surveying the process of producing specialty corn wine at moc sa company

THAI NGUYEN UNIVERSITY

UNIVERSITY OF AGRICULTURAL AND FORESTRY

VU TUNG LAM

SURVEYING THE PROCESS OF PRODUCING SPECIALTY CORN WINE AT MOC SA COMPANY

BACHELOR THESIS

Study Mode: Full-time

Major: Food Technology

Faculty: Advanced Education Program Batch: 2016 – 2020

Type: On-the-Job Training (OJT)

Thai Nguyen, 2022

DOCUMENTATION PAGE WITH ABSTRACT

Thai Nguyen University of Agriculture and Forestry

Thesis Title Surveying the process of producing specialty corn wine

Supervisor (s) Ms Trinh Thị Chung Supervisor’s

Signature Abstract: “Corn wine” is a traditional wine made from 24 types of yeast leaves by indigenous people in the Northwest Vietnam To make wine, corn used to cook must be chosen carefully as all seeds must be the same and round, then extracted and brewed with “leaves” yeast In the Northwest mountainous region, leaf-fermented wines are very popular and widely used Leaves yeast can not only be combined to make wine, but it can also be used to make medicines in Eastern medicine Traditional corn wine brewed with “leaves” yeast has been produced in many places in North Each production facility has different production methods as well as different types of yeast that used to create a unique flavor and flavor by place Moc Sa Company has applied machinery imported from abroad to improve the production process of “corn wine brewed with leaf yeast” that has been passed on for a long time The capacity and quality of wine production have both improved as a result of this combination In parallel, the Moc Sa company has been developing a number of wines from the local supply On the other hand, due to economic needs, the production of alcohol is not up to the standard of alcohol in winemaking families, leading to a decrease in finished products Due to the combination of modern production and due to the combination of modern production processes with traditional production processes, the company has created quality products

Keywords: Moc Sa Company, corn wine, leaves yeast, traditional wine, quality products, winemaking, unique flavors,…

Number of pages: 51 pages Date of

Submission:

ACKNOWLEDGEMENT

I would like to thank the board of directors and teachers of Nong Lam University – Thai Nguyen University, unique is the teachers lecturing Food technology major for their dedication to helping, teaching, imparting useful knowledge and valuable experiences to me throughout the learning at school It gives you confidence to walk down the road when you are no longer in school

I would like to thank Mr Lo Van Thang in particular and the employees at Moc Sa company in Moc Chau province in general for helping and creating favorable conditions for me during my internship and research in the locality

In particular, I would like to thank Dr Trinh Thi Chung She is my supervisor and helped me throughout the course of my bachelor thesis

During the course, I also received a lot of encouragement and help from friends, brothers, sisters, and my family, they gave me more motivation and helped me complete the course I would like to sincerely thank you

Due to the first internship at a production and processing facility, there are many shortcomings in knowledge and experience, and limited time should not prevent errors I would like to ask for your comments and suggestion to make my thesis more complete

Sincerely,

Thai Nguyen, December 14, 2021

Student Vu Tung Lam

2.3 Trend of traditional wine products 25

PART III STATUS OF THE CONSIDERED ISSUE AT THE TRAINING AGENCY 28

3.1 Object and scope of study: 28

3.4 Research methodology 28

3.4.1 Methods of information collection 28

3.4.2 Raw materials for production of specialty corn wine at Moc Sa Investment and Trade Joint Stock Company 29

3.4.3 The processing of specialty corn wine at Moc Sa Investment and Trading Joint Stock Company 35

PART IV DISCUSSION AND LESSON LEARNED 50

4.1 DISCUSSION 50

4.2 LESSON AND LEARNED 51

PART V CONCLUSION 53

REFERENCES 54

LIST OF FIGURE

Figure 1 The company’s products 8

Figure 2 Diagram of the organization structure of the company 10

Figure 3 Diagram of corn wine production process 35

Figure 4 Stainless steel cooling pot (capacity 100 liters) 36

Figure 5 Stainless steel tank (300 liters) 38

Figure 6 LH-J80 Alcohol Meter 39

Figure 7 Steam distillation machine (capacity 350 liters) 41

Figure 8 Concrete storage baths, condensate, and alcohol chillers (300 liters) 42

