INTRODUCTION
Rationale
Wine is not only a drink with a traditional flavor, imbued with national identity but also a means of livelihood for the national economy in Vietnam It is a to-easy-made product, so it is an income for households In addition, wine residues are also used as fertilizer or feed for animals (swine, chickens, etc.) or as medicines Demand for wine remains very high, not only in Vietnam, at up to 9 billion liters per year globally [12]
According to the forecast of Vietnam’s alcohol and beverage industry, by 2020, the demand for alcohol from starch will be enormous For example, in 2005, it was 15 million liters, in 2010, it was 30 million liters, and by 2020 it will be 55-60 million liters with domestic and export market demand (VIRAC, 2019)
In Vietnam, wine is made from many sources of starch such as rice, corn and cassava, and different types of yeast, such as traditional herbal yeast
According to the experience, the production process is carried out of many processes Raw materials are first cooked, cooled, mixed with yeast (Hien., 2015;
Thanh, V.T & Toan, H.T., 2010) by wet fermentation and liquid fermentation, and then distilled to obtain alcohol The quality of the finished wine depends on many factors, including raw materials, yeast, fermentation temperature, fermentation time, and the distillation process to obtain the finished locality
Different yeast recipes hence, it has created different flavors of wine in each region [6], [7]
In today’s social life, along with the development of science and technology, social life is increasingly improved The diversification of products is therefore necessary Having a specific flavor, different from the wines produced from different materials, the research in corn wine and herbs are of interest to scientists, society, and wine products for domestic consumption and export However, in the wine market, poor quality, counterfeiting, and imitations are still a problem Poor quality wine not only adversely affects the economy but also affects consumption To enhance the value of wine production, many producers have combined the traditional technology (Thanh, V.T & Toan, H.T.,
2010) with the modern form to enhance specialty wines [7]
Specialties corn wine is different from rice wine, cassava wine, etc The wine is fermented with 24 herbs to create a characteristic, aromatic, and sweet taste Northwest maize wine with leaves yeast combines the traditional wine production process with imported production machinery to create a delicious and healthy wine for consumers Therefore, I conducted the topic “Surveying the process of producing specialty corn wine at Moc Sa Company, regional
Hospital I production facility, Moc Chau Farm Town, Moc Chau District, Son La City”.
Objectives
- To survey the production process of specialty corn wine produced at Moc Sa Company, the production facility of Hospital I, Moc Chau Farm Town, Moc Chau District, Son La City;
- To survey basic evaluation standards applied at the company scale for product quality at Moc Sa Company.
Contents of Work
- Surveying the process of producing corn wine with leaf yeast at Moc Sa Investment and Trading Joint Stock Company;
- Learn about basic standards applied at Moc Sa Company.
Profile of The Cooperating Agency
Operating type: Distilling and concocting spirits Tax code: 5500482512
Address: Sub-Zone I Hospital, Moc Chau Farm Town, Moc Chau District,
Legal representative: Lo Van Thang Operating Day: 18/07/2013
Moc Sa Investment and Trading Joint Stock Company, to produce bottles of corn wine The company has selected the good quality of corn, combined with modern production lines with traditional winemaking methods, to create Moc Sa leavened corn wine Leavened corn wine made from 24 herbs A team of trained technicians with experience in winemaking passed on, and an automatic wastewater treatment system ensures food safety, hygiene, and the environment
Moc Sa’s products are supplied to restaurants, eateries, etc Moc Sa Company is constantly improving and processing new products from fruit to give customers more options [5]
Moc Sa Investment and Trading Joint Stock Company (MOCSA, JSC) is built behind the sub-area Hospital I - Moc Chau Farm Town - Moc Chau District - Son La - Vietnam with an area of 4000m 2 The company was established on
July 17, 2013, with business license No 5500482512, issued by Moc Chau District Tax Department and granted an “Intellectual Property Certificate” by the Provincial Department of Science and Technology
- Business sector: Distilling and spirits production;
- The company specializes in wine production and export on demand;
- The company provides wine yards to poultry and cattle raising households
Business, producing essential oils from bamboo trees, producing raw materials from bamboo (charcoal made of bamboo), traditional yeast wine and wine from fruits available at the place of production, and many other products dried fruits The main products are wine, charcoal made of bamboo, and essential oil
Room for drying ingredients and sprinkling yeast
Raw material warehouse Kitchen The raw material processing treatment area
Product filling and packing area
DIAGRAM OF THE MANAGEMENT STRUCTURE OF THE COMPANY
Figure 2 Diagram of the organization structure of the company Production and business role:
General Director: responsible for operating and management of all activities of departments, taking all responsibility before the company and the state
Deputy General Director: responsibility for operating and managing the operation of departments such as Production Engineering Department, Cooking – Filter – Fermenting Workshop, Filling and Packaging Workshop The Finance and Accounting Department is responsible for monitoring the financial aspects of the company, fully and timely reporting financial data at the request of the general director
Business Department: research, develop and implement business plans
Deputy Director of the Company
Description of Activities
Month Time Content of Work
Find out the company’s formation process
Comprehend and describe all steps in the corn wine-producing and list those factors that affect the quality of products during these processes
To study all equipment in the corn wine production
To investigate the factory’s food safety and hygiene system
Write the draft and complete the report
Timeline
The survey was carried out in Moc Sa Investment and Trading Joint Stock Company from February 01, 2020, to May 31, 2020.
