问：
谁知道啊果醋的生产工艺，特别是梨醋生产过程本身，我想做些事啊，谢谢你啦！

答：
提出的实验安排在9月或10月在秋天。在此期间，实验具有以下优点：（1）正值收获季节，葡萄很便宜，各不相同;（2）在这一点上比酵母菌数量的葡萄和生活浓厚，葡萄酒发酵的影响好（3）温度适宜发酵的现象是显而易见的。具体实验步骤如下。

1。在发酵瓶，纱布，果汁机，果汁容器等实验，盛用具的清洁和xx。用温水清洗数次重复过的，那么75％的酒精体积分数擦拭xx，干燥备用。

2。以葡萄500克，去除枝梗和粮食衰减。

3。葡萄与水清洗1?2次，以去除污垢，小心不要洗一遍又一遍。

4。用榨汁机提取汁液，将在包装瓶发酵（安装见课本图1 - 4b）的，或葡萄浆标记，您可以使用一个干净的纱布过滤器，发酵瓶，盖盖。如果没有合适的发酵设备，可以使用500毫升塑料瓶的替代品，但果汁注射不应超过了塑料瓶的2 / 3总体积量。

5。将被放置在适当的瓶发酵温度发酵。

6。随着二氧化碳的强大的生产发酵周期是非常大的，所以需要及时排气，防止发酵瓶爆裂。如果您使用诸如瓶一个简单的发酵设备，（{zh0}使用塑料瓶），每天上限放宽2至4倍用尽。

7。 10 d后，您就可以开始抽样检查工作。例如，你可以测试下，酒精酵母的内容，显微镜等。

8。当葡萄酒在发酵液后加入醋酸菌或醋音乐，然后传送到设备30?下及时的发酵液条件的充气35℃。如果您无法找到这首歌醋酸xx或醋，您可以尝试自然接种，但效果不是很好。如果没有充气设备，您可以打开了，用纱布覆盖瓶口的瓶子，以减少灰尘和其他空气污染。

Vinegar production process

Question:
Who knows ah fruit vinegar production process, especially the pear vinegar production process itself, I would like to do something ah, thank you啦!!!

Answer:
proposed experimental arrangement in fall in September or October to. During this time the experiment has the following advantages: (1) coincided with harvest season, the grapes are cheap and varied; (2) At this point more than the number of yeasts on the grapes and living strong, the effect of fermentation of wine good; (3) temperature suitable for fermentation phenomenon is obvious. The specific experimental steps are as follows.

1. on fermentation bottle, gauze, juice machine, juice containers, etc. experiments Sheng cleaning and disinfection of utensils. Repeated washing with warm water several times before, and then the volume fraction of 75% alcohol wipe disinfection, dry stand-by.

2. take grapes 500 g, remove the rachis branch, and decay of the grain.

3. with water washing grapes 1 ~ 2 times to remove dirt, be careful not to wash over and over again.

4. using juicer to extract juice, will be packed in the bottle fermentation (Installation see textbook Figure 1-4b), or labeled as grape pulp, you use a clean gauze filter to the fermentation bottle, cover cap. If no suitable fermentation device, you can use 500 mL plastic bottle alternatives, but the injection of fruit juice should not exceed the amount of the total volume of plastic bottles 2 / 3.

5. will be placed in the appropriate bottle fermentation temperature fermentation.

6. As the fermentation period of strong production of CO2 is very large, so the need for timely exhaust to prevent the fermentation bottle burst. If you are using a simple fermentation devices, such as bottles (preferably use plastic bottles), a day to loosen the cap 2 to 4 times to exhaust.

7. 10 d later, you can begin sampling inspection work. For example, you can test down-alcohol content, for yeast microscopy and so on.

8. When the wine is made later in the fermentation broth by adding acetic acid bacteria or vinegar music, and then transferred to the device 30 ~ 35 ℃ under the conditions of fermentation broth in a timely manner to the inflatable. If you can not find the song Acetic Acid Bacteria or vinegar, you can try a natural inoculation, but the effect was not very good. If there is no inflatable device, you can open the bottle in the mouth of the bottle covered with gauze in order to reduce dust and other air pollution.

06-01-23