10th June, 2008

Ho Chi Minh Uinversity of industry

HISTORY
Gruzia, Iran (6000 5000 BC) Trung , Ai C p Trung Qu c, Hy L p, Rome, Grapes:
BC 4-5000 nm,Vitis silvestris BC 2-3000 nm, Vitis vinifera

WINE STORY AND MAKING

M c ch:
Lecturer: Mai, Dam Sao

L h i D p tr ng i Ch a b nh

EGYPT WINE MAKING

EGYPT WINE MAKING

1500 BCE 1500 BCE

EGYPT WINE MAKING

EGYPT WINE MAKING

2500 BCE

Mixing

EGYPT WINE MAKING

GRAPE PRESSING

Wine jar

1700

GRAPES GEOGRAPHY

GRAPE PLANING AND HARVESTING

Temporate zones between 20 and 50 north and south latitudes

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

GRAPE PLANING AND HARVESTING

STOMPING

STOMPING

STOMPING

STOMPING

GO INTO CRUSHER

GO INTO CRUSHER

GO INTO CRUSHER

CRUSHING

CRUSHING

CRUSHING

CRUSHING

CRUSHING - MUST

CRUSHING - MUST

CRUSHING

CRUSHING

MUST

GO TO FERMENTATION

Young Wine

BARELL ROOM WINE AGING

BARELL ROOM WINE AGING

BARELL ROOM WINE AGING

BARELL ROOM WINE AGING

WINE AGING

WINE AGING

BOTTLING

BOTTLING

S L C
Di n tch nho:
Chu u: 68% Chu : 17% Chu M : 10% Chu Phi: 4% Chu i dng: 1%

S n xu t vang:
Chu u: 75% Chu : 2% Chu M : 17% Chu Phi: 4% Chu i dng: 2%

Tiu th vang:
Chu u: 74% - Chu : 3% Chu M : 18% - Chu Phi: 3% Chu i dng: 2%

CC N C XU T KH U VANG NHI U NH T (2005)

Rank

Country France Italy Spain United States of America Argentina China Australia South Africa Germany Chile Portugal Romania

Production (tonnes) 5,329,449 5,056,648 3,934,140 2,232,000 1,564,000 1,300,000 1,274,000 1,157,895 1,014,700 788,551 576,500 55,000

1 2 3 4 5 6 7 8 9 10 11 12

CC Y U T NH H NG N CH T L NG NHO LM VANG Kh h u, th i ti t:
nh sng: mu p hn, v d y hn, nhi u glucose hn khi chn (2-3% kh i l ng), t acid hn (2-3g/l). 1250 1500 hours. Nhi t :
Hng, v : 9 21 C; opt. 10 16 C Glucose: opt. 25 28 C; > 30 C: gi m nhanh; max. 40 C

L ng ma:
500 600mm/nm Lo i ch u h n: 400 500 mm/nm > 800 mm/nm: r ng l, nho m t mi, v < 400 mm/nm: t i b sung

CC Y U T NH H NG N CH T L NG NHO LM VANG a l:
Vng, mi n.

CC Y U T NH H NG N CH T L NG NHO LM VANG Vi sinh v t:

Virut, Vi khu n, n m b nh,.. Botrytis cinerea: n m m c ngo i l . Tng ch t l ng vang, n u xu t hi n tr c khi nho b t u chn.

t:
Khng th t s i h i chuyn bi t t bazan: nhi u khong ch t. Vang c ch t l ng, hng thm; chn ch m, lu gi t ct: (70-85%) nho ngho acid, t mu, t ch t thm. t c n b sung ng, mangan, k m, titan, molipden,.. V cc phn h u c t vi:
25 40%: vang chua, kh, hng c trng. 50 60%: c n th p, v m ng, chua. Dng SX vang

CC Y U T NH H NG N CH T L NG NHO LM VANG Ma Gi ng nho

Vng sinh thi, T nhin, S n xu t cng nghi p, Tiu th ti Chuy n gen

CC LO I VANG Table wines

<14% (US); 8.5 14% (EU) Mu khc nhau

Cc gi ng chnh
Vitis vinifera. Vitis labrusca, Vitis aestivalis, Vitis rupestris, Vitis rotundifolia, Vitis riparia

Sparkling wines: c CO2 R u trng mi ng (dessert wines):T ng t nh (50g ng/L) n ng t (400g ng/L) Vang pha r u m nh (fortified wines): th ng ng t, c n cao. VD: Brandy, Port,.. Vang dng n u n (cooking wines): c ch a cht mu i, ch t l ng km