LITERATURE REVIEW
Corn
Based on studies of the origin of Vavilov crops (1926), it has been shown that South-central Mexico is the first arising Centre and the Andet Mountains of Peru are the second breeding center of maize Many scientists have shared and supported this view (Galinat W.C., 1977; KatoA., 1988) Harsberger, in particular (1893), concluded that corn originated from a wild tree from central Mexico at an altitude of 1500 m of the semi-lower region with 350 mm of summer rainfall In 1948, fossils of corn pollen were unearthed in Bellar Arter, Mexico, which confirmed Valilov’s claims
In Vietnam, corn is infiltrated through two roads connecting China and Indonesia According to the scholar Le Quy Don, the corn was brought into Vietnam in the late 17 th century (Khang Hy period) by Mr Tran The Vinh of Tien Phong District (Shanxi, Quang Oai province) in response to Chinese porcelain, and was first planted in Shanxi and called “corn.” Some documents suggest that the Portuguese who imported maize into Jana in 1496 may have been directly from South America After that, corn has transferred from Indonesia to Indochina and Myanmar (Ngo Huu Tinh., 1997) Thanks to its precious characteristics, the Vietnamese soon accepted maize and expanded production After rice water, corn is the main food crop in the area but the number one food tree for productivity and the highest economic value However, as a country producing rice for a long time, corn has received little attention; only in recent years has it developed The revolution in hybrid corn has contributed to a rapid increase in the area, productivity, and production of maize nationwide; bringing our country into one of Asia’s most advanced hybrid corn varieties
His scientific name is Zea mays L named by Swedish botanist Linnaeus after the Greek-Latin double name system: Zea is the Greek word for cereal, and mays is the word “Maya” – the name of an Indian tribe in Central America – the origin of corn Zea belongs to the genus Maydeae, the family of pacifists
(Gramineae) Kernike was the first to come up with a method of classifying corn by botany Around the world, there are about 85,000 varieties of corn grown on five continents There are many ways for people to classify corn, one of which is based on the endoscopic structure of the grain and the outer morphology of the grain Corn is classified into sub-categories: solid stone corn, horse-toothed corn, glutinous corn, sugar corn, exploding corn, corn powder, and corn half-horse teeth From sub-species based on seed color and cob, colors are divided into categories In addition, maize is also classified according to ecology, agronomy, growing time, and commercial value (N D Luong & Q D Thi., 2002) b The application of corn in food technology
In the food industry and light industry, corn is used as raw material to produce starch, oil, and confectionery After oil extraction, the corn residue can be used as animal feed Corn, especially corn oil, contains a large amount of unsaturated fatty acids such as linoleic acid (55%), oleic acid (28%), and linoleic acid (1%), which combined with vitamin E in corn embryo can reduce blood cholesterol levels and prevents them from accumulating in the walls of blood vessels (Chien and Hoff, 1990) Therefore, corn oil has a preventive and therapeutic effect on cardiovascular diseases, atherosclerosis, high blood fat, and high blood pressure Glutathione in corn under the influence of selenium can produce substances that help restore beauty and limit the aging process This anti-cancer ingredient can combine with other substances to paralyze cancer cells Corn oil is concentrated mainly in corn embryos, so corn oil contains a high amount of α-tocopherol (vitamin E) that helps improve the function of the immune system Vitamin E is an effective antioxidant that can help eliminate free radicals in the body (Moreau and Hicks, 2005) Carotene in corn, after being absorbed by the body, can be converted into vitamin A, which also has anti- cancer effects Corn contains a lot of vitamins and minerals such as B1, B2, B6, calcium, phosphorus, magnesium, Fe, and selenium Scientific studies show that the phytosterol component of corn oil can prevent cholesterol absorption in the intestines, thereby reducing blood cholesterol levels (Tinh N H., 1997; Tra T T.,
The main parts of corn have different chemical compositions The glucide and protein content of corn depend on the endosperm, while fat and protein are present in lesser quantities The crude fiber in seeds is distributed mainly in the seed coat Corn germs oil has a relatively high fatty acid content (Bressani et al.,
The chemical composition of corn is of considerable value The corn contains all nutrients The average corn protein content 8-11%, starch 66-69, lipids 5-7%, depending on corn varieties, weather conditions, pedology [36],[38]
Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium, and potassium Processed corn products are not as nutritious Corn is loaded with plant compounds that are linked to a lower risk of eye diseases Even more, the fiber in corn may provide a number of health benefits and reduce your risk of diverticular disease (Tran Van Minh, 2014)
Table 2 Chemical composition of corn (Units:%) Chemical composition Glutinous corn Tedious corn
For every 100 kg of corn, there are about 20-21 kg of gluten, 73-75 kg of flour, separate germs and pressing will yield 1.8-2.7 kg of cooking oil and nearly 4 kg oil-cake Corn embryos make up about 10% of the grain weights There are minerals, vitamins, and about 30-45% oil in the embryo [24]
According to the USDA, corn only provides the necessary calories for healthy, daily metabolism but can also be a rich source of vitamins A, B, E, K, and many minerals Its high dietary fiber content may ensure that it plays a significant role in the prevention of digestive ailments like constipation The antioxidants present in it might act as anti-carcinogenic agents and may help prevent Alzheimer’s disease (Tinh N H., 1997; Tra T T., 2010)
Table 3 Chemical composition in the main part of corn (Unit :%) Chemical composition
Maize is widely cultivated in the world Maize has an important role in the economy, which is evidenced by 670 different commodities of the food industry, food, pharmaceutical, and light technology industries (Nguyen Huu Tinh, 1997)
Maize for fodder: maize is a rich source of energy an important ingredient in feed for livestock and poultry Almost 70% of the nutrients in the synthetic feed are from corn, which is common all over the world [34],[38]
Corn is food crop that feeds nearly 1/3 of the world’s population, and all corn-growing countries generally eat corn to varying degrees The world uses 21% of its corn production as human food Most Central American, South American, South Asian, and African countries use corn as their main food
Southeast African countries use 85% of their corn production for human food
Southeast Asia and the Pacific 39%, east Asia accounts for 30%, central American and the Caribbean accounts for 61%, south America accounts for 12%,
Eastern Europe and the Soviet Union (former) accounts for 4%, and developing market countries accounts for 14% (Hoa V D & Hung B T., 1995)
Corn supplies raw materials for industry In addition to making the main raw materials for synthetic feed mills, corn is also a raw material for factories producing alcohol, starch, oil, glucose, and confectionery Corn flour accounts for 65-83% of grain volume, which is an important raw material in the flour processing industry Starch is also used in the processing industry of sugar
Cornstarch is also used in the processing of wine, beer, beverages, as well as in the textile industry for “Sizing” In the pharmaceutical industry, corn is used to make glucose and penicillin; young corn is used to produce vitamins Glutelin accounts for about 30% of the total amount of protein in corn; gluten is a very important compound in the technology of noodles and bread Pure corn oil is used in medicine, cooking oil, crude oil, and soap [38] Glutinous corn, canned sweet corn for export; body of corn core is used for paper, yarn, as fuel in living or burning agricultural ovens; corn cores used as industrial mushroom farming racks or for extracting raw materials for nylon and artificial rubber (Hung et al.,
Corn is a source of exports In the international market, corn is at the top of the list of items with an increasing volume of traded goods, a large proportion of circulation, and a wide consumption market Income from corn has always been a great source of profit for many countries (Cao Dac Diem, 1989) Currently, annuals corn exports in the world are about 105.7 million tons This is a great source of interest in exporting countries The main exporters are the U.S,
Argentina, Brazil, and France Currently, the main importers are Japan, Mexico, South Korea, Egypt, and Africa (Faostat; Minh T V., 2004)
Leaves yeast
After the process of baking, brewing, and drying at a storage temperature, the microorganisms switch from an active state to a resting state They will work quickly to restore the proper environment (moisture, nutrients, and temperature) for reproduction, development, and synthesis of the ducting and alcoholism enzyme complexes Northern Herbology flavors in yeast cakes play an important role in antibacterial, creating a characteristic state for the product and an indispensable ingredient of traditional herbal yeast (Mai et al., 2008)
In yeast cakes, there are many types of microorganisms, including yeast, mold, and bacteria The ecosystem in yeast cake is responsible for the saccharification of starch and the fermentation of sugar into alcohol (Mai et al., 2008) Yeast is classified into two genera in traditional herbal medicine: Endomycopsis (primarily
