Ruou Vang Do

8/3/2019 Ruou Vang Do

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Tiu lun: Vi sinh thc phm Nhm 5 lp CTP 8K

KIN NHN XT CA GIO VIN

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Bin Ha, ngy thng nm 2007

Cng ngh sn xut ru vang Trang 1


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A. LI M U

Trc khi pht minh ra knh hin vi,

con ngi cha h thc c s tn ti ca

cc vi sinh vt, nhng li bit ng dng mt

cch ti tnh cc hot ng ho sinh ca vi

sinh vt trong bo qun v ch bin thc

phm t rt lu i nh ru, lm mm,

mui da, lm tng chao... V con ngi

cng tng chu ng tri qua cc trn dch bnh thm khc (bnh u ma, dch hch)

do vi sinh vt gy ra m h khng h nhn thc c nguyn nhn. V cho n nay visinh vt c vai tr quan trng trong nhiu lnh vc nh trong y hc, chn nui, trng trt,

nui trng thu sn, a cht, nghin cu khoa hc v thc phm

Hin nay cng ngh vi sinh c ng dng rt rng ri trn th gii cng nh

Vit Nam. Trong cng ngh thc phm th vi sinh vt c mt hu ht trong cc cng ngh

sn xut v cng ngh sn xut ru vang l mt trong s . Nhn loi sn xut v

thng thc ru vang t rt lu. Ru vang vn c ngun gc t qu nho, c tn gi l

vin.

Ru vang c sn xut v tiu th khp ni trn th gii vi nhiu loi ru

vang ni ting nh ru vang ca Php, Chil, Ty Ban Nha... Hin nay, th trng ru

vang ca Vit Nam cng ang dn tr nn phong ph v a dng hn vi nhiu chng

loi c nhp khu t cc nc v sn xut trong nc nh vang Lt,... V nhu cu

ngy cng tng v s lng cng nh cht lng ru ca ngi tiu dng m li nhun

kinh t ca ru vang mang li v c hi m rng ca ru vang cng ngy cng tng.

Do m nh sn xut rt quan tm n cng ngh sn xut ru vang sao cho hin i

hn, thi gian tng tr nhanh hn v cht lng tt hn. V nh th ru vang Vit Nam

ngy mt pht trin ph hp vi th hiu ngi tiu dng trong nc v c nhng c hi

vn ra th gii.

c c mt chai ru vang c cht lng tt phi tri qua nhiu giai on v

c c cng ngh cng nh k thut sn xut tt. Mun hiu r v cng ngh sn xut

chng ta cn hiu v ngun gc, quy trnh k thut v ng dng ca vi sinh vt trong snxut ru.



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B. NI DUNG :

1. Lch s hnh thnh v pht trin ca ru vang:

Con ngi ung ru vang cch y gn 5000 nm. Ru vang xut pht t s

khai thc cc phng php chit xut t cy nho ca thnh Rome cch y gn 5000

nm. Ngi ta tm thy du tch ca cy nho dc theo 2 nhnh: Danuble v a

Trung Hi. y c th l ni xut pht ca ging cy m chng ta sn xut ru vang

ngy nay. Ru vang tuy xut php t , nhng ngy nay sn phm ru vang cht

lng tt v uy tn nht li n t nc Php. Ru vang cng tng b cm Php.

Nm 96, i Domitien ra lnh phi hy b ton b na vng nho ca ngi Gaulois.

Sau 200 nm, n thi ch Probus, ngi Gaulois c php sn xut ru vang

tr li. Nhng theo tng vng nht nh. Trong vng 2 bn sng Gironde (Bordeaux)

ngy nay tr thnh mt trong nhng vng trng nho ni ting nht trn th gii.

Nhng ngi Hy Lp n Marseille ( pha nam nc Php) vo nhng nm 600

trc cng nguyn. V h em nho n trng t vng Nice xung dc vng Banyuls.

100 nm trc cng nguyn, nhng ngi Romains n Pronvence (gn Marseille) . H

trng nho khp vng thung lng Rhne n tn Beiers v Narbonne.

Khong gia nhng nm 315 v 1100, nc Php ph y nhng mu xanh canhng cnh ng nho bt ngn. T nhng nm 1100 n 1500, nhng thy tu, nhng th

lc ca nh th s hu phn ln cc vng sn xut ru nho rng ln. V vic kinh

doanh ru nho bt u tin trin. t bit l vng Bordeaux.

Nhng nm 1650, ru vang champagne c bit n. Gia nhng nm 1800

n 1865, cc vng nho khng cn thuc quyn ca nh th, v gia sc c hun

luyn trong khai thc nho em li tin b vt bc trong k thut sn xut ru.

Mi ni c mt mi v ring. Ru vang c p t nho. Hy Lp l nc u

tin dng nho lm ru. V ngt ca nho khng c ho cht cho nn lm ru c

mi rt thm v ung rt ngon. Ru (red wine) c s dng trong nhng ba tic

sang trng. Ru nng khng nhiu, mi ung nhiu mi say, ru thng

c dng khai v trong cc ba n. Ngoi ru nho con ngi t tn, ngi ta

thng t tn ru qua cc loi tri cy c dng lm ru, v d nh ru to hay

ru du Ru cng lu th nng cng cao v mi v cng ngon.2. Tng quan:



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- Nho cho sn lng nc qu cao trn din tch thm canh tt (1 ha c th t 2 -

3 vn lt nc qu).

- Qu nho p c 85 - 95% dch qu (cn ht v v 5 - 15%) cha glucose,

fructose, acid malic, acid tatric, acid citric, tanin, tinh du, nha, sc t . Do vy nc

nho l dch ln men cho ru vang c hng v c trng thm ngon, mu p tanin

lm cho vang nho trong, c ch cc vi sinh vt c hi, n nh mu cho ru.

2.1.3. Nguyn liu ph:

- Nc: l nguyn liu c bn khng th thiu trong sn xut ru vang. Ngoi

tham gia vo thnh phn ca ru vang thnh phm, nc cn tham gia ng k vo qu

trnh sn xut, qu trnh v sinh, st khun, kh trng,

Thnh phn ha hc ca nc v cht lng nc nh hng trc tip n ton bqu trnh sn xut, n c im cht lng ru thnh phm. V vy cht lng nc

i hi phi cao.

