Augļu etiķa eksperimentēšanas process

This part includes the fermentation device (the role of each part) and operation points. Schematic diagram of the experimental process of making fruit wine and fruit vinegar. The function of each part of the fermentation device: Aeration port: Connect the aeration pump for aeration during acetic acid fermentation. Note: The lower end of the aeration tube should be inserted into the bottom of the bottle below the surface of the fermentation liquid. Vent: Used to discharge carbon oxide during alcohol fermentation. The exhaust port should be connected to the bottle body through a long and curved hose, the purpose of which is to prevent the contamination of microorganisms in the air. Note: The lower end of the exhaust pipe should be a certain distance from the surface of the fermentation liquid, and the outside should be bent, and try to ensure that the pipe mouth is downward. Discharge port: take samples to detect the number of bacteria or the concentration of alcohol and acetic acid, and discharge waste. Use of the device: When using this device for alcohol fermentation, the aeration port should be closed; when performing acetic acid fermentation, the aeration port should be connected to an aeration pump, and oxygen should be introduced. Operation points and put this picture on the two steps of grape picking and washing: select a proper amount of fresh grapes to remove the rotten grape grains, and rinse with water for 1 to 2 times to remove the dirt, and then remove the branches. Note: Do not rinse the grapes repeatedly during natural fermentation. If the washing times are too many, the number of yeasts will be reduced, the fermentation cycle will be prolonged, and the alcohol content will be reduced. The process from washing to juice extraction: the grapes should be washed before juicing, and then the branches should be removed. The reason is that the grapes may be damaged when the branches are removed. Washing and removing the branches can reduce the chance of contamination by bacteria. Juicing step: In order to prevent pollution, the juicer should be washed and dried. ②The fermentation bottle should be cleaned and disinfected with 70 percent alcohol, or washed with detergent. ③Close the aeration port after filling the grape juice (or shortly ventilate and then close the aeration port). As shown in the picture, if a bottle with a lid is used to make fruit wine, you only need to loosen the bottle cap each time you vent the air, but do not open the bottle cap. When making fruit vinegar, the bottle cap needs to be opened and covered with a layer of yarn step to reduce the pollution of dust in the air. 4. Juicing and bottling After squeezing the juice with a juicer (or beating and filtering), put the grape juice into the fermentation bottle and seal it. Pay attention that the filled grape juice cannot exceed 2/3 of the volume of the fermentation bottle. Note: When the grape juice is put into the fermentation bottle, it is necessary to leave about 1/3 of the space, which is not only conducive to the aerobic respiration and mass reproduction of the yeast in the early stage of fermentation, but also prevents the production of a large amount of carbon dioxide when the fermentation is vigorous. The fermentation broth overflows. 5. The process from juicing to alcohol fermentation or from squeezing to acetic acid fermentation: Control the fermentation conditions. In the process of making wine, the temperature should be strictly controlled at 1825 degree , and the time should be controlled at 1012d; grapes are being made In the process of vinegar, the temperature should be strictly controlled at 3035 degree , the time should be controlled at 78d, and attention should be paid to inflate through the inflation port at the right time to ensure oxygen supply. Note: (1) In the production of fruit wine, in order to improve the quality of fruit wine, better inhibit the growth of other microorganisms. The artificially cultivated yeast can be added directly to the juice. (2) Part of the carbon dioxide produced during fruit wine fermentation will dissolve in the fermentation broth and lower the pH of the fermentation broth.