TRNG I HC M THNH PH H CH MINH

KHOA CNG NGH SINH HC

( ( (( ( ( ( ( ( ( (

BO CO

NGHIN CU V SN XUT RU VANG T TRI IUGVHD: ThS. NH XUN THIN CHN

SV thc hin:

Nhm 5

Nguyn Cng Bng

30760679

Ng Minh Ngc

30700326

Trn Trung hi

30760729

Nguyn Thnh Linh30700240

H Vit Cng

30700046Thnh ph H Ch Minh thng 10-2010

MC LCChng I: Gii thiu 5Chng II: Tng quan ti liu51. Nguyn liu: 51.1 c im thc vt hc: 51.2 c im phn loi: 71.3 Thnh phn v gi tr dinh dng 72. Nm mem: 82.1 Phn loi: 82.2 Hnh dng v kch thc: 9 2.3 Cu to: 102.4 Sinh sn: 102.5 Cc qu trnh sinh l ca t bo nm men: 112.6 Qu trnh sinh trng v pht trin ca nm men: 132.7. Mt s loi nm men thng gp trong sn xut ru vang: 132.7.1. Saccharomyces cerevisiae: 132.7.2. Saccharomyces uvarum: 142.7.3. Saccharomyces chevalieri: 142.7.4. Saccharomyces oviformics: 142.7.5. Hanseniaspora apiculate Kloeckera apiculata:152.8 Yu cu i vi chn nm men thun chng: 153. Ru vang: 163.1 Gii thiu chung v ru vang: 163.2 Phn loi ru vang: 163.2.1Phn loi theo ngt: 163.2.2Phn loi theo mu: 17 3.2.3 Phn loi theo vng: 173.3 Tnh hnh sn xut v tiu th ru vang trn th gii: 173.4 Mt s sn phm ru vang Lt ca cng ty Lt Beco: 183.4.1 Vang lt - Export: 183.4.2 Vang lt trng - Export: 183.4.3 Vang lt Premium 193.4.4 Vang lt Demisec: 193.4.5 Vang lt : 193.4.6 Vang lt trng: 204. Quy trnh sn xut ru vang 204.1 C ch ca qu trnh ln men: 204.2 S quy trnh sn xut ru vang iu: 224.3 Thuyt minh quy trnh sn xut ru vang iu: 244.3.1 Nguyn liu: 244.3.2 Thu nhn v phn loi nguyn liu: 244.3.3 Ra loi cung:244.3.4 Lm dp, nghin x: 254.3.5. Sulfit ha: 25 4.3.6. p: 254.3.7 Ta tanin: 25 4.3.8 Lc ta tanin: 264.3.9 phi ch ng v nc: 26 4.3. 10 Ln men - : 26 4.3.11 Lc th v lc tinh: 274.3.12 Rt chai, ng nt: 27 4.4 Cc dng h hng ca vang v cch x l: 274.4.1 H hng ru vang do tc ng ca vi sinh vt: 274.4.2 H hng ru vang do tc ng l ha: 274.4.3 H hng ru vang do tc ng sinh ha: 285. Cc yu t nh hng ti nm men trong ln men ru vang: 285.1. Oxy: 285.2. Nhit : 28 5.3. Hm lng ng: 285.4. pH ca mi trng:295.5 ngun nit: 29 5.6 Nc: 295.7. Cc cht ph gia khc: 29CHNG III PHNG TIN V PHNG PHP NGHIN CU: 301. Phng tin th nghim: 301.1. a im th nghim: 301.2. Thit b v dng c: 301.3. Ha cht s dng: 302. phng php th nghim:30 2.1 S th nghim: 302.2 phng php ha hc: 302.2 .1 X ly nc muoi (oi vi trai): 30

2.2.2 S dung H2SO4 0,2N ( oi vi trai)30

2.2.3. S dung gelatin(oi vi dch ep): 31

2.2.4 S dung Ca(OH)2 (oi vi dch ep): 31

2.2.5 Phng phap ket hp muoi 2% va glegatin: 31

2.2.7 Khao sat anh hng cua tong ham lng chat kho hoa tan en qua

trnh len men ru: 312.3 phng php nh gi cm quan 31

2.2.6 Khao sat anh hng cua pH en qua trnh len men ru: 31

2.3 phng php nh gi cm quan: 32Bng ch tiu nh gi cm quan cho tng mu 33

BNG NH GI CM QUAN33

NH GI V VI SINH VT34

NH GI L HA34

KT LUN34NH GI CA GIO VIN35

ti: NGHIM CU V CH BIN RU VANG T TRI IUChng I: GII THIU

Cy iu bt u c bit n nh mt loi cy trng c gi tr kinh t nc ta. Tuy nhin khi ni n qu iu ngi ta thng ch ngh ti mt vi sn phm ca n nh: ht iu, du iu... cn tht qu iu b b i sau thu hoch ly ht, ch mt s lng rt t khng ng k c s dng lm thc n gia sc, nc mm chay...

Trung bnh c 1 tn ht iu th c thu hoch th c n 8-10 tn tht qu iu b ngi nng dn b i gy lng ph v lm nhim mi trng nghim trng, trong khi tht qu iu li cha nhiu cht dinh dng nh: hm lng ng kh cao (54,7%), cha nhiu vitamin B1, B2, c bit l hm lng vitamin C cao gp 5 ln so vi qu cam, 8 ln so vi qu qut, v mt lng nh cc mui v c: canxi, photpho, st...

Ru vang l mt loi ru nh c ln men t dch p tri cy, l mt thc ung c gi tr dinh dng cao, hng v thm ngon v c li cho sc khe con ngi khi dng mt cch iu .

Trn th gii, nht l cc nc Chu u, ru vang c t lu i v c dng rt ph bin. Nhng nc ta, sn phm ru vang vn cha c quan tm nhiu, qui m sn xut ch yu di dng th cng, ln men t nhin cha c c s khoa hc cng nh phng php hp l dn n nng sut cng nh cht lng sn phm cha cao

Thc trang ru vang nc ta rt t a s l phi nhp khu t nc ngoi vi gi thnh cao. Ru vang trong nc chng ta ch bit n vi cc sn phm vang alat nh vang du, vang nho... nhng chng ta cha tng thy v bit n vang iu. Chnh v nhng gi tr dinh dng t tri iu m ngi nng dn b ph v mt s iu kin nu trn m nhm chng ti quyt nh lm ti ch bin ru vang t qu iu.