Yu cu cht lng nc phi t tiu chun sau:

MgO: 20 - 40mg/l

Cl (dng nhit): 10 - 40mg/l

NO2 =< 10mg/l

Ca: 80 - 160mg/l

SO3: 50 - 80mg/l

SiO2: 5 - 10mg/l

Cc cht hu c: =


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++ CO2: khi sn xut quy m cng nghip nc qu c p ri lc trong phng

cha CO2 nhm ngn chn dch qu b oxy ha bi O2.

++ SO2: chng dch qu b oxi ha v tiu dit vi khun tp.

++ ng: cng mt loi qu nhng thu hoch nhng vng a l khc nhau,

vo nhng ma khc nhau s c lng ng khc nhau. V th ty theo yu cu m

ngi ta b sung thm lng ng thch hp vo dch qu.

++ CaCO3, acid citric, acid tatric,: c dng iu chnh pH cho dch qu.

++ Mui amonium dng b sung thm ngun nit, vitamin B1, b sung thm

vitamin cho dch qu.

2.1.4. Nm men:

lm men ru vang, ngi ta c th s dng hai ngun ging sau:+ Ngun ging chun b di cc dng sau:

++ Dch men ging: cy t ng ging thun khit qua khu nhn ging cc cp,

cy vo dch ln men vi t l ging cy t 3 - 10%.

++ Bnh men kh: cy vo dch ln men vi t l 15 - 20g/l dch ln men.

++ Dch ln men ang giai on ln men mnh, t l 1/3 - 1/5 th tch ni ln

men (ly t ln ln men trc).

Ngi ta hay s dng ngun ging ny i vi cc chng nm men:

Saccharomyces ellipsoideus, Saccharomyces

cerevisiae, Saccharomyces oviformis,

Torulopsis.

+ Dng nm men dnh trn v, ri vo

dch nc qu mt cch t nhin ln men.

mt s nc c vng tn ti ngh ch bin ru vang rt lu i, ni ting ngon, tp

trung mt s ng ngi hnh ngh lm ru vang. nhng vng ny bo t nm men

ru khuch tn, vng vi, bm khp mi ni ( t, v qu nho, dng c lm ru).

Cn trng (ch yu l rui gim) l i tng pht tn nm men. Ngi sn xut sau khi

thu hoch qu nho, loi b qu dp xu, em p ly nc m khng ra qu nho. Dch

qu s cha mt s lng t bo nm men nht nh thc hin qu trnh ln men ru.

Tuy vy phng php ln men t nhin ny thng cho ru thp, d b tp nhim.

Do nhiu h vi sinh vt tham gia chuyn ha ng nn sn phm sau ln men khngthun khit, c nhiu sn phm ph nh hng n cht lng thm ngon ca ru thnh



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phm. Mun b sung lng men ging, sau mt thi gian cho ln men, ngi ta s b

sung thm lng nm men thun khit vo dch ang ln men.

khc phc nhc im ca phng php ln men s dng ging nm men t

nhin ni trn, hin nay n nh qu trnh ln men quy m cng nghip, ngi ta

phi s dng chng nm men thun khit c nui cy nhn ging qua cc cp, cy vo

dch ln men.

*Nhng yu cu i vi nm men ru vang l:

C lc ln men cao i vi nc qu, s dng ng cho ln men gn 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 thanh khit.

Ngoi ngun nit cng cn ch n nhu cu cht sinh trng ca nm men. Nuthy men pht trin km c th thm vo mt t nc qu 0,2ml hn hp c thnh phn

nh sau: amonisunfat 100g/l; vitamin B1 (thiamin) 0,25g/l, canxibantotenat 0,25g/l,

vitamin H (biotin) 0,002g/l. Cng c th dng cao nm men thay cho hn hp ny.

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

cht sinh trng ny rt c ngha. Trong nc qu thng c cc cht khong i

vi nhu cu ca nm men. V vy khng cn phi b sung thm cht khong. Song, trong

nghin cu cng nh nhn ging c th thm ngun photphokali dng mi photphat v

magie dng mui sunfat. Ngoi ra chng oxi ha nc qu ngi ta c thm ha

cht vo nc qu sau khi p v trc khi ln men. Cht dng rng ri l SO 2. 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 oxi ha, lm gim hoc tiu dit nhiu loi vi khun c hi trong c

vi khun lactic. Lng SO2 thng dng l 30 - 120mg/l. SO2 c tc dng lm t lit cc

enzym oxi ha kh. Nu dng qu liu lng vang s c mi kh chu v dit mt s vi

khun c ch. Ngun SO2 dng ph bin trong ru vang l hp cht natridisunfit.

2.1.5. Thnh phn v gi tr dinh dng ca ru vang:

Ru vang c thnhphc tp, n ngy nay ngay c nhng nc sn xut ru

vang lu i cng cha bit ht cc cht cu to thnh phn ca ru vang.

Thnh phn ch yu ca ru vang bao gm:

- Thnh phn u tin phi k n l cn etanol l mt trong nhng thnh phn

quan trng nht ca ru vang. Cn etanol c c do ln men t nhin t dch tri cy,do n l th cn tinh khit, khng ln aldehyde, ester. cn ca ru vang t 10 -



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12o; nu di 10o ru s hi nht, 12o tr ln l ru c cn hi cao, ung mau say.

C th ni ru vang cha mt lng cn trung bnh, khng qu nh nh bia, khng qu

nng nh ru trng. Do vy nhiu ngi ung c, k c ph n v ngi cao tui.

- Cng vi cn etanol, ru vang cn cha nhiu cht b dng khc. ng

trong ru vang vo khong 62 - 132g/l, ch yu l ng fructose, glucose v mt t

galactose. Khi cho saccharose vo dch qu trc khi ln men, th ton b s ng ny

phn hy thnh ng kh. iu ny cho thy nu pht hin c saccharose trong ru

vang thnh phm, th ta hiu ngay l ng ny c cho vo sau khi ln men. Ty theo

lng ng cn li trong ru vang sau khi ln men xong, ngi ta phn bit: ru

vang kh (di 10g ng/l), na kh (20 - 30g ng/l), na ngt (45g ng/l) v

ru ngt (80 - 110g ng/l). Ngi ta nhn thy rng: lng ng kh cng cao,lng cn phi cao cn i gia cn v ngt, to cm gic ngon hn cho ngi

ung.