PHN LO I VANG TR NG

PHN LO I VANG TR NG NG T

PHN LO I VANG
B sung hng Hng tri cy B sung CO2 Cc lo i vang n thng d ng

VANG N

(SPARKLING WINE)
Khng b sung hng

Hng m Ng t, lm t nho x Asti () B sung CO2

Hng tinh t Phng php truy n th ng (kh n ng t) Champagne (Php) Crmant (Php, EU) Cava (Ty Ban Nha) Cap Classique (Nam Phi) Spumante ( ) Sekt ( c, o v Czech) Sovetskoye Shampanskoye (Nga v Belarus) Andr, Cooks, Totts (USA) White Cliffs of Dover (UK)

Frizzant () Perlwein ( c) Ptillant (Php) Lambrusco Vinho Verd (B o Nha) Vino de Aguja (Ty Ban Nha)

VANG C B

SUNG C N (FORTIFIED WINE)

B sung hng Vermouth Byrrh M t vi lo i Marsala Dubonnet M t s lo i khc

Khng b sung hng Sherry Port Madeira Muscatel R u Muscat M t s lo i khc

CNG NGH S N XU T VANG

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Cng ngh x l nho lm vang tr ng

1, 2. Ti p nh n nho; 3. nh nt nho; 4. V n chuy n nho nt v d ch nho; 5. X l nho nt v d ch nho; 6. Tch must; 7. p xc nho; 8. Thu must v phn lo i; 9. V n chuy n b

Cng ngh x l nho lm vang

Thi t b tch c ng

1, 2. Ti p nh n nho; 3. nh nt nho; 4. V n chuy n nho nt v d ch nho; 5. X l nho nt v d ch nho; 6. Ln men l n 1; 7. V n chuy n d ch nho ln men; 8. V n chuy n xc nho sau ln men l n 1; 9. p xc nho; 10. Thu d ch nho ln men l n 1; 9. V n chuy n b

a/ Thi t b tr c n m; b/ Thi t b tr c ng; - 1. Ph u n p li u; 2. Tr c v i cc canh tay quay; 3. Thng c c l ; 4. C a ra c a c ng; 5. C a ra c a nho lo i c ng

P NHO

S N XU T - MUST

X l nho:
p n c s b (nho , nguyn v )*

Cc d ng tr c trong thi t b lm nt nho: 1/ Tr c c d ng xo n c, 2/ Tr c c rnh v i cc m t c t n i li n nhau S d ng phng php ngm carbonic v i nho , khng p d ng bi n php lm nt nho

11

So snh k thu t s n xu t truy n th ng (TT) v k thu t carbonic (KC)

S N XU T - MUST X l must
X l lu hunh*:
Nho kh e: 30-50mg/L Nho b n m m c: 75 -100mg/L must b nh (must ): 30 50mg/L Must nh t: 100 150mg/L

Lm trong must
X l must v i enzym: pectinase (0.5-4g/hl; 1-4h, kho ng 200C)* Lm l nh: <10 C, sau x l pectinase* X l v i bentonit: 10 100g/hl, 6 8h

X l b t: dng oxy s ch (60mg/L), 5-6 bar, 10 15 C Thanh trng: 80 87 C 20 C. B sung n m men

S N XU T - MUST

S N XU T - MUST

K thu t i u ch nh must
Tng ng t ng:
Dng siro nho nguyn ch t Dng ng sacharose Tng max. 3%

Thay i tnh ch t c a must

S a mu:
Vang tr ng: than ho t tnh (10 100g/hl)v bentonit; 30 60 min. Caramel: max. 30g/hl

L ng c n ti m tng l l ng c n c th chuy n ha t l ng ng tng ng c trong nho. c tnh theo kh nng chuy n ha ng thnh c n: 16,83 g ng / L tng ng v i 1% alcohol

S N XU T - MUST

S N XU T LN MEN

K thu t i u ch nh must
Thay i l ng acid:
Khi ln men, 10 30% acid s gi m Gi m acid: Ch lm n u t ng acid > 10g/L; CaCO3; 1g acid tartaric c n 0.67g CaCO3. Tng acid: Dng acid tartaric,acid chanh, max. 2.5g/L; tng c 1.5g/L .

Vang tr ng
Tank ln men: thng g , tank b ng thp khng r , tank b ng b tng
vng tr ng chi m 10 15% V i must x l b t: chi m 5%

Nhi t :
1 mol (180g) glucose 168 kJ(40kcal). Trong , 60kJ cho n m men, cn l i t a nhi t. Opt. 25.6 C cho n m men Nhi t ln men: 16 18 C: vang ph i ch , vang ng t; 20 -23 C: nho chn, thm, ch t l ng. Vang ch t l ng.

