnh phn trong ht Malt thnh c cht cho vi sinh vt s dng Tch nc nha- Tch pha lng khi pha rn bng thit b lc thng; lc khung bn... un si dch nha- Thanh trng, ng t, c c v trch ly hoa Houblon. Tch cn- Loi b thh phn ng t v cc mnh cn li ca Hoa Houblon Lm lnh dch nha v sc kh- To iu kin ln men Chun b ging- Chun b canh cy tinh sch; gi ging; loi b vi khun c hi; Hat ha ging. Vo Ging- Cho ging vo mi trng ln men

10. Ln men chnh- Vi sinh vt tng sinh khi v to ra sn phm chnh l Cn; CO2 cng cc sn phm ph 11. Ln men ph- n nh v lm chn sn phm, bo ha CO2 12. Thu hi men (rt men)- Nhm gim mt men trong sn phm cha chn (trng thnh) 13. Lc trong bia- Loi b thnh phn cn v lm sng trong sn phm 14. ng chai- Chit sn phm vo bao b s dng 15. Tn tr v phn phi- Lu tr v vn chuyn sn phm n ni tiu th cui cng trong iu kin hon ho.

Thng cc nh my sn xut bia ch tin hnh sn xut t khu nghin Malt cn khu ny mm do nhng nh my chuyn bit tin hnh.

3.1. Nguyn liu trong sn xut bia yu cu k thut. 3.1.1. Malt i mch i mch c trng nhiu ni trn th gii ch yu trong vng kh hu n i. C 2 loi i mch l Hordeum vulgare (6 hng) v Hordeum distichon (2 hng). Trn bng ca i mch c 6 hng bng nhng loi Hordeum distichon ch c 2 hng bng pht trin thnh ht cn loi Hordeum vulgare c 6 hng bng u pht trin thnh ht. Mc d c 6 hng bng u c ht nhng kch thc ht qu nh nn i mch 6 hng khng c s dng sn xut Malt trong khi i mch 2 hng c kch thc ht ph hp cho vic sn xut Malt. i mch trng c 2 ma: ma ng v ma Xun. Sn lng i mch hng nm trn th gii khong 135 triu tn nhng ch c khang 21 triu tn c dng to ra khang 17 triu tn Malt phc v cho nhu cu ca th gii. Trong s ny 94% dng sn xut 1,6 t Hl bia hng nm; 4% sn xut ru chng ct; 2% dng sn xut gim. Ht i mch bao gm: -V tru (10- 12%); -V la (2- 3%); -Lp Aleurone (4- 5%); -Tinh bt trong ni nh (77- 82%) v khong 5% Protein -Phi (2- 3%). Hnh . Cu to ht i mch . Sn xut Malt Sy kh, tn tr v s dng Ht i mch cn phi c bo m khng b h hng nht l lp cm v phi trong qu trnh sy kh v bo qun nhm to iu kin tt nht cho s dng. T l ny mm ca i mch s dng sn xut Malt phi bo m trn 90%. V vy nu s dng phng php sy lm gim hm m th nhit sy i mch khng qu 60oC. Nu ht i mch c m cao c khuyn co sy nhit thp hn. Khi m ca ht ln hn 16% chng ta tin hnh sy ht cho n m ca ht thp hn m khng kh. Ht i mch c m 16% khng nn tn tr thi gian di m nn em s dng ngay. Trong tn tr nu thang kh khng ti u c th nh hng n qu trnh ny mm.

Khi ht c m nh hn 12% nn lm m ht trnh hin tng ng nh hng n qu trnh ny mm. Qu trnh lm m iu kin kim sot nhit 35- 40oC thi gian 2- 4 tun trong qu trnh cn theo di kh nng ny mm ca ht. Trong qu trnh tn tr cn phi bo m thong kh, trnh hin tng bc nng khi ht v dch chuyn m cc b. Ngm nc; ny mm; sy v cht lng Malt Ngm nc vi mc ch lm tng m ca ht to iu kin cho ht ny mm. Lng nc dng ngm khng 900 lt cho 1 tn ht. Ngoi phng php ngm chng ta c th s dng phng php phun cho hiu qu tit kim nc nhng hn ch s pht trin ca Enzym ni bo 1,3:1,4 glucanase. Giai on ngm v ra lm mt mt s cht nh: Phenol; acid amin; ng; khong cht nhng cng gip loi b vi sinh vt. Ngm nc ng vai tr rt ln n hot tnh sinh hc ca ht. Trong qu trnh ngm c th dng thm cc cht: Ca(OH)2 0,05- 1%; NaOH 0,05- 0,1% vi mc ch tng kh nng loi b hp cht phenol. Formaldehyde 0,05- 0,1% vi mc ch st trng; H2O2 0,1- 1% nhm tng cng oxy. m ti u ca ht sau qu trnh ngm t 46% nhit ca qu trnh ngm duy tr 16oC, thi gian 2 ngy. Bng . Hm m ca nguyn liu i mch v Malt trong cc giai on. Trng thi m ban u m cui Nhit Thi gian

Thu hoch

15%

Sy

15%

11%

< 60oC

Ngm

11%

46%

16- 20oC

2 ngy

Ny mm

46%

43%

16- 20oC

5 ngy

Sy Malt

43%

5%

Thay i

Sn phm Malt

5%

Qu trnh ny mm sy ra khi m ca ht t 40- 46% trong 2 ngy. Rt nhiu phn ng sy ra trong ht nhm pht trin mm v b r ca ht i mch. Thi gian ny mm ko di 5- 6 ngy; nhit ti

u t 16- 20oC ( 16oC enzym Amylase to ra nhiu hn enzym Protease; ngc li ti nhit 20oC enzym Protease li c to ra nhiu hn Amylase v th nhit ny mm cn thay i ty theo mc ch v loi i mch). c bit trong qu trnh ny mm m khng kh duy tr gn 100% v thong kh mnh. thc y qua trnh ny mm cc cht Hocmon sinh trng c th c s dng, t nm 1959 nhng nh sn xut Malt s dng acid gibberellic mt cht chit xut t qu trnh ln men ca nm mc Gibberella fujikuroi vi hm lng 0,2- 0,25 ppm dng trong ngy u tin ca qu trnh ny mm. Ht phi c ny mm trc khi cho Hocmon vo nh th chng mi hp th hiu qu. Vic dng Kali bromate nng 50- 100 ppm kt hp vi acid gibberellic gip tng kh nng thy gii protein tuy nhin Kali bromate li hn ch vic pht trin b r nn hin gi trong cng nghip s dng rt hn ch Sy Malt nhm bt hat vi sinh vt v lm m ca Malt t 43% n 5% vi mc ch ko di thi gian tn tr ca Malt. Trong giai on u ca qu trnh sy cn tng cng that m tri li cui giai on sy cn gim cng thot m. m thp c tc dng lm dng hot ng ca enzym. Qu trnh sy cng quyt nh n mu sc ca Malt da vo nhit ngoi ra cn to hng cho sn phm. Mu sc ca Malt c c do phn ng Melanoidin (Maillard) gia ng v acid amin. Malt c sy trong iu kin m cao v thi gian di dn n lng enzym bn nhit thp. Malt sy nhit di 65oC c th lm gia tng hm lng DMS trong nc nha nng. Trong khi Malt sy nhit t 80- 82oC c th lm tng SMD trong qu trnh ln men t vic chuyn ha Dimethysulfoxide (DMSO). Smethymethyonin (SMM) trong Malt quyt nh n hm lng Dimethysulfate (DMS) tn ti trong bia thnh phm (hm lng t 50- 100ppb) cht ny c vai tr quan trng n hng thm ca bia thnh phm (cht ny c trong bia lager nhng t thy trong bia ale). Nitrosodimethylamine (NDMA) l mt tc nhn gy ung th sinh ra trong qu trnh ny mm khi Hordernin ca phi phn ng vi Oxyt nit sinh ra trong qu trnh sy trc tip bng kh thin nhin. Hm lng NDMA trong Malt thng phm nh hn 20ppb. Ethyl carbamate cng l mt tc nhn gy ung th n c to ra trong qu trnh ny mm nhng pht trin trong qua trnh chng ct khng ch cht ny ngi ta ch s dng loi nguyn liu cha t Cyanide sn xut ru. Nng cho php ca Ethyl carbamate trong ru nh hn 150ppb. S a dng ca sn phm Malt Hin nay trn th trng c rt nhiu loi Malt, ta c th chia ra lm 2 loi Malt: dng cho ru chng ct v bia Malt dng cho ru chng ct c 2 loi: Whisky ln men t dch trch ly Malt v Whisky ln men t ht Malt. C 2 loi ny u c sy nhit thp nn hm lng DP (- amylase)cao. Ngi ta cng c th s dng Malt ti sn xut ru v chng cha mt lng enzym ln hn so vi Malt sy. Bng 5.2. Bng phn tch cc ch tiu ca Malt Phn tch Phn tch EBC Phn Phn tch Phn tich IOB

Pilsner

Lager

Munich

tch la m

Lager

Ale

Distillers

m %

4.0

4.0

4.0

5.0

m %

4.5

4.0

4.0

Trch ly %

79

80

79

84

Trch

300

305

81

Nguyn cht/Th

2.0

1.5

1.0

1.0

pH

5.9

5.6

5.9

Khc bit %

Nguyn cht/Th %

5.0

2.5

1.0

Mu EBC

2.0

2.0

15

3.0

Khc bit

-Amylase (DU)

35

35

28

45

Mu EBC

Diastatic power

250

250

100

300

-Amylase (DU)

35

30

38

Windish Kolbach

Diastatic power

70

65

75

Diastatic power (8L)

76

76

33

90

glucanase (IRV)

700

500

700

Prtein tng

11

10.5

11

13

Nit tng

1.7

1.6

1.6

Ch s kolbach

40.0

42.0

45

42

Ch s ci tin TSN/TN

38

40

39

TSN/TN

Tnh b %

87

87

88

Tnh b %

88

92

90

Tnh ng nht %

98

98

98

Anthocyanogens (ppm)

55

50

60

Cc loi lng thc %

2.0

2.0

2.0

Polyphenols (ppm)

150

140

150

Ghi ch: TSN tng s nitr ha tan. TN nit tng

Malt dng cho sn xut bia cng c nhiu loi: Malt Pilsener v Lager c mu thp khong 2 EBC; Malt trung bnh c mu khang 7 EBC; Malt Munich c mu khong 15- 20 EBC v nng enzym thp hn so vi Malt lager. Mu sc ca Malt ph thuc vo nhit sy v d Malt h phch/nu c mu t 900 n 1100 EBC; Malt en c mu t 1100 n 1400 EBC. Bng 5.1. Bng phn tch mu sc ca Malt v nhit sy Sn phm Trch ( ) m (%) Mu ( ) Nhit ( )

Ru bia

305

4.0

5.0

100

Ru bia nh

300

4.5

2.0

80

Light Crystal

265

7.0

25-35

75

Tinh th Malt

268

4.0

100-300

75

Malt nu

280

2.0

100-140

150

Malt chocolate

268

1.5

900-1100

220

Malt rang

265

1.5

1100-1400

230

Malt la mch

270

1.5

1000-1550

230

Ti liu tham kho 1. Briggs, D.E., Malts and Malting, Blackie Academic & Professional, London , 1998. 2. Palmer, G.H., Cereal Science and Technology, Aberdeen University Press, Aberdeen , U.K. , 1989. 3. Palmer, G.H., Structure of ancient cereal grains, J. Inst. Brew., 101:103112, 1995. 4. Agu, R.C. and Palmer, G.H., Some relationships between the protein nitrogen of barley and the production of amylolytic enzymes during Malting, J. Inst. Brew., 104:273276, 1998. 5. Jacks, P.L., Application of DNA probes (RFLPs) in barley breeding, European Brewing Convention, EBC Symposium, Plant Biotechnology, Monograph XV, Helsinki, Finland, 1989, pp. 130136. 6. Ritala, A., Aspegen, K., Kurtin, U., Salmentallio-Nattila, M., Mannonen, L., Hannus, R., Dauppinen, V., Teeri, T.H., and Enari, T.-N., Fertile transgenic barley by particle size bombardment of immature embryos, Plant Mol. Biol.,24:317325, 1994. 7. Palmer, G.H., Achieving homogeneity in Malting, European Brewery Congress, Nice, 1999, pp. 323 363. 8. Palmer, G.H. and Sattler, R., Different ratios of development of a-amylase in the distal endosperm ends of germinated/Malted Chariot and Tipper barley varieties, J. Inst. Brew., 102:1117, 1996. 9. Broadbent, R.E. and Palmer, G.H., Relationship between b-amylase activity, steeliness, mealiness, nitrogen content and nitrogen fraction of barley grains, J. Inst. Brew., 107:349354, 2001. 10. Ryder, D.S. and Vogelsang, F., Adopting Malt quality to modern brewing techniques, European Brewery Convention Symposium, Malting Technology, Andernach , Germany , 1994, pp. 180193. 11. Palmer, G.H., The influence of endosperm structure on extract development, J. Am. Soc. Brew. Chem., 33:174180, 1975. 12. Palmer, G.H., Maintaining progress in Malting technology, European Brewery Congress Proceedings, Dublin , pp. 133148, 2003.

13. Koliatsou, M. and Palmer, G.H., A new method to assess mealiness and steeliness of barley varieties and relationship of mealiness with Malting parameters, J. Am. Soc. Brew. Chem., 61:114118, 2003. 14. Bryce, J.H., McCafferty, C.A., Cooper, C.S., and Brosman, J.M., Optimizing the fermentability of wort in a distillery the role of limit dextrinase, Distilled Spirits: Tradition and Innovation, J. H. Bryce and G. G. Stewart eds. Nottingham University Press, pp. 6978, 2004. 15. Chandra, G.S., Proudlove , N.J. , and Baxter, E.D., The structure of barley endosperm an important determinant of Malt modification, J. Food Sci.Agric., 79:3746, 1999. 16. Brissart, R., Brauminger, U., Haydon, S., Morand, R., Palmer, G., Sanvage, R., and Seward, B., European Brewing Convention Manual of Good Practice, Malting Technology, Fachverlang Hans Carl, Germany, 2000. 17. Lalor, E., Creating the Future in Brewing, Version One, Quest International, Cork , Ireland , 2002, pp. 253. 18. De Sa Marins, R. and Palmer, G.H., Assessment of Malt modification by single grain analysis, J. Inst. Brew., 110:4350, 2004. 19. Palmer, G.H., Malt performance is more related to inhomogeneity of protein and b-glucan breakdown than to standard analyses. J. Inst. Brew., 106: 189192, 2000. 20. Clark, C., The British Malting Industry since 1830, The Hambledon Press, London , 1998.

3.1.2. Nguyn liu thay th v ph liu Theo lut thun khit ca c ban hnh th th liu (Ph liu) c nh ngha l nhng nguyn liu ngai Malt; Houblon; Nc; Nm men. Thc t trong vn bn chnh thc ca lut tinh khit bia c nm 1516 khng xem Nm men l nguyn liu chnh sn xut bia. Cn theo y ban tiu chun thc phm ca Anh nh ngha ph liu l bt c ngun Carbon hydrat ngoi Malt i mch gp phn vo cht lng ng ca dch nha. Ph liu c s dng trong 3 lnh vc sau: -Nhng ph liu th phi Malt dng rn s dng trong qu trnh sn xut bia (Go; ng cc cha ny mm). -Nhng ph liu dng lng a vo to nn tnh cht c trng (ch phm Sirop)

-Nhng loi Malt ng cc khc Malt i mch gp phn vo cht lng dch nha (Malt thc; Malt la min) Trong chng ny chng ta tm hiu cc th liu dng trong sn xut bia. Vic s dng th liu c th mang li nhng bt li (hm lng nitrogen ha tan gim do protein t; khng hoc cha t enzym) tuy nhin chng cng mang li li ch ng k (Gim gi thnh; tng tnh cht hng v cho sn phm bia; ci thin kh nng gi bt). Trong sn xut bia Gi tr ca bia da theo cng thc: Gi tr bia= Kh nng chit xut+ S lng sn phm Gi thnh Nh vy hiu xut chit xut cng cao th gi tr sn phm cng ln Ti M lng ph liu s dng trung bnh khang 38%, Bp l loi ph liu c s dng nhiu v thng dng nht chim 46%; Go chim 31%; cc loi ng v Sirop chim 22%. Bp (Ng) Bp c s dng nhiu M v Canada dng xay ca bp vng, mc ch loi b lp v ngoi v phi (cha nhiu du) ch li ni nh. Hiu sut trch ly ca Bp thp hn nhng th liu khc nhng li cha nhiu m v cht bo hn. Nhit h ha ca th liu bp thp hn (62- 74oC) so vi go (6478oC). Bp nu s dng dng tm cho hiu sut trch ly cao hn v kh nng ln men c ci thin kt qu ny c kim chng trong quy m phng th nghim. Cc nghin cu cng kho st v kh nng trch ly, hm lng amino acid, nht ca dch nha v cho thy mt s li ch ca th liu Ng. Trong nghin cu ca Meilgaard ng thy rng cht lng ng trong dch nha khi s dng th liu l bp v go vi t l 20% (c ngha t l th liu t 20% m khng thay i cht lng dch nha so vi s dng 100%) mc d mc ng Succrose v ng Fructose gim khi tng t l th liu. Khi s dng t l Bp 30% ta c thnh phn cht thm bay hi tng ng vi khi dng 100% Malt. Vic dng th liu vi t l cao l nguyn nhn tng mc Diacetyl khi kt thc qu trnh ln men chnh, tuy nhin chng ta c th khc phc hin tng ny trong qu trnh ln men ph. Go Go l loi th liu c s dng ng hng th 2 sau Bp ti M. Go c gi thnh cao hn bp khong 25%. Go c s dng di dng tch tru, cm v mm. Tuy nhin trong qu trnh loi b cc thnh phn trn ch gim t l hnh thnh tm thc t gim gi thnh cng ngh chp nhn t l tm 30%. Do go cha t cht bo hn bp v th Go c s dng trong nhiu nh my sn xut bia. Go dng trong sn xut bia s cho hng thm v v trung tnh, sn phm c mu sng v trong. Cht lng ca bia dng th liu Go c th cn phi ci thin mt s yu t nh: trong; Nhit h ha; nht ca dch cho; Hng thm ca cho; Hm lng cht bo; Hm lng proteinGo b h hng trong qu trnh vn chuyn v tn tr cng l mt vn cn quan tm nhng vi nhng tin b khoa hc k thut trong bo qun iu ny khng cn l mi quan ngi.

Khng phi tt c cc loi go u c th dng sn xut bia, do c nhng lai go c nht cao khi h ha dn n vic kh khn khi bm dch. Theo cc nh nghin cu nu go c thi gian dch ha khi un si trong thi gian 15 pht c th dng lm th liu sn xut bia. Trong qu trnh h ha to iu kin thun li trong giai on ng ha v dch ha go ngi ta thm vo lng Malt lt t 5- 10% vi mc ch s dng lng enzym c trong Malt lm gim khi lng mch tinh bt. Vo cui giai on nu cho trong mt s trng hp nhit ni cho t n 112oC. Theo cc nghin cu v hin cn tranh lun v hm lng nit ha tan trong dch nha khi dng th liu go cn thp hn khi dng th liu Bp. La mch Vic s dng la mch cha ny mm trong sn xut bia nh mt th liu c t lu. Tuy nhin, do m cao ca ht la mch cao (18- 20%) nn gy ra mt s kh khn trong qu trnh. Trong qu kh la mch s dng trong sn xut bia dng c h ha s b nhit 85oC sau c lm kh n m 8- 10%. Vic h ha s b gip cho kh nng trch ly - Glucan v lm gia tng hm lng - Glucan trong dch nha. Khi qu trnh h ha s b bng hi nc c th dn n tng nht ca dch nha. Tinh bt ca la mch d dng b thy phn hn tinh bt bp v go. La mch b v c th lm tng kh nng trch ly tuy nhin vic ny li nh hng n qu trnh lc v v tru ng vai tr trong vic to mng lc. Nhc im ca th liu la mch cha ny mm l lm gim lng nit ha tan v mu ca dch nha. Khi dng th liu vi t l thp c th lm tng kh nng n nh bt, tuy nhin khi dng vi t l cao c th lm tng nht ca dch nha v kh lc do lng - Glucan nhiu. Glucan d dng b phn hy nhit 65oC vi tc dng ca - Glucanase ca Malt. Ti mt s nh my bia ti c s dng th liu la mch cha ny mm ln 50%. Tuy nhin, ngi ta b sung lng enzym bng cc ch phm c cha - Amylase, Protease v - Glucanase chit xut t vi khun Bacillus subtilis. Kh nng ln men dch nha t th liu la mch cha ny mm vi t l 50% bng vi t l 100% Malt. Tuy nhin, trong dch nha dng th liu ny cha t ng Fructose, Succrose, Glucose, Maltotriose nhng nhiu ng Maltose hn so vi dch nha trch ly t Malt i mch. Sn phm bia c s dng th liu so vi sn phm dng 100% Malt khng c s khc bit v cm quan. La Min (K) Mc d c xem l th liu rt c tim nng trong thi gian 50 nm trc nhng ch trong 20 nm gn y la min mi c s dng rng ri. y l loi ng cc c sn lng ng hng th 5 trn th gii y l ngun lng thc ch yu ca vng trung M v Chu Phi. Chu phi s dng la min sn xut bia vi nhn hiu Bantu bia Nam Phi, dolo Burkina Faso, v billi billi Chad (St). Nhng loi bia ny khng dng houblon, c v chua nh v thng khng qua qu trnh lc v th thng c s dng vng nng thn. Ti M mi n nm 1943 la min mi c s dng nh mt th liu v tnh hnh khan him nguyn liu. Tuy nhin, vo thi gian ny k thut nghin cha tt nn dn n nhng vn v hiu sut trch ly v v ng ca sn phm.

