ẢNH HƯỞNG CỦA NGUỒN NGUYÊN LIỆU VÀ HÀM LƯỢNG TANNIN BỔSUNG ĐẾN CHẤT LƯỢNG RƯỢU VANG SIM (RHODOMYRTUS TOMENTOSA WIGHT)

Tp ch Khoa hc 2011:18b 228-237 Trng i hc Cn Th

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NH HNG CA NGUN NGUYN LIU V HM LNG TANNIN B SUNG N CHT LNG RU

VANG SIM (RHODOMYRTUS TOMENTOSA WIGHT) Nguyn Minh Thy1, Nguyn Ch Dng, Nguyn Ph Cng,

Nguyn Th M Tuyn v Dng Kim Thanh ABSTRACT

Influence of raw materials and additional method of tannins in two stages (before and after fermentation) was done in this study with the aim of improving extraction efficiency and maintain wine quality (color, taste) were produced from "sim" fruit. The results showed that sim fruit (Hill Gooseberry) (grown in Phu Quoc, Kien Giang province) could be classified into four types according to size and ripeness. The black color sim fruit could be used to produce high quality sim wine. The combined addition of tannin before and after fermentation (0.15% and 0.075%, respectively) did not only maintain a durable and beautiful purple red wine but also increased the flavor characteristics of sim wine. Keywords: sim fruit type, tannin, fermentation, wine, quality Title: Influence of raw material and tannin addition to sim (Hill Gooseberry) wine quality

TM TT Vi mc ch chn lc ngun nguyn liu c cht lng cao v cc yu t tc ng tt n qu trnh sn xut v n nh cht lng sn phm ru vang sim rng, nghin cu c thc hin trn c s kho st nh hng ca (i) loi tri n hiu sut trch ly v cht lng ca ru vang sim v (ii) bin php b sung tannin kt hp trc v sau ln men cc nng t 0,050,2% v sau ln men cc nng t 0,0250,075% n kh nng duy tr cht lng v mu sc ru vang sim rng. Kt qu nghin cu cho thy tri sim rng Ph Quc, Kin Giang c th c phn thnh 4 nhm theo chn v kch thc, trong nhm sim chn en to ra sn phm c cht lng cao. S dng bin php kt hp b sung tannin trc v sau ln men nng 0,15% v 0,075% (tng ng) to mi v tt v duy tr mu sc ca vang sim rng trong thi gian di. T kha: Loi tri sim, tannin, ln men, ru, cht lng

1 T VN Vit Nam, cy sim rng hin din khp cc tnh vng trung du v ni thp. Cy c bit a sng v c kh nng chu hn tt, thng mc ri rc hay tp trung trn cc i cy bi hay ng c, ln vi cy mua, mua thp, chi xu to thnh qun h cy bi lm gim bt qu trnh ra tri trn cc loi i thp vn rt cn ci. Ph Quc, rng sim bt ngn di tn rng, ven sui, i ni tp trung nhiu nht vng Hm Ninh (khong 300 ha). Sim ra hoa qu nhiu hng nm. Tri chn 1 Khoa NN & SHD, Trng i hc Cn Th


229

(Hnh 1) l thc n ca cc loi chim v gm nhm, ht ging t phn tn khp ni. Hoa thng ra nhiu vo khong thng 4 n thng 6 v thu hoch tri r vo khong thng 7 n thng 8. Tri sim cha cc flavonglucosid, malvidin3 glucosid, cc hp cht phenol, cc acid amin, ng v acid hu c. Tri sim c v ngt, tnh bnh, c tc dng ch l, sinh c, dng huyt, c tinh ( Huy Bch et al., 2004).