Chng II: TNG QUAN TI LIU1. Nguyn liu: Tri iu chn1.1 c im thc vt hc:

L loi cy nhit i thch nghi rng trn nhiu loi t khc nhau t t st, tht, ct, t bc mu n t c nhiu si , do iu c tim nng pht trin trn nhiu vng trng khc nhau cc tnh pha Nam. L cy vng nhit i, cy lu nm c chiu cao trong iu kin t nhin khong 12 m, tn rng n 25 m. Thch ng rng trong iu kin khc nhit khc nhau, cy c th pht trin nhit cao v hn ch nhit thp, vng nhit i c th trng trn vng cao nguyn, tuy nhin khng nn trng khi cao tnh t mt bin hn 500 m. Do b r pht trin nn cy c th chng chu kh hn tt, cy c th pht trin tt trn vng c lng ma hng nm t 800 3.200 mm. hoc t ai bc mu, t ct, t c nhiu si . Cy c th cho tri sau 4 -5 nm nu trng t ht v 3 nm trng t cy ghp.

R: H thng r gm r ci v r ngang pht trin rt mnh lan rng v n su gip cy c th ly c nc v dinh dng tng t su. Tuy nhin kh nng pht trin ca r iu cn l thuc vo c cu t v mc nc ngm trong t.

L: Thuc loi l n, khi l mi n cn non c mu xanh nht hoc hng sau chuyn dn sang xanh thm khi gi, l c quan quang hp to cht d tr cho cy, quyt nh nng sut t c, s lng l kho mnh trn cy nhiu l yu t cn thit.Hoa: Thuc loi hoa chm, pht trin u cnh, pht hoa iu c mu hng nht, hoa iu nh gm 2 loi hoa c v hoa lng tnh, t l hoa c v lng tnh thay i nhiu ph thuc vo mi trng v ging. Hoa iu tr vo ma ma thng 11, thi gian ra hoa ko di 2-3 thng

Tri: Thuc loi tri nhn cng (ht iu), l phn pht trin t bu non sau khi th phn s pht trin nhanh v t kch thc trung bnh di 2,6 3,1 cm; ngang 2 2,3 cm, cn phn tri gi pht trin sau t hoa. Thi gian tri pht trin ko di t 2-3 thng.

Phn s dng ln men vang1.2 c im phn loi: Tri iu chia lm 2 loiiu tri : l tri iu khi chn c mu ging mu ca tri mn

iu tri vng: l khi chn tri iu c mu vng ti

Tri iu

Tri iu vng

1.3 Thnh phn v gi tr dinh dng

iu v iu vng c thnh phn gi tr dinh dng khc nhau c th l:Tri iu Vit Nam

Tri iu Tri iu vng

m (%)85.9286.38

Cc cht bo (gam)0.300.27

Protein (gam)0.880.52

Cbohydrat (gam)0.860.98

ng kh (gam)7.747.26

Cellulose (gam)3.563.34

Tro (gam)0.440.51

Ascorbic acid (vit. C) mg0.020.12

Tanim (gam)0.420.48

Bng 1: thnh phn ca tri iu trong 100g tht qu iu(Nguon: tkachenko 1949, indian cashew journal 1967,lopes 1972)2. Nm mem

Nm men l tn chung ch nhm nm men c cu to v sinh sn bng cch ny chi v phn ct. Chng phn b rng ri khp ni. c bit chng c mt nhiu t ni trng hoa qu. Ngoi ra thy chng c mt trn tri cy chn, trong nhy hoa, trong khng kh v c ni sn xut ru vang. Nhiu loi nm men c kh nng ln men ru vang, bia... Nm men dng trong sn xut vang thng l cc chng thuc ging Saccharomyces, chng c kh nng hp th cc cht dinh dng trong mi trng nc dch hoa qu nh cc loi ng ho tan, cc hp cht nit (cc acid amin, peptit), vitamin v cc nguyn t vi lngqua mng t bo. Sau , hng lot cc phn ng sinh ha m c trng l qu trnh trao i cht chuyn ho cc cht ny thnh nhng dng cn thit cho qu trnh pht trin v ln men ca nm men c tin hnh. Trong sn xut ru vang th vai tr ca nm men l rt quan trng n quyt nh nhiu ti thnh cng ca ln men vang, cht lng ca vang, hiu qu ca qu trnh ln men, bi vy chng ta phi tm hiu tht k v nm men trc khi tin hnh qu trnh trc khi tin hnh lm quy trnh ln men vang, nh vy th hiu qu mi cao, lm gim nh c chi ph do li dng c th mnh ca men. S tm hiu v nm men vang c th hinc hi tit nh sau2.1 Phn loi: Chia lm hai li nm men chm v nm men niNm men chm: Trong qu trnh ln men chng lng xung y thit b khi kt thc ln men chnh. Hu ht cc t bo khi quan st th ny chi ng ring l hoc cp i. Hnh dng ch yu l hnh cu. V chia ra lm 2 loi tu thuc kh nng kt lng ca n l nm men bi v nm men kt bng. Nm men bi l loi nm men phn ly mn trong dch ln men v lng t t khi kt thc ln men chnh. Nm men kt bng l loi nm men c th kt dnh vi nhau trong thi gian ngn khi kt thc ln men chnh v to thnh khi kt bng ln nn lng nhanh xung y thit b. Cn loi nm men ni khng c kh nng ny. Trong Nm men chm kt bng rt c ngha quan trng trong thc t sn xut bia, lm cho bia nhanh trong nhng kh nng ln men ht ng khng bng nm men bi v nm men ni

Nm men ni: Trong qu trnh ln men chng ni ln b mt dch trong v cui qu trnh ln men chnh.T bo nm men m v con sau ny chi thng dnh li vi nhau to thnh nh chui cc t bo nm men cn hnh dng ch yu hnh cu hoc ovan vi kch thc 7 10 m. Micromet.

2.2 Hnh dng v kch thc. Hnh dng:

Nm men thng c hnh dng khc nhau, thng c hnh cu, hnh elip, hnh trng, hnh bu dc v c hnh que. Mt s loi nm men c t bo hnh di ni vi nhau thnh nhng dng si gi l khun ty (Mycelium) hay khun ty gi (Pseudo mycelium). Tuy nhin hnh dng ca chng khng n nh, ph thuc vo tui ca nm men v iu kin nui cy.

Kloeckera apiculata

Saccharomyces cerevisiae

Saccharomyces uvarum

Saccharomyces ellipsoideus

Kch thc:

T bo nm men thng c kch thc rt ln gp t 5 10 ln t bo vi khun. Kch thc cng thay i, khng ng u cc loi khc nhau, cc la tui khc nhau v iu kin nui cy khc nhau v kch thc trung bnh l.Chiu di : 9 10mChiu rng : 2 7m

2.3 Cu to

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

Thnh t bo: cu to t nhiu thnh phn khc nhau. Trong ch yu l: glucan v manan chim ti 90%, protein, lipid v mt s thnh phn nh khc nh kitin, volutin,thnh t bo c tc dng gia hnh dng ca t bo, duy tr p sut thm thu gp phn iu ha qu trnh dnh dng. Tc hp thu v ng ha cc cht dinh dng cn ph thuc vo hot tnh cc enzyme trong t boV d: men ivectase sc tc qu trnh phn gii saccarose thnh glucose v fructose.Mng nguyn sinh cht: gm cc hp cht phc tp nh protein, phospholipit enzyme permeazaMng t bo cht: chc nng quan trng l ch ng iu ha vic hp thu cc cht dinh dng v thi cc sn phm trao i cht. Trong mng t bo cht cha men permease ch ng vn chuyn thc n nh vi khun.T bo cht: keo bn lng trong t bo cht c mt nhn thc th, khng bo ln, riboxom 80S , ty th, th golgi, h thng li ni m, v cc ht d tr.