- Trong ru vang cn cha mt lng acid v c v acid hu c nh acid tatric,

citric, acid oxalic, C th ni ru vang l thc ung c chua cao, vi hm lng

acid tng s khong 4 - 7g/l (quy ra acid malic). pH ca vang bng 2,9 - 3,9. cc

nc phng Ty, chua ca vang l thnh phn quan trng ngang vi cn. Tuy c

chua cao, nhng ru vang vn d ung v v chua ca acid c cn bng vi v ngt

ca ng, cn, glycerin, v cht ca polyphenol.

- Trong ru vang cha mt hm lng phong ph cc loi mui tuy vi hm

lng rt thp l mui ca cc nguyn t: P, S, K, Na, Ca, Fe, Cu, Mn, Khi phn

tch mt lt ru vang ch c 1,5 - 3g tro, nhng cht mui trong ru vang gi vai tr rt

quan trng lm tng hng v ca ru vang v lm tng gi tr dinh dng cung cp

ngun vi lng cho c th.

- Mt gi tr dinh dng ng k na ca ru vang l giu vitamin cc loi. Ai

cng bit nc qu giu vitamin. Vn l cc vitamin ny c b ph v trong qu trnh

ln men khng? Thc t cho thy, ln men trong lm ru vang l mt qu trnh iu

chnh li thnh phn vitamin ca nc qu v l k thut tt gi vitamin li trong nc

qu. C mt s vitamin c lu gi li tt trong nc qu qua ln men, mt s vitamin

li c b sung thm, ngc li mt s b mt i trong qu trnh ln men. Bng di y

cho thy thnh phn vitamin ca dch qu (c th l nc nho) v ca ru vang nho.



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- Nho trng, vi tri nho khi chn v khng mu hoc mu vng lc nht.

- Nho , vi tri nho khi chn c mu tm vi cc mc khc nhau.

V mt cng ngh, sn phm vang nho chia lm ba nhm ln:

- Nhm ru vang khng c gas (table wine): ln men hon ton khng b sung

ru ethylic v ng. ngt do ng t tri cy em li. C hai nhm:

+ Nhm ru vang ph thng: c hai loi:

++ Vang kh (ln men cn kit): cha hm lng etanol tch t

do ln men c th t 9 - 14% th tch v hm lng ng st khng

qu 0,3%

++ Vang bn ngt: cha hm lng etanol do ln men t nhin

t 9 - 12% th tch v ng st li 3 - 8%.+ Nhm ru vang cao : c hm lng etanol cao hn nhm

ru vang ph thng. C th dng cn tinh th luyn nng cao hm

lng etanol trong qu trnh cng ngh gm hai loi:

++ Vang nng: hm lng etanol t 17 - 20% th tch trong etanol tch lu do

ln men khng t hn 3% th tch. Hm lng ng trong sn phm c th t 1 - 4%.

++ Vang khai v: hm lng etanol t 12 - 17%, etanol tch lu do ln men khng

t hn 1,2%

+++ Khai v bn ngt: etanol t 14 - 16% th tch, ng t 5 - 12%.

+++ Khai v ngt: vi etanol 15 - 17% th tch, ng t 14 - 20%

+++ Khai v rt ngt: vi etanol 12 - 17% th tch, ng t 21 - 35%.

- Nhm ru vang c gas:

+ Ru vang c gas t nhin (do ln men nhn to): gi c gas (CO 2) t

nhin trong sn phm, ngi ta thc hin qu trnh ln men th (ph) trong cc chai kn,

thng hoc cc h thng kn. Ty thuc vo cc h thng ln men ph (nhit , thi

gian) s cho ra loi ru champage vi cc mc cht lng khc nhau. Thng c

ru t 10 - 12,5% th tch v ngt t 3 - 5%.

+ Ru vang c gas nhn to (np CO2 vo sn phm) thng c ru t 9 -

12%, ngt 3 - 8%.

3. Cng ngh sn xut:

3.1. M t quy trnh cng ngh:s khi



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Nho

Kim tra, phn loi

Ra

Lm dp

Qu h

Cn bn

to: 15 - 18oC, t: 15 - 20ngy

to

: 20 - 22o

C,t: 3-5ngy

Sunfit haSO2

Ln men chnh

Ln men ph

Lng

Chit rt

Ruvang

Menging

Nhn ging

Chai

p

Lc

Xc nm men




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s cng ngh sn xut ru vang c trch ly cht mu v cht cht

s cng ngh sn xut ru vang khng c trch ly cht mu v cht cht



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3.2. Thuyt minh qui trnh :

- Phng php ch bin nguyn liu:

+ Qu hi v khng b dp nt khi vn chuyn cng nh lc bo qun. Loi b qu

h dp, ra, ro. Cng c trng hp ch loi b qu h dp ch khng ra, qu c

em i p ly nc ngay sau khi thu hoch. L do ca vic lm trn l do ngi sn xut

mun s dng ngay nhng t bo nm men trn v qu lm men ging trong ln men sau

ny m khng cn ly ging men thun khit.

+ Bc x l tip theo s khc nhau ty vo quy m sn xut:

++ Trong sn xut nh: Qu em gi dp bng ci snh, ci , hay ci g. Tuyt

i khng dng dng c bng st, ng (v nc qu chua s cng ph st, ng, lm cc

ion ny tan trong dch qu, sau ny gy kt ta ru, gy mt mu t nhin ca ru).Sau vt ly nc qu bng tay, hay ti lc bng vi. Trng hp ln men c v qu th

khng cn lc b v qu.

Qu trnh x l trn c tin hnh khn trng, v thi gian x l ko di nc

qu s b oxy ha, d nhim tp khun, dn n gim cht lng.

++ Trong sn xut quy m cng nghip: Qu c p bng my p ri lc trong

phng cha CO2 vi mc ch ngn chn dch qu b oxy ho do tip xc O2.

Nc qu sau khi tch ra t qu khng c ty tin b sung cc cht m phi

tun th theo nhng quy nh chung m bo cht lng ca ru .

+++ chng dch qu b oxy ha v tiu dit vi khun tp nhim (vi khun

acetic, vi khun lactic), ngi ta cho SO2 vo dch qu, gi l qu trnh sulfit ha.