Figure 9 Coal-fired boiler 43

Figure 10 Bottle washing machine with 24 faucets 44

Figure 11 Vacuum filling machine with six nozzles 45

Figure 12 Alcohol results test sample 47

Figure 13 Water results sample at the factory 48

LIST OF TABLE

Table 1 Diary of training 11

Table 2 Chemical composition of corn (Units:%) 15

Table 3 Chemical composition in the main part of corn (Unit :%) 16

Table 4 Nutritional value of corn 31

LISTS OF ABBREVIATIONS

JSC Joint-stock company α Alpha

β Beta % Percentage

USD National Nutrient Database

oC Degrees Celsius EU European Union

FDI Foreign Direct Investment TCVN Vietnam Standards

NPU Neural processing unit Fe Iron

Zn Zinc Cu Copper µg Microgram mg Milligrams

pH Measure of how acidic/basic water t Time

to Temperature m Meter

cm Centimeter mm Millimeter Kw Kilowatt V Voltage

MPa Megapascal Pressure Unit Hz Hertz

PART I INTRODUCTION 1.1 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”

1.2 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

1.3 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

1.4 Profile of The Cooperating Agency

Company name: Moc Sa Investment and Trading Joint Stock Company Company Initial: MOCSA., JSC

Operating type: Distilling and concocting spirits Tax code: 5500482512

Address: Sub-Zone I Hospital, Moc Chau Farm Town, Moc Chau District,

Company history

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 4000m2 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

THE COMPANY’S MAIN PRODUCT

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

Figure 1 The company’s products

FACTORY PREMISES DIAGRAM

Drying room Distillation room

Bottle washing area

Department

Room for drying ingredients and sprinkling yeast

Raw material warehouse Kitchen The raw material

processing treatment area

Gate

Product filling and packing area

Depot Steam furnace

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

General Director Secretary of the

Company

Deputy Director of the Company Finance

and Accounting Department

Business Department

Production Engineering Department

Cooker – Filter – Fermenting

Workshop

Filling and Packaging Workshop

1.5 Description of Activities

Table 1 Diary of training

From: 15/02/2020 –

30/02/2020

Find out the company’s formation process

From: 01/03/2020 –

29/04/2020

To study all equipment in the corn wine production

From: 01/05/2020 –

PART II LITERATURE REVIEW 2.1 Corn

a General understanding of 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 17th 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 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

anti-intestines, thereby reducing blood cholesterol levels (Tinh N H., 1997; Tra T T.,

2010)

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.,

1990; Weber., 1987)

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

(Source: Cao Dac Diem, 1989)

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

(Source: Cao Dac Diem., 1989)

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.,

1998)

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)

In recent years, corn has also been a food plant; people use stomach corn as high-grade vegetables Vegetable corn is preferred because it is clean and has a high nutritional content As an export food, glutinous corn and sugar corn (sweet

corn) are fresh or canned (David Beck., 2002)

2.2 Leaves yeast

a Characteristics and principles

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

(36-40oC), 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

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)

In the years 2000-2008, the average corn yield in the world was 4.14 tons per hectare EU countries account for 9.17 tons per hectare, accounting for a quarter of the world’s grain production Countries with high corn yields during this period include Italy (9.2 tons per hectare); France (8.2 tons/ha); and the U.S

(7.9 tons/ha) (Vietnam., 2003)

