{"id":490,"date":"2022-06-11T16:56:47","date_gmt":"2022-06-11T16:56:47","guid":{"rendered":"https:\/\/ruouviet.com.vn\/?p=490"},"modified":"2026-04-26T15:54:05","modified_gmt":"2026-04-26T08:54:05","slug":"phan-loai-qua-trinh-dien-bien-va-dieu-kien-cua-qua-trinh-len-men-ruou","status":"publish","type":"post","link":"https:\/\/ruouviet.com.vn\/e_n\/phan-loai-qua-trinh-dien-bien-va-dieu-kien-cua-qua-trinh-len-men-ruou\/","title":{"rendered":"Qu\u00e1 tr\u00ecnh l\u00ean men r\u01b0\u1ee3u, \u0111i\u1ec1u ki\u1ec7n v\u00e0 di\u1ec5n bi\u1ebfn"},"content":{"rendered":"

The fermented products: wine, yogurt, sauce, fruit,... long since have become popular in the meal of the person. Fermented products are on the rise according to the development of society, especially alcohol \u2013 drink popular top in Vietnam. And to produce wine, then fermented occupy factors and the role dark matter, so fermentation in wine production process how? happenings and conditions out? Let's Wine Encyclopedia learn under this article.<\/p>\r\n\r\n\r\n\r\n

The concept and classification of fermentation<\/strong><\/h2>\r\n\r\n\r\n\r\n

Fermentation is the process of exchange of material and transform material, over which the organic matter affected by microbial additions to the fermentation process, thanks to the enzyme's intrinsic them to convert into the products of secondary desire.<\/p>\r\n\r\n\r\n\r\n

Fermented alcohol (ethanol) is the process of fermentation because yeast. During fermentation, yeast metabolism in the environment contain sugar, they ferment and the nutrients needed by the other, thereby creating the specific products primarily in the environment fermented wine.<\/p>\r\n

\"S\u1ea3n
Alcohol products made from the fermentation of starch<\/strong><\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n

Classification:<\/strong><\/p>\r\n\r\n\r\n\r\n

    \r\n
  1. Classification according to the author: fermented by mold, fermentation by yeast, fermented by bacteria and yeast, fermented by mold and yeast<\/li>\r\n
  2. Classified by raw material: product fermented from starch, sugar; fermented products from vegetables; fermented products from aquatic products and meat products; fermented milk;...<\/li>\r\n
  3. Classification according to conditions: fermentation anaerobic and aerobic<\/li>\r\n
  4. Classify the nature of the final product: based on the nature of products people are divided into: industrial fermentation classic and fermentation technology, modern<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

    More:<\/p>\r\n\r\n\r\n\r\n

    The phase chemistry of wine fermentation<\/strong><\/h3>\r\n

    Qu\u00e1 tr\u00ecnh l\u00ean men r\u01b0\u1ee3u (hay c\u00f2n g\u1ecdi l\u00e0 l\u00ean men ethanol) di\u1ec5n ra qua ba giai \u0111o\u1ea1n ch\u00ednh, th\u01b0\u1eddng \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 pha l\u00ean men<\/strong> trong t\u00e0i li\u1ec7u khoa h\u1ecdc. Ba pha n\u00e0y bao g\u1ed3m: pha th\u00edch nghi (lag phase, hay c\u00f2n g\u1ecdi l\u00e0 Th\u1eddi k\u1ef3 c\u1ea3m h\u1ee9ng), pha ph\u00e1t tri\u1ec3n m\u1ea1nh (log phase), v\u00e0 pha suy gi\u1ea3m (stationary phase)<\/strong>.<\/p>\r\n

    1. Pha th\u00edch nghi (Lag Phase \u2013 Th\u1eddi k\u1ef3 c\u1ea3m h\u1ee9ng)<\/strong><\/h4>\r\n

    \u0110\u00e2y l\u00e0 giai \u0111o\u1ea1n \u0111\u1ea7u ti\u00ean khi n\u1ea5m men v\u1eeba \u0111\u01b0\u1ee3c \u0111\u01b0a v\u00e0o m\u00f4i tr\u01b0\u1eddng ch\u1ee9a \u0111\u01b0\u1eddng v\u00e0 ch\u1ea5t dinh d\u01b0\u1ee1ng. Trong giai \u0111o\u1ea1n n\u00e0y, n\u1ea5m men ch\u01b0a b\u1eaft \u0111\u1ea7u s\u1ea3n xu\u1ea5t ethanol ngay<\/strong>, m\u00e0 \u0111ang th\u00edch nghi v\u1edbi m\u00f4i tr\u01b0\u1eddng m\u1edbi<\/strong>. C\u00e1c t\u1ebf b\u00e0o n\u1ea5m men b\u1eaft \u0111\u1ea7u h\u1ea5p thu c\u00e1c ch\u1ea5t dinh d\u01b0\u1ee1ng t\u1eeb m\u00f4i tr\u01b0\u1eddng v\u00e0 k\u00edch ho\u1ea1t c\u00e1c enzyme <\/strong>(ch\u1ea5t x\u00fac t\u00e1c sinh h\u1ecdc \u0111\u1ec3 sinh ra r\u01b0\u1ee3u, etanol) c\u1ea7n thi\u1ebft cho qu\u00e1 tr\u00ecnh l\u00ean men. (n\u1ea5m men kh\u00f4ng tr\u1ef1c ti\u1ebfp sinh ra r\u01b0\u1ee3u, m\u00e0 n\u00f3 sinh ra enzyme, \u0111\u1ec3 enzzyme x\u00fac t\u00e1c t\u1ea1o ra r\u01b0\u1ee3u)<\/p>\r\n