Endomycopsis fibuligenes) and Saccharomyces (primarily Saccharomyces cerevisiae) Endomycopsis fibuligenes are yeasts that are high in the enzymes amylase and glucoamylase, making them sugary and alcohol-tolerant
Saccharomyces cerevisiae can ferment a variety of sugars such as glucose, saccharose, maltose, fructose, and galactose They are highly fermentable (36-
40 o C), resistant to acidity, and capable of fermenting many raw materials such as rice, corn, potatoes, cassava, with the amount of sugar in the epidemic ranging from 12-14% (sometimes 16-18%) The fermentation temperature should be between 28 and 32degrees Celsius In the yeast cake, there are also wild yeasts, which are both starchy hydrolyzed and capable of turning sugar into alcohol, although this metabolism is low Especially the wild yeasts that withstand high temperatures (Luong., N D & Binh., G T., 2003)
The molds commonly present in traditional herbal yeast are Aspergillus, Penicillium, Mucor, Rhizopus, which are common airborne molds in Vietnam
These molds are often in different environments and not concentrated in one place These molds, along with Edomycopsis yeast pseudo-species, grow in a rice flour environment, and the proper moisture of yeast cakes produces a lot of amylase enzymes and glucoamylase These enzymes work very well in the early stages and last throughout the next stage Nature’s is reactive enzymes are starch- containing raw materials, which will strongly stimulate synthetic reproduction
Strains of mold and yeast are capable of generating glucoamylase When the conditions are favorable in the physical environment where starch will grow, the enzyme hydrolyzes starch into glucose, and the remaining strains of alcohol yeast will carry out the task of using alcohol fermentation sugar Both of these processes occur sequentially, overlap, and can be considered concurrent (Luong.,
N D & Binh., G T., 2003) b Applications of yeast in food
More than 6,000 years ago, the Egyptians learned to increase the taste and hatching of bread flour by letting the flour adhere for a few days before moistening it with water Even before that, the Sumerians had carved up a fermented stone to make alcohol Today, we know that both of these are based on the live activity of the yeast Saccharomyces cerevisiae and a few species All modern science derived from that classical knowledge, which has taken a special place in human life (Tam., H N T & Do., N D., 2018)
In the coming years, the number and variety of yeast products will increase rapidly due to the use of genetic engineering that introduces genes identified from animals and plants into yeast and uses yeast as a “tiny factory” but is very productive in mass-producing substances that were previously only extracted in small quantities and very difficult from plant and animal parts such as enzymes, hormones, etc (Nhung et al., 2007)
In addition, we see a very important application of yeast that is used in livestock Because yeast cells contain all the substances necessary for life at high levels Proteins account for 48-52% of the mass, hydrocarbons 13-16%, lipids for 2-3%, extractive, and vitamins for 23-40%
The production of cattle yeast was first carried out in Germany in the 80s of the last century and has now become a popular industry in most countries with developed livestock backgrounds
In traditional to collecting yeast biomass in breweries and wineries, factories specializing in producing cattle yeast from food sources such as sugar leaks, cellulose hydrolysis from wastewater of paper factories, waste products of fruit canning factories, cheese factories have been built since the 1970s (Thanh.,
V N & Tuan., D A., 2008) In the early years of the last decade, special attention was paid to the ability to produce yeast from methane (Artnarong S, P
Masniyom and J Meneesri., 2016) and especially from petroleum paraffin (Thuoc., D V & Duyen., D T H., 2015) Some studies refer to the production of yeast biomass directly from the food source of starch (Hang et al., 2011;
Artnarong S, P Masniyom and J Meneesri., 2016) In protein sources produced by synthetic biotechnology, yeast was the type studied earlier Cattle yeast first produced in Germany was Saccharomyces cerevisiae and later Torula utilis The Soviet Union has long produced yeast for animal feed based on agricultural byproducts and industrial scrap In the U.S., cattle yeast products from wine yards have been in the works since the 1940s
In our country, the problem of research and use of yeast in livestock was also addressed a few decades ago In 1961, some farms and cooperatives used S cerevisiae brewery yeast (Artnarong S, P Masniyom and J Meneesri., 2016) and even added Bac subtilis to brew food