Hnh 1: Tri sim rng Ph Quc

Trc y tri sim ch c hi n ti hoc bn vi gi thnh thp, s lng tiu th khng ln v kh bo qun nn gi tr khng cao. Nu c ch bin a dng th tri sim rng s gp phn nng cao gi tr ca tri. Ph Quc c nhiu ging sim khc nhau, mi loi li c phm cht khc nhau. Thi gian tng trng, chn thu hoch, kch thc tri cng nh hng n cht lng nguyn liu. S hin din ca pectin trong qu li to cho dch qu c nht, kh lc trong qu trnh ch bin. Hin ti phn ln ru sim c sn xut theo quy m khc nhau, phng php ngm th cng, hiu sut thu hi dch qu thp, cht lng v sn lng khng cao. Bn cnh ru cn c th mt mu hay chuyn sang mu nu m do tc ng ca qu trnh oxy ha cc hp cht anthocyanin. Do vy, nghin cu ng dng cc bin php hon thin cht lng sn phm ru vang, rt ngn thi gian sn xut, nng cao cht lng ru vang sim rng trong thi gian di l vn c bit quan tm, hng ti to u ra cho sn phm c cht lng cao, s dng trit ngun nguyn liu sn c v tng gi tr s dng cho tri sim rng Ph Quc.

2 PHNG TIN V PHNG PHP NGHIN CU 2.1 Phng tin Thc hin nghin cu, thu thp s liu ti phng th nghim B mn Cng ngh Thc phm, Khoa Nng nghip v Sinh hc ng dng, Trng i hc Cn Th. 2.1.1 Nguyn vt liu Tri sim c thu hoch ti huyn Ph Quc, tnh Kin Giang, vn chuyn v phng th nghim bng phng tin tu v xe. 2.1.2 Ha cht s dng S dng ha cht ca phng th nghim b mn Cng ngh thc phm v ngoi th trng, bao gm: - Nm men Saccharomyces cerevisiae (France)


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- Enzyme pectinase thng mi (Pectinex Ultra SPL, China), y l ch phm enzyme c ngun gc t nm mc Aspergillus aculeatus, c mu nu v mi nh ca sn phm ln men, dng dung dch, hot ng tt pH khong 4,5, bao gm: nhm enzyme pectolytic, protease, cellulase, hemicellulase. - NaHSO3, tannin, viatmin C, acid citric (China) 2.1.3 Dng c, thit b (Hnh 2)

(a) (b) (c)

Hnh 2: Cc thit b v dng c s dng trong phn tch (a) Chit quang k (Milwaukee, Rumani), (b) My quang ph hp thu Spectrophotometer (Hitachi, Nht), (c) Thc kp o ng knh tri (Bestman, Trung Quc)

2.2 Phng php Cc b tr th nghim c thc hin theo quy trnh sn xut ru vang sim c c ngh bi Nguyn Minh Thy (2010), vi cc th nghim c b tr theo sau. 2.2.1 Th nghim 1. nh hng ca loi tri n hiu sut trch ly v cht lng

ca ru vang sim Tri sim rng c thu hoch ti cc a im khc nhau thuc huyn o Ph Quc, tnh Kin Giang (Rch CHm Ninh, Cy Thng TrongCa Dng, Khu TngCa Dng, c phn loi thnh 4 nhm theo kch c (ng knh, chiu di), chn (mu sc), khi lng ngay thi im thu hoch. Cht lng nguyn liu c phn tch, nh gi v so snh. Th nghim c b tr hon ton ngu nhin vi mt nhn t. Nhn t A: loi tri sim: C1: tri sim chn en c kch thc ln (loi 1), C2: tri sim chn c kch thc ln (loi 2), C3: tri sim chn en c kch thc nh (loi 3), C4: tri sim chn c kch thc nh (loi 4) 2.2.2 Th nghim 2. nh hng ca nng tannin b sung giai on trc v

sau ln men n kh nng n nh cht lng ca ru vang sim Tannin c b sung vo giai on trc v sau ln men ru cc dy nng khc nhau theo quy trnh sn xut. o hp thu ca mu bng my quang ph hp thu (Spectrophotometer-bc sng 527 nm) ti cc thi im 0, 14, 34, 118 v 150 ngy. Th nghim c b tr hon ton ngu nhin vi 2 nhn t. Nhn t B: nng tannin b sung trc ln men (%): 0,05; 0,1; 0,15; 0,2 v mu i chng.


