People often use traditional fermentation technology to make fruit wine, fruit vinegar, fermented bean curd and pickles. Please answer the related questions: (1) In the production of fruit wine, fruit

People often use traditional fermentation technology to make fruit wine, fruit vinegar, fermented bean curd and pickles. Please answer the related questions: (1) In the production of fruit wine, fruit vinegar and pickles, (1) During the production of fruit wine and fruit vinegar, organic substances are continuously oxidized and decomposed by microorganisms, and many intermediate products are formed at the same time, so the total amount of organic substances used in raw materials decreases, but the types of organic substances increase. Alcohol is the product of anaerobic respiration of yeast, so the production of fruit wine needs anaerobic environment. Acetobacter involved in the production of fruit vinegar and Mucor involved in the production of sufu are aerobic organisms, so the production of fruit vinegar and sufu requires aerobic environment.

(2) In the process of making sufu, the function of salt is to give sufu the necessary salty taste; Leaching protease and lipase from Mucor silk; Precipitate excess water in tofu; Inhibit the growth of microorganisms.

So the answer is:

(1) Decrease? Increase? Anaerobic, aerobic and anaerobic

(2)C