FERMENTATION TECHNOLOGY

ALCOHOLIC BEVERAGES
Lecturer: Dr. Pham Hoang Nam
pham-hoang.nam@usth.edu.vn
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Alcoholic beverages

Wine classification

Vin de Table (11.7%) – Carries with it

only the producer and the
designation that it is from France.
Vin de Pays (33.9%) – Carries with it a
specific region within France (for
example Vin de Pays d'Oc from
Languedoc-Roussillon
Vin délimité de qualité supérieure
(VDQS, 0.9%) – Less strict than AOC,
usually used for smaller areas or as a
"waiting room" for potential AOCs.
Abolished at the end of 2011.
Appellation d'origine contrôlée (AOC,
53.4%) – Wine from a particular area
with many other restrictions, including
grape varieties and winemaking
methods
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Alcoholic beverages

WINE...
Wine in Vietnam

➢ Including wine from grapes

(“vang nho”) and wine from
other fruits (“vang quả”)
➢ 25 % grapes wines (140.000
VNĐ/liter); 75 % fruits wines
(50.000 VNĐ/liter)
➢ In 2015, Vietnam consumed 15
mil liters (av. 200 mL/pers/year)
➢ Increase of 10% per year

Son, C-K, 2018

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Alcoholic beverages

WINE...
Vietnamese wine...

Dalat wine (Ladofoods) Thang Long wine Dalatbeco

(Cty CP TP Lâm Đồng) (Cty CP Vang Thăng Long) (Cty CP rượu bia Đà Lạt)

Wine Institute, 2017

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Alcoholic beverages

WINE...
Vietnamese wine...

Ninh Thuan, Binh Thuan : 99 % Cardinal (>1000 ha), 1% Shiraz

High productivity: 20 tons/ha
However, grapes for wine production are not well controlled.
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Alcoholic beverages

WINE...
Limits of vietnamese grapes wine production...
➢ No material area to meet the requirements of wine
production
from grapes
➢ Viticulture is not associated with wine production
(commercially for regular consumation– 190 mil VND/ha
(rice: 20 mil VND/ha))
➢ Quality of raw grapes has not met wine production
requirements:
• lack of sugar
• lack of acrid (tannin) and colorants
• excess of acid
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Alcoholic beverages

WINE...
Limits of vietnamese grapes wine production...
Yeast trains
• The quality of yeast strains has not been well controlled
• Few strains adapting the specific fermentation to
Vietnamese wine

Fermentation technology
• Fermentation process is not well controlled => quality is not
stable => fail to create the special flavor
• Most of producers must add food alcohol to meet the
required alcoholic level in wine (12-13% v / v)
Human ressources

• Lack of knowledge, technique and experience (HUST...)

• Lack of collaboration between enterprise and institutes
Son, C-K, 2018
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Alcoholic beverages

WINE...
Characters of some grapes cultivated in Sapa
for Vietnamese wine production

TT Properties Unit Baco Chambourcin Villard

1 pH 2,7 3,0 3,1

2 Bx 13,5 16 14

3 Reduced sugar (%) 7,07 9,14 7,32

(g/l
4 Total acid H 14,60 10,68 8,82
2SO4)
5 Anthocyan (mg/l) 232,15

Collaboration HUST-Lao Cai Province

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Alcoholic beverages

WINE...
Characters of some grapes for Vietnamese wine production

Villard Chambourcin

 Less sugar, less tannin, but very acidic!

 Difficulty in fermentation!

Collaboration HUST-Lao Cai Province

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Alcoholic beverages

WINE...
Vietnamese wine production

Pressing, Decanting, separation

Collaboration HUST-Lao Cai Province

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Alcoholic beverages

WINE...
Vietnamese wine production

Fermentation Conditioning

Collaboration HUST-Lao Cai Province

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Alcoholic beverages
WINE...

Sapa wine:
• Red wine (Chambourcin)
• White wine (Villard)
• “Porto” style wine
• Brandy

 Quality is increasing compared

to other Vietnamese wines

Son, C-K, 2018

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Alcoholic beverages
WINE...
Wine production from condensed grape must

• Applied in Thang Long wine

• Concentrated grapes
(Carbenet sauvignon) must at
68° Bx
• Dilute to 25 Bx
• Pectinase incubation for 4h
• Fermentation at 25°C following
standard protocol

LA, T-H, 2018

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Alcoholic beverages
WINE...
Sangria(wine + fruit juices)

LA, T-H, 2018

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Alcoholic beverages
WINE...
Fruits wine in Vietnam – new and potential choice

• Abundant and diversified raw

materials
• High nutritional and biological
value
• Special sensory characteristics

Son, C-K, 2018

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Alcoholic beverages
WINE...
Fruits wine in Vietnam – new and potential choice

Fruits Water Protein Organic acid Glucide

Orange 88,0 0,8 1,0 9,0
Strawberry 87,0 1,0 1,0 6,2
Pineapple 87,0 0,7 0,4 13,6
Peach 87,9 0,6 0,8 9,6
Prune 85,1 0,7 0,8 13,5
Prunus 88,6 1,3 2,0 12,1
Grapes 73,1 0,4 0,8 14,8
Grapes 79,7 0,4 1,7 1,7
(Vietnam)
Mango 82,6 0,6 1,2 15,9
Litchi 82,1 0,8 0,9 16,5

Son, C-K, 2018

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Alcoholic beverages
WINE...
Fruit wine in Vietnam

• Sơn tra – Táo mèo (Docynia indica Wall.)