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Nhn t C: nng tannin b sung sau ln men (%): 0,025; 0,05; 0,075 v mu i chng. 2.2.3 Cc ch tiu theo di i vi nguyn liu: ng knh (cm), chiu di (cm), khi lng (g), m (%), hm lng acid (%), hm lng tannin (%), hm lng pectin (%), hm lng vitamin C (%mg), hm lng ng (%). i vi sn phm: - Phn tch cc ch tiu: hm lng SO2 (mg/l), hm lng methanol (% V), hm lng ethanol (% V), hiu sut trch ly (%), hm lng acid (mg/l) (Phm Vn S v Bi Th Nhu Thun, 1991). - o trong sn phm ( truyn quang T bc sng 521 nm). - o mu sc sn phm ( hp thu bc sng 527 nm) - nh gi cm quan sn phm (TCVN 7045:2002) theo phng php cho im, biu din gin cc gi tr cm quan theo s mng nhn. 2.2.4 X l s liu thu thp S dng phn mm Excel v Statgraphics 4.0 tnh ton v thng k s liu, tnh gi tr lch chun (STD) v v th.

3 KT QU V THO LUN 3.1 nh hng ca loi tri n cht lng ru vang sim 3.1.1 Phn loi tri sim cc a im thu hoch Tri sim c thu hi ti rng sim Ph Quc, c x l s b v phn loi theo kch thc (ng knh, chiu di), chn, khi lng. Kt qu phn loi tri sim c th hin hnh 3. Tri sim rng c phn thnh 4 loi, bao gm loi 1: tri sim chn en c kch thc ln, loi 2: tri sim chn c kch thc ln, loi 3: tri sim chn en c kch thc nh v loi 4: tri sim chn c kch thc nh.

(a) (b) (c) (d)

Hnh 3: Cc loi tri sim Ghi ch: (a) Loi 1: tri sim chn en c kch thc ln, (b) Loi 2: tri sim chn c kch thc ln, (c) Loi 3: tri sim chn en c kch thc nh, (d) Loi 4: tri sim chn c kch thc nh. 3.1.2 Tnh cht vt l ca tri sim rng theo mc phn loi Kch c ca tri l ch s quan trng ca cht lng v chn, cng l ch tiu c s dng xc nh thi gian thu hoch. Kt qu o c cc ch tiu vt l ca tri cc a im thu hoch c th hin bng 1, 2 v 3. Kt qu cho thy chiu di ca tri khng c s khc bit gia vng 1, 2 v vng 3. Tuy nhin,


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ng knh v khi lng ca tri c s khc bit gia cc a im thu hoch. S khc bit ny ph thuc vo cc yu t nh loi tri, iu kin kh hu th nhng ca mi vng, ma v thu hoch, chn ca tri. 3 a im thu hoch th vng Hm Ninh (vng 1) rng sim cn kh nhiu v tp trung hn cc vng khc (c tnh khong 300 ha), l ni tri sim c cht lng cao nht (kch thc v khi lng vt tri) v c th l v tr tt ca vng nguyn liu trong tng lai cho qu trnh sn xut ru sim. Bng 1: ng knh (cm) tri sim rng cc a im thu hoch

a im ng knh (cm) ca cc loi tri sim Loi 1 Loi 2 Loi 3 Loi 4 Vng 1 1,39* 0,07** 1,36 0,06 1,24 0,05 1,26 0,06 Vng 2 1,35 0,07 1,39 0,09 1,21 0,04 1,18 0,05 Vng 3 1,41 0,05 1,39 0,08 1,22 0,06 1,19 0,03

Ghi ch: * S liu trung bnh ca 20 tri, **Gi tr STD ( lch chun) ca gi tr trung bnh Vng 1: Rch C Hm Ninh, Vng 2: Cy Thng Trong Ca Dng, Vng 3: Khu Tng Ca Dng