In 1965, the University of General cultivated and guided the making of traditional herbal yeast to be applied in many localities and gave good results
(Dinh Thi Kim Nhung., 2007; Dung., N T P & Phong., H X., 2011) The
University continues to study yeast strains selection and biomass production conditions for application (Hop., D V.& Dung., N L., 2007) c Consumption of corn and fermented products from corn in Vietnam and the world
The scientific name is Zea mays L ssp, family Zea, and genus Maydeae
(Gramineae) According to “Research on technological conditions of wine” that maize was a good domesticated crop in Central America, then spread throughout the Americas and introduced to the rest of the world in the late 15 th and early 16 th centuries when Europeans came into contact with these landmarks (Huyen.,
Corn in the world’s third-most important food crop, trailing only wheat and rice Corn is produced at a rate of about 600 million tons, with a market value of up to $50 billion Directly or indirectly, it has fed 15-20% of humanity, cultivated in more than 70 countries with more than 100 million hectares
Currently, maize ranks first in yield, second in yield, and third in the area compared to other food crops (Huyen., 2005)
In the period 2005-2008, the world’s maize production averaged between 696.2 and 723.3 million tons The U.S has the largest corn production, accounting for 40.62% of the total production, with the rest produced by other countries (Jonh & Cliton, 1996)
Trend of traditional wine products
Currently, Vietnam’s alcohol industry is still underdeveloped Technology and equipment are not advanced, product quality is not high, and product range is small, making it difficult to meet domestic and export demand The reason is the lack of capital to invest in innovative equipment and technology and improve product quality, which leads to poor competitiveness Meanwhile, winemaking by the manual method cannot be managed; smuggled wine and fake wine have not yet taken any feasible measures to prevent and make it difficult for businesses and the state to consume alcohol products FDI enterprises produced by their brands are not strong, so they can only mobilize 17% of their capacity
In 2014, the Ministry of Industry and Trade will adjust several regulations of Circular 39 of the Ministry of Industry and Trade on the management of alcohol production and trading: adjustment of wine stamping execution time; increased inspection of craft wineries; and adjusting the planning of Beer – Alcohol – Beverage Industry in Vietnam to suit the current situation In the coming time, the Market Management Department will strengthen its forces in the provinces and cities, striving to have each district have a market management team Each commune and ward has a market management team For this work to achieve high results, it is necessary to actively cooperate with associations and businesses in providing information on counterfeiting cases Industry associations also need to guide consumers in developing standardization of the craft wine production process (E Lewis., 1894)
In Vietnam, there are many winemaking villages, especially for wines with their own characteristics, but in general, the quality is not high, and there is no wine beyond the locality to integrate into the market and compete with other brands of foreign wine The problem of researching and applying scientific advances to improve production technology, improve and stabilize the quality of specialty wines of traditional craft villages, can be put into production on an industrial scale This is a necessary and important job in the development strategy of Vietnam’s wine industry (Vietnam Alcohol – Beer – Beverage Association)
Traditional yeast wine is considered an indispensable feature in the culinary culture of many countries around the world, not only in Vietnam Fermented wines come in many varieties and made from many sources, but generally fall into two main groups: distilled and non-distilled However, most of the traditional wines in our country are produced entirely manually on a small scale, with low yield and unstable quality, failing to meet Vietnam standards (TCVN 704-2002), especially the physicochemical criteria and microorganisms directly that affect the health of consumers.
STATUS OF THE CONSIDERED ISSUE AT THE TRAINING
Object and scope of study
Surveying whole corn wine production of Moc Sa Investment and Trading Joint Stock Company from raw materials, processing to packaging stages.
Location and time
Moc Sa Investment and Trading Joint Stock Company, address: Sub-area I Hospital, Moc Chau farm town, Moc Chau district, Son La city
Research contents
- Surveying the process of specialty corn wine at Moc Sa Investment and Trading Joint Stock Company;
- To survey basic evaluation standards applied at the company scale for production quality at Moc Sa Company.