Ngy nay vi nhng tin b khoa hc k thut vn trn c gii quyt. C l v nhng tc ng xu ca la min khi s dng ln u nn ti M vic s dng n nh mt th liu rt him tr khi s dng vi yu t kinh t. La min l mt loi ng cc c kh nng Strees nc rt cao v th n thng c trng ti vng nhit i v vng Trung M vi sn lng 2- 3,8 tn/ Arce khi khng c bn phn v s tng cao khi c chm bn tt. T chc lng nng th gii (FAO) khuyn nn dng la min sn xt bia. Thnh phn tinh bt ca la min tng t nh bp gm 75% Amylopectin v 25% amylose. Kch thc ht tinh bt la mch 15m so vi 10m ca tinh bt bp. Nhit h ha ca tinh bt la mch (6872oC) cao hn so vi tinh bt bp (62- 68oC). Trong qu trnh nu cho qu trnh trch ly t hiu qu cao ngi ta b sung 5%lng Malt lt vo ni cho. Tinh bt bp Tinh bt bp l mt th liu c gi thnh cao nht trong sn xut bia. N c to thnh bng cng ngh nghin t. Do gi thnh cao nn chng t c s dng trong sn xut bia. Thnh phn tinh bt bp cha 96% lt sng 200 mesh. Tinh bt ng c th s dng chung vi go v bp y l la chn kh thi ca cc nh sn xut. Nhit h ha v dch ha ca tinh bt bp thp hn so vi go v bp v th khi s dng kt hp chng ta ch trnh b kht do qu trnh lng ng (tng tc khuy). S dng tinh bt bp cho dch nha c thnh phn v tnh cht tng t khi dng th liu gao. Hiu sut thu hi c th tng 1- 2%; khng c kh khn trong qu trnh lc. Nhn chung vic s dng th liu tinh bt bp trong sn xut bia vo quy m v gi thnh. Tinh bt la m Tinh bt la m t c s dng ti M trong sn xut bia v l do gi thnh cao, ch c Canada s dng lng la m trong thi kz vo ma chnh v. Thnh phn ha hc ca tinh bt la m rt ging vi tinh bt bp. Mt tnh cht quan trng ca tinh bt la m l nhit h ha ca chng tng ng vi nhit ca Malt nn c th trn trc tip vo ni nu Malt. Tuy nhin, nu s dng thit b nu ring chng ta c th nng hiu sut thu hi ln 10% so vi s dng chung ni. thu nhn tinh bt la m chng ta s dng cng ngh tng t i vi bp. Nhit trong tn tr nn di 52oC trnh hin tng vn cc. Nhit nu tinh bt la m khng vt qu 98oC trnh hin tng tro bt. Do tinh bt la m cha nhiu - Glucan nn trong qu trnh nu chng ta s dng lng Malt lt 10%, duy tr nhit 48oC trong 30 pht trc khi nng nhit ln 66oC to iu kin thy phn Glucan tt hn. Bng ng cc

L sn phm ng cc c x l nhit 260oC sau cho tng kch thc t ngt bng phng php gim p sut t ngt. Loi th liu ny khi s dng khng cn c qu trnh h ha s b. Qu trnh to sn phm lm bin tnh mt lng protein ng k nn khi s dng c th lm gim lng protein ha tan trong dch nha. C la mch v la m u c th dng to bng ng cc. Cc phn tch thnh phn ha hc cho kt qu tng ng gia 2 loi nguyn liu trn. Ngi ta thy rng nu nu bng ng cc trong thit b ring nhit 71- 77oC trc khi hi cho vo ni Malt s cho hiu sut cao hn khi nu chung. Mt vn cn quan tm trong qu trnh v bng ng cc ht nc nhiu hn nhng loi ph liu khc. Siro Cc loi siro thng dng trong sn xut bia nh siro Glucose; siro ng ma v siro ng nghch chuyn. Mc d khc nhau v thnh phn nh chng u l ngun Carbonhydrat. Sn phm siro Glucose c s dng trong nhng nm 1950 vi chuyn ha 64- 68 DE (dextrose equivalent). Bng nhng tin b ca cng ngh enzym ngy nay th gii to c cc sn phm siro vi DE khc nhau. Mt tr ngi khi s dng th liu ny l chng cha khang 20% ng khng ln men. Bng . T l ng (%) ca Siro c to thnh bi cc phng php so vi 100% Malt i mch. Loi ng Xc tc acid Acid v Enzym Enzym Dch Malt

Glucose

65

40

Maltose

10

28

55

54

Maltotriose

12

20

15

Dextrin

20

20

20

23

Ngun: Cung cp bi Chantler, J. 1990. Tech. Q. Master Brewers Assoc. Am., 27:7882. Mt im yu ca th liu siro l trong qu trnh tn tr xy ra cc phn ng ha nu (melaloidin) v vy cc nh sn xut thng thm Sulfite vo siro nhm ngn chn hin tng ny. Sulfite l tc nhn gy d ng cho mt s ngi v lm mt mi ca sn phm. Ngoi ra siro cn c cho l c d v gt v mang hng v ca bp. Chnh v th chng t c s dng lm ph liu trong sn xut bia mi cho n nhng nm 1980 khi m k thut xay t c ng dng v do xu hng s dng ph liu dng lng

nhng nc Nam M (T l ph liu ln n 50%) cng vi vic nhu cu th trng tng ln 50%. Vic s dng ph liu dng lng trong sn xut bia rt c trin vng trong tng lai nu chng ta khc phc c cc nhc im ca loi nguyn liu ny nh: Tng t l ng c kh nng ln men (Maltose); gim t l ng Glucose; ci thin kh nng tn tr (gim phn ng ha nu) hoc to ra cc loi siro cha cc loi ng ring bit khi s dng chng ta nhanh chng pha trn cc loi ng theo yu cu ln men. Malt lm t cc loi ng cc khc i mch Malt la m Bia Berlin Weiss l nhn hiu c sn xut t Malt la m, vic sn xut bia t Malt la m cn hn ch v k thut ny mm la m cn mt s vn cn nghin cu thm. Malt la m cho kh nng trch ly tinh bt cao v trong qu trnh ny mm chng ta x l lp v ht. Malt yn mch v Malt la mch en Malt yn mch ch c s dng hn ch trong sn phm bia nu khi dng kt hp vi Malt i mch. Malt la mch en ngy nay hu nh khng cn s dng trong sn xut bia mc d trc y 50 nm n c dng sn xut loi bia c bit. La mch en c dng sn xut gim v thc ung cha cn c qua chng ct (Wishky la mch en ca Canada ). Malt la min Malt la min c nhiu khc bit so vi Malt i mch. Nhit h ha ca tinh bt la min t 6468oC cao hn nhit h ha tinh bt ca Malt i mch khang 10oC. Hat enzym ca la min ch bng 50% so vi Malt la mch c gii thch do hat ca enzym - Amylase thp hn, mc d hat ca enzym - Amylase ca Malt la min cao hn so vi Malt ai mch. Vic s dng ngun th liu Malt la min ngy nay ang gia tng mt phn xut pht t nhng chnh sch kinh t. C th vo nhng nm 1988 khi Nigeria ban hnh lut cm nhp khu Malt i mch v khuyn khch s dng cc nguyn liu a phng (la min) dn n cc nghin cu trn nguyn liu ny nhm mc ch s dng nh mt th liu thay th cho Malt i mch. Cc nghin cu ny dn n vic 30% sn lng la min ca Chu Phi c s dng trong mc ch sn xut Malt p ng nhu cu sn xut bia. Malt ca la min trng thch hp hn sn xut Malt hn so vi la min v chng cha t polyphenol. Bng . So snh gia Malt la min v Malt i mch Malt la min Malt i mch

Nhit h ha tinh bt (oC)

64- 68

55- 59

Hat - Amylase (%)

18

100

Hat - Amylase (%) Kt lun

110

100

Vic s dng cc loi ph liu trong sn xut bia lin qua trc tip n lut thun khit sn phm bia ca c. Ngy nay, ph lu c s dng rng ri ti nhiu khu vc v quc gia trn th gii nhm mc ch gim gi thnh v t c nhng tnh cht c trng cho sn phm. Vi cc tin b khoa hc k thut trong lnh vc cng ngh sinh hc v cng ngh enzym m ra hng ng dng cc loi ph liu trong sn xut bia ngy cng ph bin.

Ti liu tham kho 1. Narziss, L., The German bia law, J. Inst. Brew., 90:351358, 1984. 2. Collier, J., Trends in UK usage of brewing adjuncts, Brew. Distill. Int., 16:1517, 1986. 3. Marchbanks, C., A review of carbohydrate sources for brewing, Brew. Distill. Int.,17:1618, 1987. 4. Wilson, J., Brewing sugars the versatile brewing adjuncts, Brewer, 76:139143, 1990. 5. Lloyd, W.J.W., Brewers sold adjuncts, Brew. Guard., 117:2325, 1988. 6. Canales, A.M. and Sierra, J.A., Use of sorghum, Tech. Q. Master Brew. Assoc. Am., 13:114116, 1976. 7. Pierce, J.S., Adjuncts and their effect on bia quality, Proc. 21st Eur. Brew. Conv. Congr. , Madrid , IRL Press, Oxford , 1987, pp. 4960. 8. Meilgaard, M.C., Wort composition: with special reference to the use of adjuncts, Tech. Q. Master Brew. Assoc. Am., 13:7890, 1976. 9. Coors, J., Practical experience with different adjuncts, Tech. Q. Master Brew. Assoc. Am., 3:117123, 1976. 10. Teng, J., Stubits, M., and Lin, E., The importance of rice variety selection for optimum brewhouse operation, Proc. 19th Eur. Brew. Conv. Congr., London , IRL Press, Oxford , 1983, pp. 4754. 11. Allen, W.J., Barley and high adjunct brewing with enzymes, Brew. Dig. 62:1826, 1987. 12. Taylor , J.R.N., Mashing with Malted grain sorghum, J. Am. Brew. Soc., 50:1318, 1992. 13. Palmer, G.H., Cereal Science and Technology, Aberdeen University Press, Aberdeen , Scotland , 1989.

14. Chantler, J., Third generation brewers adjunct and beyond, Tech. Q. Master Brew. Assoc. Am., 27:7882, 1990. 15. Etim, M.U. and EtokAkpan, O.U., Sorghum brewing using sweet potato enzymic flour to increase saccharification, World J. Microbiol. Biotechnol., 8:509511, 1992. 16. Seidl, P., African sorghum millet an alternative raw material for the Malt and brewing industry, Brauwelt. Int., 247258, 1992. 3.1.3. Hoa houblon Mc d cc chng c cho thy rng bia c sn xut t nhng nm 7000 trc cng nguyn bi ngi Babylon nhng chc chn hoa Houblon cha c dng trong sn xut bia cho mi n gn y. Cc chng c ca vic s dng Houblon u tin trong bia ti trung tm Chu u khong nm 1000 sau cng nguyn nhng khng c chc chn. Cc ti liu ghi chp cho thy Houblon c s dng trong sn xut bia ti c v Cng ha Sc trong thi gian t 1000- 1200 v nc Anh s dng vo th k 14. Vn bn lut u tin quy nh vic s dng houblon trong sn xut bia l lut thun khit c ban hnh vo nm 1516. Houblon cng theo nhng ngi khai ph vo M v Nam Phi vo th k 17; c v New Zealand vo th k 19; Ngoi nhng u im v hng thm houblon cn c cc nh sn xut quan tm rt sm v kh nng khng khun ca n trc khi my lnh nhn to c gii thiu. Houblon ngy nay Hin nay Houblon c trng rt rng ri c Nam v Bc bn cu, thnh cng trong vic trng cy houblon cn phi t yu cu c mt k thut (cch chm bn) v iu kin kh hu (n i). Hin nay c v M l 2 quc gia sn xut Hop ln nht th gii (chim 60% tng sn lng). Sn lng v t l c th hin trong bng. Bng . Quc gia din tch trng v sn lng trung bnh ca HOP t nm 1999- 2002 T l (%)

Quc gia

Din tch (Ha)

Hop (triu tn)

Din tch

Sn lng

18,569

30,107

32,0

31,4

13,715

29,015

23,7

30,3

Trung Quc

4,689

11,935

8,1

12,5

Cng ha Sc

6,107

5,870

10,5

6,1

Anh

1,998

2,740

3,4

2,9

Ba lan

2,238

2,506

3,9

2,6

Slovenia

1,748

2,246

3,1

2,3

818

2,230

1,4

2,3

Ty ban nha

780

1,439

1,3

1,5

Php

811

1,356

1,4

1,4

Nam Phi

491

891

0,8

0,9

New Zealand

385

790

0,7

0,8

Cc nc khc

5,602

4,657

9,7

4,9

Tng cng

57,987

95,782

100,0

100,0

Ngun: Hopsteiner 2002 Guidelines for Hop Buying. Simon H. Steiner GmbH, Mainburg , Germany.. Hnh . Hnh ct ngang Hoa Houblon cu trc bn trong Cy Houblon Houblon c cho rng c xut x t Chu (c th t Trung Quc) chng c phn b vng Nam bn cu nhng cng pht trin tt ti Bc bn cu. Theo phn loi th Hop thuc b thc vt Humulus lupulus L. Thuc B (order) Urticales; H (family) Cannabaceae; Chi (genus) Humulus; Loi (species) Lupulus c dng trong sn xut bia.

Humulus lupulus l mt loi cy lu nm thuc loi dy leo l c 3 hoc 5 thy c m t nh mt loi thc vt c cy c v cy ci. Ch cy ci mi to thnh hoa Hop bn trong cha cc hch Lupulin. Vo ma xun cy Hop mc ra cc chi hng thng ln trn sau mt thi gian ngn chng xon li theo chiu kim ng h da vo mt tr bt kz ng vai tr nh gi v ln ln. Khi cy ln s xut hin cc chi ti cc v tr nch l v pht trin thnh bng. Hoa Houblon c cu trc gm bao hoa v i hoa, bao hoa ch c tc dng bo v v lm ch da cho i hoa dnh vo v cc hch Lupulin pht trin. Trong hch Lupulin cha nhng cht gp phn to nn c tnh ca sn phm bia gi l Resin v cc tinh du thit yu. Nu pht trin t nhin th nhng cy c s ra hoa v th phn cho hoa ci kt qu hnh thnh cc ht ti nhy hoa; hoa c s rng sau khi hon thnh vai tr lch s ca mnh. Nh vy ch c hoa ci cha th phn mi c dng trong sn xut bia Trong vng trng cy Houblon bt c cy c no hin din cng cn c loi b trnh hin tng th phn v khi hin tng ny xy ra hoa Houblon khng cn bo m cc thnh phn gp phn to hng v cho bia v chng tham gia vo qu trnh pht trin ht. Tuy nhin tri mt s vng ca Anh ngi ta trng xen k cy c trong vn cy ci kch thch s pht trin ca hoa ci, bng cch ny ngi ta c th lm tng nng xut ca cnh ng. Humulus japonicus v Humulus yunnanensis l 2 loi cy houblon nhng khng c s dng trong sn xut bia v s lng hch Lupulin t v khng c tc ng tch cc cho sn phm. K thut canh tc cy Houblon iu kin th nhng - t trng v ph nhiu - C nng vo ma h v lnh vo ma ng - Cung cp nc - Khng c cn trng v cc bnh khc - C thi gian nng trong ngy (quang kz) thay i. iu kin cui cng cc kz quan trng i vi k thut trng Houblon chng ch c pht trin tt trong vng v t 35 n 55 v vng ny c thi gian ban ngy ngn v trong chu kz pht trin chng cn nhng khang nh sng khc nhau. Nu thi gian nng ban ngy di 13 gi cy s ngng pht trin nhng nu trn 13 gi nng mi ngy cy s pht trin ra hoa v to qu. Tuy nhin, ra hoa cy cn t mt s yu cu v trng thnh chnh v th vng n i c nhng ngy thi gian nng ko di 15- 16 gi m cy vn khng ra hoa. Ti mt s quc gia (Nam Phi) tuy iu kin a l khng cho php nhng vi vic cung cp nh sng nhn to ngi ta cng c th trng thnh cng cy Houblon Cch trng

Cy Houblon c trng thnh hng c gin cho cy leo (ging trng u a). Gin cho cy leo thng c chiu cao t 4- 6 mt v khang cch cc gc t 1,6- 3 mt v khong cch mi hng cch nhau t 1,5- 2 mt. Qu trnh sinh trng Sau thi kz tr ng cy bt u hi sinh bng s ny chi vo u ma xun. Trong giai on ny cn ta b nhng on cy cht v nhng phn ra hoa ca ma trc. Vo cui ma xun chi pht trin khong 50- 80 cm ta ch chn khang 4 chi khe nht cho leo ln gin, cn thng xuyn theo di s tn cng ca cn trng v su bnh kp thi can thip. Vic chm sc cy gp phn to nn thnh phn ca sn phm sau ny. Ti tiu Ti nhng vng kh hu n i v ven bin vic ti tiu khng ng quan tm tuy nhin nu chng ta quan tm tt n vic ny cng gp phn tng nng xut thu hach. Nhng vng c lng ma thp vic ti tiu cc kz quan trng. C 3 cch ti thng c s dng: Ti t trn ngn xung (dng vi phun); ti theo dng (mng); v ti nh git (ng nh git). Mi phng php ti u c u v nhc im, thng ngi ta kt hp b sung dng cht trong qu trnh ti. Thuc bo v thc vt Vic s dng thuc bo v thc vt trn cy Houblon lin quan n lch s v truyn thng ca cc vng trng trt. Vng Bc bn cu do trng cy ny trong thi gian lu v tp trung nn thuc bo v thc vt rt cn thit v cy c nhiu bnh v nhiu loi cn trng ph hoi. Ngc li vng Nam bn cu do thi gian canh tc cha lu cng vi vic khng trng tp trung nn vic s dng thuc bo v thc vt rt him. Cc loi bnh, cn trng v thuc bo v thc vt thng dng trn cy Houblon th hin trong bng Bng . Cc cn trng v bnh ca cy Houblon Cn trng Tn khoa hc Triu chng Cch x l

B ry xanh

Phorodon humuli

Gy rng l v c th lm hng qu

X l bng ha cht hoc bng thuc tr su sinh hc

Bnh nhn

Tetranychus urticae

Lm bc l v qu dn n gim nng sut thu hach bnh ny

X l bng phun ha cht

bng pht trong iu kin thi tit nng

Bnh

Mc

Podosphaera macularis

Do nm mc gy hin tng nhng mn trng trn l v i khi trn qu

Bnh truyn rt nhanh nhng d dng kim sat nu pht hin v x l l sm

Bnh tn li

Verticillium albo-atrum

tn li c cnh ng

Cha c thuc iu tr, ch c th ngn nga bng bin php an ton loi b trit nhng cy b bnh

Bnh do virus

Hop Mosiac v Hop latent viruses

L nguyn nhn lm gim nng sut thu hach v hm lng - acid

Cha c thuc iu tr

Sy kh v ng gi Hoa Houblon c thu hach c m 80% c sy n m 7- 12%. Nhit sy t 60- 75 oC thi gian sy 6- 8 gi dy ca lp vt liu sy 1 mt. Qu trnh sy ph thuc nhiu vo tc tc nhn sy; chiu dy lp vt liu sy; m ban uTrc y ngi ta thng t lu huznh sy nhng v l{ do mi trng ngy nay phng php ny t c s dng nu c nh sn xut phi ghi r trn bao b ngi s dng d dng la chn. Sau khi sy Houblon c lm ngui bng cch ng trong thi gian vi gi sau mi em i ng gi nu khng vn chuyn ngay n ngi s dng th Houblon c bo qun nhit thp. Ti c Houblon c cha trong nhng bao c khi lng 50- 60 Kg trong khi ti M ngi ta cha trong nhng bao c khi lng 200 lb (90 Kg) Cc loi sn phm Houblon

Trc y ngi ta thng chia Houblon lm 3 loi: Hng (cha nhiu hng, hm lng -acid 37%); Nhiu mc ch (Hng thm, hm lng - acid 6- 10%); Hm lng -acid cao (hng thm tm chp nhn, hm lng - acid 9- 16%). Hin nay trn th trng Houblon c 2 dng: Dng vin v dng cao Thnh phn ha hc ca Houblon Theo nghin cu ca Steven nm 1967 thnh phn ca Houblon nh sau: Resin chim 15% Protein chim 15% ng n chim 2% Polyphenol chim 4% Pectin chim 2% Tinh du d bay hi 0,5% Tro chim 8% m chim 10% Cellulose chim 43%

Resin (Nha) Nha trong qu Houblon bao gm 2 loi: nha mn v nha cng Nha mm: Trong Houblon ti cha mt s lng nh nha m thnh phn ch yu ca n l - acid v - acid ngoi ra cn cha mt phn nh dedoxy - acid (l thnh phn khng ng vai tr g trong sn xut bia chng s b nm men hp ph trong qu trnh ln men). Nha mm l thnh phn c kh nng ha tan trong dung mi hexane Nha cng: Chim 1 t l rt nh trong Houblon ti nhng s tng trong qu trnh tn tr. N c cho l thnh phn nha khng ha tan trong dung mi Hexane. Tng nha ca Houblon c xc nh bng tng ca nha cng v nha mm. y l thanh phn c th ha tan trong dung mi Diethylether v Methanol. Phng php xc nh phn trm cc loi acid c tin hnh bng cch hp thu ca dung dch trch ly acid t Houblon trong dung mi Toluen sau khi pha long trong dung dch Metanol kim c o ti 3 bc sng 275nm; 325nm; 355nmn bng my quang ph k. Cng thc tnh hm lng cc acid nh sau: %-Acids = D [_19.07A275 + 73.79A325 51.56A355]

%-Acids = D [5.10A275 47.59A325 + 55.57A355] Trong D l h s pha long.