Bng 2: Chiu di (cm) tri sim rng cc a im thu hoch a im Chiu di (cm) ca cc loi tri sim Loi 1 Loi 2 Loi 3 Loi 4 Vng 1 1,72* 0,16** 1,67 0,12 1,50 0,11 1,55 0,15 Vng 2 1,77 0,17 1,8 0,23 1,47 0,15 1,46 0,10 Vng 3 1,75 0,12 1,77 0,15 1,52 0,13 1,52 0,14

Ch thch: * S liu trung bnh ca 20 tri, **Gi tr STD ( lch chun) ca gi tr trung bnh Bng 3: Khi lng (g) tri sim rng cc a im thu hoch

a im Khi lng (g) ca cc loi tri sim Loi 1 Loi 2 Loi 3 Loi 4

Vng 1 2,10* 0,12** 1,85 0,08 1,40 0,11 1,50 0,05 Vng 2 2,00 0,11 2,00 0,11 1,30 0,06 1,20 0,08 Vng 3 2,05 0,09 2,05 0,09 1,35 0,05 1,30 0,06

Ch thch: * S liu trung bnh ca 20 tri, **Gi tr STD ( lch chun) ca gi tr trung bnh ng knh ca tri th hin khc bit khng c ngha gia tri loi 3 v loi 4, tuy nhin hai loi ny c s khc bit vi loi l v 2. Chiu di ca tri loi 1 v loi 2 khng c s khc bit nhng n li c s khc bit so vi hai loi cn li. Tuy nhin khi lng tri ca c 4 loi th hin s khc bit r rt. Nh vy phn loi tri cng l vn cn thit nhm to iu kin cho qu trnh ch bin sn phm ru vang cht lng cao. 3.1.3 Thnh phn ha hc ca tri sim rng c phn loi Kt qu phn tch thnh phn ha hc ca cc nhm sim phn loi th hin bng 4. Kt qu phn tch cho thy c s khc bit ngha v thnh phn v gi tr dinh dng gia cc loi sim, c bit l cc chn khc nhau. Tri sim rng c hm lng cht kh ha tan tng i cao, trong tri sim chn en c hm lng cht kh cao hn so vi tri sim chn (th hin qua hm lng ng tng s). Hm lng tannin trong tri sim chn en th li thp hn tri sim chn v chnh hp cht ny to ra v cht cho tri (Quch nh et al., 1996). Hn na


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khi hm lng pectin trong nguyn liu ban u nhiu s to cho dch qu c nht cao, kh lc v hiu sut thu hi dch qu thp. Bng 4: Thnh phn ha hc ca cc loi sim (tnh trn 100 g n c) Thnh phn Loi 1 Loi 2 Loi 3 Loi 4 Nc (g) 71,80* 0,77** 71,34 2,81 71,71 0,62 68,83 1,63ng tng s (g) 6,67 0,24 5,65 0,15 7,55 0,24 5,51 0,2 Acid (citric) (g) 0,19 0,003 0,17 0,003 0,20 0,000 0,16 0,008Tannin (g) 1,00 0,05 2,06 0,05 0,67 0,16 2,06 0,05 Pectin (g) 0,43 0,01 0,34 0,06 0,46 0,02 0,35 0,05 Vitamin C (mg) 9,09 1,55 6,89 1,34 7,04 0,44 6,45 0,67 Ghi ch: * Trung bnh ca 3 ln lp li, ** lch chun ca gi tr trung bnh.

3.1.4 nh hng ca loi tri n hiu sut trch ly v cht lng ca ru vang sim chn ca nguyn liu nh hng rt ln n hiu sut thu hi dch qu. Kh nng thot dch qu ca sim t l thun vi chn ca tri. Thc t cho thy khi nghin cc loi tri khc nhau th d dng nhn thy s khc bit v trng thi ca khi sim nghin. Cc loi tri chn khi xay c trng thi kh hn so vi tri chn en. S khc bit ny cng c nhn thy r hn trong qu trnh thy phn xc qu. Kt qu th hin bng 5 cho thy c s khc bit trong hiu sut thu hi dch qu gia cc loi. Bng 5: Phn trm dch qu thu hi (tnh trn tng lng tri) theo loi sim (nng

enzyme pectinase s dng l 0,075%, thi gian thy phn 40 pht nhit thng)

