As shown in Figure A, the experimental device for making fruit wine is shown, and Figure B is a schematic flow chart for making wine. Please answer: (1) In order to improve the production rate of fruit wine appropriately. (1) When yeast conducts alcohol fermentation, it should be ventilated first and then sealed. The purpose of ventilation is to allow yeast to multiply in large quantities, and the purpose of sealing is to allow yeast to conduct alcohol fermentation. The exhaust port is to remove gases such as carbon dioxide produced by fermentation, and its long and curved purpose is mainly to prevent microorganisms in the air from polluting the fermentation broth.

(2) The operation in the blank is juicing, and the purpose of washing is only to wash away the floating dust, but it cannot remove the wild yeast on the fruit surface.

(3) As a culture medium for microorganisms, fruit juice can provide at least four main nutrients for microorganisms: water, carbon source, nitrogen source and inorganic salt; Fermentation broth can inhibit the growth of miscellaneous bacteria because of anoxic environment and acidity of fermentation broth.

(4) Alcohol can be identified by potassium dichromate solution, which can make the solution grayish green under acidic conditions; Adding excellent yeast strains cultured artificially can improve the quality of fruit wine, and a large number of initial yeasts can also inhibit the growth of other microorganisms.

(5) Acetobacter can transform ethanol into acetaldehyde and then into acetic acid when oxygen is sufficient.

So the answer is:

(1) Opening before closing can not only deflate, but also prevent pollution.

(2) juicing? Wash away floating dust

(3) Carbon source and nitrogen source? Be acidic

(4) Potassium dichromate (artificially cultured) yeast

(5) acetaldehyde