The method of making pickles in the home is: fresh vegetables are sprouted, cleaned, placed in a full-cleaned and rinsed with white wine, then salt water, spices and some “cut of pickles” are added to the table, sealed and placed in the appropriate temperature. In some cases, pickles are made “salt without sour” or “salt with too much salt” and in others too little salt。
(1) the purpose of wiping the pickles with white wine is . The reason for the seal is:
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(2) if the pickles are made “saline but not sour”, the most likely cause is 。
(3) the effect of adding "chen pickle" is
(4) during the production of pickles, the dry weight of the organic matter will be: the variety of the organic matter in the kitchen will be 。
(5) the main difference in metabolism between the fungs of lactate and the fungi of vinegar is 。
(6) one of the classmates, while making pickles at home, added penicillin to the pickles in order to avoid contamination of the fungus, resulting in a failure of fermentation, possibly due to 。
(7) in order to acquire a large number of lactacid bacterial species, cultures should be selected with nutrients such as , , and 。