Nhn t bo

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

2.4 Sinh sn

Nm men c mt s hnh thc sinh sn sau:

- Sinh sn bng cch ny chi. Trn mt phi hay hai pha ca t bo m s ny ra chi nh. Mt phn nhn v t bo cht t t bo m c a v t bo con. Chi ln dn ln sau tch khi t bo m pht trin thnh t bo trng thnh.

- Sinh sn bng cch phn i. Khi hp th v ng ha cht dinh dng, t bo tng kch thc v n n s phn chia, giai on ny mng sinh cht gp np, mng DNA s ly cc np gp ny lm im ta nhn i ng thi thnh t bo hnh thnh tht gia to hai t bo mi - Sinh sn bng bo t v s hnh thnh bo t. Mi t bo nm men c kh nng to t hai bo t tr ln ty theo ging. Bo t nm trong t bo, t bo mang bo t gi l nang. Bo t c th hnh thnh do s phn chia trc tip ca nhn hay do s tip hp ca 2 t bo nm men. Bo tuer trong t bo nm men lun l mt s chn.+ Tip hp ng giao+ Tip hp d giao+ Sinh sn n tnh 2.5 Cc qu trnh sinh l ca t bo nm men* Sinh dng ca nm men

Cu to ca t bo nm men thay i khc nhau ty theo loi, tui v mi trng sng, nhng nhn chung bao gm:

- Nc: 75 85%

- Cht kh: 15 25% . Trong cht khong chim 2 14% hm lng cht kh.Cc chtThnh phn (% cht kh)

Cacbon

CaO

Nitro

Hydro

P2O5K2O

SO3MgO

Fe2O3SiO49,8

12,4

6,7

3,54

2,34

0,04

0,42

0,38

0,035

0,09

Bng 2: hm lng % cht kh trong vang

(Ngun: Lng, Nguyn c, 1996)Nm men cng nh cc sinh vt sng khc cn oxy, hydro, cacbon, nit, phospho, kali, magi,

- Dinh dng Cacbon

Ngun Cacbon cung cp l cc loi ng khc nhau: saccarose, maltose, lactose, glucose

H hp hiu kh:

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

H hp k kh

C6H12O6 2CH3CH2OH + 2CO2 + 33 cal

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

- Dinh dng Nit:

Nm men khng c men ngoi bo phn gii protid, nn khng th phn ct albumin ca mi trng m phi cung cp nit dng ha tan, c th l m hu c hoc v c. Dng hu c thng dng l acid amin, pepton, amid, ur. m v c l cc mui amon kh nitrat, sulfat

- Cc vitamin v cht khong:

Cht khong c nh hng to ln n hot ng sng ca nm men

+ Phospho: c trong thnh phn nucleoprotein, polyphosphat ca nhiu enzyme ca sn phm trung gian ca qu trnh ln men ru, chng to ra lin kt c nng lng ln.

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

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

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

+ Kali: cha nhiu trong nm men, n thc y s pht trin ca nm men, tham gia vo s ln men ru, to iu kin phc hi phosphorin ha ca acid pyruvic.

+ Mangan: ng vai tr tng t nh magi.

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

Nm men hon ton khng c c quan dinh dng ring bit, cc cht dinh dng m n s dng ch yu c vn chuyn qua thnh t bo theo hai con ng c bn

- Thm thu b ng: trn thnh t bo nm men c nhng l nh, nhng l ny c tc dng lm cho cht dinh dng vn chuyn vo trong t bo t mi trng bn ngoi nh p sut thm thu, ngc li cht thi trong qu trnh trao i cng c thi ra theo con ng ny.

- Hp thu ch ng: cc thnh phn dinh dng khng c kh nng xm nhp vo t bo theo con ng th nht th lp tc c h permeaza hot ha. Permeaza l mt protid hot ng, chng lin kt vi cht dinh dng to thnh hp cht v hp cht ny chui qua thnh t bo trong, ti y chng li tch ra v permeaza li tip tc vn chuyn tip.

* Qu trnh sinh trng v pht trin

- S sinh trng

Trong qu trnh nui cy, trong iu kin dinh dng y , t bo nm men tng nhanh v kch thc v ng thi sinh khi c tch ly nhiu.

- S pht trin

Cc nm men sinh sn bng phng php nhn i thng cho lng sinh khi rt ln sau mt thi gian ngn. Trong trng hp sinh sn theo phng php ny th trong dch nui cy s khng c t bo gi. V rng t bo c phn chia thnh hai c nh vy t bo lc no cng trng thi ang pht trin. T bo ch gi khi mi trng thiu cht dinh dng v t bo khng c kh nng sinh sn na.

Tuy nhin a s nm men sinh sn bng phng php ny chi nn hin tng pht hin t bo gi rt r. Khi chi non tch khi t bo m sng c lp th ni tch trn t bo m to thnh mt vt so. Vt so ny s khng c kh nng to ra chi mi. C nh vy t bo m s chuyn thnh t bo gi theo thi gian.

xc nh s lng t bo nm men pht trin theo thi gian hin nay ngi ta dng nhiu phng php khc nhau nh:

+ Xc nh s lng t bo bng phng php m trc tip trn knh hin vi hay gin tip trn mt thch.

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

2.6 Qu trnh sinh trng v pht trin ca nm men

Giai on tim pht: giai on ny t bo lm quen vi mi trng, sinh khi cha tng nhiu.

Giai on logarit: y l giai on pht trin rt nhanh, sinh khi tng o t, km theo s thay i mnh m ca dch ln men.

Giai on chm dn: tc sinh trng nm men gim dn, thnh phn dch ln men cn li t, cc sn phm ln men c tch t nhiu.

Giai on n nh: s lng t bo nm men khng tng na, tc sinh sn bng tc cht.

Giai on cht: tc cht tng nhanh, tc sinh sn rt t do s lng t bo nm men gim dn.

Cc hnh thc h hp ca nm men

nm men h hp l qu trnh h hp kh phc tp, n xy ra theo hai chiu hng khc nhau. V th ngi ta phn thnh 2 loi h hp : h hp hiu kh v h hp ym kh.

2.7. Mt s loi nm men thng gp trong sn xut ru vang:

Sau y l mt s loi nm men thng gp trong nc qu c vai tr quan trng trong ngh lm ru vang.

2.7.1. Saccharomyces cerevisiae:

y l tn hin nay dng ph bin, trc y ngi ta gi l Saccharomyces cerevisiae Meyer hay l S. ellipsoideus theo Lodder l Saccharomyces vini.