In the mountain 1000 – 1500m
Rich in bioactive compounds: 3-tetracosen, 1-octacosanol;
vitamin C, tanin…
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Alcoholic beverages
WINE...
Fruit wine in Vietnam
Mơ (Prunus mume)
• In high mountain of North Vietnam
• Rich in bioactive compounds: polyphenol, carotenoid,
digestif fibre
• For brut white wine (high acidic, fruity)
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Alcoholic beverages
WINE...
Fruit wine in Vietnam
Sim (Rhodomyrtus tomentosa)
▪ Distribute in many provinces
▪ Bioactive compounds: polyphenol, anthocyanin,
flavon, malvidin-3-glucoside…
▪ Suitable for red wine
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Alcoholic beverages
WINE...
Fruit wine in Vietnam
Dragon fruit (Hylocereus spp.)
▪ Found in Central and South of Vietnam,
▪ High productivity: 40.000 ha, 690.000 ton/year
▪ Rich in bioactive compound: polyphenol, vitamin C,
tanin, mineral (K), anthocyanin
For red and white wine
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Alcoholic beverages
WINE...
Fruit wine in Vietnam
At USTH
 Alcoholic beverages
WINE...
General protocol
 Fermented meat

FERMENTED MEAT
 Fermented meat

▪ Sausages: dry
sausages/Rohwurst/raw sausages,
salami
▪ Developed probably independently in
several regions: China, Southeast Asia,
Mediterranean
▪ Improving keeping quality of a highly
perishable product
▪ Combination of lactic acid
fermentation with salting and drying
 Fermented meat
▪ High variety of types
▪ US: dry sausages (moisture contant < 35%) –
semi-dry (50%)
▪ Spreadable fermented sausages (Germany:
Teewurst, Mettwurst; Vietnam: nem) not dried
▪ Cured meat: non-toxic Penicillium spp. (P.
nalgiovense) prevent growth of mycotoxic
Aspergillus spp.
▪ Mold-ripened ham: Bündnerfleisch, „coppa“
 Fermented meat

▪ European style fermented

sausage:
▪ Lean meat 55 – 70%
▪ Fat 25 – 40%
▪ Curing salts 3%
▪ Fermentable carbohydrate 0.4 – 2%
▪ Spices and flavoring 0.5%
▪ Starter, acidulant, ascorbic acid...
0.5%
 Fermented meat

▪ Pork beef, mutton,

turkey, (horse, venison):
Needs to be high quality –
raw meat product

▪ No heat treatment before

processing possible

▪ Sometimes final
pasteurization
 Fermented meat

▪ Ingredients blended together at low

temperature

▪ Packed into casing: collagen from animal

intestinal tracts, fibrous cellulose,
regenerated collagen
▪ Must adhere to the meat mix, shrink
during processing, permeable for
moisture and smoke

▪ Fermentation often natural: selectivity

of the starting mix determines
development of microflora
▪ Starter cultures increasingly used
 Fermented meat

▪ LAB and nitrate-reducing bacteria

▪ Debaryomyces hansenii, Candida famata
▪ Penicillium nalgiovense
▪ Lactobacillus plantarum, Pediococcus acidilactici, P. pentosaceus

▪ In natural fermentations: psychrotrophic, heterofermentative LAB

▪ Lactobacillus sake, Lb. curvatus
▪ Micrococcus varians, Staphylococcus carnosus: reduction of
nitrate to nitrite
 Fermented meat

▪ Fermentation for 20 – 60 hrs at 15 – 4 0 ° C

▪ Slow drying
▪ Acid production (pH below 5.2) promotes protein coagulation
(texture, flavor, microbiological stability)
▪ Smoking: flavor, phenolic compounds (anti-oxidative,
antimicrobial properties)
▪ Mold growth: lipolytic, proteolytic, antioxidative activity
▪ Drying stage: up to six weeks, 7 – 1 5 ° C , 65 – 85% relative
humidity. Moisture content lowered further
▪ Outbreaks of verotoxin-producing E. coli (VTEC): significant
reduction of pathogen cfu required (
▪ Heating step: final pasteurization does not affect sensory qualities
 Fermented meat