+++ Pha long dch qu bng nc: thng th khng c pha long dung dch

bng nc, nhng nu s dng nhiu loi qu khc nhau, thnh phn ca dch qu c loi

cha lng nc cn cho qu trnh ln men, v vy c th linh ng b sung lng

nc cn cho qu trnh ln men c thc hin tt.

Vic b sung cng c thc hin theo nhng quy nh c th sau:

Khng cho thm nc vo dch qu i vi nho, du, cam, da

Pha long vi 15 - 20% nc tnh theo khi lng ca phn qu n c (i

vi mng cu, xoi)

Pha thm 30% nc i vi m, mn, o, du da

+++ Thm ng: ng l thnh phn quan trng nht trong dch qu v tng qua chuyn ha ca vi sinh vt s to ru. Ty tng loi nc qu m ta s b



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sung thm ng. iu ny theo quy nh chung ca T chc cc nc sn xut ru

vang c nhng ch nh c th rt cht ch. Cng mt loi nc qu thu hoch cc vng

a l khc nhau, vo nhng ma khc nhau cng b sung lng ng khc nhau.

+++ iu chnh chua:

Acid hu c l thnh phn quan trng ca nc qu. Hm lng acid khng ch

nh hng n cht lng nc qu m quan trng hn l lm thay i pH ca dch nc

qu, t nh hng n hot ng ca vi sinh vt v cc enzyme.

Ngi ta nhn thy cc vi sinh vt gy hng ru hot ng tt pH >3,5. Trong

khi Saccharomyces li pht trin bnh thng pH =3 - 3,5 rt cn thit nm men

pht trin tt v c ch s pht trin ca vi sinh vt c hi.

Do vy phi iu chnh dch qu n pH thch hp bng CaCO3, acid tatric, acidcitric Phng php gin tin hn c l trn nc qu chn v nc qu ca tri cn

xanh c c dch qu c chua theo yu cu.

+++ iu chnh mt s ch tiu khc: c th b sung thm ngun N bng mui

ammonium, thm ngun vitamin bng vitamin B1

Sau khi thc hin cc bc iu chnh ni trn, nc qu c khn trng ln

men. Trong trng hp nc qu khng m bo tinh sch cn thit, dch qu s tit

trng bng nhit 65 70oC trong 10 pht.

- Qa trnh sulfit ha :

Cc bn ln men sau khi tip nhn hn hp dch nho cng vi b y n 4/5 th

tch bn ln men, ngay lp tc phi tin hnh qu trnh sunfit ha vi liu lng 10 n

20 g/l hl SO2. Ta dng bm han lu cho n khi nhn thy dch nho chuyn mu sm

ti hn lc u, iu ni ln rng SO2 khuych tn u trong hn hp dch nho, v

n lin kt vi cch cht mu lm sp ti hn hp dch nho. S dng SO2 trong trng

hp ny nhm ti hai mc tiu trong cng ngh :

+ Ngn chn qu trnh ln men t pht xy ra ngoi tm kim sot.

+ Thay i hm lng cc cht mu, cht cht trong sn phm vang cc mc

khc nhau, t dn n nhng gi tr cm quan v mu sc v v cht m nht khc

nhau.

Thng thng, ta phi bit kt hp vi yu t nhit ln men chn hm lng

p ng ng thi hai mc tiu cng ngh t ra trn y.



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- Qu trnh ln men ru vang:

+ Yu cu ln men nhanh, ln men ht ng: khi cho ln men phi to iu kin

cho men Saccharomyces hot ng mnh, nhanh, ln men ht ng. Trong qu trnh

ln men, con men hot ng mnh th tit ra mt lng ln CO 2 to thnh m chn

khng cho khun nht l khun gim xm nhp v lm hng qu, mt khc men khe

men nhiu th tit ra nhng cht khng sinh, c ch cc loi khun khc nht l khun

lactic c sn trong nc qu. Bn thn vic ln men to cn ethylic cng to iu kin

thun li qu trnh ln men din bin bnh thng.

Nu v mt nguyn nhn no , men Saccharomyces ngng hot ng na chng,

cn li ng kh, rt d b khun v cc men di ph hy lm hng ru. V vy mt

trong nhng nguyn tc k thut ch ru vang quan trng nht l to iu kin cho menSaccharomyces sinh sn nhanh, chuyn ton b ng thnh ru trong thi gian ngn

nht; sau khi ng chuyn ha ht, lng cn etylic sn sinh cao th khun kh

hot ng.

+ Theo di qu trnh ln men qua mt s ch tiu sau:

++ Hm lng ng: khi ln men phi to iu kin nm men hot ng

mnh, cho ln men nhanh, tiu th ht ng. V vy cn theo di hm lng ng thay

i trong qu trnh ln men. Nu v mt l do no nm men ngng hot ng, trong

mi trng cn nhiu ng kh cc vi sinh vt khc (khng phi nm men) pht trin d

dng, a n thnh phn ru khng cn nh bnh thng.

++ Nhit : nu thc hin ln men trong nhng thit b c dung tch ln, ngi

sn xut phi o nhit nhiu ln trong ngy, v trong qu trnh ln men nht l giai

on u, qu trnh ln men mnh, si bt nhiu, nng lng ta ra nhiu, lc y nhit

cng tng ln nhiu. Qu trnh ln men thch hp vi khong to = 20 - 30oC.

Qua thc nghim v sn xut, ngi ta thy rng: tt nht l t u n cui qu

trnh cho ln men cng mt nhit . nhit n nh tuy mc kh cao t o = 30oC,

nhng gi n nh lin tc vn tt hn l lc u to = 20oC sau tng ln 30oC.

++ Hm lng O2: mc d ln men ru l mt qu trnh ym kh nhng nht thit

trong giai on u ca qu trnh ln men phi cho nc qu tip xc vi O2 khng kh

bng cch sc kh. Giai on sau cho ln men ym kh.

Trong ln men quy m sn xut nh ngi ta cho ln men bnh c ming to vnt bnh bng nt bng. Khi ln men quy m ln, ngi ta s dng cc ni ln men hay



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cc b, khi mi trng ln men vo phi trng mt th tch thch hp khong 1/3 -

1/5th tch ni hay b ln men.