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S N XU T LN MEN

R U NON

Vang , rose
Cho rose: nho 17 18 must, ngm c v 4 24h t i 18 20 C; Lm l nh must 10 -12 C. Cho vang :ngm c v 28 30 C. H n h p nho, ngm t i 20 - 25 C, th i gian 6 10 ngy. p must, l c b (2 3 bar). H nhi t 12 15 C

B sung lu hunh X l hm l ng acid Lm trong L c

Ln men Malolactic: chuy n ha a.malic thnh a.lactic

B sung Oenococcus oeni

S N XU T TNG TR

S N XU T TNG TR

- CH A B NH

Thi t b
Thng g , h m r u B tng, Tank b ng thp khng r

Nguyn l chung
B sung lu hunh; 10 15g/ 100L Chuy n b n ch a Th ch a m t t r i m i nhn r ng

Th i gian: min. 4 36 thng

Vang tr ng, rose: 4 6 thng Vang , thm: 18 36 thng

Chuy n thi t b (n u c n) Nhi t :

Vang tr ng: 10 -12 C Vang : 15 16 C

M t s hi n t ng gy m t n nh vang v phng php x l

Lo i l i Hi n t ng Nguyn nhn Phng php x l Min. 40 mg/L SO2; x l nhi t nng; x l bentonite; tr ng h p n ng dng than ho t tnh x l nhi t bentonite nng; x l Chuy n mu nu, cc c n nu hnh thnh, hng v Laccase oxy ha gi m c v bnh m kh C n l l ng C n l l ng Tinh th t a l p lnh, k t Protein k t bng t S

M t s hi n t ng gy m t n nh vang v phng php x l

Lo i l i Tch c n tr ng Hi n t ng C n tr ng xm Nguyn nhn Nhi u mu i Fe3+, thi u acid Phng php x l B sung acid citric; ph i tr n v i vang c ng ( vang c acid cao)

Nu ha

Tch c n en

C n xanh bi n en

Nhi u mu i Fe3+, nhi u Ph i tr n v i vang c ng tannin, thi u acid ng (1) sulfite tch Thng kh; x l nhi t. ra, pH th p Lu trong tank nhm Ph i tr n v i vang c ng qu lu Lu trong tank kim lo i Ch khi s n xu t qu lu Vi khu n lactic phn Phng ng a: Sulfite ha, gi gi i acid sorbic v sinh ho c Kali sorbate N m men phn gi i S Thng kh, sulfite ha. Trong v cc h p ch t tr ng h p n ng ph i x c a S thnh H2S l b ng than ho t tnh X l tannin gelatin, x l than ho t tnh. Sau khi x l c n ph i tr n v i cc lo i vang c ch t l ng.

Tch mu i ng C n nu Tch mu i C n tr ng xm l l ng nhm V kim lo i V ng t, kim lo i Mi, v kh ch u, do qu n ng

C n protein Tch gelatin

d ng qu nhi u B sung tannin gelatin

Tartrate k t tinh

Ln men c n; lm l nh X l nhi t l nh, b sung acid vang; vang c metartatric nhi u tatrate v K+

V muscat

Tch calci Khi tng acid; khi l c C n xm tr ng, l l ng, tartrate v cha k ; t tank C n ch khi x l. Ki m tra i khi hng thnh cc mu i beton; Ca i vo k tank beton tinh th k t t a. kali vang Ch t nh y Ca Ch t nh y m u tr ng l T Botrytis l ng Ko di th i gian ln men v tch b

Mi H2S

Mi tr ng th i

L i mi

Xem www.TTB.gov bi t l ng dng

Mi g , gi y, t, ha Qu trnh s n xu t v ch t, d u,.... x l b l i

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Cc b c chnh trong cng ngh s n xu t vang n Giai o n 1: must c p, c hng v tri cy, acid cao, l ng polyphenol th p. C n ngn ch n: qu trnh oxy ha, qu trnh trch ly cc h p ch t phenol, v qu trnh t o thnh acid acetic. Ton b qu nho c p tr c ti p. Giai o n 2: Chu n b vang n n: Must c ln men, thnh vang c c n kho ng 10 11%. c b sung ng n u c n. Qu trnh ln men c n v i n m men t nhin, ch b sung thm n m men thng m i khi th t c n thi t. Qu trnh ln men malolatic th ng s d ng vi khu n thng m i.

