MC LC I. II. 2.1. M U NI DUNG Tng quan v nguyn liu.

2.1.1. Khi nim L sn phm ln men t dch qu khng qua qu trnh chng ct. Sn phm ny c cn thp t 150 tr xung. 2.1.2. Lch s hnh thnh Ngun gc (http://www.tree.com/food-dining/history-ofapple-cider.aspx) a. Cider Cc loi thc ung c cha cn ln men c bit n t thi tin s. Ngi Ai Cp v ngi Sumer l nhng ngi u tin sn xut bia v sau l ru vang dng cc loi men hoang d. H cng l nhng ngi u tin dng ru trong y hc. Cc kt qu kho c hc mi y cng c cho gi thuyt rng ngi Trung Hoa sn xut ru t 5000 nm trc Cng nguyn.
Cc nh s hc phn ln cho rng cy to pht trin dc theo sng Nile Delta vo u nm 1300 trc Cng nguyn, nhng iu ny l khng r rng cho d ru to tng c sn xut y.

Image taken from http://www.history-of-cider.com/html/origins.html Hnh nh ly t http://www.history-ofcider.com/html/origins.html

Khi ngi La M n Anh vo nm 55 trc cng nguyn, h pht hin rng, ngi dn lng Kentish ung mt loi ru ngon c lm t to. Theo lch s k li, ngi La M v ngi lnh o ca h l Julius Caesar rt thch loi nc ung ny v say sa to ra n.

n th k th chin, ru to xut hin chu u. Sau khi cuc xm lng Norman 1066, ru to tr nn rt ph bin Anh v nhng vn to c thnh lp sn xut ru to. Trong sut thi trung c, lm ru to l mt ngnh quan trng, ru to pht trin mt cch mnh m khong gia th k XVII. Ru to li ph bin trong th k XX, do nhu cu nn ru to c sn xut hang lot.

b. Ru vang Ru vang c ung t thi Hy Lp c in trong cc ba n sng v tic ru ban m. Trong th k 1 TCN ru vang cng c ngi dn La M dng trong cc ba n. Tuy nhin ngi Hy Lp v c ngi La M u pha long ru vang vi nc.Trong khong t th k 8 9 cc nh gi kim thut o Hi chng ct ru mnh t ru vang. Ru c dng ph bin trong cuc sng hng ngy cng nh trong y hc thi . Ru mnh bt u gia nhp vo chu u khong gia th k 12 qua cc nh gi kim thut v t gia th k 14 lng ru dng bt u tng vt. (http://vi.wikipedia.org/wiki/%C4%90%E1%BB%93_u%E1%BB%91ng_c%C3%B3_c %E1%BB%93n).
Ru vang Php bt ngun t min Nam nc Php vo th k th 6 trc Cng Nguyn thi La M ng chim. Ngh trng nho bt u pht trin thnh ph Marseille thuc a ca ngi La M. Ch La M cho php nhng vng pha Nam nc Php sn xut ru. Thnh Martin de Tours (316 397) tham gia tch cc truyn b o C c Gio v ngh trng nho. Trong sut thi Trung C lon lc, nhng thy tu c cng gi gn cc rung nho v k thut lm ru. Cc tu vin c s bo h cao, ngun lc lao ng di do sn xut ru vang cho nhng dp l v nh n tng thm thu nhp ng k. Trong thi k , nhng rung nho ln thng thuc v cc nh th thin cha gio v ru ca h lun c coi l ru cao cp. Sau ny, gii qu tc m rng thm din tch trng nho. Tuy nhin, cuc cch mng Php lnh o phong tro tch thu bt rung t ca nh th, gii qu tc chia cho nhn dn. Chnh v l do ny, sn lng nho cng tng ln. Mc d thi Bordeaux xut khu ru nhng mi n nm 1850 hu ht ru ca Php vn ch phc v cho nhu cu ni a. Do s pht trin ca ngnh ng st v ng b, chi ph vn chuyn gim nh m lng ru xut khu cng tng ln ng k.