The demand for corn in countries is also very great, averaging 702.5-768.8 million tons annually The U.S is the largest consumer of corn, accounting for 33.52% of the world’s total corn production The amount of corn used as raw materials for the production of hydrolyzed starch products in the U.S tripled, from 6.21 million tons in 1975 to 18.6 million tons in 1993 Between 1990 and 1993, corn used to produce starch and sugar products accounted for 7.2-8.2% of total production, topping other grains The total capacity of corn-sweetened products in 27 U.S factories was about 11.8 million tons in 1993 and rose to 113.2 million tons in 1995 In 1992, the U.S produced 6 million tons of fructose syrup, 2.8 million tons of glucose syrup, and 680 thousand tons of glucose

(Sorini, 2003)

Corn is classified as a major trade between countries, averaging between 82.6 and 86.7 million tons annually Corn exports from the United States, in particular, accounted for 64.41% of total production, while other countries

accounted for 35.59% (Hoa., V D & Hung., B T., 1995; Vietnam, 2003)

One-third of the world’s population uses corn primarily as food, which accounts for about 21% of the corn production Whole grain corn contains a variety of natural smoothies of group B (B1, B6, B12), niacin, and other trace elements Corn is a recommended source of starch for diabetics, citing its high fiber ratio and low glycemic index compared to rice and noodles; milk enhances satiety while slowing the absorption and metabolism of sugar, enhancing the

absorption of the large intestine (Huyen, 2005)

Animal feed is used the most In capitalist countries, more than 70% of the corn production is used for animal feed, while in developed agricultural

countries, about 50% (Huyen, 2005; Geovana, Luciana & Valdir Soldi, 2005)

In the industry, corn is used in many applications In the field of food processing, corn is used as raw material for the production of beverages, confectionery, nutritional powders, starch, glucose, and seafood processing In the U.S and some other countries, such as Japan and Thailand, mainly starch products, starchy bile, and glucose are produced from corn In the pharmaceutical industry, corn embryos are used to press oil and produce vitamin E and B

(Schober & Bean., 2008) In other industries, cornstarch is used as adhesives,

e.g., in the Paper and Caton Packaging industries In the textile industry, it is used for yarding and dyeing fabrics and yarn Corn flour is used to produce glues and additives in the pharmaceutical and cosmetic industries In the world agricultural market, corn ranks first on the list of items with high circulation rate

In Vietnam

Currently, our country produces about 1 million tons of corn per year As of

2007, the production of grain corn reached 3 million tons/year (Vietnam, 2003)

The area of maize cultivation is currently most concentrated in the Tay Nguyen, Northwest, Lam Dong, Southeast, and Northeast regions In 2000, the area of maize cultivation reached 730.2×103 ha (Huyen, 2005; Vietnam, 2003)

In the period 200-2007, the average corn yield in our country reached 27 weight per hectare Notably, An Giang: 66.3 weights/ha; Ha Giang, Cao Bang, Bac Giang, Vinh Phuc, Phu Tho, Hoa Binh, Lam Dong: 35.5 weights/ha; Dong

Nai, Ha Tay: 29.2 weights/ha (Huyen, 2005; Vietnam, 2003)

Domestic, corn is used for many purposes with the following proportion: used as food: 20-25%; forage: 60-65%; raw materials in the industry, especially the food industry 15-20% of which are used to produce glucose, starchy bile,

confectionery, beverages, and vegetable oils (Huyen, 2005; Huong., P T &

Viet., N V., 1996)

Corn can be processed in many forms of products Traditional dishes made from corn such as popcorn, grilled corn, boiled corn, explosive corn, and snacks; sticky rice are attractive dishes that are nutritious Many places grow corn for green vegetables: canned stomach corn exported, served internally, or used as daily food as a high-end fresh vegetable has increased income for farmers In addition to the above uses, corn is also used as a microbial culture environment, producing acetic acid Cornstarch is used as a raw material and pharmaceutical preparation material It can be affirmed that corn is food crop that brings high economic value and plays an important role in human life

2.3 Trend of traditional wine products In Vietnam

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

(E Lewis., 1894)

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)

In the world

Traditional yeast wine is considered an indispensable feature in the culinary culture of many countries around the world, not only in Vietnam Fermented