CNG NGH S N XU T SPARKLING WINE

Cc b c chnh trong cng ngh s n xu t vang n Giai o n 3: Ph i tr n. N m th v ph i tr n cc lo i vang. Lm n nh vang Giai o n 4: T o CO2. Theo phng php vi sinh v t l b sung thm ng v n m men hnh thnh qu trnh ln men t o CO2 cho vang. Qu trnh ny trong s n xu t vang n c g i l ln men l n 2. Giai o n 5: Lo i b c n n m men. Hon thi n vang v ng t, chua, v n nh. Giai o n 6: ng chai.

S N XU T CHAMPAGNE THEO PHNG PHP TRUY N TH NG

S N XU T CHAMPAGNE THEO PHNG PHP CHARMAT

CNG NGH S N XU T FORTIFIED WINE

A. Tank nhn gi ng n m men; B. Tank b sung ng, C. Tank ln men l n 2, D. Tank lm l nh, E. Tank chu n b ng chai, F. Thi t b nn kh, G. H th ng lm l nh, H. L c, I. Chi t v ng chai

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Vang pha c n n m ch y u trong hai lo i

Vang c b sung brandy ho c c n th c ph m trong th i gian ln men. Vang ng t c b sung must c c hay mistelle v barndy hay c n th c ph m Trong c hai tr ng h p l ng c n ti m tng t nhin t nho t nh t l 12%, v sau khi ln men ph i t t nh t l 4%.

Sherry
Qu trnh s n xu t sherry c nt c trng b i s hnh thnh l p n m men trn b m t vang (flor), t c nh ng nh h ng khc nhau n hng v v mu s c c a vang Lo i vang ngon nh t c s d ng s n xu t fino ho c amontillado. Lo i vang ny c b sung brandy c n 15 15,5%, t 1- 3 nm trong thng g (cho php khng kh ti p xc b m t r u). Thnh t bo c a n m men b thay i, t o thnh l p mng n m men m ng (hoa r u - flor) trn b m t. Vang ch b oxy ha nh b i s pht tri n m nh c a n m men h n ch qu trnh ny Lo i vang c hng v n ng v m hn c b sung brandy n c n kho ng 17,5 18%, nh m ngn ch n flor pht tri n, lc ny vang s b oxy ha m nh

S s n xu t fino, amontillado, oloroso sherry

Sherry
Fino: lo i sherry kh, c m u sng Manzanilla: m t bi n th c a Fino sherry Amontillado: u tin c lm chn d i l p flor c a n m men, sau cho oxy ha. C m u sng hn oloroso v t i hn fino Oloroso: b oxy ha m t th i gian di hn l fino v amontillado, r u c m u t i v nhi u hng v . Palo Cortado: u tin c lm chn d i l p flor c a n m men nh amontillado, sau c x l nh oloroso. R u giu hng v hn oloroso nhng l i ti mt hn amontillado. Sherry ng t (Jerez Dulce) : hnh thnh khi ph i tr n Sherry v i cc r u ng t nh Muscatel. Cream sherry c s n xu t t oloroso, pale creamsherry (cream sherry sng) s n xu t t fino, v medium sherry s n xu t t amontillado.

H th ng solera
Port
Qu trnh ln men b lm ngng l i khi b sung thm m t l ng brandy, nh v y gi l i l ng ng nho t nhin. C cc lo i port : Ruby port: mu h ng ng c, thnh tr ng t 2-3 nm tr c khi ng chai. C gi thnh r nh t v c tiu th nhi u nh t trong cc lo i port White Port: lm t nho tr ng, c nhi u lo i: kh, n a ng t, ng t. Mu s c g n gi ng amaroso sherry. Th ng c dng lm r u n n cho cc lo i cocktail. Tawny port: lm t nho , thnh tr ng trong thng g , c mu vng nu. Th i gian thnh tr ng c th l 10 trn 40 nm. D v y, v n c nh ng lo i Tawny port khng t l m, c t o thnh t s pha tr n c a Ruby port v i White port.

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S s n xu t cc lo i Port

Vermouth
L lo i r u vang c ph i tr n cc lo i gia v v hng li u khc nhau Sau khi trch hng, r u c lm chn t 4 6 thng. Trong su t qu trnh ny, cc thnh ph n trong r u ha quy n v i nhau. Tr c khi ng chai, r u c th c l c ti t trng ho c thanh trng. C nhi u lo i Vermouth khc nhau ph thu c vo cng th c v cch th c pha ch , nh : Cinzano, Martini, Canpari, Gancia, Noilly Prat

Questions & Discussion

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