Polyphenol (Tanin) Proanthocyanidin L thnh phn polyphenol ha tan trong nc tn gi Catechi v Enpicatechin thnh phn c cu to bi cc monomer flavan-3-ols. Phn t Proanthocyanidin c th cha n 20 monomer. a s Proanthocyanidin s b loi b trong qu trnh lng v chng s kt lng di tc dng ca nhit, ch c nhng phn t c khi lng phn t nh (dimer; trimer..) tn ti trong dch nha gp phn vo vic bo qun, chng xy ha v ci thin hin tng c ca bia ng thi do cha in tch dng nn chng c tc ng n s n nh ca hng v sn phm .

Flavonoids Xanthohumol (XN) Mu vng ca Lupulin cha Xanthohumol chim hm lng 1,5% so vi khi lng kh ca Houblon trc y chng khng c quan tm lm v l nguyn nhn gy nn hin tng c bia nn cn phi c loi b. Tuy nhin, gy y ngi ta ang nghin cu v thy rng n c kh nng chng ung th v khng khun. V th trong mt s trng hp sn phm bia cha Xanthohumol c cho rng c gi tr trong y hc. Isoxanthohumol (IX) Xanthohumol ha tan km trong nc, thnh phn ny nhanh chng b kt ta v ch c 1 phn rt nh tn ti trong bia thnh phm. V th trong qu trnh un si chng chuyn sang mt dng ng phn gi l Isoxanthohumol c kh nng ha tan tt hn cht ny c chng minh trong phng th nghim c kh nng chng ung th 8-Prenylnaringenin v Desmethylxanthohumol Mt hp cht khc cha trong Houblon c quan tm nhiu l 8-Prenylnaringenin (8- PN) cn c gi l Hopein. Hop ti cha rt t thnh phn ny chng c hnh thnh do s ng phn ha trong qu trnh un si ca hp cht Desmethylxanthohumol c trong Houblon vi hm lng t hn XN rt nhiu v th s hnh thnh 8- PN rt chm. Trc y cc nh khoa hc cho rng nhng ngi ph n lm cng vic thu hoch hoa bng tay c hin tng ri lan kinh nguyt l do trong hoa c cha kch thch t n (estrogen). Ngy nay, th phm gy nn hin tng ny c xc nh l do 8- PN v chng c hat tnh nh mt kch thch t n vi hot cao hn estrogen. Chnh iu ny dn n kh nng

chng ung th cc b phn nh v, t cung, tuyn tin lit. Hm lng 8-PN trong bia thnh phm rt nh <0,1 ppm. Xanthogalenol L mt trong nhng thnh phn c trong Houblon va c khm ph trong loi Houblon cao hm lng alpha ca Chu M. Hp cht ny hn cn c nghin cu ti cc quc gia c nn cng nghip bia pht trin. Pectin Thnh phn Pectin chim 1 t l khim tn trong thnh phn Houblon v chng khng c vi tr ln i vi sn phm bia, hu ht chng c loi b trong qu trnh lng cn. Tuy nhin, theo nhng nghin cu cho thy Pectin c trong Houblon ng vai tr n nh bt. Vi hm lng pectin Houblon 30 ppm c th lm ci thin v gia tng kh nng n nh bt ca sn phm bia. Tinh du d bay hi Tinh du chim khang 0,4- 2,5ml/100g sn phm tinh du chng ct t Houblon. Trong nguyn liu th (cha qua chng ct) cha nhiu tinh du hn so vi nguyn liu x l{ nhng hm lng Lupulin trong 2 dng khng c khc bit lm. Thnh phn ch yu ca tinh du Houblon l Terpene. Terpene trong tinh du Houblon c 3 dng: monoterpene myrcene; -humulene; -caryophyllene. Cc dng ny thng hoc chuyn i cho nhau v chim n 80% hm lng tinh du ca Houblon. Ngoi ra chng cn cha cc loi Terpene khc nh - ; -selinene v -farnesene (Hnh .) Trong s cc loi tinh du theo cc nghin cu dng nh ch c Myrcene c tc dng tch cc n hng thm ca bia

Cc hp cht lu hynh c cho l gp phn lm gim hng thm ca Houblon. Chng c pht hin trong Houblon vi s lng ph thuc vo ch chm sc; chng loi v s lng thuc chng nm mc; thnh phn khang cht ca t

S dng Houblon Vic s dng Houblon ph thuc vo nhiu yu t v mc ch s dng. Da vo cc yu t trn chng ta quyt nh la chn lai Houblon no ti u nht. Cc yu t v mc ch nh:

- Mc ng - thm - Bn mi - Bn bt V d : Tnh ton lng Houblon s dng trong sn xut bia Gi thit u: -Th tch dch 100 Hl - ng 20 mg/ lt Iso - acid trong sn phm cui cng -Sn phm Hop 90% Aroma vin cha 5% - acid -Thi im s dng Houblon: Giai on un si -Cao cha 30% - acid Tnh ton: (a) Tng s iso--acids cn c trong 100 hl: 20 (mg/l) x 100 = 2000mg/hl 2000 (mg/hl) x 100 (hl) = 200,000mg = 0.20 kg iso--acids (b) Lng cao 30% s dng: 0.20 x 100/30 = 0.67 kg -acids (c) Lng -acids cha trong hoa vin aroma (5%): 0.67 x 100/5 = 13.4 kg hoa vin aroma

Ti liu tham kho

1. Canales Gaja , A.M., bia: art and science, Tech. Q. Master Brew. Assoc. Am., 20:5367, 1983. 2. Moir, M., Hops a millennium review, J. Am. Soc. Brew. Chem., 58:131146,2000. 3. Anon., Hopsteiner, 2002 Guidelines for Hop Buying, Simon H Steiner GmbH, Mainburg , Germany , 2002. 4. Harrison , J., Effect of hop seeds on bia quality, J. Inst. Brew., 77:350352, 1971. 5. Beatson, R.A., Ansell, K.A., and Graham, L.T., Development and performance of seedless hops for New Zealand growing conditions, Tech. Q. Master Brew. Assoc. Am., 40:710, 2003. 6. Darby, P. and Walker, C., Where next for the hop industry? Brewers Guardian, February 2003, pp. 22 25. 7. Stevens, R., The chemistry of hop constituents, Chem. Rev. Am. Chem. Soc., 67:19 71, 1967. 8. Verzele, M., Centenary review. 100 Years of hop chemistry and its relevance to brewing, J. Inst. Brew., 92:3248, 1986. 9. Fung, S.Y., Zuurbier, K.W.M., Scheffer, J.J.C., and Verpoorte, R., Aromatic intermediates in the biosynthesis of hop bitter acids, Eur. Brew. Conv. Monograph XXII, Symposium on Hops, Zouterwoude, 1994, pp. 1423. 10. Ono, M., Kakudo, Y., Yamamoto, Y., Nagami, K., and Kumada, J., Simultaneous analysis of hop bittering components by high-performance liquid chromatography and its application to the practical brewing, J. Am. Soc. Brew. Chem.,43:136144, 1985. 11. Nickerson, G.B. and Williams, P.A., Varietal differences in the proportions of cohumulone, adhumulone, and humulone in hops, J. Am. Soc. Brew. Chem., 44:9194, 1986. 12. Howard, G.A. and Tatchell, A.R., Development of resins during the ripening of hops, J. Inst. Brew., 62:251256, 1956. 13. Smith, R.J., Davidson, D., and Wilson , R.J.H., Natural foam stabilizing and bittering compounds derived from hops, J. Am. Soc. Brew. Chem., 56:5257, 1998. 14. Forster, A., Beck, B., Koberlein, B., and Schmidt, R., Hochaufloesende Gradienten- HPLC mit DiodenArray-Detektor zur verbesserten Auftrennung von Hopfenbitterstoffen, (Highly dissolving gradient HPLC with diode array detector for improved separation of hop bitter substances), Proc. Eur. Brew. Conv., Maastricht , 1997, pp. 223230. 15. Aitken, R.A., Bruce, A., Harris, J.O., and Seaton, J.C., The bitterness of hop-derived materials in bia, J. Inst. Brew., 76:2936, 1970. 16. Kovacevic, M. and Kac, M., Determination and verification of hop varieties by analysis of essential oils, Food Chem., 77:489494, 2002.

17. Peacock, V.E. and McCarty, P., Varietal identification of hops and hop pellets, Tech. Q. Master Brew. Assoc. Am., 29:8185, 1992. 18. Walsh, A., The mark of nobility. An investigation into the purity of noble hop lineage, Brewing Techniques Mar/Apr, 1998, pp. 6069. 19. Lewis, G.K., Zimmermann, C.E., and Hazenberg, H., Hop variety named Columbus . U.S. Patent No. PP10,956, 1999. 20. Haunold, A. and Nickerson, G., Development of a hop with European aroma characteristics, J. Am. Soc. Brew. Chem., 45:146151, 1987. 21. Peacock, V.E. and Deinzer, M.L., Chemistry of hop aroma in bia, J. Am. Soc. Brew. Chem., 39:136 141, 1981. 22. Deinzer, M. and Yang, X., Hop aroma: character impact compounds found in bia, Methods of formation of individual compounds. Eur. Brew. Conv. Monograph XXII, Symposium on Hops, Zouterwoude, 1994, pp. 181197. 23. Goiris, K., De Ridder, M., De Rouck, G., Boeykens, A., Van Opstaele, F., Aerts, G., De Cooman, L., and De Keukeleire, D., The oxygenated sesquiterpenoid fraction of hops in relation to the spicy hop character of bia, J. Inst. Brew., 108:8693, 2002 3.1.4. Nc Khng cn bn ci, nc l thnh phn ch yu ca sn phm bia. Nc c cung cp cho nh my sn xut bia cha mt phn nh cc khang cht cng cht hu c cng nh mt phn cc cht kh ha tan trong n. Thnh phn ca nc a vo sn xut bia s cn li trong bia thnh phm. Chnh v l chng ta cn quan tm n loi nguyn liu chim s lng nhiu nht ny nhm p ng cc yu cu v cng ngh v cc ch tiu cht lng ca sn phm. Chng ta bit 97% trn b mt qu t trong bin ch c 3% lng nc l nc ngt. Trong tng s nc ngt th 75% lng nc trng thi ng bng; 22% nc tn ti di mt t (nc ngm) vy ch cn mt phn nh nc b mt tn ti trong cc ao h sng sui. Trong sn xut bia lng nc dng to ra c mt n v th tch sn phm thng l 3: 20 hay 1:6 ( to ra 1 lt bia cn 6 lt nc). Ngoi ra trong qu trnh ny mn cn lng nc 30- 40 Hl/ 1 tn Malt. Nh vy, trc khi lp t mt nh my sn xut bia chng ta phi quan tm n ngun nc (s lng v cht lng). Bia l mt sn phm cha trn 90% nc y l thnh phn chim t l ln nn thnh phn ca n s nh hng n cht lng ca sn phm (hng thm, mi v, trong) Chc nng v nhim v ca nc trong sn xut bia

Nc nh hng trc tip n sn phm bia: y l lng nc c trong bia thnh phm v vy nc ny cn phi c x l theo tiu chun. T l s dng 2,7: 1 Nc trong qu trnh sn xut: Dng v sinh ng ng, thit b, dng c cha sn phm. Chng cn phi c x l theo tiu chun nc ung v c thanh trng hoc lm lnh. T l s dng 2,1: 1 Nc dng cho cc mc ch khc: Nc dng cho v sinh nh xng, phc v phng th nghim, vn phng Nc ny c th c x l ti ch. T l s dng 1:1 Nc dng cho phc v: Bao gm nc si, nc dng cho l hi Chng cn c lm mm trnh ng cn thit b (gim kh nng truyn nhit). T l s dng 0,2:1 Vy c 1 n v th tch bia chng ta cn phi s dng mt lng nc gp 6 ln. Theo Kunze lng nc cn quan tm nhiu nht l nc nh hng trc tip n sn phm bia. 1,7 th tch dng cho trch ly dch nha; 0,8 th tch dng trong qu trnh ln men; v 0,4 th tch dng trong qu trnh lc. y l lng nc cn phi c x l trit . Trong tng s 6 n v th tch nc cn to ra mt n v th tch bia c 0,92 th tch c mt trong sn phm cui cng; 0,2 n v th tch b mt trong qu trnh bc hi; 0,15 n v th tch c thi b hoc nm trong ging trong qu trnh x y hoc thu hi nm men. Nc nh hng trc tip n bia thnh phm: Nc dng trong qu trnh ng ha (trch ly Malt).

Nc trong ng ng (dng y nguyn liu, sn phm n thit b) mt phn nc ny s c x b. Nc dng cho mc ch ra men hoc ha vo sn phm. Lng nc ny c nh hng rt ln n sn phm v th chng cn c thanh trng trc khi s dng. Nc dng cho v sinh thit b v dng c cha sn phm. Thng lng nc ny c thi b tuy nhin do nh hng trc tip ln qu trnh v sn phm nn nc cn phi c x l v thanh trng. Nc ra chai sau khi chit rt. Lng nc ny khng cn quan tm n cht lng nu sn phm c qu trnh thanh trng. Nc dng cho l hi cn c x l{ lm mm gip l hi vn hnh tt v ko di tui th ca thit b. Nc dng cho qu trnh sn xut: y l lng nc dng cho mc ch v sinh ng ng thit b, lm lnh v thanh trng nn cn t tiu chun nc ung nht l khng c c mi l v vi sinh vt v vy chng cn c x l theo tiu chun nc ung.

Nc dng cho mc ch khc: Ty theo v tr s dng chng ta c tiu chun v cch x l khc nhau cho ngun nc ny. Thng ngun nc ny c x l ti ch (nc dng cho phng th nghim; v sinh c nhn; vn phng..). Nc phc v: Nc si dng trong qu trnh sn xut bia cn c lm mm ko di tui t ca thit b. Tiu chun nc dng theo tiu chun Anh v Chu u Da trn tiu chun v cht lng nc ung ca t chc y t th gii (WHO) ra i 1984 v ti bn nm 1993 cc quc gia v vng lnh th xy dng tiu chun cho nc ung tuy vo iu kin ca mnh. Tiu chun nc cp ti vng quc Anh c chuyn i t tiu chun Chu u 1998 v thi hnh ngy 1- 1- 2004. Tiu chun ny khng nhng s dng cho nc cp m cn p dng cho nc dng cho sn xut thc phm. Bng . Tiu chun nc cp theo UK 2000 v EU Thng s (1988) n v UK 2000 EU

NTU (nephelometric turbidity units)

Mi

Chp nhn

Mu

TCU (total color units)

20

Chp nhn

dn

S/cm at 20oC

2500

pH

5,5- 10,0

Aluminum

mg/l

0,2

0,2

Amonium

mg/l

0,5

Antimony

g/l

Asenic

mg/l

0,01

0,01

Boron

mg/l

Bromate

mg/l

0,01

0,01

Cadmium

g/l

Chloride

mg/l

250

250

Chromium

mg/l

0,05

0,05

Copper

mg/l

Cyanide

mg/l

0,05

0,05

Flouride

mg/l

1,5

1,5

Iron

mg/l

Lead

g/l

0,025 (0,01)

0,025 (0,01)

Mangnese

mg/l

0,05

0,05

Mercury

g/l

Nicken

mg/l

0,02

0,02

Nitrate

mg/l

50

50

Nitrite

mg/l

0,1

0,5

Selenium

mg/l

0,01

0,01

Sodium

mg/l

200

Sulfate

mg/l

250

250

Arcrylamin

g/l

0,1

0,1

Aldrin and dieldrin

g/l

0,03

0,03

Benzene

g/l

Benzo(a)pyrene

g/l

0,01

0,01

1,2-Dichloroethane

g/l

Epichlorohydrin

g/l

0,1

0,1

Heptachlor epoxide

g/l

0,03

0,03

PAH (polycyclic aromatic hydrocarbons)

g/l

0,1

0,1

Pesticides Tng cng

g/l

0,5

0,5

Pesticides khc

g/l

0,1

0,1

Tetrachloroethene

g/l

10

10

v trichloroethene

1,1,2Tetrachloromethane

g/l

Tng carbon hu c

g/l

Ty quc gia

Ty quc gia

Trihalomethanes (tng cng)

g/l

100

100

Vinyl chloride

g/l

0,5

0,5

phng x Tritium

Bq/l

100

100

Escherichia coli

Trn 100 ml

Enterococci

Trn 100 ml

Total coliforms

Trn 100 ml

Clostridium perfringens

Trn 100 ml

Total colonies

Trn 100 ml

Ty quc gia

Ty quc gia

Thnh phn cc ion v c trong nc cng nh hng n sn phm rt ln. Chng c tc ng n hng thm v cht lng, sau y l thnh phn ion v c c trong ngun nc dng sn xut mt s sn phm bia ni ting th gii. Ion (mg/l) Burton Munich London Pilsen

Ca2+

286

80

90

Mg2+

62

19

Na+

30

24

HCO32-

141

164

123

SO42-

638

58

Cl-

36

18

NO3-

31

Do ngun nc ca vng Burton c cng rt cao nn sn phm ti vng ny ni ting nhng loi bia nng. London v Munich c ngun nc kim v th ti y rt ni ting loi bia sm mu, cn nc ti vng Pilsen cha rt t khang cht v th sn phm bia c in rt ni ting. Tc dng v vai tr ca ion, khong cht trong qu trnh sn xut v trong sn phm bia. Ngun Ion trong bia Cc ion tham gia vo thnh phn ca sn phm thng c trong nguyn liu (nc; Malt, hoa) v do c sinh ra trong qu trnh cng ngh (ln men chnh; ln men ph..) Cc ion cng c th tng hoc gim s lng trong qu trnh sn xut (Nm men trong qu trnh pht trin s hp th ion PO42-; K+; Zn2+ ; v mt s Mg2+ Thnh phn ion trong dch nha 10 plato v trong bia thnh phm Ion (mg/l) Dch nha 10 Plato Bia thnh phm

Na+

10

12

K+

380

355

Ca2+

35

33

Mg2+

70

65

Zn2+

0,17

Cu2+

0,15

0,12

Fe3+

0,11

0,07

Cl-

125

130

SO42-

15

Hiu ng trc tip ca Ion kim loi ln bia thnh phm Tc dng trc tip ca ion kim loi n hng v ca bia c gii thch bi vic ion kim loi lin kt vi cc im tip nhn ca v gic to nn hiu ng v. Li l c quan tip nhn v ca sn phm, mi phn ca n chu trch nhim mt v: V ngt c tip nhn ti mt trc li; V mn c tip nhn 2 bn li; V chua c tip nhn mt sau v v ng c tip nhn cung li. Vic cc ion tc ng n cc im tip nhn c th lm tng hoc gim cng v. Ion Sodium (Na+) Sodium chu trch nhim iu khin v mm. ngng 150- 200 mg/l, khi vt qa ngng ny chng ta c v gic cht, chua (250mg/l), ngc li nu di 100 mg/l th v ngt s c tng cng c bit khi c s kt hp ca ion Cl-. Ion Mg2+ C tc dng n v ng v chua ngng vt 70 mg/l tc ng ny cn ph thuc vo cn bng ca ion Mg2+ v ion Ca2+ Ion Ca2+ c xem l c v trung tnh n c pht hin trong bia thnh phm nhiu mc . Tuy nhin n c th lm gim bt v chua khi hm lng Mg2+ cao

Ion ClKhi c mt ion Cl- vi hm lng t 200- 400mg/l chng ta s nhn c v ngt ca dung dch Ion SO42ng gp v ng v d hu ng ca sn phm nu hm lng t mc t 200- 400 mg/l. Hiu ng gin tip ca ion kim loi ln bia thnh phm C rt nhiu hiu ng gin tip ca ion kim loi ln sn phm bia nhng chng ta ch quan tm n 4 tc dng chnh ca chng: p ng nhu cu ca nm men Nm men trong qu trnh pht trin cn n mt s ion kim loi ng vai tr nh khang cht gip cho vi sinh vt tng hp thnh phn t bo v gip tng hp enzym phc v cho qu trnh ln men Trung tm hot ng ca cc enzym (Zn2+; Mn2+; Cu2+; Co2+) Coenzym (K+) Cc yu t mu (Fe3+; Cu2+)

ng gp vo cu trc ca t bo nm men nh: K+; Mg2+ c trong AND v ARN; Ca+ c trong thnh t bo. Tc ng trn enzym ca Malt Trong iu kin pH acid ion Ca2+ c th lm tng hot ca enzym thy phn tinh bt v protein. Ion Ca2+ gip Amylase tng kh nng bn nhit gip tng kh nng trch ly. Tc ng trn h keo ca dung dch Trong qu trnh kt bng ca ging nm men chm, ion Ca2+ ng vai tr gip to cc lin kt gia cc phn t protein trn b mt t bo to iu kin cho nm men kt lng d dng hn. Vi hm lng 50 mg/l ion Ca2+ hin tng ny sy ra nhanh chng v d dng S tng tc gia cc phn t protein; polyphenol b nh hng bi cc ion kim loi nh Ca2+; Mg2+; Fe3+; PO43- gip cho s to kt ta trong qu trnh un hoa, ln men ph c d dng. Trong qu trnh un hoa ta c hnh thnh khi phn t protein c trung ha in vi s c mt ca ion Ca2+ nng ti thiu hin tng ny xy ra khi dung dch cha 100mg/l ion Ca2+. Oxalate cn c kt ta v loi ra khi dung dch trong sut qu trnh di dng Canxi oxalate, nh vy s c mt ca ion Ca2+ vi hm lng 70- 80 mg/l l ti u. Tc dng trn pH ca dung dch