Nm men ny ph bin trong qu trnh ln men nc qu chim ti 80% trong tng s Saccharomyces c trong nc qu khi ln men. Kh nng kt lng ca n ph thuc vo tng ni: cc t bo dng bi hoc dng bng. Ngun dinh dng cacbon ca loi ny l ng, cn v acid hu c, nhng tc nhn sinh trng l acid pantotinic, biotin, mezoinozit, thiamin v piridoxin.

a s cc t bo ca loi ny hnh ovan c kch thc (3 8) x (5 12)m, sinh sn theo li ny chi v to thnh bo t. Saccharomyces cerevisiae sinh ra enzyme invectara c kh nng kh ng sacaroza thnh fructoza v glucoza, v vy trong ln men ta c th b sung loi ng ny vo dung dch qu v hm lng ru c to thnh bnh thng i vi nhiu ni ca men ny ch t c 8 10% so vi th tch.

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

ni ca ging ny c c tnh ring v kh nng to cn, chu sunfit, tng hp cc cu t bay hi v cc sn phm th cp to ra cho vang c mi v c trng ring bit.

Giai on cui cng ca qu trnh ln men cc t bo Saccharomyces cerevisiae thng b gi, khng tip tc chuyn ng thnh cn v b cht rt nhanh.

2.7.2. Saccharomyces uvarum:Men ny c tch t nc nho, ru len men t nhin. V hnh thi n khng khc vi cc loi khc. Kh nng sinh bo t kh mnh trn mi trng thch malt. Cc ni ca loi ny c th ln men 12 130 cn trong dung dch nc nho. Mt vi ni c dng trong sn xut ru vang.

2.7.3. Saccharomyces chevalieri:Theo Lodder l Saccharomyces chevalieri Guilliermond. Nm men ny c tch t nc nho ln men t nhin, t ru vang non c gy men nc da hoc nc c. Saccharomyces chevalieri thun chng ln men nc nho c th to 160 cn. N thng ln vi Saccharomyces cerevisiae.

2.7.4. Saccharomyces oviformics:Theo Lodder l Sac. Beuanes saccardo. c tch ra t nc nho t ln men, nhng loi nm men ny t hn so vi Sacch. vini. Ging thun chng pht trin tt trong nc nho v cc loi nc qu khc, c kh nng chu c ng cao, cn cao, ln men kit ng v to thnh ti 180 cn.

Cc yu t sinh trng ca loi ny ging nh Sacch. vini v c kh nng chu c cn cao. Dng cc ni thun chng ca ging ny ln men dch qu c hm lng ng cao ch vang kh cho kt qu tt.

C hnh dng ging nh Saccharomyces cerevisiae v c th to thnh 18% ru trong qu trnh ln men, ging ny to thnh mng trn dch qu. S. oviformis ln men c glucose, fructose, mantose, saccarose, maltose v 1/3 rafinose, khng ln men c lactose, pentose. iu khc nhau c bn ca S. oviformis vi S. vini l: S. oviformis khng ln men c galactose v men ni ln b mt dch ln men to thnh mng.

Hai ging sn xut ru vang ny (S. vini v S. oviformis) c nhiu ni c dng trong sn xut.

2.7.5. Hanseniaspora apiculate Kloeckera apiculata:Kloeckera apiculata: kch thc tng i nh, c hnh ovan elip hoc hnh qu chanh, t bo c mt u nh ngi ta thng gi l men hnh chy. Sinh sn bng ny chi, rt ph bin v qu v nhim vo nc qu chim n 90% tng s men khi bt u ln men. N c th ln men to thnh 6 70 cn, nhng to ra mt lot cc acid bay hi cng nh cc este ca chng lm cho dch c mi tp v n cn km hm cc loi nm men chnh trong ln men, K. apiculata nhy cm vi SO2.

Trong ngh lm ru vang ngi ta khng mong mun loi men ny pht trin, nu c th ch cn c trong giai on u to c 3 40 cn.

2.8 Yu cu i vi chn nm men thun chng:

ln men vang tt th s dng cc ging nm men thun chng s hiu qu cao v cc loi nm men thun khit dng nhiu trong sn xut ru vang thuc ging Saccharomyces cerevisiae v Saccharomyces oviformis.

Cc chng nm men thun khit ny, c s khc nhau v tc sinh trng, khong nhit thch hp ln men, kh nng to cn v chu cn, kh nng chu c pH thp cng nh kh nng kt lng (to thnh dng bng hoc dng bi). Sau y l mt s tiu ch nh gii v ging men thun chng Saccharomyces cerevisiae v Saccharomyces oviformis.

+ C hot lc ln men cao i vi nc qu

+ S dng ng cho ln men gn nh hon ton

+ Kt lng tt

+ Lm trong dch ru nhanh

+ Chu c ru cao v acid ca mi trng cng nh cc cht st trng

+ To cho ru hng v thm ngon tinh khit

3. Ru vang

3.1 Gii thiu chung v ru vang:

Ru vang l mt loi ru nh c ln men t dch p tri cy khng qua chng ct. Nng ru dao ng t 10 150L mt thc ung c gi tr dinh dng cao, hng v thm ngon v c li cho sc khe con ngi, c bit mi ngy ung u n mt vi ly ru vang s c tc dng tt cho sc khe nht l tim mch, huyt p v gim m mu v trong ru vang c cha resveratrol c kh nng bo v tim mch, chng ung th v cng nh bo v chc nng gan. Resveratrol c th lm tng tui th nhiu loi sinh vt khc nhau vi c ch ging nh tc dng ca vic n king. Resveratrol cn c kh nng gim thiu c cc bnh lin quan n bo ph.Trn th gii, nht l cc nc Chu u, ru vang c t lu i v c dng rt ph bin. Nhng nc ta, sn phm ru vang vn cha c quan tm nhiu, qui m sn xut ch yu di dng th cng, ln men t nhin cha c c s khoa hc cng nh phng php hp l dn n nng sut cng nh cht lng sn phm cha cao.3.2 Phn loi ru vang:

C nhiu cch phn loi ru vang v thng ngi ta chia ru vang theo cc nhm sau:3.2.1Phn loi theo ngt

Ru vang kh (dry wine): l loi ru vang m khi ln men th ton b hay gn nh ton b lng ng c trong nguyn liu u c nm men ln men thnh ru ht vi cn khong 12 - 130. Ngha l trong vang lng ng khng c hay c mt lng khng ng k - Ru vang bn ngt (semi-dry wine): l loi vang m trong c cha mt hm lng ng kh cao.

- Ru vang ngt (sweet wine): l vang cha hm lng ng rt cao. C loi vang hm lng ng ln ti 100g/l.Phn loi theo qu trnh ln men

- Ru vang t nhin (Natural wine)

- Ru vang cao (Fortified wine)

Phn loi theo lng CO2

- Ru vang khng c gas (table wine).