+ Cc giai on ln men ru vang:

++ Giai on hnh thnh ru: l giai on t lc cy men ging vo, cho ln men

n khi dch ln men ht si bt mnh. Nu gi c nhit n nh, thi gian ln men

ny ko di t 4 - 5 ngy. Kt qu ca giai on ny ta c ru non.

Trong thi gian ny nm men hot ng mnh nht, tiu th nguyn liu (ng,

m, vitamin) mnh, bin ng thnh ru, gii phng CO2. Kt thc giai on ny

thnh phn nc qu thay i rt ln.

++ Giai on pht trin: khi kt thc ln men giai on mt, ngi ta tin hnh

gn cn, tch xc qu bng bin php lc (i vi vang - vang thu c do ln mendch qu c km xc qu). Trong cc c s ln men quy m ln ngi ta dng h thng

ng ht xiphong ht dch ln men sang ni hay b ln men khc. y l gn th nht.

Khi c ru non, ta tip tc cho ln men, nhng giai on ny qu trnh ln

men xy ra khng t, ngi ta cn gi l ln men ph, phn hy nhng gam ng cui

cng c trong dch ln men. ng thi giai on ny c qu trnh ln men malolactic.

Kt qu ca qu trnh ny, acid malic chuyn thnh acid lactic, lm cho ru chuyn t v

chua gt sang v chua nh d chu (ca acid lactic), CO 2 cn c tip tc gii phng

nhng c xu hng t dn. Dung dch ln men trng thi tnh lng, xc men lng xung

y bnh hay b.

Tip theo thc hin gn cn ln hai (sau ln mt khong t 20 30 ngy), ln ba

(sau ln hai hn 30 ngy). Nu ru cn c ta gn tip c dung dch trong sut.

Sau ln gn cui ru c bn n nh v thnh phn.

giai on nay nu nm th ta thy ru cha th ung c, v c v cay, hi

chua, ng. Ta gi l ru sng.

Lu : sau mi ln gn cn, cc dng c ng dung dch ln men nh chai, bnh

(ln men quy m nh), ni ln men ( quy m cng nghip) c dch ln men y

hn, to iu kin ln men ym kh nghim ngt hn. n ln cui cng y kn hon

ton, to s cch ly nghim ngt vi O2.

++ Giai on vang chn:

Sau giai on hai, ru non n nh thnh phn nhng ru vn cn sng,ngi ta phi p dng mt s bin php k thut lm tng cht lng ca ru, ru



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c chn. Nhng bin php ny rt n gin nhng li quyt nh cht lng ca ru

thnh phm. C th cch tin hnh:

+++ Nt chai, bnh ng ru non tht cht.

+++ H th su 50 - 60cm vng t cao, mt, khng b ngp nc. V tr tt

nht l di hm trong nh ni nhit t dao ng. Nu khng c iu kin chn su

th c th trong thng ct vi kn. H th vi thi gian t 4 - 5 thng, ru c th

ung c tuy cht lng cha hon ho. Nu qua hai nm tr ln ru c cht lng

hon ho gi l ru chn.

Trong thi gian chuyn t ru vang sng sang ru vang chn xy ra rt

nhiu bin i sinh ha phc tp chuyn t ru t ngt, t thm c v chua ln t, c

v ng ca CO2 v aldehyde sang ru chn trong vt, c mu (hoc vng), c v ngtcn i ca cn - ng, v ng nh ca glycerin, v cht ca polyphenol. Khi c y

nhng tnh cht nh vy ta c ru thnh phm.

4. Thit b sn xut chnh:

Bn ln men kiu

Erika



18/29


Bn ln men vang nho kiu hnh tr y cn nghing

Bn ln men vang nho kiu universal



19/29


5. Cc yu t nh hng:

5.1. nh hng ca men n cht lng ru vang:

- Yu t nh hng n men:

+ iu kin hot ng ca men:

++ nh hng ca O2: mc d ln men ru l mt qu trnh ym

kh, khi cho ln men nht thit trong giai on u phi cho dch qu

tip xc vi oxi khng kh. Nu con men c th ln men trong iukin thiu oxi l v trong t bo nm men c nhng cht cha nhiu

oxi, hoc trong nc qu c cc cht peroxit c th nhng li oxi cho

con men.

Yu cu oxi cao nht khi ln men bt u, s lng t bo men

tng nhanh. Do khi sn xut nc ci men cy vo nc qu,

ngi ta thng p dng bin php tng oxi cho nc ci men: lc c

gii cho oxi tan nhanh vo trong nc qu, dng bm, bm thm oxi

vo nc.

++ nh hng ca nhit : nhit ln men nh hng rt ln

n tc ln men v cn t c.

Trong gii hn t 15 - 35oC, nhit cng cao th giai on chun

b (t khi cy men n khi nhng bt CO2 u tin xut hin) cng

ngn, ln men cng nhanh v kt thc cng sm. Nhng nhit cng



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cao ln men cng hn ch v cn cng thp, lng ng trong

ru cn cng nhiu.

Ru vang cho ln men nc qu cng xc qu, v chit

xut cc hp cht thm v polyfenola trong v qu, ngi ta cho ln

men nhit khng qu 25oC.

++ nh hng ca ng, m, mui trong nc qu:

+++ ng: cung cp nng lng cho con men; dng glucose, l thch hp nht

v tt c cc loi men u ng ha c, nhng cho saccharose vo nc qu th mau

chng b cc enzym ca men chuyn thnh ng kh, d ng ha.

+++ m: 25 - 60% khi lng kh ca men l nhng cht c m, v vy trong

nc qu phi c m men sinh trng nhanh v cng ln men tng.+++ Mui khong: cn thit con men cu thnh cc t chc ca mnh, cng

cn cu thnh cc enzym.

+++ pH: men v khun ch hot ng trong nhng gii hn pH nht nh. pH

ti thch vi Saccharomyces l 4 - 6. pH nc qu thng t 2,8 - 3,8 khng phi l

ti thch nhng men vn hot ng tt cn khun b c ch. Do ngi sn xut hay

dng nc qu pH 3 - 4,5 khng cn tr hot ng ca men nhng, nu v nhng iu

kin khc khng thun li men ngng hot ng th ru cng khng b khun lm hng.

+ Cht kch thch men:

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

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

nht nh, nhng loi vitamin khc, men khng t tng hp c nu khng c sn nc

qu th men ngng hot ng.