Cc ion nh H+ v OH- gp phn kim sot pH ca dung dch trong sut qua trnh sn xut. Cc ion CO32-; PO32-; acic carboxilic.. ng vai tr nh nhng cht m pH gip cho pH ca dung dch c n nh. Ngoi ra cc ion kim loi khc cng gp c tc dng n pH trong sut qu trnh. Cc Ion c trong sn xut bia ni chung u c tc dng tch cc n qu trnh tuy nhin s c mt ca mt vi Ion lm cho qu trnh pht trin theo chiu hng tiu cc thm ch to ra nhng sn phm khng c li cho sc khe ngi tiu dng nh ion Nitrate; Nitrite. Di tc dng chuyn ha ca vi sinh vt cc ion ny to thnh sn phm Nitrosamin l mt tc nhn gy ung th c kim chng. Mc d hm lng ca ion ny trong nc l 50 mg/l nhng trong tng lai hm lng ny s gim xung 10 mg/l. Ngun nitrate ch yu c cung cp bi nc ngoi ra trong Houblon cng cha lng nitrate vi s lng 1% w/w. Cc phng php x l{ nc Loi b cn rn bng phng php keo t; kt bng; lc bng ct; oxy ha; iu chnh hm lng khong cht trong nc bng phng php un nng; S dng vi; Acid ha; Ct trao i ion; Thm thu ngc; in gii; S dng mui canci. Loi b cc hp cht hu c bng b hiu kh; ct than hat tnh; Thanh trng nc loi b vi sinh vt bng Chlorine; Bromine; Ozon; Bc ion; Tia cc tm; Mng siu lc; Loi kh ha tan bng k thut ht chn khng; Ti liu tham kho 1. Lloyd Hind, H., Brewing Science and Practice, Vol. 1, Chapman and Hall, London, 1938, pp. 411494. 2. Briggs, D.E., Hough, J.S., Stevens, R., and Young, T.W., Malting and Brewing Science, 2nd ed., Vol. 1, Chapman and Hall, London, 1981, pp. 194221. 3. Kunze,W., Technology Brewing and Malting, 2nd ed., VLB, Berlin , 1999, pp. 6075. 4. Moll, M., Water in Malting and brewing, in Brewing Science, Pollack, J.R.A., Ed., Vol. 1, Academic Press, London , 1979, pp. 539577. 5. Taylor , D.G., The impact of water quality on bia quality, The Brewer 74:532536, 1988. 6. Bak, S.N., Ekengreu,O ., Ekstam, K., Harnulv, G., Pajunen, E., Prucha, P., and Rasi, J., Water in Brewing European Brewery Convention Manual of Good Practice, EBC, 2001, pp. 1128. 7. Degremont, Water Treatment Handbook, 5th ed., John Wiley, Chichester , 1979. 8. Benson, J.T., Coleman, A.R., Due, J.E.B., Henham, A.W., Twaalfhoven, J.G.P., and Vinckx, W., Brewery Utilities European Brewery Convertion Manual of Good Practice, Brewing Research Foundation, 1997, pp. 157174.

9. Askew, M., What price water? Brew. Guard., 128:1922, 1999. 10. Reed, R. and Henderson, G., Water and waste water management its increasing importance to brewery and Maltings production costs, Ferment, 12:1317, 1999/2000. 11. Ward, J.A., Brewery wastewater treatment using membrane technology, Proc. 26th Convention of Asia Pacific Section of Institute of Brewing, Singapore, 2000, pp. 122127. 12. Candy, E., Water unlimited Brew. Int. 3:1218, 2003. 13. Stewart, G.G. and Russell, I. , Brewers Yeast: An Introduction to Brewing Science and Technology, Series III, The Institute of Brewing, London , 1998, p. 66. 14. Kemmer, F.N., and McCallion, J., Eds., Water Handbook, McGraw-Hill , New York , 1983. 15. Griffiths , A.R., Water Quality in the Food and Drink Industries, Chandos Publishing ( Oxford ) Ltd, Oxford , 1998, pp. 813. 16. Kolbach, P., U ber brauwasser, Monats. Brau., 13:7786, 1960. 17. Richards, M., Quality hazards to brewery water supplies, Brew. Dig., 51(8):3442, 1976. 18. van Gheluwe, G., Bendiak, D.S., and Morrison , N.M. , Considerations for future water systems, Tech. Q. Master Brew. Assoc. Am., 21:3338, 1984. 19. Taylor , D.G., How water composition affects the taste of bia, Brew. Distill. Int., 11:3537, 1981. 20. Griffiths , A.R., Water Quality in the Food and Drink Industries, Chandos Publishing ( Oxford ) Ltd, Oxford , 1998, pp. 1923. 21. Briggs, D.E., Hough, J.S., Stevens, R., and Young, T.W., Malting and Brewing Science, 2nd ed., Vol. 2, Chapman and Hall, London, 1981, pp. 840845. 22. Comrie, A.A.D., Brewing liquor a review, J. Inst. Brew., 73:335341, 1967. 23. Harrison, J.G., Laufer, S., Stewart, E.D., Seibenberg, J., and Brenner, M.W., Brewery liquor compositionpresent day views, J. Inst. Brew., 69:323331, 1963. 24. Krauss, G., Waller, H., and Schmid, R., Brauwasserfragen der einfluss einiger brauwassersalze auf den geschmack des biers, Brauwelt, 95:617624, 1955. 25. Taylor , D.G., The importance of pH control during brewing, Tech. Q. Master Brew. Assoc. Am., 27:131136, 1990. 26. Bamforth, C.W., pH in brewing: an overview, Tech. Q. Master Brew. Assoc. Am., 38:19, 2001.

27. Stewart, G.G. and Russell, I., Brewers Yeast: An Introduction to Brewing Science and Technology, Series III, The Institute of Brewing, London, 1998, pp. 4146. 28. Narziss, L. and Lintz, B., U ber das Verhalten eiweissabbaunder Enzyme bein Maischen, Brauwiss 28:253260, 1975. 29. Rudin, A.D., Brewing liquor and bia quality, Brew Guard., 105:3033, 1976. 30. Amri, M.A., Bonaly, R., Duteurtre, B., and Moll, M., Interrelation between calcium and potassium ions in the flocculation of two brewers yeast strains, Eur. J. Appl. Microbiol. Biotechnol., 7:235240, 1979. 31. Comrie, A.A.D., Brewing water, Brew Dig., 42:8692, 1967. 32. Burger, M. and Becker, K., Oxalate studies in bia, Annual Meeting of American Society of Brewing Chemists, 1949, pp. 102115. 33. Briggs, D.E., Hough, J.S., Stevens, R., and Young, T.W., Malting and Brewing Science, 2nd ed., Vol. 2, hapman and Hall, London, 1981, pp. 821823. 34. Laing, H. and Taylor , D.G., Factors affecting mash bed permeability, Proc. 18th Convention of Australia & New Zealand Section of Institute of Brewing, Adelaide , 1984, pp. 109114. 35. MacWilliam, I.C., pH in Malting and brewing, J. Inst. Brew., 81:6570, 1975. 36. Coote, N. and Kirsop, B.H., Factors responsible for the decrease in pH during bia fermentation, J. Inst. Brew., 82:147153, 1976. 3.1.5. Nm men Phn loi nm men C hng ngn chng Saccharomyces cerevisiae. Nhng chng ny c s dng trong cc ngnh cng nghip sn xut bia, bnh, ru qua chng ct v trong phng th nghim. Tuy nhin vn phn loi cn nhiu tranh ci trong gii nhng nh phn loi. Saccharomyces, ting Latin ch mt loi ng t nm c t tn cho mt chng nm men s dng ln u tin nm 1838 bi Meyen, nhng n c Hansen nghin cu ti phng th nghim Carlsberg laboratory Denmark trong nhng nm 1880s v ng ta t cho chng nm men ln men ni tn l S. cerevisiae dng trong sn xut bia ale v chng S. carlsbergensis l chng ln men chm nhit thp dng trong sn xut bia lager. Trong lch s vic phn loi nm men lager v nm men ale da trn kh nng ln men ng i. Chng nm men lager c gene MEL tng hp nn enzym ngoi bo -galactosidase (melibiase), ngc li chng nm men ale khng c gene ny c ngha chng khng tng hp c enzym -galactosidase. Nm men lager thng to ra sn phm bng cch ln men chm nhit t 7 n 15oC v vy, sau qu trnh ln men chnh chng ta c th thu nhn men t y thit b ln men (tank ln men). Nm men ln men ni dng sn xut bia ale c nhit ln men t 18oC n 22oC vic tn dng ging trong sn xut kh khn hn do sinh khi nm men hp thu kh CO2, bt kh ny a sinh khi ni ln mt thang ca dch

ln men. V vy vic thu nhn sinh khi nm men ni c thc hin bng phng php vt trn b mt khi dch ln men. Vic phn loi xung quanh ging nm men Saccharomyces cn cha r rng v vn cn thay i. Saccharomyces sensu stricto c xem l chng gc ca hu ht cc chng nm men dng trong ngnh cng nghip ln men nh S. bayanus, S. cerevisiae, S. paradoxus, and S. pastorianus. Vic phn loi cc chng nm men vn cn tri qua nhin bin i cho n ngy nay. C 3 nguyn nhn gii thch cho hin tng ny: (1) Mt s loi nm men b gi hoc m t cha ng; (2) Nhng pht hin mi v chng dn n thay i;(3) hoc nhng xut bn trc y a ra thng tin v nm cha c bao qut. Do iu kin cha cho php nn cc nh phn loi hc trong qu kh ch da vo nhng tnh cht nh hnh dng, ngun dinh dng phn loi. Ngy nay vi k thut sinh hc phn t cc nh phn loi hc da trn nn tng AND phn loi dn n nhiu thay i. Nm 1970, cc nh phn loi hc xp cc chng S. carlsbergensis v S. uvarum vo nhm nm men Lager. Nm 1990, h li xp S. uvarum l mt nhnh ca S. cerevisiae. Sau S. cerevisiae var. carlsbergensis li c xp vo nhm S. pastorianus thng c vit r rng vi tn S. pastorianus/carlsbergensis. c nhiu tranh lun nhm gi tn S. carlsbergensis cho chng nm men ln men sn phm lager bia thay v dng tn S. pastorianus. Trong nhng nm gn y cc nh khoa hc li chng minh rng S. bayanus v S. pastorianus khng ging nhau v khng phi l chng nm men c trong nhm t nhin (do t bin to thnh). Cu trc t bo nm men T bo nm men c kch thc thay i t 5- 10m chiu di v 5- 7 m chiu dy ty theo tui; giai on ln men; iu kin ln men v vng i

Hnh . T bo nm men nhn di knh hin vi in t Vch t bo Vch t bo nm men ng vai tr trong vic bo v, to dng, tip nhn c cht c bit trong trong cc phn ng chuyn bit. Chiu dy vch t bo t 100- 200 nm, chim 15- 25% cht kh ca t bo bao gm phn ln phosphomannan (31%) v glucans (29%). Vch t bo c 3 loi glucan khng tan trong km, khng tan trong axit (Hnh). v -1,3-linked polymer, chng ng vai tr gi cho vch t bo bn chc. Chng cng c mt s nhnh glucan ha tan trong km hu ht l -1,3-linkages, cng mt t -1,6-linkages. Vch t bo c cha mt t -1,6-linked glucan. Chitin, mt polymer ca Nacetylglucosamine cng c trong vch t bo vi s lng chim 2 - 4% ch yu hin din ti v tr so chi. Lipid chim khong 8.5% v protein chim 13%. Carbohydrate c trn b mt ca t bo nm men ng vai tr khng nguyn v mang tnh cht min dch ca t bo. Thnh phn ca vch t bo ph thuc vo iu kin pht trin, tui ca canh cy, v c bit ph thuc vo chng nm men.

Mng plasma (Plasma Membrane) Tc dng chng li s xm nhp ca nc trong mi trng (cu trc c nhng phn t k nc quay ra ngoi v bn trong ni bo. Thnh phn chnh ca mng plasma bao gm lipid v protein (liporotein) theo t l nht nh ngoi ra n cng cha mt t Carbohydrate. B dy mng plasma khong 8- 10 nm, vi nhng im nh ra (Hnh 8.4). y l nhng im gip t bo hp thu c cht t mi trng vo v trao i cht vi mi trng bn ngoi. Ngoi ra y cn l ni cc enzym ngoi bo c phng thch ra mi trng. Cu trc ca mng c mt lp protein c chn gia hai lp lipid to thnh b mt k nc hai bn mng. Vi cu trc ny chng gip t bo duy tr v ngn chn s lu thng trong v ngoi t bo. Mng plasma ng vai tr trong vic kim sot cc cht vo v ra khi t bo mt cch chn lc. Khe quanh t bo cht (The Periplasmic space) y l khong gia b mt bn ngoi ca mng plasma v b mt trong ca vch t bo. Ni y tit ra cc dch t bo bao gm enzym invertase, acid phosphatase. C th ti y ng succrose b phn hy bi enzym invertase to thnh fructose v glucose. Nhn t bo Nhn t bo c ng knh khong 2 mm, v chng ta c th thy r nhn trong pha and is visible with phase contrast microscopy. trng thi ngh nhn thng c v tr k bn khng bo. Nhn t bo cha DNA v protein chng c bao bc bi mng nhn. Nhn cha 16 c th lin kt trong phn t DNA. Mng nhn c nhng np gp, nhng np gp ny lin quan n vng i ca t bo. Ty th Ty th l ni to ra nng lng ca t bo, chng ta c th v ty th nh mt nh my pht in ca t bo

Cc bo quan khc Khng bo Khng bo l mt bo quan ln nht trong t bo c nhim v lu tr cht dinh dng, chng ta d dng nhn thy di knh hin vi. Khng bo thay i kch thc theo vng i ca t bo. Khng bo ca nhng t bo trng thnh ln hn so vi t bo. Vo cui chu kz phn chia khng bo s chia lm hai mt trong t bo m v mt trong t bo. Khng bo cha cc enzym thy phn protein, nhng enzym thy phn khc cng nh nhng sn phm nh acid. Khng bo c bao bc bi mt mng gi l tonoplast Chu kz sng v gene Sinh trng- Sinh sn

Hu ht cc chng nm men trong sn xut bia l nh bi th (diploid), a bi th (polyploid) hoc c s bi th khng chnh (aneuploid), trong khi cc chng trong phng th nghim hu ht l n bi th (haploid). Vng i ca nm men c tnh t khi chng c to ra t t bo m n khi chng cht. S sinh sn ca nm men khng phi l khng c kt thc. Tui ca nm men ph thuc vo s ln chng phn chia. Kh nng phn chia ti a ca nm men c gi l Hay ick limit. Khi t bo t n gii hn ny n s khng th tip tc sinh sn na v s cht. Mi t bo nm men c th sinh sn c t 10- 33 t bo con. Trong sn xut cng nghip chng nm men ln men bia ale c th t ti a 21,7 7,5 ln phn chia v ti thiu 10,3 4,7 ln phn chia. Khi quan st di knh hin vi chng ta c th xc nh tui ca t bo da vo s lng so chi, v s gia tng kch thc ca t bo, s lng np gp trn b mt nhn, s lng ht trong t bo cht, v tnh trng ny chi ca t bo. T bo cng gi kh nng thch ng vi cc bin i cng km. Do sinh sn bng kiu ny chi v vy sau mt ln sinh sn trn t bo m s hin din mt vt so, iu ny khng c trn t bo con. Nh vy s so chi trn b mt t bo nm men trong tui sinh sn s tng dn (10- 40). Trong iu kin mi trng giu cht dinh dng nh dch nha v iu kin nhit ti u thi gian to ra mt th h mi khong 90 pht.

B Gene Nm men bia thuc nhm a bi th thc t chng thng cha tam bi th, t bi th hoc s bi th khng chnh. Do thuc nhm a bi th nn nm men bia c nhiu li th trong vic sao m on gen iu khin vic s dng ng lm tng kh nng ln men ca chng . Cng nh thuc nhm a bi th m b gene ca nm men bia kh n nh . Nhim sc th c trong nhn t bo mi nhim sc th cha 12.1 million cp base. tm hiu v bn gene ca nm men ti a ch http://www.yeastgenome.org/. Hin nay cc nh khoa hc xc nh c trn 6116 on gene v gii m c 96 gene t bin v chn lc Vic to t bin nhm to ra nhng dng nm men c nhiu u im phc v cho ngnh cng nghip l rt cn thit. Sau khi tin hnh gy t bin chng ta chn la nhng chng c nhiu u im kho st v ng dng vo sn xut. Cc tc nhn gy t bin nh: tc nhn ha hc, tc nhn vt l, tia cc tm thng c dng gy t bin. Lai to ging Vo nn 1935 Winge v cc cng s ti phng th nghim Carlberg nhn thy rng trong vng i ca Saccharomyces n bi th v nh bi th c th trao i cho nhau. Mc d k thut li ging dng nh khng c ch trng trong mt thi gian di khi k thut ti t hp DNA c cho rng l k thut ca thi i mi nhng k thut lai ging vn mang li nhng thnh cng ng ghi nhn trong lnh vc to ging Nm men st th (Killer yeast)

Nm 1963, Bevan v Makower khm ph mt hin tng cht hng lot trong mt chng S. cerevisiae, Chng ny c phn lp t mt m bia b ngoi nhim. Trong sut 4 thp nin cc nh khoa hc nghin cu nhm tm ra nguyn nhn ca hin tng ny. Vi s tham gia ca nhiu nh khoa hc thuc cc lnh vc khc nhau: sinh hc, vi-rut hc. Kt qu cho thy rng trong chng Saccharomyces, c mt chng c t tn l nm men st th tit ra mt c t mang bn cht protein c tc dng c v nhy cm i vi cc chng cng loi, v t c tc ng hn vi nhng chng khc loi. kim tra s tc ng ca nm men st th mt th nghim trn 10% chng nm men st th lager vo chng nm men ale. Th nghim c kim chng vi 10 % chng nm men lager bnh thng (khng phi chng st th). Trong vng 10 gi ton b chng nm men ale hu nh b tiu dit, ch khi mt nm men st th lager gim xung cn 1% (sau 24 gi) chng nm men ale mi c kh nng phc hi Ti t hp DNA Mc d cc phng php lai ging, dung hp th nguyn phn t c nhng thnh cng nht nh nhng chng vn cn nhiu gii hn. T nm 1978, khi h thng chuyn m gene c pht minh v ng dng trong gii m gene nm v nhng sinh vt khc. Hammond d on mt kh nng s dng phng php ti t hp DNA nhm tng cng kh nng u vit ca nm men. V d: to ra mt chng nm men bia c kh nng s dng nhiu loi ng. Gene kim sot tng hp -amylase, v cht kch thch ny chi (pullulanase) t nhiu ngun c nhn v tnh vo chng nm men bia to nn s u vit ca nm men. Tht l th v nu chng ta c th to ra mt chng nm men c kh nng gim hm lng diacetyl, H2S, SO2, v dimethyl sulde (DMS) ng thi lm gia tng hm lng esters nh isoamyl acetate. Vic ng dng phng php ti t hp AND to ra nhiu chng vi nhiu u vit tuy nhin chng cha c thng mi ha v nhiu nguyn nhn mt trong nhng nguyn nhn l phi c thi gian thuyt phc khch hng chp nhn dng sn phm to ra t bin i gene. Trng hp u tin s dng nm men bin i gene c bo co nm 1994 ti United Kingdom . Nhn hiu bia u tin trn th gii s dng nm men bin i gene a ra th trng ti Thy in vo nm 2004 Nhu cu dinh dng Nhu cu Oxygen Oxygen ng vai tr quan trng trong qu trnh tng sinh khi ca nm men. Qu trnh to ra sn phm ch yu ca ln men bia l cn c hnh thnh trong iu kin k kh. Tuy nhin, t hiu qu cao trong ln men bia khi dch cn t yu cu v mt nm men. Oxygen cn thit nm men tng hp sterols v acid bo nhm tng sinh khi qu trnh ny xy ra trong iu kin nng oxygen di ti u (suboptimal concentrations). Thc ra nm men c kh nng pht trin trong iu kin k kh khi v ch khi mt hp cht ngoi sinh thm vo gip nm men c th tng hp sterol v acid bo t carbohydrate. Sterols v acid bo c rt nhiu trong Malt tuy nhin trong qu trnh sn xut chng ta ngn khng cho chng hin din trong dch nha.