- Ru vang c gas (sparkling wine): 2 loi

+ Ru vang c gas t nhin: Champagne.

+ Ru vang c gas nhn to: Carbonated wine

3.2.2Phn loi theo mu

- Ru vang trng (White wine): l loi vang c mu trong v th c th pha vi bt c lo vang mu no nhm to ra mi v ring c bit: Chablis, Chardonnay, Pinot Blanc, Rhine wine, Riesling. Chablis

y l loi ru vang kh nht trong loi ru Vang vi ging nho pha. Vang Chablis c nh gi l loi vang hp nht dng vi cc mn n. Phn ln cc nh sn xut c gng to ra hng v nho cho loi vang ny cn mt s nh sn xut khc li tng thm v g thng qua qu trnh ru trong thng g si.

Vang trng dng cho ba chnh (White table Wines)

Thng cc loi vang ny c t tn theo hng v c trng m cc nh sn xut to ra nh Vang Chablis. Nhiu nh sn xut dng tn ring t tn cho loi ru vang m h lm ra.

- Ru vang hng (Rose wine): Rose, Vonorosso.

- Ru vang (Red wine): Barbera, Cabernet Sauvignon, Claret, Carnelian, Gamay, George.

Phn loi theo ni sn xut

- Phn loi theo quc gia:

+ Ru vang Php

+ Ru vang c

+ Ru vang Ty Ban Nha. . .

3.2.3 Phn loi theo vng:

+ Bordeaux

+ Burgandy

+ California

+ Chablis. . .

3.3 Tnh hnh sn xut v tiu th ru vang trn th gii

Sn lng ru vang c sn xut tng theo tng nm, vi nhng li ch ca ru vang vi sc khe th sc tiu th cng tng v lang rng trn khp th gii. ru vang Php c cht lng v yu thch trn ton th gii, nhng thng hiu ni ting: Bordeaux, Champagne chu , Trung Quc nc sn xut ru vang nhiu nht nhng tiu th nhiu nht l Hng Kngt ncSn lng

1France5,329,449

2Italy5,056,648

3Spain3,934,140

4United States of America2,232,000

5Argentina1,564,000

6China1,300,000

7Australia1,274,000

8South Africa1,157,895

9Germany1,014,700

10Chile788,551

Bng 3: Sn lng sn xut ru trn th gii

3.4 Mt s sn phm ru vang Lt ca cng ty Lt Beco:

3.4.1 Vang lt - Export:

Mu sm (m hn Vang alat o). Mi thm m ca hoa qu ln men quyn ln mi ru . V hi chua quyn ln v cht m tinh t

3.4.2 Vang lt trng - Export:

Dung dch trong mu vng rm, mi thm du c trng cu tri cy ln men, v hi chua hu cht du m.

3.4.3 Vang lt Premium:

Mu ru bi. m hng v ca hoa qu gi nh mi ca cc loi qu mng, du rng, l en thong cht mi gia v, mi khong cht va mnh m va ...

3.4.4 Vang lt Demisec:

Mu sm. Mi thm nh ca tri nho ln men. V hi chua cht ha quyn vi v ngt

3.4.5 Vang lt :

Mu sm mi thm nh ca hoa qu ln men (thong mi qu anh o, mi qu chua) V hi chua, cht hi ho. Nguyn liu chnh l ging nho Cardinal

3.4.6 Vang lt trng:

Vang lt trng c ln men chnh thng t dch p nc qu nho bng cng ngh v thit b hin i, to nn mt hng v tuyt vi

4. Quy trnh sn xut ru vang

Sn xut ru vang iu l qu trnh ln men dch nc qu iu du tc dng ca cc nm men ln men ru vang sinh ra cc enzyme ng thnh ethanol v CO2. Ty theo sn phm tch t sau qu trnh ln men m ngi ta chia lm nhiu kiu ln men khc nhau. Tuy nhin c hai hnh thc ln men chnh l ln men ym kh v ln men hiu kh. Ln men ru l qu trnh ln men ym kh vi s c mt ca nm men, chng s chuyn ha ng ln men thnh ethanol v CO2.

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

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

- Thi k ln men chuyn ng thnh ru v CO2: giai on ny nm men hp th cc cht dinh dng v s dng cc enzyme sn c ca mnh thc hin xc tc sinh hc trong qu trnh trao i cht duy tr s sng, to thnh ru v CO2.

4.1 C ch ca qu trnh ln men:

Glucose

Hexokinaza

Glucose 6 phosphat

Photphoglucoza isomeraza

Fructose 6 phosphat

PhosphoFructokinaza

Fructose 1,6 diphosphat

Aldolaza

Triophosphat izomeraza

Glyceraldehyd 3 phosphat

Dihydro aceton phosphat

Glyceraldehyd phosphatdehydrogenaza

Acid 1,3 diphosphoglyceric

Phosphoglyceratkinaza

Acid 3 phosphoglyceric

Phosphoglycerat-mutaza

Acid 2 phosphoglyceric

Enoiaza

Acid phosphoenolpyruvic

Pyruvat kinaza

Acid enol pyruvic

Acid pyruvic

Pyruvate decarboxylaza

Ethanal

Aldodeshydrogenaza

Ethanol

4.2 S quy trnh sn xut ru vang iu

4.3 Thuyt minh quy trnh sn xut ru vang iuRu vang thng c ln men t nhin t cc nc p tri cy nguyn cht c cha ng c nh hn mn men. V tri iu chn c cha mt hm lng ng c kh nng ln men ru vang c v vy tri qua mt quy chnh ch bin s tr thnh ru vang. C th ca qu trnh ch bin nh sau:4.3.1 Nguyn liu:

Nguyn liu s dng l qu iu sau khi ly i ht iu. 4.3.2 Thu nhn v phn loi nguyn liu:

Thu nhn v chn la l rt quan trng, n nh hng ti cht lng ru. Nguyn liu quyt nh ti gn 60% v cng ngh chim 40% ca cht lng ru vang.

Qu iu chn trn cy sau khi thu hoch ly ht th chng thuc nhng mc chn khc nhau, bi vy cn la chn nhng qu chn v loi b nhng qu cn qu xanh v iu xanh th hm lng ng trong tri l rt thp ng thi hm lng tanin li rt cao. Nu nhng qu xanh ny em i ch bin ru vang th hiu qu kn men rt thp v ngoi ra cn tn nhiu cng sc ta tanin na. Nhng qu chn l nhng qu c phn gi qu chuyn t mu xanh sangmauf vang ( i vi iu vng) hay sang mu ( i vi iu ). Sau khi thu nhn tri iu cn em chng i phn loi la hn nhng qu nguyn vn, v lng bng, mu sc ti c trng, mi thm nng c trung, khng b cn trng, chim lm h hi, khng b nt v, tt nht l c hi trc tip trn cy.

