Fruit wine: (Take wine as an example)

Experimental principle: C6H 12O6→2C2H5OH+2CO2.

Experimental materials: experimental tools: about 5 kg of grapes, sealed cans, crystal sugar (optional)

Experimental steps: Wash the grapes, break them and put them in a sealed jar, add rock sugar, seal them and wait for them to ferment.

Detection method: after sampling, use potassium dichromate to test, and if it is grayish green, it proves that the fermentation is successful.

Fruit vinegar: take wine as an example,

1 experimental principle: when oxygen and glycogen are sufficient, Acetobacter decomposes sugar in grape juice into acetic acid. When glycogen is lacking, Acetobacter changes ethanol into acetaldehyde, and then acetaldehyde into acetic acid.

2 experimental materials 3 experimental tools Appropriate amount of balsamic vinegar, large bunch of grapes and honey.

4 experimental steps: the grapes are washed, peeled and peeled, then put into a juicer to juice, and the filtered juice is poured into a cup to be fermented.

5 detection method can be tasted, or the PH value before and after it is tested.

fermented bean curd

1 experimental principle Mucor decomposes protein into small molecular amino acids and fats into fatty oils.

2 experimental materials 3 experimental tools: tofu

4 experimental steps

When the Mucor is almost propagated, put it in a clean basin and marinate it with salt with a mass ratio of about 5: 1 (tofu 5 salt 1) for about a week, so that the excess water in the tofu can be separated out and the fermented bean curd can be shaped. Finally, the marinated tofu can be eaten after being sealed and soaked in more than ten degrees of wine and marinated soup for ten days.

5 detection method ....