+ Nhng cht c ch hot ng ca men:Bn thn qu trnh ln men l mt qu trnh t c ch. Theo di ln men, d da

trn ch tiu no: s lng t bo men, t l ng cn li, lng cn hnh thnh, ngi ta

nhn thy hot ng ca con men, sau mt thi gian chun b, tng nhanh, t mc ti a,

gim dn ri ngng hn. L do ln men chm dn li l: ht thc n (m, mui khong,

) v trong mi trng hnh thnh ngy cng nhiu nhng cht c ch hot ng ca

men, trc ht l cn etylic, ch cn mt lng nh cng lm gim kh nng ng ha

m hoc ngng hn ca men. Kh CO2 ch c tc dng c ch khi ln men cc bnhnn, CO2 khng thot ra ngoi c.



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Hm lng polyfenola cao cng lm men hot ng kh. Nhiu ha cht cng c

ch hot ng ca men v khun, Nh nc cho php s dng acid sunfuro v acid sorbit

c ch men n nh ru.

Rt c th men tit ra cc cht khng sinh trong iu kin bt li nh: nhit qu

cao, thiu oxy, v cc cht khng sinh ny c ch hot ng ngay ca bn thn n, hoc

ca cc men khc v cc khun.

- nh hng ca men n cht lng ru:

V vn dng men chn la c lm tng cht lng ru hay khng, Peunaud

sau mt lot th nghim kt lun nh sau (1971):

+ Nu ly cng mt l nc qu, cho ln men bng cc loi men khc nhau

saccharomyces,sacharomycodes, torulopsis, th c cc loi ru rt nhau v ch cdngsaccharomyces mi c ru t tiu chun,

+ Nu so snh nhiu ging ca loi saccharomyces vi nhau th thy tr mt vi

ging c bit, ru ch c khng c g khc nhau,

+ Nu dng cc dng cc ging ca S.ellipsoideus th d ngun gc khp ni

trn th gii cht lng ru cng khng c g khc nhau,

+ Nu cht lng ru c ci bin th do mt nguyn nhn gin tip, v d nu

khng dng ging saccharomyces oviformis giai on cui cng khi cn cao

S.ellipsoideus b ht th saccharomyces oviformis do chu c cn cao vn hot ng

c v phn hu nhng gam ng cui cng. Ru kit ng khng hay sinh bnh

nn cht lng tt hn. Mt v d khc l khi dng loi ln men schizosaccharomyces th

phn hy c nhiu acid malic, ru t chua hn.

- i khng gia cc ging men: kh khn ln nht vn l ngi ta khng th ty

mun cho ging men no hot ng cng c. C mt cn bng sinh thi gia cc

ging men trong nc qu ang ln men. Ngi ta nhn thy hin tng sau: lc u

trong nc qu ln men ch c cc men: Pichia Hansenula Torulopsis. Loi men

Saccharomyces ellipsoideus th ch thy rt t. Khi ln men rm r th Saccharomyces

elliipsoideus li chim u th, t ti 90% tng s men tm thy. Khi ln men xong th

Saccharomyces ellipsoideus khng xut hin.

5.2. nh hng ca khun i vi ru:

Trong nc qu ngoi ln men cn c nhiu loi khun, khun kh nghin cuhn men v c kch thc rt nh, ch gn y nh c knh hin vi in t ngi ta mi



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bit r thm v chng. Men chuyn ng thnh ru, gy bin i c ch, cn khun th

tc ng nhiu thnh phn ca nc qu hay ca ru, chuyn thnh cht c hi: khun

lactic phn hu acid malic, acid tatric, ng v glycerin, lm cho ru c v chua, ng,

c mi hi; khun acetic bin cn thnh acid acetic,bin i ru thnh gim

- Khun lactic: gi l khun lactic v d phn hy ng hay acid malic, tatric hay

glycerin trong cc sn phm bao gi cng hnh thnh acid lactic.

Kt qu hot ng ca khun lactic: ln men malolactic v cc bnh ru:

+ Ln men malolactic: khun lactic gy nn nhng s thay i trong ru a s l

c hi, ch c mt s thay i c ch: bin acid malic thnh acid lactic, gim chua

c mt na, ru du i; ngoi ra acid malic c v chua gt, kh chu, cn acid lactic c

v mm hn do nhng ru vang c ting thng khng cn acid malic. Sau khiln men malolactic, mi thm ca qu mt i, b vo , t nht trong ru vang ,

nhng mi thm mi xut hin.

Ln men malolactic khng cung cp nng lng cho khun lactic, cho nn khun

li phi phn hy cc thnh phn ca ru, ly nng lng. V vy khng c khun

lactic no hon ton c ch c.

Trong qu trnh ch ru, khi theo di ln men ru, ng thi cng phi theo di

ln men malolactic. Phi phn tch nh k u n chua tng cng, acid bay hi,

lng acid malic. Khi no ht acid malic th gn cn, lc loi bt khun nu cn tit

trng.

+ Bnh ru vang: ch c ln men malolactic l tng cht lng ru vang. Nhng

bin i khc do khun lactic gy nn u c hi v ph hy cc thnh phn c bn ca

ru vang, lm cho vang b bnh.

Nhng bnh chnh l:

++ Bnh vang dnh (vins filants): khi rt ru ra cc vang khng chy u, lng

nh nc m dnh, nh c h np.

++ Bnh chua lactic: (piqure lactique): xy ra khi trong ru vang cn li ng

kh, cha chuyn ht thnh ru. ng khun b khun lactic ph hy chuyn thnh

ng manit v acid bay hi, gy ra mi chua kh chu. L mt bnh ph bin ca ru

vang, xy ra khi qu qu ngt hoc cho thm qu nhiu ng, k thut ln men thp,

lm cho con men ngng hot ng na chng, cy men Saccharomyces cha lngnhit qu cao, thiu oxi, Cch cha: loi bt khun ngay t u bng cch lc k nc



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qu, gn cn k. Thm SO2 v nht l to iu kin cho men Saccharomyces hot ng

tt.

++ Bnh chua tatric (tourne): xy ra khi khun lactic ph hy acid tatric lm cho

ru c, tit nhiu CO2 ru chuyn mu nu, c v nht, Ch c pH cao hn 3,5 - 3,6

mi c bnh ny v vy ru c, ru ngon hay b bnh. Cch cha: thm SO 2 tit

trng bng nhit,

++ Bnh ng: xy ra khi men lactic ph hy glycerin. Ru tr thnh chua, c v

ng do c cht acrolein hnh thnh. Dng bnh v cch cha cng nh chua tatric.