Loi tri Loi 1 Loi 2 Loi 3 Loi 4 % dch qu thu hi t tri 37,00*c 31,83b 36,67c 27,5a

Ghi ch: * Kt qu trung bnh ca 3 ln lp li Cc ch ci khc nhau trong cng mt hng th hin s khc bit mc ngha 5% Khi chn cng tng th hiu sut thu hi dch qu cng cao. Kt qu cho thy phn trm dch qu thu c t nhm sim chn en cao hn nhm loi sim chn . S khc bit ny l do s tch t cc cht mu trong thi gian pht trin ca tri, tri cng chn en ng ngha vi vic cc hp cht c tch t cng nhiu bao gm cc hp cht v c v hu c. Ngoi ra, cng l do kt qu ca nhng thay i xc tc bi enzyme trong thnh t bo dn n s thay i v thnh phn, cu trc v mc bm cht ca cc t bo cng nh cng ca tri lm cho dch thot ra nhiu hn. iu ny thng t l vi mc chn v trng thi thun thc ca tri. Mt khc, hiu sut thu hi dch qu ca loi sim chn en c kch thc ln (loi 1) khng c s khc bit ngha so vi loi sim chn en c kch thc nh (loi 3). Tuy nhin, hiu sut thu hi dch qu ca loi sim chn c kch thc ln (loi 2) li cao hn so vi loi sim chn c kch thc nh (loi 4). iu ny d nhn thy t kt qu phn tch thnh phn ha hc ca 2 loi tri ny (bng 4). Tri sim loi 2 c hm lng nc cao hn tri sim loi 4 v hm lng pectin trong tri c kch thc ln thng thp hn tri c kch thc nh. y cng l thnh phn lm cho dch qu c nht cao, kh lc, hiu sut thu hi dch qu thp.


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Mc chn ca tri sim khng ch nh hng n hiu sut thu hi dch qu, m cn nh hng n cc thnh phn ha hc c tng hp trong sut qu trnh pht trin ca tri. ngt v mu sc ca tri l hai thnh phn thay i nhiu nht v nhn bit r nht trong s thay i ny. hp thu bc sng 527 nm ca ru vang sim c ln men t 4 loi tri ti cc thi im 0, 12, 36 v 60 ngy c th hin hnh 4.

0

0,5

1

1,5

2

Loi 1 Loi 2 Loi 3 Loi 4Ru c ln men t cc loi tri sim

hp

thu 5

27 n

m

Ngy 0 Ngy 12 Ngy 36 Ngy 60 Hnh 4: hp th ca mu ru vang c ln men t 4 loi tri

Vi hp thu ca ru vang o c, qu trnh ln men t loi sim chn en (loi 1 v 3) cho mu sc tt hn ru vang ln men t loi sim chn (loi 2 v 4). Kch thc tri khng nh hng n mu sc sn phm. Kt qu nh gi cm quan (mu sc, mi v, trng thi) (gin hnh 5) ca 2 loi ru vang c ch bin t nhm tri sim chn en v chn cho thy ru ln men t tri sim chn en c nh gi cao, c bit l mi v v ca ru vang sim rng kh c trng, kt hp vi mu tm sng p ca anthocyanin t nhm tri ny.

012345

Mu sc

Mi

V

Trng thi

Vang sim rng (nhm tri sim chn en)Vang sim rng (nhm tri sim chn )

Hnh 5: nh gi cm quan 2 loi ru vang t 2 nhm tri sim

Quan st mu sc sn phm ln men cho thy tri sim cng chn en th sn phm t bin i mu sc hn so vi sim chn . Rein (2005) chng minh rng anthocyanin nng cao s lm mu sc n nh hn so vi nng thp. S n nh mu sc v tng cng hp thu l do s t kt hp ca cc phn t anthocyanin vi nhau to thnh hp cht mu bn vng hn. Mu sc ca tri cn


