Classification standard of strains in traditional fermentation process

(1) The microorganism making red wine is yeast, the microorganism making grape vinegar is acetic acid bacteria, the microorganism making pickles is lactic acid bacteria, and the main microorganism making sufu is Mucor.

(2) The optimum temperature for yeast, acetic acid bacteria, lactic acid bacteria and Mucor is about 20℃, 30 ~ 35℃, 28 ~ 30℃ and 15 ~ 18℃, respectively, so the optimum temperature for making red wine, grape vinegar, pickles and fermented bean curd is/kloc-.

(3) In the process of fruit wine brewing, with the deepening of fermentation, the alcohol concentration increased, and the pigment in the red grape skin dissolved in the fermentation broth, making the wine appear red.

(4) During the curing process of sufu, the content of wine in the cured soup was about 65438 02%; Tofu with water content of 70% is suitable for making sufu.

So the answer is:

(1) Acetobacter Mucor

(2)30~35℃

(3) Pigment

(4) 12% 70%