以浙江醉美人酒业有限公司酿造车间的第1、4、8号酵池为例,对该厂2016年12月份的同山烧酿造过程进行了生产监测.监测分析同山烧酿造过程酒醅中的发酵温度、水分含量、酸度、淀粉、还原糖、酒精含量这6项理化指标的变化规律.结果表明,各指标都存在一定的变化规律,其中酒醅的发酵温度呈现"前挺、中平、后缓落"的变化趋势;水分含量总体上升10％左右;酸度的变化在1％之内;淀粉含量不断下降;还原糖含量呈现波动性下降规律;酒精含量呈现快速上升后趋于平缓的变化规律.发酵温度的控制是同山高粱酒生产的关键,延长发酵周期对出酒率影响不大.%We took three workshops (number 1, 4, 8) in Tongshan drunken beauty co. LTD as examples to in-vestigate the production status of Tongshan liquor in December 2016. The change of six physical and chemical in-dexes, such as fermentation temperature, water content, acidity, starch, reducing sugar and alcohol content, were monitored and analyzed,optimized original fermentation technical parameters. The result showed that the optimum fermentation period is 144h. The best acidity of the fermented grains is 1.2°. Fermentation temperature should be increased to about 35℃ in 24h. Control the water of the grain substrate between 60％ to 65％.
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