Research methodology
- Collect documents and information available at the company;
- Interviews staff in the company;
- Refer to relevant materials from many sources such as the internet, textbooks, books, etc
- Observe the entire production process, at the internship facility, from importing raw materials into warehouses to producing finished products;
- Directly involved in the production process;
- Learn and observe the specifications and principles of operation of equipment and machinery used
3.4.2 Raw materials for production of specialty corn wine at Moc Sa Investment and Trade Joint Stock Company
Raw materials are the determining factor in the quality of the product
Produce a product with good content, and it is necessary to have quality assurance materials The raw materials for fermenting alcohol into sugar are high-starch grains such as rice, corn kernels, cassava, etc
Corn raw materials are purchased locally
Locals corn varieties have been around for a long time, have a different nature from other varieties, and can be passed on to later generations
The hybrid corn varieties: advanced hybrid generation due to free pollination
Mixed corn varieties: the evolutionary generation of the combination of elite sources of different genetic origins Includes free-sourced corn variety, synthetic, hybrid, or triple hybrid varieties, and selected according to a target such as productivity, growth time characteristics, resilience
Improved free pollinator corn variety: set relatively uniform samples representing the best part of a population during an improved cycle [1]
The corn family has many varieties: horse-toothed corn, stone corn, glutinous corn, tedious corn Corn are yellow, purple, or white In corn, there are usually the following ingredients:
Protein: 8.5-10% content in corn The protein composition in corn also has glutelin, globulin as the main protein of zein corn (zein is a prolamin with almost no lysine and tryptophan)
These are two limiting factors in the protein of corn; although the protein absorption factor reaches 95-97%, the rate of nitrogen use (NPU) is only 47%
Lipids: 4-5% pure corn grain, most of which are concentrated in germs
The lipids in corn are 50% linoleic acid, 31% oleic acid, 13% palmitic acid and, 3% stearic
Glucide: mostly about 60% is starchy
Cornstarch particles also include amylopectin and amino acid
There are some types of added sugar and single sugar in corn grain
Mineral: poor calcium, iron, and zinc but rich in phosphorus and magnesium
Vitamin: high β-carotene, vitamin E, vitamin B1, B6, and poor vitamin PP
Table 4 Nutritional value of corn Basic nutrition information
Calories 96 Vitamin A 13àg Calcium 3mg
Water 73% Vitamin C 5.5mg Fe 0.45mg
Protein 3.4g Vitamin D 0àg Magnesium 26mg
Carbohydrate 21g Vitamin E 0.09mg Phosphorus 77mg
Sugar 4.5g Vitamin K 0.4àg Kali 218mg
Fiber 2.4g Vitamin B1 0.09mg Sodium 1mg
Fat 1.5g Vitamin B2 0.06mg Zn 0.62mg
Monounsaturated 0.37g Vitamin B5 0.79mg Manganese 0.17mg Poly-saturation 0.6g Vitamin B6 0.14mg Selenium 0.2àg
The chemical composition of corn kernels is mainly starch, protein In addition, corn contains other substances with less than the two mentioned above, such as sugar, minerals, fats, vitamins, etc
The chemical composition of corn grain depends on many factors such as particle size, climate, and arable land
Amylose and amylopectin are the two polysaccharides that make up cornstarch grains Amylose is made up of glucose roots and is bound together by the α-1.4 glucoside bond that forms a linear circuit The glucose roots in the stool from amylose can be from 200-1000 roots and correspond to the quantum molecule of 34200-162000 Amylopectin is also composed of glucose root bits
In addition to the α-1.4 glucoside bond, the glucose-based molecule is also connected by α-1.6 glucoside joins to form branching vessels [16]
Microorganisms are involved in alcohol fermentation (lactic acid and acetic acid) [36]
- Anaerobic living and not mandatory
- Fermenting many different types of sugar
- Fermented at a relatively high temperature
- Withstand high acidity environment, high alcohol content
- Capable of secreting the enzyme system zymase
- Ferment only mono or disaccharide sugar under anaerobic conditions
- The appropriate sugar concentration for fermentation is 10-15%
- Produce enzymse for hydrolyzing starch and protein
- Develop in the temperature range of 15-40oC, the optimum temperature is 30-32oC
- The ability to produce enzymes is mainly amylase, protease, and catalase
- Capable of making many enzymes: amylase, maltase, protease
- It-Easy to grow in a starchy environment
- Bacteria (Zymomonas Mobilis) - It is a g-bacterium
- It can only be converted into glucose, fructose, and sucrose with ethanol, cannot ferment complex carbohydrates
- Fermentation is constantly producing poor, unstable alcohol
- Nitrogen accumulation for yeast, creating a pH suitable for fermentation (pH = 4.5-5)
Our people have used traditional wine making methods since ancient times with traditional wine yeast Yeast is the habitat for the habitat and maintenance of microorganisms, including mold, yeast, and bacteria [3]
There are two types of cakes:
- Sweet yeast cakes are used for cooking sticky wine, bitter yeast cakes for cooking white wine