2.1.3. Phn loi 2.1.3.1. Phn loi cider Thng cc loi ung c cha cn c chia theo nng cn c bn trong:

Kefir v du

Kefia (kefir): sa ln men, c nng nhiu nht l 3% Bia: 1 12%, thng vo khong 5% Ru vang (vin): 7 14% thng vo khong 12% Ru mi (en:Liqueur): khong 15 75%, thng thng di 30% Ru mnh: thng vo khong 30 55%

Chi tit hn, ru mnh c phn loi theo nguyn liu sn xut v theo nm:

Ru nho Ru ng cc Ru hoa qu Phn loi ru vang

2.1.3.2.

Phn loi theo ngt: Ru vang kh (dry wine) Ru vang bn ngt (semi-dry wine) Ru vang ngt (sweet wine) 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 Phn loi theo mu: Ru vang trng (White wine): Chablis, Chardonnay, Pinot Blanc, Rhine wine, Riesling. Ru vang hng (Rose wine): Rose, Vonorosso. Ru vang (Red wine): Barbera, Cabernet Sauvignon, Claret, Carnelian, Gamay, George. Phn loi theo ni sn xut: Phn loi theo quc gia: Ru vang Php Ru vang c Ru vang Ty Ban Nha. Phn loi theo vng: Bordeaux Burgandy California Chablis 2.1.4. Tnh hnh chung v xu hng pht trin Ru ang c xu hng gn lin vi ph n, l mt xu hng tng trng kh khn ngoan. i vi th trng bia, ru nh, trc y lun c coi l dnh cho nam gii ang chuyn hng u t qung co tip th ti ph n. Tuy nhin th trng ct li tt gim dn khi nam gii c xu hng la chn ru v thc ung theo mun ca ngi ph n.

III.

Ngun nh: tinmoi.vn Ru mnh i din cho mt hnh nh mnh m i vi ngi tiu dng tui trn di 20, v th n cnh tranh vi bia v nhiu mt: hng v, cht lng, tnh khc bit c bit, ph n ngy nay thng la chn cocktail thay th cho bia. Nhng nm gn y, ru mnh v ru vang c chiu hng tng ln, trong khi bia li h xung. V th, cc cng ty bia th tnh ton xem h nn sn xut loai bia dnh cho phi n v cn thip th n ph n th no. Nhn chung, cc doanh nghip kinh doanh ung hin nay ang pht trin theo xu hng l nm bt tm l ngi tiu dng, bt mch th trng, sn xut sn phm theo ngun gc t nhin, tt cho sc khe v hng mc tiu ph hp vi nhu cu ca tng la tui.

3.1. Quy trnh cng ngh sn xut cider 3.1.1. La chn nguyn liu 3.1.1.1. Mc ch

Ty thuc vo loi nc ung ln men ta cn m ta chn la nguyn liu cho ph hp. Loi b nhng nguyn liu khng t cht lng, nhm m bo cho sn phm sau cng t cht lng tt nht. V d, ta mun ln men to th nguyn liu chnh l to, ln men xoi th nguyn liu chnh l xoiSau y l mt s nguyn liu thng dng lm cider : To

Da

Du

3.1.1.2.

Yu cu

Nguyn liu phi t cht lng theo tiu chun vit Nam. Nhng trong trng hp, nguyn liu s dng y l ln men nn yu cu nguyn liu khng qu kht khe so vi cc sn phm khc nh rau qu ng hp, ng lnhDo sn phm l thc ung ln men nn rau qu phi t chin sinh l, nu cha t chin sinh l th rt kh cho cng on p v ly dch. Cc thnh phn dinh dng trong qu cha hnh thnh ht, nn khng t c yu cu cho sn phm cui ca qu trnh ln men. V d nh ch tiu da: Tiu chun nguyn liu da: Da nguyn liu c nhn vin phng QA nh gi, phn loi ri mi a vo ch bin. Da khi nhn vo bng, cung cn ti( bng t nhin, cung di khng qu 10cm). Da gi bng (phi n t 2/3 hng mt tr ln). Rut da phi c mu vng nht tr ln. Qu da phi ti tt, khng dp ng, khng chin qu (c mi ln men). Khng su bnh, khng meo mc, khng b khuyt tt, khng dnh bn, t, chut cn v c mi l.