    Do n\u1ea5m men c\u1ea7n th\u1eddi gian \u0111\u1ec3 \u0111i\u1ec1u ch\u1ec9nh h\u1ec7 th\u1ed1ng enzyme v\u00e0 t\u0103ng tr\u01b0\u1edfng, n\u00ean t\u1ed1c \u0111\u1ed9 s\u1ea3n sinh ethanol trong giai \u0111o\u1ea1n n\u00e0y c\u00f2n th\u1ea5p. M\u1ed9t s\u1ed1 h\u1ee3p ch\u1ea5t kh\u00e1c c\u0169ng \u0111\u01b0\u1ee3c t\u1ea1o ra trong giai \u0111o\u1ea1n n\u00e0y, trong \u0111\u00f3 c\u00f3 glycerol<\/strong> (m\u1ed9t lo\u1ea1i r\u01b0\u1ee3u \u0111a ch\u1ee9c gi\u00fap \u0111i\u1ec1u ch\u1ec9nh \u00e1p su\u1ea5t th\u1ea9m th\u1ea5u b\u00ean trong t\u1ebf b\u00e0o n\u1ea5m men). Tuy nhi\u00ean, glycerol ch\u1ec9 l\u00e0 s\u1ea3n ph\u1ea9m ph\u1ee5<\/strong> v\u00e0 kh\u00f4ng ph\u1ea3i m\u1ee5c ti\u00eau ch\u00ednh c\u1ee7a qu\u00e1 tr\u00ecnh l\u00ean men.<\/p>\r\n

    V\u1ec1 m\u1eb7t h\u00f3a h\u1ecdc, l\u00fac n\u00e0y h\u00e0m l\u01b0\u1ee3ng acetaldehyde (CH\u2083CHO,<\/strong> ta quen g\u1ecdi l\u00e0 aldehid)<\/strong> trong m\u00f4i tr\u01b0\u1eddng c\u00f2n th\u1ea5p. Acetaldehyde \u0111\u00f3ng vai tr\u00f2 quan tr\u1ecdng trong vi\u1ec7c ti\u1ebfp nh\u1eadn hydro trong qu\u00e1 tr\u00ecnh l\u00ean men. Do acetaldehyde ch\u01b0a c\u00f3 nhi\u1ec1u, hydro t\u1eeb ph\u1ea3n \u1ee9ng c\u1ee7a alcol dehydrogenase (enzyme gi\u00fap t\u1ea1o ethanol) <\/strong>s\u1ebd \u0111\u01b0\u1ee3c chuy\u1ec3n sang m\u1ed9t h\u1ee3p ch\u1ea5t trung gian kh\u00e1c l\u00e0 phosphoglyceraldehyde, t\u1ea1o th\u00e0nh m\u1ed9t ch\u1ea5t g\u1ecdi l\u00e0 photpho glyceryl<\/strong>. Sau \u0111\u00f3, photpho <\/strong>glyceryl b\u1ecb th\u1ee7y ph\u00e2n (ph\u1ea3n \u1ee9ng ph\u00e2n h\u1ee7y b\u1eb1ng n\u01b0\u1edbc), gi\u1ea3i ph\u00f3ng ra acid phosphoric v\u00e0 glycerol.<\/p>\r\n

    2. Pha ph\u00e1t tri\u1ec3n m\u1ea1nh (Log Phase)<\/strong><\/h4>\r\n

    Sau khi \u0111\u00e3 th\u00edch nghi v\u1edbi m\u00f4i tr\u01b0\u1eddng, n\u1ea5m men b\u1eaft \u0111\u1ea7u sinh s\u1ea3n v\u00e0 ph\u00e1t tri\u1ec3n r\u1ea5t nhanh<\/strong>. \u0110\u00e2y l\u00e0 giai \u0111o\u1ea1n quan tr\u1ecdng nh\u1ea5t trong qu\u00e1 tr\u00ecnh l\u00ean men r\u01b0\u1ee3u<\/p>\r\n