Oxygen ha tan (DO) ti u cung cp cho bt c chng nm men bia no cng cn phi c tinh khit v cht lng cao. Nhu cu oxy trong ln men ph thuc vo chng nm men. Ging nm men ale c chia lm 4 nhm da vo nhu cu v oxy. Tng t chng nm men lager cng c nhu cu v oxy trong qu trnh rt rng. Nhu cu c th v oxy ca mt chng nm men s dng trong sn xut bia hoc c cung cp bi nh phn phi ging hoc t thc t sn xut. Chuyn ha Hydrocarbon trong dch nha Dch nha cha cc loi ng nh Fructose; Glucose; Maltose; Maltotriose; v dextrin. Nm men dng trong sn xut bia ch s dng c 4 loi ng trn ngoi tr ng dextrin to ra sn phm bc 2 v phc v nhu cu nng lng ca t bo. Glucose v Fructose lun lun c u tin s dng trc sau mi ti ng Maltose v Maltotriose (Hnh .) Vic s dng ng Maltose v Maltotriose ph thuc vo nng ng glucose c trong dch nha khi Glucose cao (ln hn 1% w/v) th gene MAL loci (gene iu khin chuyn ha Maltose v Maltotriose) b khng ch. Khi hm lng glucose gim xung cn 40- 50% th qu trnh s dng Maltose v Maltotriose mi bt u. Nh vy vic c mt ca glucose trong dch nha l nguyn nhn lm gim tc ln men. Hnh . S chuyn ha hydrocarbon trong dch nha ca t bo nm men Sn phm sinh ra t nm men (Bi tit ca nm men) Mt trong nhng cht bi tit ca nm men trong qu trnh ln men l Ethanol. y l cht c nh hng trc tip n cht lng ca sn phm bia. Ngoi ra, thnh phn cc cht sinh ra t nm men cng c nh hng n cht lng nh mi. S hnh thnh nhng sn phm ny ph thuc vo cn bng chuyn ha trong mi trng nui cy v c rt nhiu yu t nh hng n cht ca sn phm. Chng nm men, nhit ln men, t l th liu, pH nc nha, t trng nc nha, nng oxy, p sut u l nhng yu t c nh hng n sn phm sinh ra t nm men. Mt vi cht d bay hi cng ng vai tr rt ln trong vic quyt nh hng bia, trong khi nhng cht khc li ng vai tr lm hng nn ca sn. Cc cht bao gm ester, carbonyl, acid hu c, hp cht sulfur, amine, phenol, v mt s dng tp

Cn (Alcohols) Thnh phn alcohol ch yu do nm men sinh ra l ethanol, tuy nhin mt vi loi cn khc cng c to ra nh cc cn bc cao, du fusel cc thnh phn ny gp phn quan trng n hng bia. S hnh thnh cc sn phm cn lin quan n con ng tng hp protein ca t bo nm men. Cn bc cao c th c tng hp thng qua 2 cch: t carbohydrate ca dch nha (ng ha) hoc trong qu trnh chuyn ha amino acid (d ha). Hai phng cch to ra cc sn phm cn ny b nh hng bi nhiu yu t, nhng xt v tng th khi nng amino acid trong mi trng thp cn s c to ra bng con ng ng ha ngc li khi hm lng amino acid trong mi trng cao th cn s c to ra bng con ng d ha. Trong trng hp tng hp n-propanol, chng ch c to thnh bng cch ng ha y hm lng amino acid d t hay nhiu cng khng lin quan. Vic hon i nhnh trong

chui amino acid c tm quan trng trong chuyn ha cc hp cht ny thnh cn bc cao. Cc yu t tc ng bao gm: Thnh phn ca dch nha, c bit Nit cha trong acid amin. Chng nm men chn tin hnh ln men cng c nh hng n vic to ra cn. Hm lng cn s ph thuc vo nhit ln men, vi s gia tng nhit lng cn bc cao trong sn phm bia s tng ln. Ester Trong qu trnh ln men hng trm ester c th c to ra bi s kt hp gia ru bc cao v Acylcoenzym A (Acyl- CoA) c kch hot. Cc ester v hng thm thng gp nh: ethyl acetate (mi tri cy); Isoamyl acetate (mi chui/ to); Isobutyl acetate (mi chui); 2- phenylethyl acetate (mi mt ong/ hoa hng); Cc acid bo mch t 6- 10 to thnh ester c mi to chua hay hng hi hng thm c trng. S c mt ca Ethanol vi hm lng cao l iu kin cc ester ny pht huy mi thm gp phn to gi tr cho sn phm. Cc hp cht Sulfur Hp cht sulfur c to ra trong qu trnh chuyn ha ca nm men v nm trong bia thnh phm. Chng s gy nn mi kh chu v ch c chp nhn vi nng rt thp. Hp cht sulfur thng c trong bia l Dimethylsulfur (DMS) c mi ng bp chy. Cc tin cht ca DMS l Smethylmethionine (SMM); Dimethylsulfoxide (DMSO) l nhng cht c to ra trong qu trnh Malt ha. lm gim hm lng DMS chng ta c th lm gim hm lng tin cht bng bin php thch hp trong qu trnh Malt ha. Diacetyl and Pentane-2,3-dione S hin din ca diketone nh diacetyl v pentane-2, 3 dione l nhng cht thng c trong sn phm bia chng gp phn to nn tnh cht mi v v. Chng c m t c mi b scotch, mt ong hoc mi ko b (butterscotch and honey or toffee). Hm lng ngng ca diacetyl trong bia lagers l 0,1 0,14 mg/l v cao hn mt t trong bia ale. Hng nm u c nhng cuc hi ngh v cc yu t nh hng n nng diacetyl v phng php o ch s ny. Diacetyl v pentane-2, 3-dione c hnh thnh bn ngoi t bo nm do qu trnh oxy ha hp cht acetolactate v decarboxylation -acetohydroxybutyrate . S c mt ca diacetyl trong bia ph thuc vo qu trnh ln men v kh nng phn hy hp cht ny trong qu trnh ln men ph. Hm lng diacetyl cn ph thuc vo cc iu kin ln men nh pH; nng -acetolactate ; nhit ln men; hm lng oxy; ln men; v hm lng cc ion kim loi. Cui cng gp phn vo vic tng hm lng diacetyl trong bia do nhim khun nh Pediococcus hoc Lactobacillus. Tinh sch canh cy nm men (Pure Yeast Cultures) Gii thiu (Introduction)

Vic s dng ging nm men Saccharomyces sn xut bia c ngi xa p dng tuy nhin cch s dng mang tnh t nhin (ln nhiu chng v ngoi nhim) v th sn phm to ra khng n nh. Ngi u tin s dng canh cy nm men thun khit trong sn xut bia l Emil C. Hansen lm vic trong phng th nghim ca Carlsberg cch y hn 100 nm. Hansen dng k thut pha long phn lp nm men bia. Vi vic phn lp ny ng c th nghin cu cc tnh cht ca tng chng. M bia u tin s dng ging nm men thun khit ti nh my ca Carlberg nm 1883 v t y u th ca s dng nm men thun khit sn xut bia ngy cng r rng. Nm 1892, 23 quc gia ng dng k thut ca Hansen sn xut bia

Chn lc chng (Strain Selection) trong phng th nghim hoc trong quy m sn xut nh khng kh khn trong vic gi cho canh cy nm men thun khit v khe mnh. Tuy nhin, khi a vo sn xut quy m ln vic ny tht kh khn. Henson v Reid1 xc nh iu kin cn thit: 1.Thng xuyn bo m ngun nm men thun khit 2.Bo m cung cp ging cho sn xut u n 3.Kim sot vi khun Trong nhiu nh my vic s dng nm men sn xut ch dng li t i th 8 n i th 10 (fermentation cycles), hoc khi pht hin thy s ngoi nhim, hay c vn trong qu trnh ln men c xc nh do ging. i khi trong sn xut ngi ta c s kt hp gia cc chng v th vic kim sot nhm bo m rng trong qu trnh khng b nm men di trnh thit hi kinh t do nguyn nhn ging. Ngi ta thng p dng phng php cy phn lp nh kz tinh sch ging. Tuy nhin, trong qu trnh lu tr c th xy ra hin tng t bin v th sau khi tuyn chn chng ta phi tin hnh kho st tnh cht ca chng va phn lp c c s a vo sn xut. Ngoi nhim canh cy (Contamination of Cultures) Rt nhiu vi khun c th nhim vo canh cy thun khit. Cc sinh vt ny xut pht t nhiu ngun v trong nhiu cng on: Dch nha, t cy truyn, t thit b khng v sinh k. Hu ht cc trng hp ngoi nhim u bt u t cc cng on chuyn tip. Chnh v vy, trnh ngoi nhim cn phi ch cng tc v khun nht l nhng im chuyn tip Nm men di c th xut hin t nhiu ngun, cc chng nm men di thng gp nh Brettanomyces, Candida, Debaromyces, Hansenula, Kloeckera, Pichia, Rhodotorula, Torulaspora, v Zygosaccharomyces (Xem chng 16). Nm men di l tc nhn ch yu ca hng lot nguyn nhn gy nh hng n qu trnh ln men. Nu b nhim ging nm men di t canh cy nm men khc hu qu s tc ng n tc ln men, kh nng kt lng v v ca sn phm. Trong khi nu nhim chng khng phi nm men bia

s c hin tng cnh tranh c cht cui cng lm cho sn phm khng cn mang hng v c trng, iu ny cng xy ra tng t nh khi b nhim vi khun. Phn phi ging (Shipping of Yeast) Mt canh cy tinh sch thng c duy tr thng mi ha cung cp cho sn xut t phng th nghim. Ging c chuyn n n v sn xut bng ng bu in. Thng bo m cht lng ging nn xy dng trung tm lu tr ging cho tng vng c nh th vic cung cp ging s nhanh chng v bo m. Nu nh my t xa trung tm nn xy dng mt phng th nghim t tiu chun nhm p ng nhu cu lu tr ging phc v sn xut kp thi Ging trong qu trnh vn chuyn t trung tm n nh my cn bo m cc yu cu sau: 1.Chn lc ging c kh nng cao nht 2. Khng b ngoi nhim 3.Khng cha c cht ln men bng cch ra sch bng cht lng tit trng hoc ly tm 4.Bo m nhit 0oC trong sut qu trnh vn chuyn 5.Ging dng paste c th vn chuyn trong khong cch ngn, nhng nu vn chuyn i xa v di ngy phi bo m m ti u khong 70% 6.Khi vn chuyn vi s lng nh c th gi lnh 7.Phi theo di cc thng s trong sut qu trnh vn chuyn nh: Cht lng, nhit , hot , v tnh trng ngoi nhim vi khun

Ti liu tham kho 1. Barnett, J.A., The taxonomy of the genus Saccharomyces Meyen ex Reess: a short review for nontaxonomists, Yeast, 8:123, 1992. 2. Pulvirenti, A., Nguyen, H.-V., Caggia, C., Giudici, P., Rainieri, S., and Zambonelli, C., Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto, FEMS Microbiol. Lett., 192(2):191196, 2000. 3. Pederson, M.B., Recent views and methods for the classification of yeasts, Cerevisia Belg. J. Brew. Biotechnol., 20:2833, 1995. 4. Rainier , S., Zambonelli, C., and Kaneko, Y., Review Saccharomyces sensu stricto: systematics, genetic diversity and evolution, J. Biosci. Bioeng., 96:19, 2003. 5. Walker, G.M., Yeast cytology, in Yeast Physiology and Biotechnology, John Wiley & Sons Ltd, West Sussex, UK , 1998, pp. 1142.

6. Schweizer, M., Lipids and membranes, in The Metabolism and Molecular Physiology of Saccharomyces cerevisiae, Dickinson, J.R. and Schweizer, M., Eds., CRC Press, London, 2004, pp. 140223. 7. Schwencke, J., Vacuoles, internal membranous systems and vesicles, in The Yeasts, Rose, A.H. and Harrison, J.S., Eds., Vol. 4, 2nd ed., Academic Press, London, 1991, pp. 347755. 8. Smart, K., The death of the yeast cell, in Brewing Yeast Fermentation Performance, Smart, K., Ed., 1st ed., London , Blackwell Science, 2000, pp. 105113. 9. Bond, U., Neal, C., Donnelly, D., and James, T.C., Aneuploidy and copy number breakpoints in the genome of lager yeasts mapped by microarray hybridization, Curr Genet., 45:360370, 2004. 10. Tamai, Y., Momma, T., Yoshimoto, H., and Kaneko, Y., Co-existence of two types of chromosomes in the bottom fermenting yeast, Saccharomyces pastorianus, Yeast, 14:923933, 1998. 11. Mortimer, R.K. and Johnson, J., Genealogy of principal strains of the yeast genetic stock center, Genetics, 113:3543, 1986. 12. Casey, G.P., Yeast selection in brewing, in Yeast Strain Selection, Panchal C.J., Ed., Vol. 7, Marcel Dekker, New York, 1990, pp. 65111. 13. Jones, R.M., Russell, I. , and Stewart, G.G., The use of catabolite derepression as a means of improving the fermentation rate of brewing yeast strains, J. Am. Soc. Brew. Chem., 44:161166, 1986. 14. Novak, S., DAmore, T., Russell, I., and Stewart, G.G., Sugar uptake in a 2-deoxy-D-glucose resistant mutant of Saccharomyces cerevisiae, J. Ind. Microbiol., 7:3540, 1991. 15. Galvan, L., Perez, A., Delgado, M., and Conde, J., coli production by sulfometron resistant mutants of brewing yeast, Proc. 22nd Eur. Brew. Conv. Congr., Zurich , IRL Press, Oxford , 1987, pp. 385392. 16. Kielland-Brandt, M.C., Gjermansen, G., Nilsson-Tillgren, T., Holmberg, S., and Petersen, J.G.L., Diacetyl and brewers yeast, Yeast, 4:470, 1988 (special issue). 17. Slaughter, J.C., The biochemistry and physiology of yeast growth, in Brewing Microbiology, Priest, W.G. and Campbell, I., Eds., 3rd ed., Kluwer Academic, New York, 2003, pp. 1966. 18. Rosenfeld, E. and Beauvoit, B., Review: role of the non-respiratory pathways in the utilization of molecular oxygen by Saccharomyces cerevisiae., Yeast, 20:11151144, 2003. 19. Ernandes, J.R., Williams, J.W., Russell, I. , and Stewart, G.G., Respiratory deficiency in brewing yeast strains effects on fermentation, flocculation, and bia flavor components, J. Am. Soc. Brew. Chem., 51:1620, 1993.

20. American Society of Brewing Chemists, Yeast-3.C., Triphenyltetrazolium chloride for identification of respiratory deficient cells, in Methods of Analyses, 9th ed., American Society of Brewing Chemists, St. Paul, MN, 2004. 21. Ogur, M., St. John , R., and Nagai, S., Tetrazolium overlay technique for population studies of respiration deficiency in yeast, Science, 125:928, 1957. 22. Winge, O., On haplophase and diplophase in some Saccharomycetes, C. R. Trav. Lab. Carlsberg, Ser. Physiol., 21:77111, 1935. 23. Bilinski , C.A. , Russell, I. , and Stewart, G.G., Analysis of sporulation in brewers yeast: induction of tetrad formation, J. Inst. Brew., 92:594598, 1986. 24. Jones, R.M., Russell, I., and Stewart, G.G., Classical genetic and protoplast fusion techniques in yeast, in Yeast Biotechnology, Berry, D.R., Russell, I., and Stewart, G.G., Eds., Allen and Unwin, London, 1987, pp. 5579. 25. Gjermansen, C. and Sigsgaard, P., Construction of a hybrid brewing strain of Saccharomyces carlsbergensis by mating of meiotic segregants, Carlsberg Res. Commun., 46:111, 1981. 26. Bilinski , C.A. , Russell, I. , and Stewart, G.G., Crossbreeding of Saccharomyces cerevisiae and Saccharomyces uvarum (carlsbergensis) by mating of meiotic segregants. Isolation and characterization of species hybrids, Proc. 21st Eur. Brew. Conv. Congr. , Madrid , IRL Press, Oxford , 1987, pp. 499504. 27. Delneri, D., Colson, I., Grammenoudi, S., Roberts, I.N., Louis, E.J., and Oliver, S.G., Engineering evolution to study speciation in yeasts, Nature, 422:6872, 2003. 28. Goodey, A.R. and Tubb, R.S., Genetic and biochemical analysis of the ability of Saccharomyces cerevisiae to decarboxylate cinnamic acids, J. Gen. Microbiol., 128:26152620, 1982. 29. Conde, J. and Fink, G.R., A mutant of Saccharomyces cerevisiae defective for nuclear fusion, Proc. Natl. Acad. Sci., USA, 73:36513655, 1976. 30. Conde Zurita, J. and Mascort, S.J.L., Effect of the mitochondrial genome on the fermentation behavior of brewing yeast, Proc. 18th Eur. Brew. Conv. Congr., Copenhagen , IRL Press, Oxford , 1981, pp. 177186. 31. Young, T.W., Brewing yeast with anti-contaminant properties, Proc. 19th Eur. Brew. Conv. Congr., London , IRL Press, Oxford , 1983, pp. 129136. 32. Russell, I. and Stewart, G.G., Valuable techniques in the genetic manipulation of industrial yeast strains, J. Am. Soc. Brew. Chem., 43:8490, 1985. 3.3. Cng ngh sn xut bia 3.3.1. Nghin Malt v th liu.

Nghin nhm 2 mc ch: gim v kim sot kch thc ht. Qu trnh ny ph thuc nhiu yu t: loi nguyn liu (Malt, go); thit b (lc khung bn; lc thng); quy trnh cng ngh (t l th liu; chng loi th liu). Cc loi nguyn liu c cha v tru cn s dng my nghin trc duy tr kch thc v tru ng vai tr nh mt lp vt liu lc gip cho qu trnh lc d dng hn. Vi nguyn liu go hoc trong qu trnh lc s dng thit b lc thng cn s dng my nghin ba nhm gim kch thc ht to iu kin h ha tt hn. Nghin trc (s dng nghin Malt hoc thit b lc thng) My nghin trc tc dng ng thi lc p v lc x ln nguyn liu dn n kt qu kch thc vt liu t nh nht nh nhng vn duy tr kch thc thch hp to iu kin thun li cho qu trnh lc. C th nu nghin Malt chng ta s thu c v tru tch i v kch thc nhn nh. Vt liu a vo qu trnh nn c m t 2,5- 4%. My nghin trc c t 2- 6 cp trc. cc cp trc ny quay ngc chiu nhau v c tc quay khc nhau nhm mc ch to ra lc p v lc x. Khang cch gia 2 trc trn cao t 1,3- 1,5mm trong khi khang cch ny ca cp pha di l 0,25- 0,4mm. Thit b ny ch thch hp nghin vt liu kh v khng dng cho nghin vt liu t. Hnh . Thit b nghin trc

gim bt t l nt ca v tru trong qu trnh nghin kh ngi ta pht trin k thut nghin trong iu kin hi nc p sut thp. Thit b s dng l my nghin trc vt, vt liu a vo thit b c trang b h thng cung cp hi nc pha mt di v mt s im bm hi nc mt trn. Trong qu trnh di chuyn vt liu c bm hi nc c p lc 0,5- 1bar (112- 121oC). Thi gian vt liu i qua ton b chiu di thit b t 50- 60 giy trong thi gian ny hm m ca vt liu tng ln t 0,5- 1%, lng m ny tp trung ch yu vo v tru v vy hm m ca v tru tng ln khong 23%. Hnh . Thit b nghin vi hi nc p sut thp Tuy nhin, phng php ny hin khng cn s dng v nhit cao lm bt hot enzym v c thay th bi k thut nc nng bng cch phun nc c nhit 30- 40oC vo vt liu thay v bm hi nc trong thit b hnh

Hnh . Thit b nghin nc nng K thut nghin t c pht trin trn c s ca nghin kh. Vt liu trc khi nghin c lm m ln n 30% trong thi gian t 15- 30 pht v th chng tr nn mm do hn v v tru khng b v nt khi i qua trc nghin. Trong k thut ny khong cch gia 2 trc gn hn (0,35- 0,45mm) thit b nghin t thng c 2 cp trc. iu thun li ca k thut nghin t l v tru khng b v nhng tinh bt ni nh th v vn to iu kin ng ha nhanh v thi gian lc rt ngn. Ngoi ra mt k

thut khc pht trin nhng cn nhiu bt li l nghin t kt hp vi ng ha bng cch lm m vt liu bng nc nng c nhit t 60- 70oC. Hnh . Thit b nghin t Nghin ba Thch hp cho quy trnh s dng my lc khung bn, vt liu a vo qu trnh nghin l vt liu kh. Di tc dng ca ba quay vi tc 1500 vng/ pht vt liu c lm gim kch thc t 2- 4mm sau lt qua li ra ngoi. Nhc im ca thit b nghin ba l rt n, ngoi ra do tc vng quay ln nn cn phi c cc bin php an ton cho ngi s dng. Hnh . Thit b nghin ba Qu trnh ng ha (trch ly Malt) 2.3.4. Nu - ng ho nguyn liu Mc ch ca qu trnh ng ho: nhm chuyn ho cc thnh phn chnh ca Malt v th liu thnh nhng cht ho tan trong nc v loi b nhng cht khng ho tan ra ngoi. Cc cht ho tan c sn trong Malt thng l: ng, dextrine, cc cht v c v mt phn l protein. Cc cht khng ho tan trong Malt cn chuyn ho gm phn ln l tinh bt, v tru, mt s protein c phn t lng cao v mt s cht hn hp khc, khi nu xong s c gi li trong b hm. Trong bt Malt tn ti 3 loi enzyme rt quan trng l: protease, a-amylase, b-amylase v mt s enzyme khc chim s lng khng ng k. Vic iu chnh nhit 3 loi enzyme ny pht huy c kh nng xc tc ca chng l cng vic quan trng nht trong qu trnh nu bia. Thc t nghin cu v sn xut cho thy nhit thch hp cho tng loi enzyme c trong Malt nh sau : Protease hot ng mnh 47 520C a-amylase hot ng mnh 70 750C b-amylase hot ng mnh 60 650C

Do c im bt go khng qua ny mm, nn v cu trc ca c cht gn nh gi nguyn vn, mt khc cc h thng enzyme (amyloase v protease) c trong bt th liu rt ngho, khng c hot ha, do tnh cht h ha ca tinh bt th hin rt mnh, sau khi qua im h ha, iu kin gia cng nhit nc (nu si) tinh bt s chn, t s xm nhp v tc dng phn ct ca cc enzyme (amylase) s d dng v thun li hn nhiu.

