Answer the related questions in the application of traditional fermentation technology: (1) The brewing of fruit wine is inseparable from yeast, and the optimum temperature for yeast propagation is _

Answer the related questions in the application of traditional fermentation technology: (1) The brewing of fruit wine is inseparable from yeast, and the optimum temperature for yeast propagation is _ _ _ _ _℃. Solutions; The optimum growth temperature of (1) yeast is about 20℃; In the natural fermentation process of wine, wild yeast attached to grape skin plays a major role; During fermentation, with the increase of alcohol content, the pigment in red grape skin also entered the fermentation broth, making the wine dark red. Yeast can grow and reproduce in anaerobic and acidic fermentation broth, but most other microorganisms are inhibited because they can't adapt to this environment.

(2) Mucor is the main microorganism in the process of making sufu. Because Mucor and other microorganisms produce protease, protein in tofu can be converted into small molecular peptides and amino acids, and some special amino acids make sufu have a unique flavor. The function of pickling is to separate out the water in tofu and inhibit the growth of microorganisms.

(3) The purpose of cooking pickles and brine is to eliminate miscellaneous bacteria. Adding a small amount of aged kimchi liquid to the cooled brine will increase the number of lactic acid bacteria, thus shortening the production process; Usually, a white film sometimes grows in a pickle jar, which is the result of a large number of film-forming yeasts.

So the answer is:

( 1)20? Wild? Pigment? Hypoxia and acidity?

(2) Mucor amino acids? Microbes?

(3) Eliminate miscellaneous bacteria and increase the content of lactic acid bacteria? yeast