    L\u00fac n\u00e0y, h\u00e0m l\u01b0\u1ee3ng acetaldehyde<\/strong> \u0111\u00e3 \u0111\u01b0\u1ee3c t\u1ea1o ra nhi\u1ec1u h\u01a1n, n\u00ean hydro <\/strong>t\u1eeb alcol dehydrogenase <\/strong>s\u1ebd \u0111\u01b0\u1ee3c chuy\u1ec3n sang acetaldehyde<\/strong> thay v\u00ec glycerol<\/strong>, d\u1eabn \u0111\u1ebfn s\u1ef1 h\u00ecnh th\u00e0nh m\u1ea1nh m\u1ebd c\u1ee7a ethanol <\/strong>(C\u2082H\u2085OH) v\u00e0 kh\u00ed CO\u2082\u00a0<\/p>\r\n

    Trong pha n\u00e0y, c\u00e1c b\u1ecdt kh\u00ed CO\u2082 <\/strong>\u0111\u01b0\u1ee3c sinh ra nhi\u1ec1u, ta c\u00f3 th\u1ec3 th\u1ea5y r\u00f5 b\u1eb1ng m\u1eaft th\u01b0\u1eddng d\u01b0\u1edbi d\u1ea1ng b\u1ecdt s\u1ee7i l\u00ean tr\u00ean b\u1ec1 m\u1eb7t dung d\u1ecbch l\u00ean men. \u0110\u1ed3ng th\u1eddi, nhi\u1ec7t \u0111\u1ed9 h\u1ed7n h\u1ee3p l\u00ean men c\u00f3 th\u1ec3 t\u0103ng l\u00ean do qu\u00e1 tr\u00ecnh trao \u0111\u1ed5i ch\u1ea5t c\u1ee7a n\u1ea5m men sinh nhi\u1ec7t. N\u1ebfu nhi\u1ec7t \u0111\u1ed9 t\u0103ng qu\u00e1 cao (tr\u00ean 35-38 \u0111\u1ed9), c\u00f3 th\u1ec3 \u1ea3nh h\u01b0\u1edfng ti\u00eau c\u1ef1c \u0111\u1ebfn s\u1ef1 ph\u00e1t tri\u1ec3n c\u1ee7a n\u1ea5m men v\u00e0 l\u00e0m gi\u1ea3m hi\u1ec7u su\u1ea5t l\u00ean men n\u00ean c\u00e1c nh\u00e0 s\u1ea3n xu\u1ea5t c\u1ea7n c\u00f3 gi\u1ea3i ph\u00e1p v\u00e0 th\u01b0\u1eddng xuy\u00ean ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 n\u00e0y (b\u1ed3n c\u00f3 \u0111\u01b0\u1eddng kinh v\u1eeba ph\u1ea3i, c\u00f3 \u1ed1ng t\u1ea3n nhi\u1ec7t, l\u00e0m m\u00e1t …)<\/p>\r\n

    3. Pha suy gi\u1ea3m (Stationary Phase \u2013 Th\u1eddi k\u1ef3 t\u0129nh)<\/strong><\/h4>\r\n

    Sau m\u1ed9t th\u1eddi gian l\u00ean men m\u1ea1nh, l\u01b0\u1ee3ng \u0111\u01b0\u1eddng trong m\u00f4i tr\u01b0\u1eddng d\u1ea7n c\u1ea1n ki\u1ec7t, \u0111\u1ed3ng th\u1eddi n\u1ed3ng \u0111\u1ed9 ethanol t\u0103ng cao. Ethanol l\u00e0 s\u1ea3n ph\u1ea9m ch\u00ednh c\u1ee7a qu\u00e1 tr\u00ecnh l\u00ean men, nh\u01b0ng n\u1ebfu t\u00edch t\u1ee5 qu\u00e1 nhi\u1ec1u <\/strong>(sinh ra \u0111\u1eadm \u0111\u1eb7c, th\u01b0\u1eddng tr\u00ean 10 -12 \u0111\u1ed9 c\u1ed3n), n\u00f3 c\u00f3 th\u1ec3 g\u00e2y \u0111\u1ed9c cho ch\u00ednh n\u1ea5m men, l\u00e0m gi\u1ea3m t\u1ed1c \u0111\u1ed9 l\u00ean men v\u00e0 th\u1eadm ch\u00ed c\u00f3 th\u1ec3 khi\u1ebfn n\u1ea5m men ng\u1eebng ho\u1ea1t \u0111\u1ed9ng ho\u00e0n to\u00e0n.<\/p>\r\n