Trong qu trnh nu, cc hp cht ha tan trong Malt v cc th liu d dng chuyn t ht vo nc m khng cn c s tc ng ca enzym. Phn ln nht ca Malt v th liu l tinh bt, l hp cht khng ha tan trong nc. Do vy chuyn chng thnh nhng cht ha tan cn phi c s tc ng ca cc enzym. y l mt qu trnh sinh ha phc tp nn chng ta cn phi bit iu chnh tht hp l t l gia enzym v nguyn liu nhm m bo n cht lng ca bia. Nhng bin i chnh trong qu trnh nu: Bin i ha hc: Qu trnh ng ha: S phn gii tinh bt thnh cc sn phm thp phn t trong qu trnh ng ha l do tc ng ca tp hp enzym amylase (, - amylase v amilophosphatase) giai on u ca qu trnh thy phn tinh bt, -amylaza s tc dng ngu nhin ln nhng mch polyme ca amylopectin, kt qu l cc phn t polyme ca tinh bt s b ct thnh nhng phn t c s gc glucozit thp hn lm cho nht ca dch cho gim ng k v to thnh nhng dng dextrin khc nhau. Qu trnh trn s gim dn v khi sang giai on cui ca qu trnh thy phn s to nn mt lng t Maltose v glucose. --amylase: Ct lin kt 1, 4 glucozit theo tng i mt bt u t nhng cp gc glucose tn cng ca mch nhnh (i vi amylo), to thnh ng Maltose (42%, theo l thuyt). Phn cn li ca amylopectin s to thnh dextrin bc cao. Cn i vi phn t amyloza ca tinh bt, chng s tc dng d dng v hon ton cho ra ng Maltoza. S tc ng ng thi ca -amylase v -amylase ln tinh bt s cho ta mt t l nht nh gia dextrin v Maltose. T l ny ph thuc vo hot tnh ca hai enzym ring bit. Lng dextrin do amylase phn gii tinh bt to thnh s gim dn di s tc dng ca -amylase. -Amylophosphatase: Enzym ny tham gia vo qu trnh thy phn tinh bt bng cch ph hy cc mi lin kt ester gia acid phosphoric v phn t amylopectin. Kt qu ca qu trnh s to ra cc dextrin khc nhau v s gc glucose v cc tnh cht ha l. Trong qu trnh ng ha, tinh bt khng nhng b thy phn m cn chu s tc ng bi qu trnh phosphoryt ha. Di tc dng ca enzym phosphorylase s to thnh glucoza-1-phosphat, v sau qua nhiu bin i ta s thu c cc loi ng khc nhau: Fructose v Saccharose. Nh vy sau qu trnh ng ha ta s thu c nhiu sn phm khc nhau, trong sn phm chnh l ng Maltose (chim khong 50% cht ha tan trong dch ng), ngoi ra cn c nhng dextrin bc cao, dextrin bc thp, ng fructose, glucose, saccharose. T l gia cc cc loi ng lun thay i, n ph thuc vo cht lng nguyn liu v ch thy phn. Qu trnh m ha:

Trong qu trnh nu nguyn liu, cc protein s b phn gii di tc dng ca enzym protease: Hai thnh phn chnh ca protease, bao gm: Proteinase v peptidase l hai thnh phn ch yu tham gia xc tc cho qu trnh phn gii protein Bng 5: Thnh phn ch yu tham gia xc tc cho qu trnh phn gii protein Loi Enzym totp (oC) pHotp C cht Sn phm

Protease

50 -60

4,6- 5,0

Protein

Albumoza, pepton, polypetit

Peptidase

45-48

7,5- 8,0

Peptit

Acid amin

Thnh phn, t l cc sn phm thy phn ca protein ph thuc vo nhit nu. Do vy, ty vo nhng yu cu k thut khc nhau ta s chn nu nhng nhut thch hp: Nu cn nhiu sn phm thy phn protein bc thp (pepton, polypeptit) th ta phi tin hnh nhng khong thi gian dng 48-50C. Ngc li nu cn nhiu sn phm thy phn protein bc trung bnh (albumoza) th ta phi tin hnh nhng khong thi gian dng 58-60C. Sn phm ca qu trnh m ha tuy ch chim mt hm lng rt t trong cht ha tan ca dch ng (khong 5- 6%), song chng ng mt vai tr kh quan trng trong qu trnh cng ngh, trc tip tham gia vo s hnh thnh cht lng ca bia. Cc sn phm thy phn ca protein c phn t lng thp (peptit, acid amin) l ngun cung cp nit ch yu cho nm men. Cc sn phm c phn t lng trung bnh (Albumoza, pepton, polypeptit) s tham gia vo vic to v, to bt v gip cho bia c kh nng gi bt tt hn. Tuy nhin, nhng sn phm c phn t lng cao thng l nguyn nhn gy nn hin tng vn c ca bia. Cc qu trnh khc Khi ng ha, ngoi hai qu trnh enzym thy phn tinh bt v protein, cn din ra cc qu trnh thy phn khc. Qu trnh enzym thy phn nhng hp cht phospho hu c. Mnh nht l s thy phn phytin di tc dng ca phytase, gii phng ra inozit v acid phosphoric lm cho chua v tnh m ca dch cho tng ln. iu ny rt c { ngha trong cng ngh sn xut dch ng v s to tnh m cho mi trng s rt cn thit cho s hot ng bnh thng ca cc enzym v s tng chua ca dch cho lun km theo s gia tng hiu sut ng ha v nhiu nh hng dng tnh n dch ng thu c.

-Qu trnh thy phn Hemicellulose mang nhiu { ngha l cung cp, b sung cht ha tan cho dch ng, ph b ro cn to iu kin cho cc enzym cn li hot ng, tham gia thy phn hemicellulose l nhm enzym Sitase. -Ngoi ra cn c qu trnh thy phn Pentose. Cc yu t nh hng: nh hng ca nhit Nhit c nh hng rt ln khng ch n tc v hiu sut ca qu trnh ng ha, m cn nh hng n t l cc thnh phn ca sn phm ng ha. Nu tng nhit thy phn tinh bt ln mt gii hn nht nh, tc ng ha tng nhanh, nhng nu tip tc tng nhit qu gii hn th cc enzym b gim hot lc hoc mt hn hot lc, lm cho qu trnh ng ha chm li hoc ngng hn. Vi nhng loi enzym khc nhau, ta phi gi mt nhit thch hp cho chng hot ng c th to ra lng sn phm nh mong mun. Nh vy ta c th dng nhit iu chnh qu trnh thy phn. Khng ch t l ca cc thnh phn trong sn phm ng ha. thu c nc nha c cht lng cao th nhit trong qu trnh ng ha phi c gi ng quy trnh. Bng 6: Nhit ti thch ca cc loi enzym Loi Enzym top( 0C) Sn phm chnh

-amylase

70-75

Dextrin

-amylsea

60-63

Maltose

Amilophosphatase

70

Dextrin

nh hng ca pH chua tc dng (pH) ca dch cho l yu t nh hng kh mnh n ng lc ca qu trnh thy phn v ng ha. Yu t ny nh hng kh r rt n phn ng enzym. a s cc enzym bn trong gii hn pH t 5- 9.

Trong qu trnh ng ha th pH v nhit c mi quan h cht ch vi nhau. pH ca mi trng thp s gy nh hng bt li cho tin trnh phn ng enzym, dn n c cht b phn ct khng trit , hiu sut thu hi cht ha tan thp, kh lc b, dch ng c, bia thnh phm c bn keo km, hng v khng hi ha. V vy ta phi iu chnh pH bng bin php nhn to l lm mm nc trc khi s dng v tng chua ca dch cho bng cch b sung acid lactic hoc CaCl2 hoc CaSO4. nh hng ca nng c cht Nng c cht trong hn hp ng ha l t l gia nc vi nguyn liu. Trong sn xut, nng ng thng c iu chnh nh s thay i khi lng nc trn vi nguyn liu. Ngi ta phi cho nc v nguyn liu theo t l nht nh nng cht ha tan u tin khng qu 16%, nu cao hn th thi gian ng ha s ko di. Nng ca c cht c nh hng kh mnh n khi lng v cht lng ca sn phm thy phn do s phn ct ca nhm enzym amylase. Nu dch cho cng long, lng ng to ra theo t l cc cht cng nhiu, c bit l nhm ng thp phn t c kh nng ln men c. Nu nng bt nghin trong dch cho thp th hot ca enzym s mnh hn. Khc vi amylase, khi dch cho b long, hot ca nhm enzym protease li km i. Nng ca c cht l yu t chi phi kh mnh n t l cc cu t sn phm to thnh t s thy phn protein, m quan trng nht l t s gia pha thp phn t v pha c phn t lng trung bnh. nh hng ca nng enzym Cng ca cc qu trnh enzym khc nhau ph thuc rt nhiu vo khi lng ; hot tnh v iu kin xy ra phn ng ca enzym. Bng cch iu chnh khi lng chng ta c th to ra u th cho s hot ng ca enzym ny hay enzym khc. Ta cng c th to ra s thy phn n cng hay phy phn cc b ca cc cht ring bit. Qua ta c th iu chnh c tng quan t l gia cc pha sn phm to thnh. y l nhn t quyt nh sn xut loi bia ny hay bia khc. Qu trnh ng ho chia thnh 3 giai on: 2.3.4.1. H ho: Nhit h ho ph thuc vo tinh bt ca loi ht v c to nh ca ht tinh bt. Tinh bt ca go b h ho 80-85oC. y l nhit cao nht, ht tinh bt ca go li nh nht. Ng 75-78oC, tinh bt ca go trng n hn tinh bt Malt. H ho c { ngha rt quan trng trong qu trnh cng ngh sau ny, v tinh bt c h ho s ng ho nhanh hn. H ho c ngha l lm trng n v ph v cc ht tinh bt trong dch h nng, nh vy cc enzym amylase s d tc dng hn l tinh bt cha h ho.

2.3.4.2. Dch ho: di tc dng ca - amylase, cc chui di amylo v amylopectin s nhanh chng b ct t thnh nhng chui nh hn, v th nht trong m nu gim rt nhanh. - amylase ch c th ct t t vo cui mch ca amylo v cui mch nhnh ca amylopectin v c ct 2 gc mt. Enzym Amylase tc ng nhit thch nghi nht l 70-75oC, pH thch nghi 4,6 v b hu dit 80oC trong thi gian ngn. 2.3.4.3. ng ho: l s bin i ca tinh bt dch ho thnh dextrin v Maltoza, ch xy ra c khi cho dch ho xong. S ng ho xy ra di tc ng ca 2 enzym. - amylaza - amylaza dextin ho Maltoza ho

Mi loi enzym c mt nhit thch nghi khc nhau: i vi alpha nhit thch hp l 70-75oC, pH 5,8; vi beta nhit thch nghi l 60-65oC, pH 5,4

Hnh 3: S thit b ng ho ng ho tinh bt phi kim tra bi v nhng tinh bt v dextrin cha phn ct ht s l nguyn nhn gy c cho bia. S dng iod kim tra xem mc hon chnh ca qu trnh: Nguyn tc nh tnh tinh bt st ca dch nha bng dung dch I2 0,1N. Tin hnh Lc u mu trc khi phn tch. Cho vo ng nghim 25 ml cn 960 v 5 ml mu. Lc nhanh. yn khong 1 2 gi. Gn b lp cn pha trn. Thm vo 10 ml nc ct, lc nh ha tan kt ta v thm vi git dung dch I2 0,1N. Quan st mt tip xc gia iot v mu. Lc u ha ln. Quan st mu ca dung dch trong ng nghim. Kt qu - Nu dung dch c mu xanh : mu cn tinh bt, X > 0. - Nu dung dch c mu vng : mu khng cn tinh bt, X = 0. Qu trnh nu: S nu Hnh 4. Biu nu

mt s nh my bia ti Vit Nam qu trnh nu thng dng phng php un si tc l un si cho go ri nhp vo ni Malt nng nhit ton khi dung dch ln nhit thu phn. V phng php ny n gin, rt ngn thi gian nu, do tng s m trong ngy, thao tc n gin t phi bm nhiu ln. T l nguyn liu m nh my bia Vit Nam thng s dng l 75% Malt v 25% go t v mi ln nu 4 m, sau v sinh v chun b cho m nu tip theo. Ni go: xung go v cho Malt lt ln 1 32oC gi trong 10 pht, sau nng ln 72oC trong 20 pht v gi nhit ny trong 20 pht. Tip tc nng ln 83oC sau 10 pht, gi 5 pht. H nhit , cho nc vo, sau 5 pht th dch 72oC, cho Malt lt ln 2 vo, gi nhit ny trong 20 pht. Sau tng ln 100oC (mt 15 pht) v gi nhit ny trong 15 pht ri bm qua ni cho. Lc ny go trng n hon ton. ni Malt: khi nng nhit ni go ln 100oC th ta bt u ho bt Malt cho xung ni nu. Nhit xung Malt l 55oC, th bt u cho hi cho, thi gian hi cho l 10 pht, dch t 65oC, gi nhit ny trong 20 pht. Tng nhit ln 75oC (mt 10 pht), gi trong 15 pht, sau 5 pht tng nhit ln 76oC, duy tr nhit trong 5 pht. Sau thi gian ny dch trch ly c a vo qu trnh lc. 3.3.2. Qu trnh lc Mc ch ca qu trnh lc nhm tch cc thnh phn trch ly t pha rn c trong Malt v cc ph liu dng rn phc v cho qu trnh chuyn ha ca vi sinh vt to ra sn phm mong mun. C th l tch dch trch ly t Malt, th liu ra khi hn hp lng rn. Lu { qu trnh lc nc u cn tin hnh nhanh nhng ra b chm thi gian cho ng trch ly ra dch. Kt thc qu trnh ra b khi nng ng trong nc ra b cn khong 1 . Lc thng (Tun) Ngi ta thng s dng thng ng ha kt hp vi lc thng. Thit b lc thng c s dng nhiu ti Anh v mt s quc gia khc. N c ng knh 10m v chiu su 2m (t l 5: 1). Tuy nhin ty theo iu kin nh my m kch thc ny c th thay i. Cu to thng lc vi nhng y gi c rnh vi kch thc 1mm, di lp y gi ny c mt s ng thu nhn dch nha v dn ra ngoi. Nc phun vo c nhit cao 75- 78oC to p lc y lp cht lng bn di xuyn qua lp b lc Hnh . Thit b lc thng u qu trnh lc chng ta c lu lng cao nh cui qu trnh lu lng gim. Tuy nhin vic duy tr lng nc vo gip cho lu lng vn bo m. Dch nha s c ly cho n khi nng ng thp hoc lng. Thit b ny ch thch hp cho nh my c quy m nh v khng th t ng ha. Mt chu kz lc khang 4- 6 gi; kh nng thu hi thp khang 96- 97%. Lc Laurte tun C cu to tng t lc Tun nhng c chiu su nh v c din tch ln v vy thit b ny cho nng sut rt cao. Thit b ny c xut x ti trung u v Nam M l ni s dng t l th liu cao. Thit k c

nhng rng co vi mc ch to iu kin thun li cho lng tch khi hn hp. Mt cch co thng 1- 1,5 cnh trn 1 mt vung. Lauter tun vn hnh tt khi t l cht lng v rn t 7,5 l/ kg. Thit b ny lc rt tt dung dch 100% Malt thm ch t l th liu l 50% thit b ny vn hat ng t nng sut yu cu. Tuy nhin nu t l th liu vt qu 50% cn duy tr kch thc ca v tru tng cng lp vt liu lc. Hnh . Lc Lauter tun Lc Strainmaster y l mt k thut pht trin da trn lc Lauter Tun c ci tin kh nng lc bng cc ng t nhiu vng. Hnh . Thit b lc Strainmaster Lc khung bn Thit b lc khung bn hin nay vn cn c s dng nhiu trong cc nh my sn xut bia da trn c s l thut phng trnh Darcy. Thit b bao gm 2 phn khung v bn, phn phn cch gia khung v bn l mt lp vi lc. Lc khung bn thch hp cho sn phm bia c t l th liu cao v vt liu nn c x l bng my nghin ba. Nc nha c tch ra khi hn hp di p lc lc nh hnh di Lc mng Lc Nortek

3.3.3. Qu trnh un si dch nha vi hoa houblon. Dch nha sau khi lc c mang i un si vi hoa houblon. Dch nha c th c a trc tip vo ni nu hoa hoc cho vo ni trung gian nu thy cn. lu { trong qu trnh lc v chuyn dch nha vo ni nn trnh tng lng oxy ha tan vo dch nha (gim cc phn ng oxy ha). Ni nu c h thng cp nhit cho dich nha t 65- 78oC ln n nhit si (trn 100oC). Thi gian un si t 30- 120 pht (thng khang 90 pht). Cc ph liu v hoa Houblon c cho vo trong qu trnh un si. Trong qu trnh un si cc cht rn kt ta s c loi b khu lng; trch ly hoa Houblon; loi b nhng mi khng mong mun; c c dung dch. Nguyn tc un si dch nha Qu trnh un si gm cc giai on: nhp liu; gia nhit; si; chuyn sang ni lng. y l qu trnh s dng nng lng nhiu nht trong c quy trnh (24- 54 mJ/ Hl; chim 18% tng nng lng). Tng nng lng dng cho c qu trnh sn xut bia t 145- 285 mJ/Hl. Trong qa trnh un si lng nc bc hi

t nng cht kh thch hp. Trc y 30 nm lng nc bc hi khong 12- 20% nhng ngy nay s ny ch cn t 4- 8%. 99% nng lng phc v cho qu trnh si; 1% nng lng tn tht do nc bc hi. Mc ch ca qu trnh un si: -Bc hi, c c; loi b nhng cht d bay hi (DMS) -Bt hat enzym -Thanh trng -Trch ly hoa Houblon -ng t Protein -Thc y phn ng gia protein v thnh phn ca hoa -To cc mui -To phn ng mu (Caramen; Melanoidin) -To hng -X l nhit ng khng ln men. Hoa houblon c cho vo trong qu trnh un si. Thi gian trch ly hoa ti u l 30 pht; hm lng acid ng t cao nht sau 60- 70 pht un si; mt lng tinh du ca hoa s mt trong qu trnh un si. Lng Nitrogen trong dch nha c lin quan n pH; trong ca dung dch. Chng b tht thot ch yu trong qu trnh un si, c mt ting un si lng nitrogen mt 6%. Polyphenol c trong Houblon s oxy ha cc hp cht hu c to thnh kt ta. pH ca dch nha s gim xung t 0,2- 0,3 v t n ch s 5,2- 5,3 cui qu trnh nu, nguyn nhn lng ion Ca2+ b tht thot do lin kt vi phosphate v polyphenol (phng thch ion H+) trong qu trnh un si. Cc dng thit b un si trong hnh . Trch ly hoa Houblon Hoa s c cho vo ni sau khi si 20 pht v cho vo thnh nhiu ln thng ngi ta cho hoa vo ni 2 ln. 70- 80 % hoa s cho vo ni sau khi si 20- 30 pht, lng cn li s c cho vo ni trc khi kt thc un si 20- 30 pht. Vi hoa vin do c hm m thp nn cn lm m truc khi cho vo ni (ngm trong dch nha) trnh hin tng tro bt (do hin tng gin n th tch kh). Vi hoa dng cao do nht nn cn gia nhit s b (45- 50oC) trc khi cho vo ni hoc dng hi nc trc tip gia nhit. 3.3.4. Qu trnh lng trong

Dch nha sau khi un si cn phi c lng nhanh trc khi lm lnh nhanh. Lng trong mc ch loi b cn rn hnh thnh trong qu trnh un si. Hm lng cn lng trong dch nha t 2- 8 gam/ lt ty theo nguyn liu s dng ; lng cn trong dung dch trc khi em lm lnh phi nh hn 0,1 g/l. Cc thit b lng cn: Lng thng; Ly tm lng; Thng lng xoy tm Lng cn lng cha t 10- 20% cht rn c th thu hi bng cch bm ngc li thu hi dch; lng cht rn c th nhp vi hm lm thc n gia sc. Ti mt s nh my ngi ta chuyn cn ny vo ni nu hoa tin hnh thu hi lng acid ng cha trch ly ht??? Qu trnh lnh nhanh cui qu trnh lng nhit ca dch nha khong 95oC cn c lm lnh n nhit 8- 22oC (ty theo cng ngh v ging nm men ln men). Qu trnh ny c kt hp vi sc kh phc v cho tng sinh khi ca vi sinh vt. Qu trnh lm lnh cn c thc hin nhanh v bo m trnh nhim trng. Thng thit b lnh nhanh c mt hoc 2 ngn nc nha v cht ti lnh i ngc chiu nhau trong thit b truyn nhit dng tm (c h s truyn nhit ln 3000- 6000 W/moC). thit b c 1 ngn (a) ngi ta lm ngui dch nha bng nc lnh cch ny thch hp cho lm lnh dch nha xung nhit khng thp lm. Thit b lnh nhanh c 2 ngn (b): ngn u s dng nc lm ngui dch nha xung khong 16oC; ngn 2 s dng cht ti lnh (nc lnh; glyco- nc) h nhit xung khang 8oC, phng php ny dng h nhit dch nha xung thp. Sc kh: Nm men cn phi c tng sinh khi v th dch nha cn c sc kh trc khi vo thit b ln men. Nu kh c cho vo pha dch nng s rt thun li thanh trng tuy nhin chng s tham gia phn ng oxy ha polyphenol lm sm mu dch nha. V th, ngi sn xut np oxy vo dch nha lnh; mt s nh my ngi ta cho oxy vo gia 2 ngn ( thit b c 2 ngn) lc ny nhit dch nha khong 1015oC. Lng Oxy cung cp ch yu phc v qu trnh tng sinh khi ca nm men. Hm lng oxy cung cp cho dch nha cn t 70- 90% nng bo ha (4- 14 mg/l). Dch nha nhit 15oC bo ha khng kh cha 8 mg/l oxy; nhng cng nhit ny nng oxy bo ha l 38 mg/l v th vic chn ngun kh sc vo dch nha c nh hng n qu trnh ln men. Kh cung cp vo dch nha phi trng thi bt nh tng cng kh nng ha tan. Thit b phun kh c cc dng sau: Li s; ng Venturi; Trn tnh hc (Static mixers); Trn ly tm Cp men ging Trc khi dch nha vo thit b ln men, chng c cp ging thng qua thit b lu tr ging bng bm hoc van. Mt v cht lng ging c kim sat bng k thut m men sau khi bm dch

nha vo thit b ln men. Nu qu trnh cp dch tin hnh nhiu ln (th tch ca Tank ln men ln hn th tch ni nu) chng ta cng tin hnh cp ging nhiu ln. Cc thng s yu cu v nm men s dng trong sn xut bia c trnh by trong phn nm men. thu nhn c cc loi bia c cht lng cao th yu t u tin cn c tha mn l cht lng ca men ging. Vic la chn mt chng nm men thch hp cho nhng iu kin c th ca sn xut l tin cho s thnh cng trong cng ngh sn xut bia. Khi nh gi cht lng ca mt chng nm men sn xut, cn xem xt cc ch s sau y: Tc v mc ln men. Hm lng sn phm bc hai to thnh. Tc v kh nng kt lng. Mc suy gim cc c tnh k thut (tc l mc thoi ha). Kh nng chng chu khi b tn cng.