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th hin s bin i mnh m trong giai on chn, hm lng anthocyanin cng tng trong sut qu trnh pht trin ca tri, tri cng chn th lng anthocyanin cng nhiu (Kennedy, 2007). iu ny gii thch c v sao c s khc bit gia ru ln men t loi sim chn en (loi 1 v 3) vi loi sim (loi 2 v 4). Nh vy cn c qu trnh phn loi nguyn liu ban u cho qu trnh sn xut ru nhm chn la nguyn liu c cht lng tt (sim chn en) vi hm lng anthocyanin cao nht. 3.2 nh hng ca nng tannin b sung giai on trc v sau ln men

n kh nng n nh cht lng ca ru vang sim Kh nng bo v mu ru vang sim bng tannin b sung giai on trc v sau ln men c th hin bng 6. Bng 6: hp thu ca ru vang (bc sng 527 nm) khi b sung tannin theo cc nng

giai on trc v sau ln men ngy 150 Nng tannin sau ln men (%)

Nng tannin trc ln men (%) Trung bnh 0 0,05 0,1 0,15 0,2

0 0,389a* 0,546b 0,762d 0,888ef 1,081hi 0,733A 0,025 0,529b 0,644c 0,881ef 1,019gh 1,960jk 0,854B 0,05 0,656c 0,746d 0,958fg 1,111ij 1,265k 0,947C

0,075 0,773d 0,828de 1,007gh 1,253k 1,450l 1,062D Trung bnh 0,059A 0,691B 0,902C 1,068D 1,249E 0,899

Ghi ch: * Kt qu trung bnh ca 3 ln lp li Cc ch ci a, b, c, d... theo sau cc s trong bng khc nhau th hin s khc bit mc ngha 5%. Cc ch ci A, B, C, D... km theo gi tr trung bnh hng hoc ct th hin s khc bit mc ngha 5%. Khi c mt ca tannin, anthocyanin s kt hp vi nhau to thnh cc phn t phc hp c mu. S kt hp ny lm gim hm lng anthocyanin t do. Tuy nhin n khng lm mt mu anthocyanin m c tc dng lm n nh mu ca anthocyanin thm ch cn lm tng mu ca chng (Ribreau-Gayon, 2006). S kt hp gia anthocyanin v tannin c bit theo ba c ch chnh l s kt hp A-T, T-A v phn ng ngng t gin tip Trong c ba trng hp, sn phm to thnh u c mu , chnh v vy m lm gia tng mu ca hn hp. Nhn t quan trng nht c ch s thoi ha cu trc ca anthocyanin l t l ph hp gia tannin v anthocyanin (Ribreau-Gayon, 2006). Cc mu c tng nng tannin b sung trc v sau bng nhau th hp thu th hin khc bit khng c ngha. iu ny chng t vic b sung tannin trc hay sau khi ln men khng to nn s khc bit ngha. Kt qu ny cng ph hp vi Parker et al. (1998) khi nghin cu nh hng ca tannin thu nhn t nho b sung trc v sau ln men i vi ru vang . Khi c mt ca tannin ngay trc giai on thanh trng (trc ln men) th tannin kt hp vi anthocyanin to thnh phc tannin-anthocyanin l dng polymer ha c mu chng li s ty mu ca bisulfite (Hunh Th Kim Cc et al., 2007). Chnh v nguyn nhn ny m mc d giai on thanh trng sulfite lm mt mu dch sim nhng sau th mu ca chng dn xut hin tr li. y cng l nguyn nhn lm cho mu sc ca ru khng khc bit khi b sung tannin trc hoc sau ln men cng nng . Vn cn c quan tm l v cht se ca tannin gy cho sn phm. Tuy nhin, theo thi gian bo qun th v cht ny c khuynh hng du dn v c th chp nhn c. Theo Quch nh et al. (1996)


