The following statements about traditional fermentation technology are correct: (a) The temperature of alcohol fermentation and acetic acid fermentation are controlled at 18-25℃ and 30-35℃ respectivel

The following statements about traditional fermentation technology are correct: (a) The temperature of alcohol fermentation and acetic acid fermentation are controlled at 18-25℃ and 30-35℃ respectively. B) at A, the main strain of alcohol fermentation is yeast, the optimal temperature of yeast is 18-25℃, and the optimal temperature of acetic acid fermentation is acetic acid bacteria, which is 30-35℃, so the temperatures of alcohol fermentation and acetic acid fermentation are controlled at 18-25℃ and 30-35℃ respectively, and A is correct;

B, yeast is facultative anaerobic microorganism, aerobic respiration produces more energy, and the propagation speed of yeast is fast. Therefore, in the industrial production of fruit wine, it is correct to introduce sterile air into the fermentation tank after inoculation and seal it.

C, the reduction of alcohol during acetic acid fermentation is used for the growth and reproduction of acetic acid bacteria and the production of acetic acid. Therefore, the decrease of alcohol during acetic acid fermentation is not equal to the increase of acetic acid, and C is correct;

The amount of salt, wine, spices, fermentation temperature and time will affect the quality of sufu. Therefore, the amount of salt, wine and spices, fermentation temperature and time should be considered in making sufu, and D is correct.

Therefore: ABCD ..