3.1.2. Ra nguyn liu 3.1.2.1. Mc ch Loi b cc tp cht b mt nguyn liu trong qu trnh vn chuyn, bo qun.

3.1.2.2.

Yu cu

Sau khi ra, nguyn liu t sch theo yu cu.

3.1.2.3. Bin i - Vt l: tri cy sau khi ra tr nn sch, sang bng hn ty loi, khng nh hng n mu mi v. - Ha sinh: mt lng vi sinh vt hi c trn b mt ca qu c ra tri nh dng nc. 3.1.2.4. My mc Thng s k thut: Ra di p lc cao, ting n thp, d s dng, s dng nng lng t. Hot ng: trong thit b c cc con ln, con ln ng thi to cng ln theo v di chuyn, mt my bm nc ht nc t b nc thng c gn di thn my. Khi my hot ng th qu chuyn ng theo hnh xon c v c ra di vi nc phun p lc cao. Tt c u c lm bng thp khng g trnh hin tng g st thit b nh hng n sn phm. 3.1.2.5. Thong s k thut 3.1.3. Nghin 3.1.3.1. Mc ch Ph v t bo, dch d dng thot ra ngoi thun li cho qu trnh ln men sau ny. Qu trnh ny nh hng rt ln n hiu sut thu hi dch sau ny. 3.1.3.2. Yu cu

Sn phm sau khi nghin khng nn qu nh s kh lm trong dch ln men sau ny. Do kch thc nh, cc ht l lng trong dch qu s nh hng n tnh cm quan ca sn phm v qu trnh nghin phi c thc hin trong thi gian ngn trnh s oxi ha dch qu. 3.1.3.3. Bin i - Vt l: t trng thi ban u l rn sau khi nghin chuyn sang trng thi rn-lng, kch thc ca qu gim, nht tng ln, nhit cng tng trong qu trnh nghin do ma st. - Sinh ha: bt u s hot ng ca cc enzyme, phn ng oxi ha poliphenol d xy ra, dch d sm mu. - Ha hc: cc cht ngm ra t dch qu s ha tan vo trong nc dch, nu nhiu pectin s lm cho dch c nht cao gy 3.1.3.4. My mc

3.1.3.5. Thng s k thut 3.1.4. p 3.1.4.1. Mc ch Tch phn dch bo v phn b thu nhn dch bo phc v cho qu trnh ln men. 3.1.4.2. Yu cu

p lc p phi ln tch dch ra khi b, thi gian p phi tin hnh nhanh dch chp khng b oxi ha. c bit l m ca b phi t yu cu, nu m cn cao th phi hi lu p li thm ln na. 3.1.4.3. Bin i

Vt l: th tch v khi lng dch qu thay i, nhit tng ln, cu trc t bo b ph v, m ca b gim dn. Sinh ha: enzyme hot ng mnh hn, c bit l s thy phn pectin bi enzyme pectinase. 3.1.4.4. My mc

Thong s k thut: Sn lng: 1.5 T/h ng knh trc: 175mm Tc quay ca trc: 400 vng/pht ng knh li lc: ph thuc vo kch c my - T l nc cn li trong b: =<10% - Cng sut: 4 Kw - Trng lng my: 240 kg. 3.1.5. Lc 3.1.5.1. Mc ch Loi b tt c cc cn l lng trong dch qu t yu cu v tnh cht cm quan. 3.1.5.2. Yu cu