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th tannin v cc polyphenol khc d b oxy ha khi c xc tc ca enzyme c cha ng (tc polyphenoloxidase). Khi tannin to thnh flobafen c mu nu hay , qu trnh ny xy ra rt nhanh vi s tham gia ca oxy phn t trong khng kh. Trong qu trnh bin i, bn cnh vic lm gim hm lng cn c s thay i ln c v cht, tc l lm thay i thnh phn t hp ca hn hp cc hp cht phenol: cc hp cht phenol n gin (polyhydroxyl phenol-monomer) gim xung, cn cc hp cht phenol phn t cao (polyphenol hay tannin kt hp) li tng ln. Nh c s thay i v tnh cht ca v sn phm, t v ng cht kh chu chuyn thnh v cht du hp khu v. nh gi cm quan v v ca ru vang theo tt c cc nng tannin s dng c th hin hnh 6. im cm quan ca ru vang sim th hin cao nht nng tannin kt hp b sung trc v sau ln men l 0,225%, sn phm c mu tm p, bn, v chua cht hi ha, hu v thm ngt v c th chp nhn tt khi s dng.

012340%

0,025%

0,05%

0,075%

0,1%

0,125%

0,15%

0,175%

0,2%

0,225%

0,25%

0,275%

Hnh 6: Gin v ca ru vang sim theo nng tannin s dng

0. V sn phm b h hng 1. V chua r, khng hi ha, qu cht hoc khng c v cht

2. V km hi ha, v cht nhiu hoc v cht km

3. V t hi ha, v cht khng ha hp vi sn phm

4. V kh hi ha, v cht ph hp vi sn phm

5. V rt hi ha, kt hp vi v cht nh, c trng ca nguyn liu

3.3 Ch tiu cht lng thnh phm Ru vang sim thnh phm c kim tra cc ch tiu ha hc theo Tiu chun Vit Nam s 7045: 2002 vi kt qu c trnh by bng 7. Bng 7: Cc ch tiu cht lng ru vang sim

Ch tiu n v Hm lng trong ru vang sim Hm lng cc cht theo tiu chun VN (TCVN 7045:2002)

Ethanol (% v/v) 11,5* 0,5** 6 18 SO2 (mg/l) 69,97 1,49 350

Methanol (g/l) 0,24 0,01 3,0 Acid (g/l) 0,031 0,001 1,5 (tnh theo acid acetic)

Ch thch: * Trung bnh ca 3 ln lp li ** lch chun ca gi tr trung bnh


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Kt qu phn tch u cho cc gi tr trong gii hn cho php ca Tiu chun Vit Nam v ru vang qu.

4 KT LUN Tri sim rng Ph Quc c th c phn thnh 4 loi theo chn v kch thc v c s khc bit ngha v cht lng gia 2 nhm tri sim chn en v tri sim chn . Khng c s khc bit ngha thng k khi thay i nng tannin b sung trc v sau khi ln men khi tng nng ca chng bng nhau. S dng tannin nh mt tc nhn ha hc bo v mu ru vang theo thi gian tn tr nng 0,225% kt hp b sung trc (0,15%) v sau (0,075%) khi ln men. Vi nng ny, tannin khng nhng to v m cho sn phm m cn duy tr mu sc ca ru vang trong thi gian di.

TI LIU THAM KHO Huy Bch, ng Quang Chung, Bi Xun Chng, Nguyn Thng Dong, Trung

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Kennedy J., Robinson S., Walker M., 2007. Grape and Wine Tannins Production, Perfection, Perception.

Phm Vn S, Bi Th Nhu Thun, 1991. Kim nghim lng thc, thc phm. Nh xut bn i hc Bch khoa H Ni.

Parker M., Paul A. S., Birse M., Mariola J. K., Gockowiak H., Kate A. L., Liebich B., Leigh F. I., Markus J. H., 1998. The Effects on Red Wine of Pre-and Post-Fermentation Additions of Grape-Derived Tannin.

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Rein M., 2005. Copigmentation Reactions and Color Stability of Berry Anthocyanin. Food Chemistry Division, Deparment of Applied Chemistry and Microbiology, University of Helsinki.

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ẢNH HƯỞNG CỦA NGUỒN NGUYÊN LIỆU VÀ HÀM LƯỢNG TANNIN BỔSUNG ĐẾN CHẤT LƯỢNG RƯỢU VANG SIM (RHODOMYRTUS TOMENTOSA WIGHT)