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果酒、果醋以及腐乳的制作是我国传统的发酵技术,是新课标教材选修1《生物技术实践》新增的实验内容。从近两年新高考以及各大市的模拟考试来看,本部分着重考查果酒、果醋以及腐乳的制作原理、制作的基本方法、影响发酵的因素以及发酵产品的评价等。下面谈谈相关的解题策略。
Wine wine, fruit vinegar and fermented bean curd production is the traditional fermentation technology in our country, which is the new experimental content of the elective 1 “Biotechnology Practice” for the new course materials. From the recent two years of the new college entrance examination and the Mock examination of major cities, this section focuses on the fruit wine, vinegar and bean curd production principles, the production of basic methods, the factors affecting the fermentation and fermentation product evaluation. Here to talk about the relevant problem-solving strategy.