Mt chng nm men ph hp v c cht lng c th ti s dng n i th 7 th 8 (sau mi ln ln men l mt i). Trc khi cho nm men vo tank phi kim tra cc ch tiu sau: - thun khit khng c vi sinh vt l. - S lng t bo t 10.106 n 20.106 t bo / 1ml dch ln men - T l ca t bo cht 5%. T l t bo ny chi 15 20%.

Ti liu tham kho 1. Hancock, J.C. and Andrews, J.M.H., Wort boiling, Ferment, 9(6):344351, 1996. 2. Wilkinson, R., Materials handling and milling, Brew. Guard., 132(1):2631, 2003. 3. Wilkinson, R., Brewhouse plant optimisation. Part I, Brew. Guard., 130(4):2936, 2001. 4. Huite , N.J. and Westermann, D.H., Effect of Malt particle size distribution on mashing and lautering performance, Tech. Q. Master Brew. Assoc. Am., 12:3140, 1975.

5. Wilkinson, R., Brewhouse plant optimisation. Part II, Brew. Guard., 130(5):2228, 2001. 6. Wilkinson, R., Mashing/conversion technology, Brew. Guard., 132(2):2429, 2003. 7. Wilkinson, R., Mash/wort filtration, Brew. Guard., 132(3):2027, 2003. 8. Wilkinson, N.R. and Andrews, J.M.H., Mashing, cooking and conversion, Ferment, 9(4):215221, 1996. 9. Narziss, L., Die Technologie der Wuerzebreitung, 7th ed., Ferdinand Enke, Stuttgart, 1992. 10. Wasmuht, K., Stippler, K., and Weinzierl, M., Pegasus provides rapid mash separation without quality loss, Brew. Distill. Int., 34(2):1416, 2003. 11. Dillon, W.F., The Strainmaster 15 years, Tech. Q. Master Brew. Assoc. Am.,12:233234, 1975. 12. Nguyen, M.T., The universal Nortek mash filter, Ferment, 9(6):329335, 1996. 13. Narziss, L., Krueger, R., and Kraus, T., Technologischer und wirtschaftlicher vergleich von ablautersystemen, Proc. 18th Congr. Eur. Brew. Conv., Copenhagen ,1981, pp. 137152. 14. Wilkinson, R., Brewhouse plant optimization. Part III, Brew. Guard., 130(6):2427,2001. 15. Stippler, K., The Merlin wort boiling system, Ferment, 13(1):3436, 2000. 16. Wilkinson, R., Wort boiling technology, Brew. Guard., 132(4):2228, 2003. 17. ORourke, T., The function of wort boiling, Brew. Int., 2(2):1719, 2002. 18. ORourke, T., Back to basics 9wort boiling (part 1), Brew. Guard., 128(8):3436,1999. 19. Hyde, A. and Sajland, J., Heat transfer processes in breweries part 2, Ferment,12(3):2631, 1999. 20. ORourke, T., The process of wort boiling, Brew. Int., 2(6):2628, 2002. 21. Hancock, J.C., Brewhouse mashing to cooling, Brew. Int., 2(11):1316, 2002. 22. Michel, R.A. and Kantelberg, B., Dynamic low-pressure boiling, Brew. Int.,3(11):5053, 2003.

3.3.5. Qu trnh ln men bia Dch nha khi vo thit b ln men c nhng c im nh sau: -pH 5,0- 5,4 -Tng cht rn ha tan ( plato) tnh theo ng Saccharose 10- 12 -Oxy nm men tng sinh khi (8- 10 mg/l)

-Mt nm men 10- 20 triu t bo/ ml dch ln men Bin dng v pht trin ca nm men Trong qu trnh ln men, nm men s chuyn ha c cht trong dch nha nhm phc v nhu cu tng sinh khi v to sn phm chuyn ha (cn). Hnh . C s ha sinh ca qu trnh ln men dch nha. Qu trnh chuyn ha hydrocarbon theo th t u tin: Fructose v Glucose; Maltose; Maltotriose. ng dextrin khng c chuyn ha bi nm men. Acid amin rt cn thit nm men tng hp t bo v th cn phi c mt lng nit amin t do (FAN) trong dch nha . Bn cnh ethanol l sn phm ch yu nm men cn to ra cc hp cht khc ng vai tr trong hng v ca san phm bia. Mt hp cht quan trng c to ra trong qu trnh ln men l Glycogen (mt dng d tr ca t bo nm men).

Ln men chnh Pht trin nm men trong qu trnh ln men chnh: C 3 giai on trong sut qu trnh ln men -Pha thch nghi (t 12- 24 gi) trong giai on ny nm men lm quen vi mi trng dinh dng mi chng s dng oxy nhiu h hp v Glycogen c to thnh trong t bo nm men. Lng Glycogen ny c cho l tc nhn kch hat s dng glucose tng hp sn phm. -Pha sinh trng l giai an nm men pht trin mnh nht t mt cc t; qu trnh ln men cng t cc t (bt u sau khi mt t cc i). Trong giai on ny Glycogen cng c tng hp nhm gip t bo i ph vi tnh trng cn kit dng cht (trong mt s ti liu pha ny c chia lm hai giai on) -Pha chm: khi dng cht trong mi trng bt u cn kit, nm men s chuyn dn vo pha dng. Cc t bo kt cm li vi nhau v chm xung y thit b (ging nm men chm), tc pht trin chm li. Lu { nm men tng sinh khi sut c qu trnh ln men chng ch chm li cui qu trnh ln men chnh c im ca qu trnh ln men Trong sut qu trnh ln men nhit l yu t ch o, vic duy tr nhit ln men chnh t 7- 14oC gip to ra sn phm mong mun. Khang nhit trn c th bin thin vi v trong qu trnh sinh trng nm men to ra mt nhit lng 140Kcal/ kg c cht. V th thit b ln men cn c h thng n

nhit nhm duy tr nhit ti u. sn phm bia truyn thng thi gia ln men chnh t 8- 20 ngy nhng vi k thut hin i thi gian ny cn 7 ngy. Trong 6- 10 gi u tin nm men s dng ht lng oxy ha tan trong dch nha (khng c du hiu s dng Glucose), sau 8- 16 gi du hiu ln men bt u c pht hin bi cc bt kh CO2 to thnh lp bt mng trn b mt. Nm men ny chi trong vng 24 gi, lc ny nhit tng ln nu khng c kim sat. Trong khang thi gian t 24- 48 gi tc sinh sn v ng ha ng t cc i, CO2 cng c to ra nhiu trong giai an ny. pH ca dch ln men s gim v t n mc ti thiu 3,8- 4,4 do hnh thnh cc acid hu c ngoi ra cn do pH ca dch ln men gim v do mt nm men tng. Vic gim pH c tc ng tch cc n bo qun v y khng phi iu kin thun li cho vi sinh vt khc nhim vo sn phm.

Hnh . Biu chuyn bin cc thng s trong qu trnh ln men Kim loi nng nh l Km dng Ion Km II ng vai tr nh mt co- enzym trong t bo nm men phc v cho qu trnh tng trng ca t bo. Chc chn hm lng Zn2+ trong dch nha s khng p ng nhu cu ca nm men v vy cn b sung kim loi ny vo dch nha vi hm lng 0,3 ppm. Cc nghin cu cho thy rng nng 1ppm Zn2+ c ch s pht trin ca nm men. Vic chuyn ha cc hydrocarbon c tin hnh nh sau: ng Glucose v Fructose c chuyn ha trc tin khi hm lng glucose nh li lc ny nm men tng hp enzym s dng ng Maltose v ng Maltotriose. Cc quan st cho thy rng cc sn phm ester c to ra sau khi c mt sn phm ru bc cao. Khi tc ln men gim cng l lc s gia tng nhit gim. Trong qu trnh ln men sn phm - acid acetohydroxyl cng c to ra, cht ny chuyn i thnh Diacetyl v 2,3- pentanedione y l nhng cht gy mi kh chu (mi b) nu vt qu ngng. Cc hp cht trn s c chuyn ha trong qu trnh ln men ph v tn tr bia. Hnh . Chuyn ha cc loi ng trnh dch nha Qu trnh ln men ph Qu trnh ln men ph bt u khi nng ng trong dch ln men cn t 1- 4 plato. Mc ch ca qu trnh ln men ph nhm Tip tc ln men phn cht kh cn li sau khi ln men chnh, lm tng mi cho bia v bo ho CO2, n nh cht lng bia. a bia non v nhit thp t 0- 20C nhm hn ch s xm nhp, ph hoi ca vi sinh vt khng mong mun. Thu v mt loi nc ung bo ho CO2, v d chu v c hng thm.

Bin i trong qu trnh ln men ph Trong sut qu trnh ln men ph nhit thp diacetyl s dn gim, Diacetyl l sn phm ph ca qu trnh ln men, gy cho bia c hng v kh chu. Trong sut qu trnh hnh thnh, CO2 d ni ln b mt dch ln men gp phn y O2 ra lm gim rH kt qu lm hn ch cc vi sinh vt hiu kh pht trin y l nguyn nhn lm gim cht lng bia. Qu trnh "chn bia" l qu trnh lm mt mi v b hm, v ngt s mt khi ln men ht lng cht kh cn li. V ng gt s dn mt ht do s tc dng tng h gia cc protein v tanin hnh thnh nn cc phc cht kt ta. V cay t s bin mt dn v nm men s lng xung y khi qu trnh ln men ph kt thc. Tin trnh ln men ph Bia non c ln men ph trong cng mt tank vi ln men chnh. c im ca ln men ph l qu trnh ln men din ra rt chm, tiu hao mt lng ng khng ng k. Trong qu trnh ny bia c lng trong, v bo ha CO2. Vi phng php ny, qu trnh ln men ph c tin hnh nhit 010C, vi p sut 1-1.2kg/cm2 (tng kh nng ha tan CO2 trong bia; hn ch vi sinh vt xm nhp, ph hoi). T bo nm men cn st nhanh chng lng xung v c ly ra qua van x y. Bia non c v cay nng ca nm men, lng CO2 t khong 0.2%. Thi gian ln men ph khong 5- 7 ngy. Mt qu trnh quan trng xy ra trong thi gian ln men ph l hin tng lng trong nh h nhit t ln men chnh sang ln men ph. Vi nhit ca ln men chnh lm cho cc ht khng ha tan tn ti l lng, khi gp nhit thp nha houblon, cc hp cht tanin, protein cng ng t ngoi ra t bo nm men chu nh hng ca nhit thp, ca p sut v nng CO2 cao cng lng xung hp th trn b mt cc cht huyn ph khc nhau ri ko xung y tip tc qu trnh ln men mt cch t t. Nh hin tng trn, bia dn dn trong, to cc ester, bo ha CO2. Do bia ngon hn v bn ca bia ln hn, d dng cho qu trnh lc sau ny. S c xy ra trong qu trnh ln men (ln men d thng) Hin tng trong qu trnh ln men (Struck hoc Hung) Theo cc bo co s c thng xy ra trong qu trnh ln men l. Triu chng ca hin tng ny l thi gian pha lag (pha thch nghi) ko di; tc ln men (dng ng ca vi sinh vt) chm khng nhn thy cc du hiu ca s ln men (CO2). Trong mt vi trng hp bo co li thy rng pha lag din ra bnh thng nhng qu trnh ln men khng tip din. Nguyn nhn: do qu trnh cp men khng ; cp kh khng ; kh nng sng ca nm men; thnh phn dinh dng ca dch nha (khi s dng th liu vi t l cao); i khi do hm lng ng fructose cao qu; ngoi ra cn c th do ging b ln nm men st th.

Cch x l: C th thm vo mi trng tinh cht nm nem (Yeast extract) trong trng hp nguyn nhn do thnh phn dinh dng ca dch nha khng bo m. Bin php cp ging li s c s dng nu nguyn nhn do ging; Ta cng c th phi trn vo 10- 20% th tch dch ln men tt, trong vi trng hp s ny cth tng ln 50%. Trng hp nguyn nhn do cp kh ngi ta t s dng phng php sc kh v s tng nguy c nhim khun v phn ng oxy ha lm gim hng v. Ln men to sng: l hin tng m khi ta nhn vo, thy nh c s chuyn ng dng sng ca dch ln men. Bt khng to thnh nhng lng CO2 to ra rt nhiu. Biu hin trn b ca dch ln men ging nh mt dch lng ang si ln tn, sng to ra t tm thng v chuyn dch dn v pha thnh. Hin tng ny thng xut hin vo giai on th ba ca chu kz ln men. Nguyn nhn ca hin tng l do lng kt lng qu nhiu, c bit l cn cha nhiu protein. Hin tng ny khng nh hng tin trnh ln men giai on sau v cng khng nh hng n cht lng ca sn phm Thu hi CO2 Di 10% ng c th ln men s dng cho qu trnh tng sinh khi; phn ln lng ng cn li c dng to ra Ethanol v CO2. Khong 0,4Kg CO2 c to ra khi nm men s dng ht 1Kg c cht. S to thnh kh Carbonic ph thuc vo nhiu yu t (cu to thit b; tc ln men; hiu sut ca h thng thu hi Kh CO2 c dng cho cc mc ch: Duy tr p sut trong thit b; y v lm sch ng ng vn chuyn; ng gi chit chai; bo ha CO2 cho bia thnh phm Thu hi kh CO2 cn phi t cc tnh cht sau Khng hoc cha rt t oxy (v th ch thu hi CO2 khi hm lng Oxy trong dch nha thp nht (thp hn hoc bng 0, 01%). Thit b kt ni gia Tank ln men v h thng thu hi phi c ngt khi hm lng ng trong dch nha gn ht v CO2 rt t.

Ti liu tham kho 1. Siebert, K.J., Blum, P.H.,Wisk, T.J., Stenroos, L.E., and Anklam,W.J., The effect of trub on fementation, Tech. Q. Master Brew. Assoc. Am., 23:3743, 1986. 2. Drost, B.W., Fermentation and storage, Proc. 16th Eur. Brew. Conv. Congr., Amsterdam , Elsevier , New York , 1977, pp. 519532. 3. American Society of Brewing Chemists, Methods of Analysis, 9th ed., revised, American Society of Brewing Chemists, St. Paul , MN , 2004. 4. American Society of Brewing Chemists, Laboratory Methods for Craft Brewers, American Society of Brewing Chemists, St. Paul, MN, 1997. 5. European Brewing Convention, Analytica-EBC, Schweizer Brauerei-Rundschau, Zurich, Switzerland, 2005.

6. Institute of Brewing, Methods of Analysis, The Institute of Brewing & Distilling, London , 1998. 7. DeClerk, J., A Textbook of Brewing, Vol. 2, Kathleen Barton-Wright, trans., Chapman and Hall, London , Vol. 2, 1958. 8. American Society of Brewing Chemists, Tables Related to Determinations on Wort, bia, and Brewing Sugars and Syrups, American Society of Brewing Chemists, St. Paul , MN , 1975. 9. Kampf, W., Das Einheiten-und Messwesen im Braugewerbe, Monatsschr. Brau., 21:4169, 1968. 10. Hardwick,W.A., in Biotechnology, Vol. 5, Food and Feed Production with Microorganisms, Reed, G., Ed., Verlag Chemie, Deerfield Beach, FL, 1983. 11. Helbert, J.R., in Prescott & Dunns Industrial Microbiology, 4th ed., Reed, G., Ed., AVI Publishing Co., Inc., Westport, CT, 1982, Chapter 10. 12. Priest, F.G. and Campbell , I., Brewing Microbiology, Elsevier Applied Science, New York , 1996. 13. Siebert, K.J. and Wisk, T.H., Yeast counting by microscopy or by electronic particle counting, J. Am. Soc. Brew. Chem., 42:7179, 1984. 14. Miedaner, H., Optimisation of fermentation and conditioning during the production of lager, Brewer, 64:3339, 1978. 15. Kirsop, B.H., Pitching rate, Brew. Dig., 53:2832, 1978. 16. Stassi, P., Rice, J.F., Munroe, J.H., and Chicoye, E., Use ofCO2 evolution rate for the study and control of fermentation, Tech. Q. Master Brew. Assoc. Am., 24:4450, 1987. 17. Jones, M. and Pierce, J.S., Absorption of amino acids from worts by yeast, J. Inst. Brew., 70:307315, 1964. 18. Quain, D.E. and Tubb, R.S., The importance of glycogen in brewing yeasts, Tech. Q. Master Brew. Assoc. Am., 19:2933, 1982. 19. Ohno, T. and Takahashi, R., Role of aeration in the brewing process (1). Biosynthesis of lipids in brewers yeast, Rep. Res. Lab. Kirin Brew. Co. , No. 26, pp. 1523; (2) Behavior of yeast lipids in the brewing process, Rep. Res. Lab. Kirin Brew. Co. No. 26, pp. 2530, 1983. 20. Fricker, R., The design of large tanks, Brewers Guardian, 107:2837, 1978. 21. Murray , C.R., Barich, T., and Taylor, D., The effect of yeast storage conditions on subsequent fermentation, Tech. Q. Master Brew. Assoc. Am., 21:189194, 1984. 22. MacLeod, A.M., in Economic Microbiology, Vol. 1, Alcoholic Beverages, Rose, A.H., Ed., Academic Press, New York , 1977.

