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 Degree Program Bachelor of Food Technology Student name Vu Tung Lam Student ID DTN1654120024 Thesis Title Surveying the process of producing specialty corn wine Supervisor (s) Ms. Trinh Thị Chung Supervisor’s Abstract: “Corn wine” is a traditional wine made from 24 types of yeast leaves by Signature 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: ii 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 iii TABLE OF CONTENT LIST OF FIGURE.
1 LIST OF TABLE. 2 LISTS OF ABBREVIATIONS. Contents of Work. Profile of The Cooperating Agency.
Description of Activities. Trend of traditional wine products. STATUS OF THE CONSIDERED ISSUE AT THE TRAINING AGENCY. Object and scope of study:.
Scope of research:. Location and time:. Methods of information collection. Raw materials for production of specialty corn wine at Moc Sa Investment and Trade Joint Stock Company.
The processing of specialty corn wine at Moc Sa Investment and Trading Joint Stock Company. DISCUSSION AND LESSON LEARNED. LESSON AND LEARNED. 54 v LIST OF FIGURE Figure 1.
The company’s products. Diagram of the organization structure of the company. Diagram of corn wine production process. Stainless steel cooling pot (capacity 100 liters).
Stainless steel tank (300 liters). LH-J80 Alcohol Meter. Steam distillation machine (capacity 350 liters). Concrete storage baths, condensate, and alcohol chillers (300 liters).
Coal-fired boiler. Bottle washing machine with 24 faucets. Vacuum filling machine with six nozzles. Alcohol results test sample.
Water results sample at the factory. 48 1 LIST OF TABLE Table 1. Diary of training. Chemical composition of corn (Units:%).
Chemical composition in the main part of corn (Unit :%). Nutritional value of corn. 31 2 LISTS OF ABBREVIATIONS JSC Joint-stock company α Alpha β Beta % Percentage USD National Nutrient Database o C 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 BYT Ministry of Public Health 3 PART I. 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., 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 4 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., 2010) with the modern form to enhance specialty wines.
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 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, Son La city Legal representative: Lo Van Thang Operating Day: 18/07/2013 Phone: 0982 802 400 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].
6 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. The company’s products 8 FACTORY PREMISES DIAGRAM Gate Department Kitchen The raw material processing treatment area Raw material warehouse Room for drying ingredients Steam furnace and sprinkling yeast Drying room Distillation room Product filling and packing area Depot Bottle washing area 9 DIAGRAM OF THE MANAGEMENT STRUCTURE OF THE COMPANY General Director Secretary of the Company Deputy Director of the Company Finance and Business Accounting Department Department Cooker – Production Filling and Filter – Engineering Packaging Fermenting Department Workshop Workshop 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. Description of Activities Table 1.
Diary of training Month Time Content of Work From: 1st 15/02/2020 – Find out the company’s formation process 30/02/2020 From: Comprehend and describe all steps in the corn 2nd 01/03/2020 – wine-producing and list those factors that affect the 31/03/2020 quality of products during these processes From: 3rd 01/04/2020 – To study all equipment in the corn wine production 29/04/2020 From: To investigate the factory’s food safety and hygiene 4th 01/05/2020 – system 31/05/2020 From: 5th 01/06/2020 – Write the draft and complete the report 31/08/2020 1. Timeline The survey was carried out in Moc Sa Investment and Trading Joint Stock Company from February 01, 2020, to May 31, 2020.