- White yeast cake: there are three types of white yeast cake
- Traditional herbal yeast - Herbal yeast cake (leaf yeast) - Non-herbal (regular yeast) The main ingredients of yeast cakes are rice flour and yeast (microbiological) In antibiotics, yeast will be added to inhibit the growth of microorganisms Traditional herbal yeast, not supplemented with antibiotics but using some other traditional herbal (antiseptic and flavoring) Similar to traditional herbal yeast, in leaf yeast, some types are used as substitutes for traditional herbal antiseptic and flavoring) [3]
Ecosystems in the yeast cake:
- Fake endomycopsis (capable of intestinal and alcohol-solving);
- Bacteria (mainly Lactic and Acetic)
There are many bacteria in yeast, but mainly lactic and acetic bacteria
In the early stages of fermentation, these bacteria grow and create a pH environment suitable for yeast growth However, if the pH is too low, it presents in the yeast solution, acetic bacteria will oxidize alcohol into acetic acid, reducing the amount of alcohol formed [31]
Add water: ratio 1 corn/3 water 30-40 days t: 1-3 days t° = 30-35°C t: 2-3 hours
Reduction of aldehydes and impurities t° = 60-70°C t: 3-4 hours t° = 60-70°C
The common name of yeast refers to a group of single-celled yeasts that usually reproduces by cutting This group is abundant in nature and can produce wine, beer, bread Yeast cells are rich in vitamins and proteins (especially vitamin B and D2) [6], [11]
3.4.3 The processing of specialty corn wine at Moc Sa Investment and Trading Joint Stock Company
Figure 3 Diagram of corn wine production process
Packaging Anaerobic fermentationStage saccharification a Material handling
After retrieving from the farm, corn will be packed into bags and taken to the warehouse for storage
Preparation: corn grain removed from the storage will have dust, other impurities will be processed and washed away from the grain to avoid affecting the production process, and this process helps corn grain suck water, soften to help the cooking process faster [6] b Cooked
After washing and removing impurities, corn grain will be put in the stainless steel cooking pot, covered, and tightened the fixed snails to ensure to avoid evaporating to a temperature of 60-70 o C for 3-4 hours [27]
The purpose of cooking raw materials is to break down the cell membranes of starches, which facilitates them to dissolve in a solution
Figure 4 Stainless steel cooling pot (capacity 100 liters)
- Layer of insulation: 8cm c Cooling
After the cooking process is complete, the corn will need to cool to 30-35 o C for 2-3 hours Corn grain must be cooked evenly; the spongy must not be too dry and too flabby but still ensure maximum expansion to create favorable conditions for the yeast segment Ripe corn needs to cool in a cool place, without dust, clean environment avoids microorganisms [27] d Mix and ferment leaves
10 kg of corn will mix with 6-7 yeast cakes; too much or too little will damage the yeast
The yeast cake is finely ground, and mixed with corn Each production facility will choose different types of yeast Regardless of the type of yeast used, the fermentation process has the following stages:
Saccharification stages: corn wine after incubation for 1-3 days (depending on the type of yeast and environmental temperature) is transferred to the container, filled with water at the rate of about 1 part of the material, 2-3 liters water and continue incubated for about 30-40 days [6], [27]
Anaerobic fermentation stage: the aerobic fermentation stage (with air): corn is brewed in conditions where there is air for yeast to grow The oxygen-rich environment will help increase the biomass process of yeast, ensuring the number of yeasts converting the starch in corn into sugar This period usually lasts 2-3 days, depending on the weather conditions, temperature, and the quality of the yeast cake
Figure 5 Stainless steel tank (300 liters)
This stainless steel tank aims to brew and ferment so that the fermentation process is free from microorganisms
Request: during mixing and fermentation, the equipment and items will be cleaned The product of fermentation contains more or fewer impurities mainly at this stage If the environment is not sanitary, microorganisms present in the environment will work together with yeast and produce byproducts (undesirable substances)
Using a yeast mixer will help reduce the workforce and ensure more hygiene when mixing by hand
The mixing and fermentation area should have its own area (technical area- yeast wool area) to ensure a clean environment, avoiding bacterial infections from other areas simultaneously
Installing air conditioning equipment in enclosed rooms will be easier to apply in temperature control in a fermentation environment [27] e LH-J80 Alcohol Meter
The LH-J80 optical device was used to determine the alcohol during a fermentation
After the filtration is completed, before bottling, it is necessary to check the alcohol level and measure the alcohol or alcohol concentration to ensure the correct alcohol concentration f Distillation
DISCUSSION AND LESSON LEARNED
DISCUSSION