    Trong pha n\u00e0y, t\u1ed1c \u0111\u1ed9 t\u1ea1o ethanol v\u00e0 CO\u2082 gi\u1ea3m d\u1ea7n, n\u1ea5m men b\u1eaft \u0111\u1ea7u chuy\u1ec3n sang tr\u1ea1ng th\u00e1i \u201cngh\u1ec9\u201d, m\u1ed9t ph\u1ea7n n\u1ea5m men c\u00f3 th\u1ec3 ch\u1ebft ho\u1eb7c chuy\u1ec3n sang giai \u0111o\u1ea1n kh\u00f4ng ho\u1ea1t \u0111\u1ed9ng. \u0110\u00e2y l\u00e0 l\u00fac qu\u00e1 tr\u00ecnh l\u00ean men g\u1ea7n nh\u01b0 ho\u00e0n t\u1ea5t v\u00e0 dung d\u1ecbch l\u00ean men c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c \u0111\u01b0a sang giai \u0111o\u1ea1n ch\u01b0ng c\u1ea5t ho\u1eb7c l\u1ecdc \u0111\u1ec3 thu s\u1ea3n ph\u1ea9m cu\u1ed1i c\u00f9ng \u2013 r\u01b0\u1ee3u ethanol.<\/p>\r\n

    \"Di\u1ec5n
    Happenings chemistry of wine fermentation<\/strong><\/em><\/figcaption><\/figure>\r\n\r\n\r\n\r\n

    Happenings of wine fermentation<\/strong><\/h3>\r\n

    Qu\u00e1 tr\u00ecnh l\u00ean men r\u01b0\u1ee3u l\u00e0 qu\u00e1 tr\u00ecnh bi\u1ebfn \u0111\u1ed5i \u0111\u01b0\u1eddng th\u00e0nh r\u01b0\u1ee3u (ethanol) v\u00e0 kh\u00ed CO\u2082 nh\u1edd ho\u1ea1t \u0111\u1ed9ng c\u1ee7a n\u1ea5m men. \u0110\u00e2y l\u00e0 m\u1ed9t chu\u1ed7i ph\u1ea3n \u1ee9ng sinh h\u1ecdc di\u1ec5n ra trong \u0111i\u1ec1u ki\u1ec7n y\u1ebfm kh\u00ed (thi\u1ebfu oxy). Qu\u00e1 tr\u00ecnh n\u00e0y chia th\u00e0nh c\u00e1c b\u01b0\u1edbc nh\u01b0 sau:<\/p>\r\n

    1. N\u1ea5m men h\u1ea5p thu \u0111\u01b0\u1eddng v\u00e0 ch\u1ea5t dinh d\u01b0\u1ee1ng<\/strong><\/h4>\r\n

    Khi \u0111\u01b0\u1ee3c \u0111\u01b0a v\u00e0o dung d\u1ecbch c\u00f3 ch\u1ee9a \u0111\u01b0\u1eddng (nh\u01b0 n\u01b0\u1edbc c\u01a1m r\u01b0\u1ee3u, n\u01b0\u1edbc tr\u00e1i c\u00e2y, m\u1eadt m\u00eda\u2026), n\u1ea5m men b\u1eaft \u0111\u1ea7u h\u1ea5p thu \u0111\u01b0\u1eddng v\u00e0 c\u00e1c ch\u1ea5t dinh d\u01b0\u1ee1ng kh\u00e1c<\/p>\r\n

    Vi\u1ec7c h\u1ea5p thu n\u00e0y \u0111\u01b0\u1ee3c th\u1ef1c hi\u1ec7n qua m\u00e0ng t\u1ebf b\u00e0o, trong \u0111\u00f3 c\u00e1c protein v\u1eadn chuy\u1ec3n gi\u00fap \u0111\u01b0\u1eddng \u0111i v\u00e0o b\u00ean trong t\u1ebf b\u00e0o n\u1ea5m men.<\/p>\r\n

    2. \u0110\u01b0\u1eddng \u0111\u01b0\u1ee3c ph\u00e2n gi\u1ea3i th\u00e0nh n\u0103ng l\u01b0\u1ee3ng v\u00e0 s\u1ea3n ph\u1ea9m trung gian<\/strong><\/h4>\r\n

    Khi \u0111\u01b0\u1eddng (ch\u1ee7 y\u1ebfu l\u00e0 glucose ho\u1eb7c fructose) \u0111\u00e3 v\u00e0o trong t\u1ebf b\u00e0o, n\u1ea5m men s\u1ebd s\u1eed d\u1ee5ng n\u00f3 \u0111\u1ec3 t\u1ea1o ra n\u0103ng l\u01b0\u1ee3ng<\/strong> th\u00f4ng qua m\u1ed9t qu\u00e1 tr\u00ecnh g\u1ecdi l\u00e0 \u0111\u01b0\u1eddng ph\u00e2n (glycolysis)<\/p>\r\n

    K\u1ebft qu\u1ea3 c\u1ee7a qu\u00e1 tr\u00ecnh \u0111\u01b0\u1eddng ph\u00e2n:<\/p>\r\n