Viện Công Nghiệp Thực Phẩm

Địa chỉ: 301 đường Nguyễn Trãi, phường Thanh Xuân Trung, quận Thanh Xuân, Hà Nội

Điện thoại: 024 38 583 983       Email: manh@firi.ac.vn, planning@firi.ac.vn

Website: www:firi.vn

Hotline: 0243 8584 318

Trung tâm phân tích: 024 3858 2752

THE BEVERAGE TECHNOLOGY DEPARTMENT

12/10/2016 - 03:27

Address: Rooms 206- 214, Building D, the Food Industries Research Institute, 301 Nguyen Trai Street, Thanh Xuan Trung Ward, Thanh Xuan District, Hanoi.

Telephone: 04 38587845      Fax: 04 38584554

Email: beverage@firi.ac.vn

Head of Department: Dr. Dang Hong Anh

Cell phone: 0904033440

 

Functions and Tasks

  • Conduct research & development in the field of beverage technology;
  • Conduct collection, preservation, study and application of industrial microbial genetic resources for research, training, production of beverage products;
  • Collaborate with national, international organizations and individuals on beverage technology;
  • Provide investment consultancy, training, scientific services, & technology transfer in the area of beverage technology;
  • Produce & conduct analysis and inspection in the field of beverage technology;

 

Studies of research done during 2005-2015

  • Study on the process of wine making with whole fruits (funded by Ministry of Industry and Trade, 2005);
  • Study on spirit production from red sticky rice (funded by Ministry of Industry and Trade, 2006);
  • Study on mulberry powder production enriched 1-deoxynojirimycin (DNJ) and its application in some functional beverages for diabetic patients (funded by Ministry of Industry and Trade, 2007);
  • Study on powder production of k-carragenan from seaweed (funded by Ministry of Industry and Trade, 2007);
  • Completion of technology and equipment to produce soy sauce utilizing microbiological technology (2007-2009, funded by Ministry of Industry and Trade);
  • Study on production of  mold products and its application in spirit production (funded by Ministry of Industry and Trade, 2008-2009);
  • Study on technology and equipment to produce traditional fermentation products in industrial scale (National Grant KC.07, 2008-2010);
  • Study on black vodka production extracted from catechu plants and oak (funded by Ministry of Industry and Trade, 2009);
  • Study on new brewery yeast application and improvement of technology process to produce some new beer products with high quality (grant 119, 2009-2011);
  • Study on production technology of some instant milk tea products from Vietnam tea materials (funded by Ministry of Industry and Trade, 2010);
  • Study on traditional spirit production from some special types of rice from Mekong Delta River (grant CNSHCB funded by Ministry of Industry and Trade 2010-2011);
  • Study on ethanol production from sugarcane molasses by continuous fermentation with immobilized cells. (grant NLSH, funded by Ministry of Industry and Trade 2010-2011);
  • Study on Whisky production technology from Malt barley and alternative materials from Vietnam (grant CNSHCB, funded by Ministry of Industry and Trade, 2012-2015);
  • Completion of the technology for traditional spirit production with scale of 800,000 liters / year (National Grant KC.07, 2012 - 2015);
  • Study on production technology of some drinks from Phyllanthus emblica L (funded by Ministry of Industry and Trade, 2015);

 

Publications during 2005-2015

  • Selection of yeast strains for wine fermentation of Vietnamese grapes (Scientific Conference 20th, Hanoi University of Science &Technology, p.6-11, 2006);
  • Selection of yeast strains producing low acetic acid level by mutation method and its application in wine fermentation (Journal of biotechnology 4 (1), p.47-53, 2006);
  • Effect of the gene distruption and the overexpression of acetate metabolic enzymes of yeast on acetate production during alcohol fermentation (J. Brew. Soc. Japan. Vol. 101, No.12, p. 949-956, 2006);
  • Biosynthesizing tannase enzyme from Aspergillus oryzae TQ42 by solid state fermentation (VB FoodNet 2013 conference, p. 66-71, 2013);
  • Selection of fungi biosynthesizing tannase enzyme by solid state fermentation (National Scientific Conference, p.19-24, 2013);
  • Study on the process of whiskey storage in oak barrels (Journal of Nutrition and Food, Volume 10 No. 4, p.63-69, 2014);
  • Selection of the appropriate yeast strains and study on fermentation conditions for whiskey production from corn (Journal of Science and Technology, vol 52, No. 5C, p. 172-178, 2014);

 

Utility solutions & patents have 02 utility solutions

  • Technology of wine making with whole fruits (2009)
  • Technology of soy sauce production by microbiological technology (2013)

 

Technology Transfer

  • Conduct technology transfer in the field of beverage production for Enterprises: spirit (vodka, traditional rice spirit), wine, liquor, fermented beverage, blended beverage… in industrial scale.

 

Products and Services

Products

  • Fresh beer
  • Traditional rice spiritt, alcohol apricots, wine (grapes, strawberries, pineapple…)
  • Whiskey (malt, corn, rice)
  • Brandy (lychee, strawberry, pineapple)
  • Blended beverages, cider, low alcohol fermented products...
  • Microbial products for the production of traditional rice spirit, soy sauce

 

Pure cultured mold products for soy sauce production by microbial technology

Pure cultured mold products for rice spirit production in  industrial scale

Rice spirit products of trial production at pilot plant of FIRI

Services

  • Maintain and supply pure cultured strains for businesses producing beverage products, and for research work as well;
  • Supply microbial resources (filamentous fungi and yeast) for producing wine; traditional spirit (from rice, maize); ethanol production from starch, molasses; beer; fermented beverage ...
  • Conduct research & development of beverage products according to the orders of businesses;
  • Provide consultancy and technical training for businesses in the area of ​​beverage technology;
  • Conduct co-production of some beverage products such as: beer, wine, soft drinks ... for businesses;

 

Some pictures

 

A staff of the department in the company producing mold products for spirits (Japan)

Observe the process of fermentation in the lab

Researchers participating in the research & experience exchange program in the Institute of Biology in Chengdu (China)

Exchange microbial strains with the Chengdu Institute of Biology (China)

Transfer technology of Whiskey production to Eresson Ltd. Company

Transfer technology of the traditional spirit production in the Vietnamese Food and Drinks Company

Distillation of Whiskey in the Eresson Ltd. Company

Distillation of traditional spirit at the pilot plant of FIRI

 

 

Transfer technology of the traditional spirit production at Aroma Company

 

                                                                                                                                                                      

                                                                                                                                                 Source: the Beverage Tech. Dept.

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