4.3.3 Ra loi cung Qu trnh ra c th c tin hnh trc hoc sau khi phn loi nguyn liu. Tuy nhin chng ta nn tin hnh sau khi phn loi s tit kim c nc v cng sc. Loi b cung nhm loi b cc tp cht c th nh hng ti cht lng ca vang.4.3.4 Lm dp, nghin x:

Qu trnh lm dp, nghin x cho php ly cc phn p khc nhau theo quy nh nghim ngt ca quy trnh cng ngh.

Trong giai on ny, tht qu b x tch phn dch v phn b, tng hiu sut c th lm lnh tht qu iu.

Qu trnh loi cung , ht iu v x dp phi c thc hin nhanh nht c th sau khi iu c vn chuyn n ni sn xut. Trong sut qu trnh thu hoch tri iu khng trnh khi b dp, tit dch. V th to iu kin thun li cho s pht trin ca cc loi nm men v vi khun c th oxy ha cc hp cht nh hng xu n mu ca sn phm sau ny. Ngoi ra sau khi thu hoch, trong qu iu din ra qu trnh h hp, lm tng nhit cng to iu kin cho vi sinh vt pht trin.

4.3.5. Sulfit ha:

Sau khi lm nt nguyn liu , ngi ta khng tin hnh un si dung dch ln men. tiu dit vi sinh vt ngi ta thng dng SO2. Lng SO2 trong dch ln men khng c qu nhiu v s gy c ch s pht trin v hot ng chuyn ha ng thnh ru, lng s dng khong 30 120 mg/l.

Cc nc sn xut ru vang thng dng SO2 v c tc dng nhiu mt: chng oxy ha, lm gim hoc tiu dit nhiu loi vi khun c hi. Tuy nhin, nu dng SO2 khng ng liu lng c th lm cho ru vang c mi kh chu, tiu dit mt s vi khun c li, ng thi cng l tc nhn gy ng c trong ru vang.

4.3.6. p:

nhm thu dich nc tri iu, tng lng dch iu chng ti ng lnh qu iu. Sau khi p thu dich nc qu thu b t trong b ny vn cn mt lng dch qu na do chng ta s thm v mt lng nh nc sch tin hnh p ln th hai nhm thu hi ti a lng dch qu. Sau thu b kh em i x l rc thi theo quy nh t tiu chun bo v mi trng.4.3.7ta tanin

Trong dch qu iu c cha tanin gy ra v cht, kh chu v nu khng loi b c th n s nh hng n cht lng ca ru, c th dng lng trng trng hoc gelatin, hoc Ca(OH)2... loi tch tanin . Nu tch tanin bng protein (lng trng trng hay gelatin) cn gia nhit hn hp protein bin tnh, d dng loi b kt ta khi lc, phn ng kt ta tanin trong dch qu c thc hin nhit phng, tin hnh lc dung dch kt ta tanin. (hiu sut tch tannin ca gelatin t 77,9%, ca Ca(OH)2 t 88,4%). Gia nhit qu trnh ta d dng hn.Tuy nhin nu mun sn xut vang cht th ta c th khng ta ht lng tanin m giu li mt lng nh to cht c trng ca vang cht.4.3.8 Lc ta tanin

Tanin kt ta laoij b chng chng ta c th thc hin theo nhiu cch khc nhau, tuy nhin c hai cch chnh sau l lc bng mng lc hay tanin kt ta nng xung y thit b ri chit ly dch hoc c th thc hin kt hp c hai cch trn s to hiu qu cao hn nhng s tn thi gian hn4.3.9 phi ch ng v nc

Trc khi tin hnh ln men ta em dch qu i phn tch hm lng ng, nu lng ng c th cho ln men tt th tin hnh ln men ngay. Nu hm lng ng thiu ta c th b sung thm mt lng nh ng ma ri i ln men.4.3. 10 Ln men - :

Trc khi ln men ta cn c c ging thun khit. Sau thun ha c c ging thch hp cho tng loi tri cy. Cc loi nm men ny c nui cy gi ging, bo qun trong phng th nghim. Trc khi a vo sn xut nm men phi c nhn ging qua hai giai on:

+ nhn ging trong phng th nghim theo t l 1:10

+ nhn ging cc phn xng sn xut, thng s dng cc thng g cha mi trng nhn ging, c trang b h thng truyn nhit bn trong thanh trng nc qu bng hi nc.

Canh trng nm men a vo sn xut phi t yu cu:

+ lng t bo ny chi 40 - 60%

+ lng t bo cht khng qu 2%

+ s t bo trong dch nhn ging khong 120 140 triu t bo

+ khng tp nhim cc vi sinh vt khc.

Ln men ru vang thng chia thnh cc giai on: ln men chnh nhit t 20 30oC khong 10 ngy hoc di hn. cui giai on ln men chnh dch ln men trong dn v protein v pectin lng xung. Ln men ph nhit t 15 18oC.

ru t c s hi ha v n nh ca mi v v cht lng th ru phi c nhm lm cho kh xi tc ng tht chm.

Ru vang trong bn thp ln s phi lu hn ru vang trong cc bn hoc trong cc thng bng g.

nhit 4 10oC ru vang hon thin hng v c trng. Thi gian c th l vi thng, vi nm, thm ch hng chc hoc hng trm nm.

4.3.11 Lc th v lc tinh

Sau khi c c dch ln men ta tin hnh lc th v lc tinh nhm loi b cn l cc bo t nm men, t bo nm men v cc cht cn b nh khc.

4.3.12 Rt chai, ng nt

Sau khi lc b cn v men cn st th ta chit rt vo chai, ng nt v dn nhn sn phm.

Thng ngi ta dng g si ng nt v ng thng lu tr. V cht phenol trong g si khi tc dng vi ru vang s to ra mi vanilla v v ngt cht ca tr hay v ngt ca hoa qu. G si cng tc ng ln mu sc ca ru

4.4 Cc dng h hng ca vang v cch x l

4.4.1 H hng ru vang do tc ng ca vi sinh vt

Candida mycoderma: to mng trng xm trn mt ru, oxy ha cn v cc acid hu c, lm gim cn trong ru.

Cch x l: hn ch s tip xc ca ru vi khng kh.

- Acetobacter: to mng xm trn mt ru, sau dy ln v chuyn thnh mu hng, hnh thnh mt khi nht trong ru, oxy ha cn thnh acid acetic lm gim cn, tng lng acid bay hi, lm gim mu, ru vang khng cn gi c mu c trng na m b c i v ru c v chua.

Cch x l: dng c thit b phi tht sch, dng SO2 vi liu lng thch hp tiu dit vi khun, trnh khng cho ru tip xc vi khng kh.

- Vi khun lactic: thng xm nhp vo thit b ln men ru, dng cc thnh phn trong ru ln men lactic, lm gim cht lng ru, ng thi lm cho ru b nht.

Cch x l: sau khi ln men b sung SO2 nhm mc ch tit trng.