23. Engan, S., Formation of volatile flavour compounds: alcohols, esters, carbonyls, acids, in E.B.C. Fermentation and Storage Symposium, Monograph V, European Brewing Convention, Elsevier , New York , 1978, pp. 2839. 24. Jacobsen, T. and Gunderson, R.W., Cluster analysis of bia flavor components. II. A case study of yeast strain and brewery dependence, J. Am. Soc. Brew. Chem., 41:7880, 1983. 25. Kleber,W., Systems of fermentation, in Brewing Science, Vol. 3, Pollack, J.R.A., Ed., Academic Press, New York, 1987, pp. 329377. 26. Maule, D.R., A century of fermentor design, J. Inst. Brew., 92:137145, 1986. 27. Knudsen, F.B., Fermentation principles and practice, in The Practical Brewer, Broderick, H.M., Ed., Master Brewers Association of the Americas, Madison, WI, 1977. 28. Coote, N. and Kirsop, B.H., Factors responsible for the decrease in pH during bia fermentations, J. Inst. Brew., 82:149153, 1976. 29. Narziss, L., Miedaner, H., and Gresser, A., Heferasse und Bierqualitat. Extraktabnahme, pH-Abfall und Farbveranderung wahrend der Garung, Brauwelt, 123:478486, 1983. 30. Cutaia, A.J., and Munroe, J.H., A method for the consistent estimation of real degree of fermentation, J. Am. Soc. Brew. Chem., 37:188189, 1979. 31. McCaig, R. and Bendiak, D.S., Yeast handling studies. I. Agitation of stored pitching yeast, J. Am. Soc. Brew. Chem., 43:114118; Yeast handling studies. II. Temperature of storage of pitching yeast, J. Am. Soc. Brew. Chem., 43:119122, 1985. 32. Frey, S.W., DeWitt, W.G., and Bellomy, B.R., The effect of several trace metals on fermentation, Proc. Am. Soc. Brew. Chem., 199205, 1967. - Nhn men trong phng th nghim v trong sn xut

3.3.7. Qu trnh lc bia Lc trong bia Mc ch Lm dch bia c trong hn, tng gi tr cm quan, n nh thnh c hc. ng thi lc trong bia nhm lm cho bia t theo ng tiu chun cht lng, bo qun bia c lu hn. Tch b nhng ht nh ca t bo nm men, ht protein, ht hoa Houblon ra khi bia lm cho mu sc ca bia sng v trong hn. C s l thuyt

Vic lc bia da trn hai qu trnh: c hc v hp th. l cc nguyn liu lc c l nh hn kch thc ca cc phn t cn tch ra khi bia (qu trnh c hc), ng thi dng cc cht hp th hp th cc cht rn c kch thc nh hn kch thc l lc. Nguyn liu lc: bng xellulose, giy lc, vi lc, bt diatomid. Lc bia thc hin trong mt h thng kn nhit t 0 10C trnh tn tht CO2 trnh s xm nhp ca oxy khng kh cng vi vi sinh vt khc. Sau khi lc, cht ho tan, nht, p sut trn b mt bia cng kh nng to bt v CO2 ca bia u gim i cht t. V vy lc phi cn thn v t c trong cn thit nhng lc cng nhanh cng tt. Thng xuyn kim tra trong ca bia u ra ca my lc kp x l (nu bia c cho hi lu li trn my hn ch phi lc li c thng d tr bia trong). Thit b lc trong bia: Cu to my lc khung bn: My gm 30 bn lc hnh vung c cnh 510mm. Mi bn c x rnh v c 2 l F 30mm. Khi lc trong bia ngi ta lt vi lc trn cc bn lc ri dng tay quay trc vis. p cc bn lc li vi nhau khi p li to ng dn t u ti cui my. Mt ng dn bia lc, mt ng dn nc vo ra lp bt trn lp vi lc. Nguyn l hot ng Bia c a vo thng cng vi bt lc, nh h thng cnh khuy ho tan ri c bm sang my lc p, hn hp ny theo cc ng dn vo cc bn lc, cho chy khong 1 2 pht lp bt lu li trn bn lc, phn ny tr thnh lp nguyn liu tr lc, di p sut lc khong 2 3 kg/cm2, cht lng s i qua vi lc sang rnh ca bn ri chy ra theo ng dn pha bn kia chy vo absort (thit b bo ha CO2). Khi ra vi lc ta cho ng nc ra vo ng, chuyn bia lc sang absort, cho vo ngc chiu vi chiu ca bia vo, nc ny mang ra theo bt tr bm trn va lc ra ngoi. Trong qu trnh lc nu p sut h xung 1, 5 kg/ cm2 th ta phi ra vi lc v cc cn lm bt l mng lc dn n bia b c cho nn ta cn phi ra nh th cho n khi ht lc bia. Cc bc tin hnh lc bia: Trc ht ta trn bt tr lc diatomid vo trong thng lc, ri bm ra cc thit b lc. Lc u phn bia t thit b chy ra cha trong ta cn hi lu tr li khong 15 pht sau, bt tr lc s to thnh mt lp mng lc bn cc tm vi lc. Nh lp mng ca bt tr lc to nn trn b mt vi nn bia i qua bt u trong ta chuyn bia vo trong absort. Thi gian lc ng thi vi vic bm bia vo thit b lc, ta cn bm thm hn hp bia v bt diatomid cng vo lc. Nh vy s m bo xp cn thit cho lp xc ca t bo nm men c gi li trong bn, ko di thi gian lc v nng cao hiu sut lc. Trong qu trnh lc ta phi lun theo di ng h p lc trn my lc, trnh hin tng p lc bm ln dch phun ra ngoi. Khi lp b bn trong qu dy, p sut bm lc tng cao, dung dch sau khi lc

khng thot ra c, do mt phn bia thot ra b c do p sut lc qu cao, ph v lp mng lc bn trong bn. Nu xy ra hin tng ny ta c tn dng bng cch x bt ri lc li ln sau vi lng bt mi. Kt thc qu trnh lc tin hnh x b v khi chun b cho m lc ca ngy sau th mi tin hnh v sinh thit b lp li vi sch Sau khi lc xong ta tin hnh v sinh bng cch tho bn ra, git vi ri thay vi mi tip tc lc cho qu trnh sn xut c lin tc. Nu thay i vi mi th tin hnh nh ban u, cn nu khi bt u x bt th khi bt u lc li ta phi b lng nc d ban u cn li trong my qua ng hi lu, sau cho hi lu vo thng cha bt tr lc Mc ch v c s l thuyt ca qu trnh bo ho CO2: Mc ch: Nhm lm tng cht lng cm quan, chng kt ta v l mi trng tt bo qun bia. B sung lng CO2 b tht thot trong qu trnh lc bia.To mi iu kin thch hp v nhit , p sut, tin hnh bo ho CO2. Phng php bo ho CO2: H nhit trong absort xung 20C bng cch m van tc nhn lnh. Dch bia sau khi lc c bm vo absort khng c qu vch v dch bia s b tro ra ngoi khi p sut cao. M van CO2 t bnh cha vo trc tip v c dn vo trong absort xung y thit b qua thit b phn tn thnh nhng phn t nh khuch tn u trong bia. Np CO2 khi p sut ln gn 5 kg/ cm2 th ngng li. Ch : Trc khi np CO2 vo ta phi x p sut trong absort gn 0 kg/ cm2 v ng li ri mi bt u np CO2. Sau 30 pht m van x p sut, loi b bt CO2 do CO2 khng hp th hon ton trong bia. Khi p sut trong bnh cn 1 2 kg/ cm2 th tin hnh np CO2 li trong thi gian nht nh, s ln np t 2 n 3 ln. Cc ch tiu cht lng ca bia sau khi lc v bo ho CO2 Ngi tiu dng nh gi qua cc ch tiu cht lng ch yu nh: mi, v, mu sc, trong, bt v bn ca bt. Mi ca bia c c l nh nguyn liu v cc sn phm ln men to nn. Hoa Houblon v dch nha thy phn t Malt i mch un si c nm men bia chuyn ho thnh cc sn phm c mi v c trng. Cc loi bia khc nhau c th khc nhau v v, cn, mu sc V ch yu ca bia l v thu t cc sn phm ln men dch trch t Houblon v Malt i mch. Ngi ung bia c cm gic d chu v v ng trong bia, s ho hp mt tp hp phc tp ca cc cht dextrin, mellanoit, cc hp cht cha nit, cc cht t houblon, ru etylic, este thm, ru bc cao.

Nhit thch hp duy tr v ca bia khong 8 120C v vy ngi ung bia c cm gic d chu nht l khi bia lnh nhit ny. Bt nhiu, dy mn v lu tan l du hiu ca bia tt. Bia c bt mn v dy, thng c v ngon v d rt ra hi lu cng khng tr thnh bia c, bia nht. Bt bia c tt hay khng mt phn ph thuc vo s bo ho CO2 trong bia, l do albumine, pepton, cc cht ng ca hoa Houblon. Nu tt c cc nhn t k trn c y khi bia c rt ra ly s to lp bt dy, mn c v lu tan.

3.3.8. Qu trnh tng tr bia 3.3.9. Qu trnh chit bia Mc ch: y l cng on quan trng trong vic hon thin sn phm hon ho. Sn phm cui cng ca qu trnh sn xut l bia thnh phm ng chai, lon. Bia c chit chai, lon d dng vn chuyn n nhiu ni tiu th vi s lng ln m vn m bo cht lng, m bo v sinh, m bo thi gian s dng. CHIT CHAI: X l chai: Kim pH

Chai sch

Soi chai

Ra cui nc 26oC Quy trnh x l chai:

Mc ch, yu cu: Mc ch: m bo cho chai trc khi chit rt hp v sinh, m bo yu cu v v sinh an ton thc phm. Yu cu v chai sch: Chai sau khi x l khng cn bi bn, khng cn nhn, khng cn keo dn nh, c bit l khng b nhim NaOH. kim tra chai sau khi ra cn b nhim NaOH hay khng th b phn KCS thng xuyn kim tra pH bng cch ly nc cn trong chai ra a s sau nh mt git Phenolphtalein (PP) vo th, nu n c mu hng hoc hng nht th chai b nhim NaOH, cn khng mu l chai sch khng b nhim NaOH. Qu trnh ra chai phi m bo yu cu v thi gian v nng sut ra. Thi gian ra 1 chai l khong 25 40 pht vi nng sut lm vic ca my ra chai t 8.000 20.000 chai / gi. My ra chai gm c 6 bn nh sau: Bn ngm chai s b Bn NaOH c Bn NaOH long Bn nc nng Bn nc lnh Bn nc 26oC B phn bng ti a b nhn ra ngoi. Cc pecthun (phun nc, NaOH vo chai) Nguyn tc: u tin chai theo bng ti vo rnh ca h thng a chai vo v lc ny cn gt s a chai vo my ra chai n bn ngm s b ri bn NaOH c, n y chai s lt ngc xung di. Sau khi qua bn NaOH c chai s chuyn n bn NaOH long, sau n bn nc nng, nc lnh v cui cng l n bn ra tinh (hay bn nc 26oC). Lc ny chai s i ra ngoi v h thng s lt chai tr v trng thi ban u. Nh vy nc s c ra ngoi ht (chai s khng cn nc na). Chit bia chai: Quy trnh chit bia i: Chit chai

Bia TBF

ng np

Thanh trng

Soi chai

Dn nhn, ng code

In Date

Thnh phm

Chai sch

Np

Nhn, keo Thuyt minh quy trnh:

Nguyn liu: bia TBF l bia thnh phm sau khi lc n c cha trn cc Tank, sau n s c chuyn n Ringbowl ca my chit tin hnh chit chai. Bia TBF phi t yu cu v mu, nng cn, ng, hm lng CO2 (t ch tiu bia sau lc do KCS kim tra). Chai sch s c a vo my chit tin hnh chit bia vo chai, vic chit bia vo chai phi t yu cu v th tch ca tng loi bia. Bia va chit xong s c mt tia phun nc (nc qua x l cng ngh) vo chai to bt vi mc ch ui O2 ra khi chai tin hnh ng np. ng np: Np chai c nhp v cho vo my ng np, np ng phi t yu cu sau: np phi c ng kn, p (khng mo m). cho np c ng kn ngi ta gn trn cc trc dp np nhng cp vng (mi trc mt cp gm mt vng to v mt vng nh). Chai vo dp np t yu cu th ci vng nh s lt vo c chai cn ci ln khng lt c vo c chai. Cn chai vo dp np khng t kn th hai chic vng s khng lt xung c chai c. Nh vy chai bia s b nhim O2 oxy ha h bia loi b ( ht bia trong chai ). Thanh trng: bia c chit rt, ng np xong s chuyn ngay n my thanh trng vi mc ch nh ch s hot ng ca nm men v tiu dit vi sinh vt cn st li trong bia n nh cht lng bia, bia gi c lu hn. Nguyn l l dng nhit thc hin qu trnh thanh trng, nhit thanh trng lun 62oC. Nu nhit cao qu s gy hin tng xc nhit dn n b chai trong qu trnh thanh trng. Ngc li nhit thp th vic thanh trng s khng t mc quy nh v vi sinh vt kh b tiu dit ht, dn n bia s b h. Thi gian thanh trng hp l l mt chai bia vo my thanh trng v ra khi my ht khong 40 pht. Kt thc qu trnh thanh trng chai bia s theo bng ti n n soi. Soi chai: n dng soi l n Neon, ngi cng nhn ngi ng trc nhn vo nhng chai bia chy qua nh sng n d dng loi ra nhng chai bia b c, nhng chai ni bt hoc chai b d, np mo m. Nhng chai loi ra v bia trong chai s c ngi cng nhn b ht. Dn nhn, ng code: Vt liu l keo dn Herkel K490, nhn v vt liu c cho vo my tin hnh dn. Chai bia qua my ny n s c nhng chi qut, qut keo dn ln chai ti 2 v tr l thn chai v trn c chai, sau nhn s c dn vo hai v tr l nhn thn v nhn c chai (nhn foil). Yu cu l nhn dn phi cn i vi nhau, p, khng b nhn hoc khng b nhn ngc (vic dn nhn ch yu t yu cu v thm m). Sau khi dn v ng code xong chai bia s i qua my In Date (inful). In Date: My s in ln nhn chai ngy gi sn xut v hn s dng ca chai bia . In Date xong l kt thc qa trnh hon thin sn phm lc ny ta c c mt chai bia hon ho (thnh phm). y l sn phm cui cng ca qu trnh sn xut bia l thnh phm ng chai. Mc ch, yu cu ca chit rt v nng sut chit:

Mc ch: Chit chai d dng vn chuyn n nhiu ni vi s lng ln m vn m bo cht lng, m bo thi gian bo qun. Yu cu: Nhit chit bia khong 2 4oC. = Pchit = 3 bar Bia chit phi ng mc quy nh ( v d nh bia 355 th rt khong 355ml) hay khong cch t mc bia trong chai n ming chai l 5mm. Bia phi c chit trong h thng kn v khng cn O2 trong chai sau khi chit. Nng sut: Trung bnh: 15.000 chai / h. Ngoi ra nng sut chit cn ph thuc vo quy m v thit b ca nh my. Nguyn tc chit chai: Cu to chnh ca my chit: Thng cha bia (Ringbowl). B nng h chai. B chp chai. Ty chit rt (h thng vi chit). Tia phun nc. Nguyn tc: bia c chit trong h thng kn theo nguyn tc ng p. Bia TBF

Ringbowl

Chai

Nng chai

Ht chn khng

Thi CO2

Ht chn khng

Cn bng p

Chit chai

ui O2 ui O2 bng cch tia nh nc vo cc chai chit to bt kh ui O2 ra khi chai bia sau khi chit. Cch tin hnh: Bia c bm t TBF vo Ringbowl (thng cha ca my chit) cn chai c bng ti dn vo qua trc dn vo thanh dn hng, sau n sao dn hng u vo Ringbowl, chai c nng ln tip xc vi ty chit rt (vi chit). Sau khi tip xc kn v ht chn khng bia trong ty chit s t ng rt vo chai mt lng bia quy nh ca tng loi bia theo nguyn tc th tch (v d nh ba 355 th rt khong 355ml), lc ny chai s theo sao (gii thch thut ng) dn hng u ra Ringbowl v dn hng u vo ca ci dp np. Trc khi qua ci dp np s c tia phun nc vo trong chai vi mc ch to bt kh ui O2 ra khi chai bia. Ti my dp np, chai s c ng np v sau chai bia s theo sao dn hng u ra ca ci dp np, n sao dn hng u ra ca my chit ra ngoi. Trong qu trnh tin hnh chit rt m bo an ton cn ch { n mt yu t sau: nhit chit rt (yu cu nhit chit rt thp nht l 2oC, cao nht khng ln hn 16oC), ngoi ra cn ch { n p CO2 v p chit.

Thanh trng bia: Mc ch, yu cu: Bia sau khi chit rt v dp np t yu cu n s c a vo thanh trng. Mc ch: Thanh trng nh ch s hot ng ca nm men v tiu dit vi sinh vt cn st li trong bia sau khi lc v chit chai n nh cht lng bia sau lc. Yu cu: nhit thanh trng 62oC, thi gian thanh trng ca 1 chai bia khong 40 pht. Bia sau khi thanh trng phi bo m yu cu, chai phi kn, bng, khng c cn v ni bt. Nhng chai sau khi thanh trng c np khng kn phi c loi b v trong qu trnh thanh trng n b nhim nc v O2. Nguyn tc lm vic: Cu to chnh ca my thanh trng ti cc nh my: gm 6-10 hm ng vi cc vng nhit ci t sn, v c 2 bn nc: 01 bn nc nng nhit khong 88oC 01 bn nc thng nhit khong 33oC Cc hm tng ng vi 3 vng sau: Vng 1: T hm 1 hm 3 gi l vng lm nng s b. Vng 2: T hm 4 hm 7 gi l vng thanh trng. Vng 3: T hm 8 hm 10 gi l vng lm lnh.

Bng nhit thanh trng tng ng ca mi hm trong h thng 10 hm:

Hm

10

Nhit TT

33,6

42,1

51,6

59

60,8

60,7

61,7

51,2

41,4

32,2

Nguyn tc: Dng nhit (t bn nc nng phun thng vo tng chai bia trong cc hm)

Chai Bia

My TT (gia nhit s b)

Vng thanh trng

Vng lm lnh

Mi trng

Chai bia sau khi chit rt c a vo my hp (thanh trng) lc vo bia s c gia nhit s b t nhit mi trng ln ti 51 hoc 52oC sau n s nng ln nhit thanh trng khong 59 62 v gi nhit n nh t hm 4 hm 7. Sau khi chai bia qua cc hm 8, 9, 10 thi s phun nc t

bn nc thng (33oC) vo h nhit ca chai bia t nhit thanh trng dn v nhit mi trng a bia ra ngoi. Cch tin hnh Chai bia s theo bng ti vo my v n cc hm. u tin n s vo hm s 1 ri qua cc hm tip theo, lc nc thng s c bm di ln chai bia trong cc hm 1, 2, 3. Cn nc nng s c bm vo 7 hm tip theo. Cc hm sau y c gn cc bm i lu 1 v 10, 2 v 9, 3 v 8. Vic gn bm i lu cc hm ny nhm mc ch gip chai khng b thay i nhit t ngt gy n chai. Ti 4 hm 4, 5, 6, 7 nhit ca n n nh v bia hp t ng chn cn thit. Bia c lm nng s b va gia nhit dn n nhit thanh trng vi mc ch hn ch s thay i nhit t ngt. Bia c thanh trng vng 2 v nhit ca bia trong cc hm vng ny l tng i n nh v nhit khng qu 62oC, bia c lm lnh vng th 3: trc khi a bia ra ngoi trnh s thay i nhit t ngt gy v chai.

Chit lon: Quy trnh cng ngh:

BiaTBF

Chit lon

Lon sch

Ghp m

Thanh trng

In Date

Soi lon

ng thng

Sn phm

Thuyt minh quy trnh: Nguyn liu: bia TBF l sn phm cui cng ca qu trnh lc bia, n c cha trn cc Tank cung cp cho vic chit rt bia vo lon. Lon c a ln bng ti n vi phun ra lon, do lon c vn chuyn t xa v nn phi ra sch bi bm trn thn lon. Lon sch c bng ti a n b phn chit lon tin hnh chit. My chit lon: Bia c chit vo lon theo nguyn tc ng p ngha l p bn chit v p trong lon bng nhau khi bia s t chy vo lon bng lng ring ca n.Bia c chit theo nguyn tc ng p trong h thng kn hn ch s tht thot CO2 v s xm nhp ca oxi gy c v h bia. Bia c chit nhit 2oC 4oC. Sau khi bia c chit xong c a n my ghp m. Bng thng s yu cu ca ghp m l:

Chiu cao my ghp m ngoi max

2,75(mm)

Chiu dy my ghp m ngoi

1,26 1,36(mm)

Chiu cao ghp m trong thn lon

1,45 1,85(mm)

Chiu cao ghp m trong np lon

1,40 1,80(mm)

Ghp m xong bia c bng ti a qua vi phun nc ra lng bia khi chit tro ra ngoi sau bia c a vo my thanh trng. ng thng: Lm bng th cng, thng c dn keo v c cng nhn th xung bng ti, di c cng nhn nht lon cho vo thng (1 thng c 30 lon) ri c a n b phn dn keo ng thng cht ln palet em vo kho thnh phm. TIU CHUN CHT LNG bia THNH PHM Bng yu cu cm quan: trong Bia trong sut khng c vt th l

mu

Mu vng, sng c trng ca sn phm

Trng thi v bn bt

Bt n u, xp, rt bn khi ln khi mt thong, thi gian gi bt lu

Mi

C mi thm d chu, c trng cho sn phm, khng c mi l

V ha hp, m du,d chu, hon ton c trng cho v sn phm c sn xut hon ho

Bng yu cu ha l:

Cc ch tiu

Mc mong mun

Mc chp thun

ha tan biu kin (oP )

2,2

2 2,5

2,3 2,3

2 2,6 2 27

cn (%, V/P)

4,9 4,5 5,3

4,7 4,8 5,1

ha tan nguyn thy (oP)

11,4 11,5 12,3

11,2 11,4 12

Hm lng CO2 (g/l)

5 5,5 5 5,5 5,0

4,8 4,8 4,8

chua ml NaOH 0,1N 10ml bia (ml)

1,5 1,6 1,5

1,3 1,7 1,3 1,8 1,3 1,8

mu (EBC)

6,5 7 7

6 7,5 6 8,5 68

ng (mg/l)

21 22 23

18 24 18 24 18 24

pH

4,2

4 4,4

trong % (Neph)

10

< 20

Tng s nm men mc

Khng c

Khng c

Tng s VSV hiu kh (khun lc/ml)

10

Diacetyl (tham kho)

< 0,1

< 0,1

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