The purpose of the experiment

Fruit vinegar wine was made by using fruit vinegar fermentation device, and the experimental phenomenon was observed.

Second, the experimental principle.

(A) the production of fruit wine

1. Principle: The strain (yeast) belongs to (eukaryote), the assimilating type is (heterotype), and the dissimilating type is (facultative anaerobic type).

When there is oxygen, the reaction formula of respiration is: (slightly obeys the required equation). When there is no oxygen, the reaction formula of respiration is: (slightly obeys the required equation)

2。 Conditions: The optimum temperature for reproduction is (20℃), and alcohol fermentation is generally controlled at (18~20℃).

3。 Source of bacteria: natural fermentation: wild yeast attached to grape skin. Artificial culture: separating and obtaining pure yeast strains.

(2) Production of fruit vinegar

1。 Principle: The strain (Acetobacter) belongs to a kind of (prokaryotic) organism, its metabolic type is heterotrophic, and the reaction formula for producing acetic acid is (slightly obeys the required equation).

2。 Conditions: The optimum temperature is (30~35 degrees Celsius), and sufficient (oxygen) is needed.

3。 Source of strains: purchased from (the factory producing vinegar) or (the strain preservation center).

Materials and utensils (making fruit wine)

Fresh grapes, juicer, plastic bottle.

Four experimental steps

1. Clean the plastic bottle, disinfect it with warm water and dry it for later use.

2. Take fresh grapes and wash them with clean water 1~2 times (it is not advisable to wash them repeatedly to prevent strain loss. Clean first and then remove the stem), remove the branches.

3. Squeeze the grapes out of orange juice with a juicer (without peeling and removing seeds), put them in a bottle (leaving about one third of the space), and cover the bottle cap.

4. Put the plastic bottle at a proper temperature (the temperature must be strictly controlled).

5. Loosen the bottle cap once every morning and evening (don't unscrew the bottle cap to prevent other strains from entering).

6. The fermentation time should be controlled at 10~ 12 days.

Five experimental results

Sample, taste, identify and confirm that it is wine.

When the experiment fails, we should analyze it carefully, find out the reasons for the failure and make targeted improvements.

I can only write so much.