Ngoi ra, cc loi vi khun lactic khc cn chuyn ha ng kh thnh ng manitol v cc acid bay hi, lm cho ru c mi chua kh chu; vi khun lactic cn phn hy glycerin, acid tartric lm cho ru b c, sinh nhiu CO2, ru chuyn sang mu nu, c v nht.

Cch x l: thanh trng nhit cao v bo qun nhit thp.

4.4.2 H hng ru vang do tc ng l ha- c huyn ph: do cc loi protein, cc cht mu polyphenol kt bng li, l lng trong ru.

Cch x l: un nng n 700C ngui, ri lc qua pentonit.

- c do kim loi nng: ch yu l Cu, Fe, S. Do trong ru c sn cc hp cht phosphate, khi ru tip xc vi khng kh, cc kim loi s b oxy ha thnh cc phc cht c mu xanh hoc en.

Cch x l: ra sch nguyn liu, khng cho ru tip xc vi dng c cha st, ng.

4.4.3 H hng ru vang do tc ng sinh ha

Do hot ng ca enzym oxy ha gy nn:

- oxy ha mnh cc cht mu, bin i phc mu ny thnh sn phm khng tan trong nc.

- oxy ha polyphenol thnh quinone lm bin i mu sc v mi v ca vang.

Cch x l: tng hm lng SO2, thanh trng Pasteur bin tnh enzym hoc thm bentonit kt ta protein ca enzyme v lm lng xung cc cht mu di dng colloide.

5. Cc yu t nh hng ti nm men trong ln men ru vang

5.1. Oxy

Hu ht cc chng nm men trong ln men ru vang thuc ging Saccharomyces. Chng l nhm vi sinh vt k kh ty tin. Khi trong mi trng lng oxy nm men phn hy ng dng lm ngun nng lng v cu to t bo tng sinh khi.

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

Trong qu trnh ln men giai on u yu cu oxy cao nht nm men sinh sn, pht trin tng sinh khi. Nu c giai on nhn ging th cng cn phi cung cp oxy bng cch lc hoc sc kh.

5.2. Nhit

Nhit ln men c nh hng n i sng ca nm men, n qu trnh ln men v cht lng ca sn phm.

Nhiu cng trnh nghin cu v sn xut ru vang xc nh c khong nhit ln men ru vang trng thch hp l 15 300C, nu ln men nhng thang thp hn th cng tt. Cn ln men ru vang (nc qu ln vi xc qu) phi chit xut cc cht thm v polyphenol t v qu nn cn thang cao hn, thng l 250C.

Nhit ln men cao, thi gian ca qu trnh ln men ngn, cn c th thp, ng st cn nhiu v hng v ca sn phm c khi khng tt.

5.3. Hm lng ng

Trong nc qu thng c hm lng ng khng u do vy ngi ta thng b sung thm ng saccaroza. a s cc loi nm men hot ng bnh thng trong mi trng ng di 20%. C mt s chng hot ng mi trng c ng cao hn. Khi nhn ging thng dng mi trng c ng thp di 10%.

5.4. pH ca mi trng

Trong thc t ln men nhng dch qu chua thng c ru vang ngon. i vi dch qu thng c pH t 2.8 3.8. Khong pH ny nm men vn hot ng c. Vng pH ti thch ca nm men l 4 6.

Trong sn xut ru vang ngi ta thng chun b mi trng nc qu c pH bng 3.0 3.5.

5.5 ngun nit

a s trong nc qu c cc hp cht nit cung cp cho nm men. Tuy nhin cng c trng hp khng ngun nit do cn b sung thm ngun nit. Trong trng hp ny ngi ta thng dng amon sulphat (NH4)2SO4. Cng c th dng men t phn cho thm vo mi trng. Nu dch qu qu chua dng tartrat amon-kali hay amon hydroxy trung ha bt acid.

i vi dch nhn ging hoc hot ha ging th hn hp cc ngun nit v cc cht sinh trng rt c ngha.

Trong nc qu thng c cc cht khong i vi nhu cu ca nm men. V vy, khng cn phi b sung thm cht khong. Tuy nhin trong nghin cu cng nh trong nhn ging c th thm ngun phospho kali dng mui phosphat v magi dng mui sulfat.

Ngoi ra chng oxy ha nc qu, ngi ta c th thm ha cht vo nc qu sau khi p v trc khi ln men. Cht dng rng ri l SO2 (anhydrit sunphur). SO2 l ha cht c cho php dng trong sn xut ru vang hu ht trn th gii v c tc dng nhiu mt: chng oxy ha, lm gim hoc tiu dit vi khun c hi. Ngun SO2 ph bin trong ru vang l natri sunfit Na2SO3. Khng nn dng qu liu lng cho php s lm cho ru vang c mi kh chu v dit mt s vi khun c ch.

5.6 Nc:

Hm lng cht kh trong mi trng trc lc ln men thng vo khong 20% (theo trng lng). Nh vy trong ru vang thnh phm, nc chim mt t l kh ln (khong 80%) v iu ny cng chng t nc l mt trong nhng nguyn liu sn xut ru vang.

5.7. Cc cht ph gia khc:

SO2 hoc NaHSO3: thng c b sung trc khi ln men vi liu lng 50 200ppm. Mc ch l c ch, tiu dit cc vi khun c hi.

Bentonit, tanin v t st trng l cc cht tr lng, gip cho qu trnh lng trong sn phm c tt hn.

Enzyme Pectinase: c b sung vo nhm mc ch lm trong v lm gim nht cho sn phm.Chng III: PHNG TIN V PHNG PHP NGHIN CU

1. Phng tin th nghim

1.1. a im th nghim

Th nghim c tin hnh ti phng th nghim B mn Cng Ngh Thc Phm, khoa cng ngh sinh hc, trng i Hc M TP. H Ch Minh.

1.2. Thit b v dng c

Cc thit b v dng c cn thit cho cc th nghim nh:

- T cy v trng

- Knh hin vi

- Lam m

- Ni thanh trng

- My o pH

- Chit quang k

- Dng c phn lp nm men: a petri, ng nghim, n cn

- Cc dng c khc: thng, my p, my lc

1.3. Ha cht s dng

- Cc ha cht thanh trng: NaHSO3 ,cn 70

- Mi trng nui cy

- Nguyn liu: qa iu, ng, nc

2. phng php th nghim

2.1 s th nghim

2.2 phng php nghin cu

Nghien cu khao sat kh tanin tren trai ieu

2.2 .1 X ly nc muoi (oi vi trai):

Trai ieu c em i tran vi dung dch nc muoi cac nong o 1; 2; 3 nhiet o 900C trong 5 phut. Sau o ep lay dch qua va em i loc bang giay loc.Dch ep sau khi loc c em i kh tanin.