Phi c tin hnh nhanh v trnh nhit cao. Dch lc t trong ty theo sn phm. 3.1.5.3. Bin i

Vt l: nht dch qu gim do tch bt cc cn l lng, nhit tng, mu dich qu sang hn. 3.1.5.4. My mc

3.1.6. Chun b dch ln men 3.1.6.1. Mc ch To iu kin cho qu trnh ln men c thun li m bo cho nm men pht trin thun li v cc phn ng sinh ha khc xy ra 3.1.6.2. Yu cu

Nng dung dch phi ph hp vi s pht trin ca nm men. 3.1.6.3. Bin i

Ch yu l thay i v thnh phn ha hc: Nng cht kh c th tng hoc gim ty thuc vo mi loi hoa qu khc nhau, nhng nng Bx cho qu trnh ln men thng l 10-15Bx. pH cng cn phi iu chnh cho ph hp, nm men thng pht trin tt pH trung tnh nhng nu c b sung cc loi vi khun khc th cn gim pH xung cho ph hp, thng thng nm men c th sinh trng tt khong pH 3-6. 3.1.7. Ln men 3.1.7.1. Mc ch to ra sn phm cui cng theo mong mn, y l mt qu trnh chnh trong sn xut cider. Nu qu trnh ln men khng xy ra th kt qu ta ch thu c nc qu p. 3.1.7.2. Yu cu

Phi tnh ton thi gian ln men cho ph to sn phm cui cng t tnh cm quan tt nht, 3.1.7.3. Bin i

Vt l: mu sc ca dch qu c th nht hn do s oxy ha cc cht polyphenol. Mi thm cng c hnh thnh nh cc hp cht este, aldehic, etylicc sn sinh trong qu trnh ln men. V ngt gim v chua tng ln do qu trnh s dng ng ca nm men cho qu trnh sinh trng v pht trin. Vi sinh: s pht trin mnh ca nm men trong sut qu trnh ln men. 3.1.7.4. Cch thc hin

Thng th nh sn xut cho ln men nhit thp 4-160C. qu trnh ln men thng c hai giai on: ln men etanol to ra ru etylic v CO2; ln men lactic to acid lactic v CO2. cac nha may san xuat ru tao cong nghiep, cac thiet b eu c vo trung, qua trnh len men t nhien nh tren se b han che. Ngi ta se bo sung them cac chung nam men dung trong san xuat ru vang nh Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces cerevisiae C 2 cch ln men chnh: Ln men t nhin: s dng nm men c sn trong nguyn liu khng b sung nm men ln men. Phng php ln men t nhin c u im l mi v ca sn phm cui c tnh cht tt, thm v m . Nhng c nhc im chnh l thi gian ln men ko di, kh kim sot. Ln men bn t nhin: s dng c nm men t nhin v nm men b sung vo ln men dch. Phng php ny khng c cng on sunfit ha do nu kh trng bng sunfit th cc nm men di s cht v do ngi ta b qua bc ny. u im ca phng php ny l nhng u im ca hai phng php cn li. Ln men b sung nm men: thng s dng trong quy m cng nghip vi lng nm men b sung l 5.104 t bo/ml, dch ln men c kh trng bi tc nhn l sunfit tiu dit cc loi vi sinh vt l. phng php c u im l thi gian ln men nhanh, d dng kim sot qu trnh ln men, trnh vi sinh vt l c th gy nh hng n sn phm bi do c qu trnh sunfit ha. C ch ca qu trnh ln men

3.1.7.5.