▪ Nem chua: low-fat, short fermentation period, not dried

▪ Wrapped in plastic or banana leaves
▪ Moisture is expelled but remains in the packaging
▪ Not always chilled
 Fermented meat
Vietnamese style:
 Fermented meat
Vietnamese style:
 Fermented meat

Starter culture Micro-organisms for fermented meat

products (Hammes and Knauf, 1994)
 Fermented meat

Role of micro-organisms in fermented meat products

 Fermented vegetable

▪ Sauerkraut and Kimchi

▪ Horticultural products preserved
by lactic acid fermentation

▪ Cabbage, cucumber, olives

▪ Carrots, cauliflower, celery, okra,

onions, peppers, green tomatos
 Fermented vegetable

▪ Korea: kimchi – fermented

vegetables
▪ More than 65 different
kinds – raw materials,
processing
▪ Cabbage, radishes
▪ Garlic, peppers, onions,
ginger
▪ Up to 12.5% of daily food
intake
Fermented vegetable

Fresh cabbage

Deleaf, core, trim

Shred (2 – 5 mm)

Salt (2 – 3% w/w)

Fill into vats

Cover and seal

Ferment

Pasteurize

Package
 Fermented vegetable

▪ Sauerkraut (Choucroute) introduced in Europe by

Tartars
▪ Technologically simple, Complex chemistry and
microbiology
▪ Special cabbage cultivars: higher solids content

▪ Salting critical: 2 – 3% w/w, normally 2.25%

➢ Too low: unacceptable softening
➢ Too high: microbial sequence incorrect
▪ Extracts moisture to form brine
▪ Inhibits part of natural microflora
▪ Inhibits pectolytic enzymes (texture!)
▪ Provides flavor
 Fermented vegetable

▪ Fill into vats: Traditional vats from wood,

now concrete with polymer lining
▪ Vats covered with plastic sheeting and pressed
to expel air
▪ Fermentation: Commercial starter cultures
available but not widely used
▪ Strongly selective process
▪ Lactic acid bacteria about 1% of bacteria at start
▪ About 90% of microflora after two days
▪ Acidification pH < 4
 Fermented vegetable

▪ Fermentation: Natural succession

of different species – flavor
production
▪ Leuconostoc mesenteroides: grows
fastest in early stages
▪ Produces CO2– replaces air – prevents
decoloration and vitamin C oxidation
▪ Produces acetic acid from acetyl-CoA
▪ Fructose reduction – mannitol
accumulation
▪ L. mesenteroides inhibited as pH drops
 Fermented vegetable

▪ Replaced by
heterofermentative and
later by acid-tolerant
homofermentative
lactobacilli (Lb.
plantarum)
▪ pH stabilizes around 3.8
▪ Fermentation duration:
4 – 8 weeks
▪ Total acidity 1.7 – 2.3%
 Fermented vegetable

▪ Sauerkraut defects: from yeast and

mold growth

▪ Produce off-odors, loss of acidity,

slimy and softened texture
(pectolytic activity), pink
decoloration (Rhodotorula)

▪ Sucrose fermentation by Leuconostoc

mesenteroides utilizes fructose
preferentially – glucose may
polymerize to dextran slime
 Fermented vegetable

▪ High-salt brine: withdraws

nutrients
▪ Often discarded for use
▪ Sauerkraut: low salt levels
▪ Better preservation of vitamins –
vitamin C!
▪ 50% of Recommended Daily
Allowance per 100 g
▪ anti-scorbutic agent for sailors
since 17th century
 Fermented vegetable

▪ Kimchi: similar – cabbage, salt < 3%

▪ Shorter fermentation time: best after 3 days at 2 0 ° C
▪ 0.6% acidity, pH 4.2
▪ Leuconostoc mesenteroides : dominant fermentation organism
▪ Dominance of Lactobacillus plantarum considered defect: excessive
acidity
 References
In Vietnamese
Kieu Huu Anh, 2010. Food Microbiology, Vietnam National
Education Publisher.
Luong Duc Pham, 2012. Fermentation Technology, Vietnam
National Education Publisher.
In English
Bibek Ray, Arun Bhunia, 2013. Fundamental Food
Microbiology, CRC Press Fifth Edition.
Martin R. Adams, Maurice O. Moss, 2008. Food Microbiology.
RSC Publishing, Third Edition
T.H. Nguyen, Lecture Introduction to Food Biotechnology2018

In French
Son Chu Ky, 2011. Microbiologie Alimentaire (in French),
Course, Hanoi University of Science And Technology.
Course « Microbiologie Agroalimentaire » Prof. Jean-François
Cavin
Master R. Sciences esplanade Erasme 21000 Dijon
Microbiologie alimentaire
Tome 2: Aliments fermentés et fermentations alimentaires
Coordinateurs: C.M. BOURGEOIS et J.P. LARPENT