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

Trai ieu c nung nong vi nc len 700C , lan lt cho H2SO4 0,2N vi

cac nong o 10%, 15%, 20%, 25% so vi the tch nc. Gi nhiet o trong 5

phut roi lam nguoi nhanh bang cach cho trai ieu ngam vao nc cat. Ra trai

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

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

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

lan lt la 1; 1.5; 2; 2,5. Khuay ieu trong 5 phut. Sau o e yen dung dch trong

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

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

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

ve 4.31 ( pH ban au); 4.7; 5.0; 5.5; 6.0. Khi o co nhieu ket tua xay ra, dung

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

em i phan tch ham lng tanin.

2.2.5 Phng phap ket hp muoi 2% va glegatin:

Trai ieu se c tran vi nc nong 900C ket hp vi muoi vi nong o s

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

Tiep theo em trai i ep lay dch. Dch trai ieu sau khi ep c nung len 60oC ,

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

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

Khao sat kha nang phat trien cua nam men trong moi trng ieu:

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

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

bo tr th nghiem pH thay i 4;4.5;5;5.5;6.

2.2.7 Khao sat anh hng cua tong ham lng chat kho hoa tan en qua trnh len men ru:

2.3 phng php nh gi cm quan

Phng phap anh gia cam quan san pham thc pham thc hien theo tieu chuan Viet Nam TCVN 7045 2002 .Phng phap nay c s dung e anh ga tong quat mc chat lng cua mtt san pham so vi tieu chuan hoac so vi mot san pham cung loai tren tat ca cac ch tieu cam quan, mau sac, mui v, va trang thai. Tnh trang chat lng cua moi ch tieu c anh gia bang iem. Gia tr iem tang theo mc tang cua chat lng. Do cac ch tieu co vai tro oi vi chat lng chung cua san pham mc khac nhau nen cac gia tr cho c oi vi moi ch tieu c nhan them mot gia tr tng ng goi la he so trong lng. Cac ch tieu co vai tro ln hn th co he so trong lng ln hn. Viec xac nh cac he so trong lng cho moi ch tieu la rat kho, cac he so nay c xac nh theo kinh nghiem, phng phap ieu tra ket hp vi phng phap chuyen gia tren c s thong ke. Khi anh gia chat lng cam quan bang hoi ong th iem chat lng cua ch tieu nao o la iem trung bnh cua moi thanh vien nhan vi he so trong lng cua no.

Tong iem cua cac ch tieu la iem chat lng cua san pham. iem nay quyet nh mc chat lng cua san pham c anh gia.

Hoi ong phai gom t 5 12 ngi chuyen gia co hieu biet ve san pham c anh gia. Hoi ong phai co chu tch va th ky e lanh ao hoi ong trong qua trnh lam viec.

Khi anh gia cac thanh vien lam viec oc lap, cho iem vao phieu va nop cho th ky sau gi lam viec.Th ky hoi ong se tong ket iem cua cac thanh vien va t o tnh ra iem chat lng cua san pham. Theo he iem 20, chat lng san pham c chia ra lam 6 mc nh sau:Mciem

Tot18.6 20

Kha15.2 18.5

Trung bnh11.2 15.1

Kem7.2 11.1

Rat kem4.0 7.1

Bng ch tiu nh gi cm quan cho tng mu

Ch tiu nh giMu scMiV cht

Tt

Kh

Trung bnh

Km

Rt km

Phieu cho iem:

Bang hng dan cho iem:

Cac ch tieu:

Mciem:

Cac tnh chat can anh gia:

BNG NH GI CM QUAN

H v tn

Tn sn phm

Ch tiu nh gi

Ni dung:

Nhn xt mc khc bit

Rt t

Hi nhiu

Nhiu

Rt nhiu

2. So snh cht lng

Mu tt nht

Mu km nht

3. Nhng yu cu khc

NH GI V VI SINH VTBng 4: Ch tiu vi sinh vt trong ru vang iuThnh phnn vGii hn ti a

Tng s VSV hiu khVK / ml sn phm102

E.coliVK / ml sn phm0

ColiformsVK / ml sn phm10

Cl.perfringensVK / ml sn phm0

S.aureusVK / ml sn phm0

TS nm men/nm mcKL / ml sn phm10

NH GI L HAHm lng ethanol 200C.

Hm lng acid bay hi tnh theo acid acetic.

Hm lng CO2.

Gii hn hm lng kim loi nng: As, Cu, Hg, Zn, Pb, Cd.

Hm lng tro c trong nguyn liu.

Xc nh lng ng tng, ng kh bng phng php Ferricyanua.

Hm lng vitamin C.

KT LUN Nhm chng ti sau khi c s tm hiu cc quy trnh sn xut ru vang nho, du, nhn thy c nguyn liu lm vang l t dch ca tri cy chn chng c ln men to vang mang li li ch, gi tr rt ln. ng thi thy c trong nng nghip c nhng sn phm c coi l ph thi nng nghip nhng li c kh nng to ra c cc sn phm mi c gi tr kinh t cao mang li nhiu li ch trong thc tin in hnh nh tri iu chn. Chng ti nhn thy t tri iu c th p dng cc quy trnh ln men ru vang to vang iu

T vic nghin cu v sn xut thnh cng ru vang t iu mang li nhiu li ch ln:

Gii quyt c vn tht qu iu b b ph, trong khi cc h dn trng cy iu ch thu ly phn ht sn xut. m qu iu li c rt nhiu cht dinh dng cn cho nhu cu ca con ngi.

Gim thiu nhim mi trng v hn ch cc vi sinh vt c mi trng pht trin lm hi cy iu. V khi thu hoch iu ngi ta khng t hi tng tri iu m i tri iu chn t dng xung t sau ch i thu nhn phn ht m b li phn qu iu ti vn do chng khng c gi tr s dng, ch mt phn nh thu v lm thc n gia sc. Phn qu iu s to iu kin cho vi sinh vt pht trin v gy nhim mi trng.

To ra sn phm mi c gi tr dinh dng v to s a dng cc sn phm ru vang trn th trng ru vang.

Tng thu nhp cho ngi dn t vic bn tri iu

Tri iu c tannin to v cht cho vang m khng cn b sung cht to chat nh mt s ru vang khc, t m ra hng sn xut mi nh kt hp sn xut vang t iu vi cc tri cy khc nh: vang iu vi chui, iu vi bi, diu vi xoi v.v

NH GI CA GIO VIN

Ln men chm

Gn cn

Lnmen nhanh

Cy nm men

Phi ch ng nc

Kt ta tanin

Dch lc

p ly dich nc

B t

Tri iu chn

Lm dp

Nc

Nc

Ra sch, loi cung

Cung

Rn nhn, ng thng

Vang iu

Rt chai, ng nt

Lc tinh

Lc th

B kh

p

S. Cerevisiae

Sulfite ha

NaHSO3

Nhn ging

ng, vitamin

Cn

Cn th

Nm men st

V chai, nt chai

Nhn, thng

Sulfite ha

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