Corn, yeast from the leaves of the forest, and unique materials of the indigenous people are the specialty for corn wine of each region The specialty in production at each production facility is the way of distillation and the type of leaf yeast used to create a different characteristic taste Currently, in the corn wine market in the north of Vietnam, some wines are produced from corn with very famous and long-standing traditional herbal yeast such as Tap Na wine (Cao Bang), corn wine Bac Ha (Lao Cai), Thanh Van (Ha Giang) and Na Hang (Tuyen Quang)
The traditional corn winemaking process of the wines mentioned above is the same The material is washed, steamed thoroughly, moisturized for about two days, then the onion ferments liquid, bringing the distillation to obtain the finished product Each locality produces its yeast cakes; the corn ingredients used to cook wine are also different, thus creating the unique flavors of each wine
Moc Sa JSC has combined the modern production process imported from abroad with the traditional process of cooking wine of indigenous people to create its characteristics, highlight and maintain traditional culture Moc Sa JSC has an address in Ward I Hospital, Moc Chau Farm Town, Moc Chau District,
Son La city, which is geographically convenient for the production and distribution of products The factory’s operation is diverse in producing leaf yeast, corn wine, charcoal from bamboo production, and essential oils made from bamboo, dried beef specialties of the Northwest Employees working at the factory are mainly locally trained and long-skilled
Advantages: wine produced in the traditional method combined with the production process imported from abroad, the operation is easy and helps increase production productivity, and the wine has a fragrant smell, rich taste, and smoothness The characteristic flavor of traditional wine comprises nearly 24 different herbs and compounds of four groups: acid, alcohol, aldehyde, and esters produced during fermentation and distillation The wine field is distributed to livestock households
Disadvantages: due to the production with leaf yeast, the incubation period is from 30-40 days, because the corn has been ripened for an extended period of time, it will interfere with the fermentation process, resulting in poor fermentation quality.
LESSON AND LEARNED
After an internship at Moc Sa Investment and Trading Joint Stock Company, I need to learn more knowledge and need more time to understand the wine production process with technological models, to receive review, evaluate and understand the production process of maize wine with leaf yeast
During the internship at Moc Sa JSC, I have gained experience and skills
In particular, I have participated with workers in the winery, directly involved in the production process from the selecting raw materials to finished products The staff here are very enthusiastic to answer and skills at work, handling situations at work
During the internship, I could apply my knowledge in this field and better understand the practical experience In particular, I have a better understanding of the working environment and the nature of the work of the food technology industry I no longer lack confidence and be timid as before instead of openness, I improve the ability to communicate and give opinions in public
Moc Sa Investment and Trading Joint Stock Company has complied with product quality and food safety standards In the production stage, the factory has ensured hygiene and safety for customers’ health, has introduced modern technology into the process of specialty corn wine to improve the value of finished products As one of the enterprises producing specialty corn wine according to food hygiene and safety standards, the company has ensured the quality of raw materials and quantity for specialty corn wine.
CONCLUSION
After an internship at Moc Sa Company, from theory to practice through the method of data collection by interviewing, observing and directly participating in production I completed the topic “Surveying the process of producing specialty corn wine” and solved some of the following important issues:
Surveying the process of specialty corn wine Moc Sa Investment and Trading Joint Stock Company;
Surveying basic evaluation standards applied at the company scale for production quality at Moc Sa Company
Learn about the production process of producing specialty corn wine at Moc Sa factory, from care to finished product During the process of directly participating in the production, from the perspective of a student, I realized that in order to create a product that meets the prescribed standards, it is necessary to go through many stages as well as the regulation applied at the factory
Moc Sa Investment and Trading Joint Stock Company has fully met the requirement of quality products such as TCVN 7043:2013, QCVN 01:2009/BYT
Moreover, the company is also honored to be granted the “Certificate of Intellectual Property” by the Provincial Department of Science and Technology
However, the company has not operated at full capacity, and the number of workers in the factory is still limited Because the volume of wine produced is primarily quarterly and based on orders, the output value is not high
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