-Khun acetic hay khun gim:

Khun gim trong t nhin ph bin hn khun lactic. Khun gim pht trin

mnh hay yu, ty thuc vo nhng nhn t sau:+ S lng khun ban u, do phi tm cch lc, gi v sinh gim lng ny

v rt kh loi hon ton.

+ nhit nh hng ln, v d lng acid acetic hnh thnh 28 oC cao gp i

23oC.

+ pH cng nh hng ln, ru cng chua khun dm cng kh sinh sn, v d

di pH 3,2 rt t khi thy xut hin khun dm.

+ Polyfenola-tannin c tc dng km hm (nh).

+ Cc vitamin nh hng cng nh i vi khun lactic, cn thit nht l aid

patothenic, nicotinamit, acid p-amino benzoic i khi thiamin (B1).

+ Khun gim cn rt nhiu oxi. Vy gi ru vang trong chai, l nt kn, khng

cho tip xc vi khng kh l cch tt nht chng bnh chua gim.

5.3. nh hng ca iu kin mi trng n qu trnh sn xut ru vang:

5.3.1. Nhit :

Mt phn t ng glucose khi ln men gii phng 40 kCal nng lng, con

men s dng 15 kCal cho nhu cu bn thn, cn 25kCal gii phng thnh nng lng.

1 lt nc qu cho ln men cha mt lng ng tng ng vi 200g ng

khi ln men tit ra 28kCal, lm cho 1 lt nc tng nhit ln bng 28oC.

1 lt nc qu gn ging 1 lt nc lc u nhit 25 oC khi ln men xong t

53oC, nhit ny c th dit hu ht t bo men.

Thc ra nhit lng c gii phng dn dn trong 4, 5 ngy m nhng cng tng nhit ln ti 36oC hoc hn lm con men cht hoc t lit.



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Trong nc qu c mt lng cn ln lm tng c ch ca nhit cao th ln

men ngng li, lng ng cn li b phn hy thnh bnh ru nghim trng. V vy,

trong sn xut ln, nhng x nng, khng ch khng cho nhit ln qu cao l mi

quan tm hng u.

Nu ln men nc qu khng c xc (vang trng) nn khng ch 20 - 25 oC.

Nu ln men nc qu c xc th cn nhit cao hn 25 - 30oC ha tan cc

cht mu, cng ph pentin.

Ngoi ra nhit qu thp cng nh hng n qu trnh ln men, nhng vng

nhit lnh xung di 8 - 10oC con men khng cht nhng lm cho qu trnh ln men

ko di, nu nhit lnh vo lc ln men bt u th c hin tng si bt. Nu

khng c iu kin tng nhit th cn km hm qu trnh ln men.5.3.2. pH:

pH ln men 2,8 - 3,8; ti thch 3,2 - 3,5.

pH khng qu cao cng khng qu thp. V pH thp cn tr hot ng ca

khun lactic. V vy nu qu qu chua c th thm CaCO 3, nu cha chua c th thm

acid citric, tatric,iu chnh pH tng i kh v vy cn thu hoch nho chn va

phi c pH thch hp.

6. nh hng i vi sc khe ca ru vang:

- Ru vang gip bo v no khi tn thng sau nhng cn t qu. Mi

ngy ung hai ly ru vang ngn nga nguy c ny, cc nh nghin cu M cho bit:

hiu r hn tc dng ca ru vang cc nh khoa hc thuc trng i hc Johns

Hopkins cho chut cng ung mt hp cht chit xut t v v ht nho (resveratrol)

trc khi to nhng tn thng ging t qu gy ra. H pht hin ra rng nhng con

chut ny t b tn thng no hn nhng con chut khng dng hp cht resveratrol.

Khi chng ti cho nhng con chut ny dng trc hp cht resveratrol qua

ng ung, sau quan st v thy rng khu vc tn thng do t qu gim 40%

trng nhm nghin cu Sylvain Dore ni.

Nghin cu c chnh ph M ti tr mt phn v c cng b ti hi ngh ca Hi

Khoa hc thn kinh ti Atlanta.

Nghin cu cho thy resveratrol (cht chng oxi ho c trong ru vang v qu nho)

tng mc enzym heme oxygenase trong no. Enzym ny c tc dng bo v t bo thn



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kinh khng b tn thng. Theo ng Dore li ch ca ru vang l do ru bt h

thng chng oxy ho heme oxygenase.

Nhng cn c thi gian thm nghin cu p dng nhng nghin cu chut ln

ngi. Lng ru vang nn ung thu c li ch ph thuc vo cn nng tng

ngi v nng resveratrol trong ru. Nhng theo ng Dore, mi ngi ch nn ung

hai ly ru mi ngy.

(http://thoibaoviet.com/live/FrontPage06/Newpage?contentld=14602&print=ok)

- Ru vang v bnh tng huyt p: tui 35-55, nhng ph n ung qu 200ml

ru vang/ngy s c t l tng huyt p cao hn ngi khng ung ru. n ng vic

ung qu 200ml/ngy cng lm tng huyt p, nhng mi lin quan ny khng r rng

bng n gii. Mt nghin cu cho thy nhng ngi ung ru vang (c hai gii) 600-800ml/ngy s tng huyt p tm thu 9,1mmHg v tng huyt p tm trng 5,6mmHg so

vi ngi khng ung ru.

- Ru vang v tai bin mch mu no: vic nghin ru nng (ung qu

600ml/ngy) s lm tng nguy c tai bin mch mu no. Nhng nu ung ru vang va

phi, nguy c tai bin cng gim r rt.

(http://vnexpress.net/Vietnam/Suc-khoe/2002/02/3B9B8DC3)

7. Vi thng tin th v v ru vang:

Th ru: Moldova Wines & Spirits quan tm chia s nhng kinh nghim v ru

vi qu khch khi mua ru vang ca chng ti. l l do chng ti mong qu khch

xem li nhng gi di y trong vic nm ru. N s lm cho vic thng thc ru

vang ca qu v thm hi lng v th v.