Trong iu kin khng c oxy v di tc dng ca mt phc h enzym ca nm men, cc monosacarit b chuyn ha thnh ru, axit lactic, glixerin, Phn ng tng qut nh sau: C6H12O6 + 2(P) + 2ADP = 2C2H5OH + 2CO2 + 2ATP Phng trnh tng qut nu trn ch cho thy nguyn liu u v sn phm chnh cn thc ra qu trnh ln men rt phc tp qua nhiu giai on v to thnh nhiu sn phm ph: glyxerin, aldehyt axetic, cc axit xucsinic, axetic, lactic v xitric, cc este v ru bc cao. Chnh cc qu trnh ny to ra mi v cho ru vang. C ch ca qu trnh ln men bt u bng phn ng phosphoryl ha monosacarit. Cc este phosphat c to thnh c kh nng phn ng mnh hn so vi monosacarit. Phn ng phosphoryl ha c thc hin nh s tham gia ca enzym kinaza v cht cho gc phosphat l ATP, ngoi ra cn c ion Mg2+ lm cht xc tc. Glucoza + ATP glucoza 6 phosphat + ADP Tnh cht quan trng ca phn ng ny l chng c th ng phn ha d dng, v d: t glucoza-6-phosphat d dng chuyn thnh fructoza-6-phosphat di tc dng ca enzym ng phn ha ( izomeraza).

Fructoza-6-phosphat tip tc b phosphoryl ha C1 to nn dn xut fructoza-16-diphosphat. Phn ng ny l mt phn ng c bn chun b cho giai on phn gii monosacarit theo kiu ym kh v hiu kh. V phn t fructoza-1,6-diphosphat c cha hai gc phosphat hai v tr i xng nn d dng ct t mch thnh hai phn t phosphotrioza. Xy ra s ct t mch cacbon ca ng hexoza v to nn hai cht l phosphodioxyaxeton v aldehit 3-phosphoglixerinic. Hai cht phosphotritoza hnh thnh trn duwois tc dng ca triozophosphatizomeraza li c th chuyn t cht n sang cht kia: Phosphodiozyazeton aldehit phosphoglixerinic Sau qu trnh oxy ha kh aldehit phosphoglixerinic bao gm mt s phn ng trung gian v sn phm quan trng nht l axit pyruvic. Chui phn ng bt u bng cch chuyn aldehit-3-phosphoglixerinic thnh axit 1,3-diphosphoglixerinic di s xc

tc ca enzym phosphoglixerialdehic dehydrogenaza v c s tng tc ca axit phosphoric, NAD+. O O C-H C O PO3H2 CHOH CHOH + NADH2 CH2OPO3H2 CH2OPO3H2

Tip theo, di tc dng ca enzym phosphoglixerakinaza axit 1,3-diphosphoglixerinic s chuyn ha thnh axit 3-phosphoglixerinic, O O C O PO3H2 C - OH CHOH + ADP CHOH + ATP CH2OPO3H2 CH2OPO3H2

Di s xc tc ca phosphoglixeratmutaza v c mt ca ion Mg2+ th axit 3phosphoglixerinic s chuyn ha thnh 2-phosphoglixerinic. O O C OH C - OH CHOH CH O PO3H2 CH2OPO3H2 CH2OPO3H2 Khi axit 2-phosphoglixerinic b loi i mt phn t nc nh tc dng ca enzym enolaza to thnh axit phosphoenolpiruvic, O O C OH C - OH CH O PO3H2 C O PO3H2 + H2 O CH2OH CH2 Qu trnh loi nc km theo s phn phi li ni nng v lm xut hin mt lin kt cao nng trong phn t axit enolpiruvic. O O C OH C - OH C O PO3H2 + ADP C - OH + H2 O CH2 CH2

