According to the knowledge of traditional fermentation, answer the following questions: (1) the production of fruit wine: (1) yeast is an indispensable microorganism for making wine, if the

Solution; (1) ① when looking for the target strain, according to its requirements for survival environment, to the appropriate environment, so to obtain high-quality wild yeast need to be in the vineyard soil sampling, the optimal growth temperature of yeast is 18 to 25 ℃.

②Yeast anaerobic respiration produces alcohol, so when alcohol fermentation, closed vent.

③The fermentation device should be left

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space, if it is too full, the fermentation liquid will overflow during the fermentation process.

(2) ①The strain of acetic acid fermentation is Bacillus acetogenes.

②The appropriate temperature for Acetobacter is 30-35 ℃, so inoculation to raise the temperature to 30-35 ℃, because Acetobacter is an aerobic bacterium, so it needs to be aerated.

(3) ① curd production process of a variety of micro-organisms involved in the fermentation process, which plays a major role in the Trichoderma.

②Microorganisms such as Trichoderma produce proteases, lipases and other proteins, fats and other hydrolysis, so that the types of nutrients increased, and easy to digest and absorb.

3 suitable for the production of curd tofu water content of about 70%; curd production is complete, you can identify the quality of curd from the color, taste, block shape and so on.

The answers are:

(1) ① vineyard soil 18 to 25 ℃

② fermentation under anaerobic conditions to produce alcohol

③ to prevent the fermentation liquid from overflowing

(2) ① Bacillus Acetoviridis

② 30 to 35 ℃ aerobic cells

(3) ① Trichoderma

① protease and lipase, etc. increase

(3) ① Trichoderma

② protease and lipase, etc. increase

(4) ③ ② the amount of water content of the curd is about 70%. and lipase, etc. Increase

③70% Color, taste, block shape, etc.