- Xem ru: quan st mu sc v trong sut ca ru. Ngm ru bng cch

a ly ln cao trong phng sng v t trn nn trng ca lp vi trng. Ch xem ruc trong v ng nh hay l c v ti. Mu ru nh hng nhiu nht bi: tui ru,

loi nho dng lm ru, ru c trong thng g si hay khng.

- Xoay ly ru: mc ch ca vic xoay vng ly ru l nhm khi dy nhng

hng thm trong ru, lc khi ngi ru gn mi ton b mi hng ca ru s

c cm nhn y . Vic xoay vng ly ru cn c tp mt cht ( bt u vi mt

ly nc ti nh bp) nhng mc ch l c c nhng sng trn rng v p. Xoayru trong khi gi ly ly ru ti chn hoc thn ly. Vic xoay ru vang lm tng din

http://vnexpress.net/Vietnam/Suc-khoe/2002/02/3B9B8DC3http://vnexpress.net/Vietnam/Suc-khoe/2002/02/3B9B8DC3


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tch tip xc ca b mt ru vi khng kh v lm tng hng thm ca ru.

- Ngi ru: qu khch thng hay ngh n iu g trc tin khi ngi ru

vang?

Mi ru vang c ni n l hng gn, hng xa hoc hng thong. Hng thongni chung bao gm cc loi tri cy, gia v, tho dc v cc loi hoa khc nhau. Trong

khi mi ngi khc nhau s ngi thy nhng mi v khc nhau ca cng mt loi ru

vang, li c nhng mi chung c trng cho mi loi ru vang no . Hy ngi ru

vi ln. Mt loi ru vang vi nhiu xc cm s cho nhng hng thm khc nhau mi

ln ngi, hoc vi hng thm cng lc. C khong 20.000 mi c bn trong ru.

Nghing ly ru v hng mt bn v a mi vo mp trong ly r, gi mi trong

vng na di ca ming ly. u bn cn ci v pha trc mt t to mt gc nghing

450 vi ly ru. Ht vo nh nhng (nh l bn ang ngi mt bng hoa, ng nht y

phi bn nh khi ng trn nh vch ni hng ra bin y gi) trong khong 3 - 4 giy

Mi hng ca ru c th thay i trong qu trnh ngi. Vic ngi mt loi ru vang

c th tit l rt nhiu v ngun gc v phng php ch bin ra n, nhng ng lm

dng n. Nhng mi hng thng i cng vi vang :

+ Cabernet Sauvignon and Merlot: mm xi, anh o, mn, nho kh, tr,+ Pinot Noir: mm xi, du ty, hoa hng,

+ Zinfandel and syrah: nho kh, mm xi, lu, mn, oi hng,

- Nm ru: th nghim ton din mt loi ru l s kt hp ca hng thm v

v ru, v vy khng nn b qua giai on ngi hng trc khi nm ru. Li ca

chng ta chia lm nhng phn khc nhau thng thc nhng v khc nhau :

+ V ngt u li.+ V chua hai bn mp li phn trong v phn ngoi.

+ V ng cui li.

Hy lun nh rng nu c s phi hp ca nhng c tnh sau y th ru l l tng:

+ Nng v ru y n hay phn tn: chc nng ca hai cht cn v glycerin.

+ V chua: cho ru s ti nguyn v tinh khit gi ru khng nht v i.

+ V cht: v cht ng t v v ht nho, v cn thit hon thin ru.

+ V ngt: t hng v tri cy ca ru cng nh ng trong nho ln men cn



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st li. Nu khng c s cm nhn v ngt ru thnh kh khng ng.

+ Mi tri cy: nng v ph thuc vo loi nho, iu kin trng trt v k thut

ch bin.

C.TNG KT:

Qua tm hiu s b v quy trnh sn xut ru vang , chng ta thy cn c trch

nhim hc v nghin cu k hn gp phn lm pht trin nhng sn phm ru vang

trong nc, cng nh vic ng dng cng ngh nui cy vi sinh vt v y l cc chng

nm men thun khit trong cng ngh sn xut ru vang, c quy m ln, c cht lng

cao, d sc cnh tranh vi cc loi ru ni ting trn th gii. ng thi gip khc phctnh trng cht lng khng n nh v m bo cc ch tiu v v sinh thc phm cho

cc sn phm ln men theo li t nhin. Sn xut ra c nhng loi ru vang c hng

v c o,c gi tr dinh dng cao.

Tuy nhin, sn xut ru vang l mt cng vic tri qua nhiu giai on khc

nhau. Ru vang ca tng vng trn th gii mang nhng hng v rt c trng khc

nhau, l do qu trnh sn xut ring ca tng vng, lm cho ru vang phong ph v

hng v cng nh chng loi.



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THAM KHO

Lng c Phm Nm men cng nghip NXB Khoa hc v k thut

Trn Th Thanh Cng ngh vi sinh NXB Gio dc

V Cng Hu Sn xut ru vang trong gia nh NXB Nng nghip

Ti liu t internet nh wikipedia.org, vnexpress.vn, google.com.vn..



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MC LCA. Li m u ....................................................................................trang 2B. Ni dung .................................................................................................3

1. Lch s hnh thnh v pht trin ca ru vang....................................32. Tng quan.............................................................................................42.1. Nguyn liu....................................................................................4

2.1.1. Nguyn tc chn nguyn liu ..................................................42.1.2. Nguyn liu chnh ...................................................................42.1.3. Nguyn liu ph ......................................................................52.1.4. Nm men ................................................................................62.1.5. Thnh phn v gi tr dinh dng ca ru vang ...................8

2.2. Nghin cu trc kia .....................................................................92.3. Sn phm .....................................................................................10

3. Cng ngh sn xut ............................................................................103.1. M t quy trnh cng ngh............................................................113.2. Thuyt minh quy trnh..................................................................13

4. Thit b sn xut chnh .......................................................................175. Yu t nh hng ...............................................................................19

5.1. nh hng ca men n cht lng ru vang ...........................195.2. nh hng ca khun i vi ru vang ....................................225.3. nh hng ca mi trng n sn xut ru vang ....................24

5.3.1. Nhit .................................................................................245.3.2. pH....................................................................................24

6. nh hng ca ru vang i vi sc khe ngi.............................247. Vi thng tin th v v ru vang.......................................................25

C. Tng kt ................................................................................................27Tham kho..................................................................................................28Mc lc.......................................................................................................29

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