Enolpiruvic c th chuyn sang dng xeton to ra axit pyruvic. O O C OH C - OH C OH C=O CH2 CH3 Trong iu kin ym kh di tc dng ca enzym piruvatdecacboxylaza (enzym c cha B1) v alcoldehydrogenaza ca nm men s chuyn ha thnh ru etylic: CH2COCOOH CH3CHO + CO2 CH3CHO + NADH2 CH3CH2OH + NAD+ Ngoi ra, axit piruvic trong iu kin ym kh di tc dng ca enzym lactatdehydrogenaza ca vi khun s to ra axit lactic. CH3COCOOH + NADH2 CH3CHOHCOOH + NAD+ Cc axit hu c c trong qu cng nh c to ra trong qu trnh ln men ru s c chuyn ha tip nh axit malic bin i thnh CO2 v axit lactic, axit citric chuyn ha thnh dyacetyl, acetoin, 2-3 butilenglicol, axit acetic v axit lactic. Mt s hp cht trn l nhng cht tin thn trong vic to mi thm cho ru vang, ngoi ra cn c s chuyn ha ca arginin thnh ornitim....tt c nhng bin i trn u nh vo mt s loi vi khun trong dch qu. 3.1.7.6. Cc yu t nh hng - Nhit ln men: 4-160C - Thi gian ln men: ty thuc vo nguyn liu, ging nm men hay hot lc ca chng kim sot thi gian ln men. - pH dch qu: 3-4 - Nguyn liu dng sn xut: ngt, chua 3.1.8. Phi trn 3.1.8.1. Mc ch To cho sn phm cui t c tnh cht cm quan tt nht, ngoi ra cn l mc ch thng mi. Sau khi phi trn, ngi ta s em mu i phn tch nh gi v cc ch tiu nh mu, mi, v mc ch cui cng l lm cho sn phm t hi ha v ngon nht. 3.1.9. Tang tr 3.1.9.1. Mc ch Nham hoan thien mot so ch tieu cua ru nh o trong, mau sac, o ben, hien tng tach pha. Ben canh o qua trnh tang tr con nham muc

ch chiet mot so chat chiet vao trong ru cider nham hoan thien hng v cho ru. 3.1.9.2. Thng s k thut

Thi gian tang tr ph thuc vo phng php ln men. Nu phng php ln men l phng truyn thng th thi gian tng tr t 1-2 nm, nu ln men bng phng php cng nghip th thi gian tng tr t 1 n vi thng. 3.1.9.3. Bin i

Mu, mi, v c tng cng trong qu trnh tng tr, mt s cht mi, mu trong thit b tng tr ha tan vo cider lm tng cht lng cho cider. 3.1.9.4. My mc

Ngi ta c th tng tr trong cc thng g si hoc trong cc bn thp khng g. Thng g si: th tch c th cha l t 20-150 lt, quy m truyn thng Bn thp khng g: th tch c th ln ti vi khi, sn xut theo quy m cng nghip.

3.1.10. Lc 3.1.10.1. Mc ch Tch cn l lng, nm men cn st li, m bo trong cho sn phm. 3.1.10.2. Yu cu Lc phi c tin hnh trong iu kin v trng, m bo khng c s xm nhim ca vi sinh vt t bn ngoi vo.

3.1.10.3. Cch tin hnh tin hnh lc mt cch d dng, ngi ta c th b sung cht tr lc tng hiu qu lc, nng nhit dch nhng khng c lm bin tnh protit v lm bay mi cc cht c trong dch. S dng cht tr lng tng hiu sut lc Th nghiem (cho 200 ml cider) T le thc (cho 100 l cider) Gelatin (grams) 5 10 10 20 20 40

Bentonite Gelatin Bentonite (ml of 10% the van uc ) (ml of 1% dung dch) (grams) 1 1 50 1 2 2 4 4 3.1.11. Chit rt, ng chai 3.1.11.1. Mc ch Nhm hon thin sn phm. 3.1.11.2. Yu cu 2 2 4 4 8 50 100 100 200 200

S dng chai thy tinh trong sut, chu nhit. Th tch chai thng l 0.33l, 0.5l, 0.75l. 3.1.11.3. My mc

3.1.12. Sn phm

mt s yu cu theo B y t th hm lng ochroxin A trong cider th phi 50 microgam/kg. Patulin : 50 microgam/kg

IV.

KT LUN